Low Carb Bok Choy Egg Ramen Noodle Soup is a fast, healthy and delicious one bowl meal. I love ramen noodles. I’m pretty sure almost every college student has lived off of ramen noodle soup at some point. I know I ate my share in college. Although I love fresh ramen noodles and could eat them every week, I don’t because I’m trying to eat less carbs. So, when I found kelp noodles at our local Asian grocery store, I was intrigued. Kelp noodles are low in calories and carbs, and a good source of calcium (6 calories, 3 grams carbohydrates, 15% calcium per 4 ounce serving).
Bok choy is my favorite vegetable for ramen noodle soup. You can buy bok choy at Asian markets, as well as many regular supermarkets.
I especially like baby bok choy for the tender, thinner stems. Baby bok choy is also sweeter than regular size bok choy, which can sometimes be a little bitter. Bok choy cooks quickly and is one of the most versatile Chinese vegetables.
Bok Choy Nutritional Value
Bok choy is a cruciferous vegetable (same family as cauliflower, broccoli, kale, brussels sprouts, cabbage, Chinese broccoli and napa cabbage), and is very nutritious. It’s low in carbs and full of nutrients.
2 cups of bok choy has:
- 18 calories
- 3 grams carbohydrates
- 352 mg potassium
- 125% daily value vitamin A
- 76.4% daily value vitamin c
- 14.7% daily value calcium
- 6.2% daily value
- 2 grams protein
How To Prepare Bok Choy
Bok choy can be very sandy, so it needs to be thoroughly washed and rinsed before cooking. First, I trim the bottom stems off as a lot of sand or dirt tends to collect there.
Then fill a bowl with cold water and swish the bok choy around to loosen any sand or dirt. Lift the bok choy out of the bowl and pour the dirty water out. You may need to rinse the bok choy a couple of times if it is really sandy.
You can leave the bok choy in whole pieces, or for easier eating, cut it up coarsely before cooking.
How To Cook Bok Choy
Bok choy can be cooked many different ways. I’ve eaten bok choy raw in salads, grilled it, steamed it and stir-fried it. Bok choy is also delicious in soups and takes just minutes to cook through. When I made this low carb Bok Choy Egg Ramen Noodle Soup, it took just a minute for the baby bok choy to cook through.
Low Carb Ramen Noodle Options
I found kelp noodles at my local Chinese grocery store, made by Sea Tangle Noodle Company out of California. The texture of kelp noodles is crunchy, so it’s not at all like ramen noodles in that sense. But, they look like ramen noodles.
Other low carb options for ramen noodles are:
- Shirataki noodles (I like tofu shirataki noodles)
- Zucchini noodles
- Summer squash noodles
- Spaghetti squash
Although none of these low carb options will taste like ramen noodles, they are healthier options.
Ramen Noodle Soup Broth Options
Of course, if you have the time, you can make homemade broth for your ramen noodle soup. However, there are times when you want to make instant ramen noodle soup, but want a healthier option.
I have found several instant broth mixes in the Asian grocery store that can be added to boiling water for a quick broth.
This vegetable seasoning powder’s ingredient list includes asparagus, cucumber, green pepper, tomato, celery, and spirulina powder.
Instant dashi is another option. I found this dashi mix at a local Japanese store, and was happy to find a brand that did not contain MSG. If you want to make your own dashi, see my Vegetarian Dashi recipe.
Of course, you can also use store-bought vegetable or chicken broth.
How To Make Runny Eggs for Ramen Noodle Soup
I love a runny egg in my ramen noodle soup. There are several ways to make a runny egg. I recommend making a few soft boiled eggs at a time so you don’t have to cook one each time you want to eat ramen noodle soup.
- Break an egg right into the pot when you are cooking the bok choy and noodles. The egg will poach at the same time. This is my go-to method when I’m lazy or in a hurry.
- Make sous vide poached eggs. This is a great way to make a batch of perfectly runny eggs.
- Make soft boiled eggs on the stove.
- Make soft boiled eggs in an Instant Pot. To make soft boiled eggs in an Instant Pot, fill the bottom of the pot with one cup of water. Place the steam rack in the pot. Put the eggs on top of the rack. Cook at high pressure for 2 minutes. Immediately release all the pressure (you will have a fountain of steam release so be careful!). Place in a bowl of ice water, crack the shell and peel the egg.
This low carb Bok Choy Egg Ramen Noodle Soup is perfect for a quick lunch or dinner when you’re craving ramen noodle soup but want a healthier option.
Low Carb Bok Choy Egg Ramen Noodle Soup
- 2 cups bok choy trimmed, washed, cut up
- 2 cups low sodium broth vegetable, dashi, or chicken broth
- 4 ounces kelp noodles
- 1 large soft boiled egg
- 1 teaspoon sesame oil
- toasted sesame seeds optional
Prepare Bok Choy
Trim stems off bok choy. Place bok choy in bowl of cold water and swish around to remove any dirt or sand. Cut bok choy into rough pieces.
Cook Ramen Noodle Soup
Bring broth to a boil. Add bok choy and kelp noodles. Cook for a minute or two until bok choy is tender. Baby bok choy only takes a minute. Regular bok choy will take a little longer because the stems are thicker.
Transfer noodles, bok choy and broth to a bowl. Cut open soft boiled egg and place on top.
Drizzle sesame oil on top. Sprinkle some sesame seeds on top, if desired.
How delicious! I adore Bok choy, actually had a lot of them lately. The egg is perfectly runny 🙂 super yum.
Me too Angie – it’s my go-to for ramen, and stir-fry. Runny eggs are the best 🙂
ResQRinse Team says
I love this light and healthy option! So great to know about the low carb noodles. This is perfect for a cozy, chilly night. Love the runny eggs, they add so much extra flavor and silky consistency. Looking forward to making this soon.
Hope you enjoy this healthier ramen noodle soup!