This homemade easy ramen recipe is a diabetic-friendly, low-carb ramen bowl made with shirataki noodles, seasoned chicken, bok choy, mushrooms, garlic, sesame oil, and soft-boiled egg, designed for people who want a cozy homemade ramen recipe with fewer carbs and more protein. Ready in about 25 minutes.

If you love homemade ramen but want something lighter and more blood sugar friendly, this easy ramen recipe delivers cozy broth flavor without traditional instant ramen noodles. The shirataki noodles soak up the savory garlic broth while the seasoned chicken, bok choy, mushrooms, and soft-boiled egg make it feel like a restaurant-style ramen bowl at home.

Why You’ll Love This Recipe

• Low-carb and diabetic-friendly
• Easy ramen recipe with chicken
• Cozy homemade ramen flavor
• High-protein ramen bowl
• Easier than authentic ramen recipe
• Uses simple ingredients
• Ready in under 30 minutes
• Great for meal prep

Easy Ramen Recipes

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Ingredients Method Notes

Ingredients

  

• For the Ramen:
• 1 bag shirataki noodles
• 1 chicken breast thinly sliced
• 3 cups low-sodium chicken stock
• 1 –2 baby bok choy chopped
• 1 cup mushrooms sliced
• 2 green onions sliced
• 1 soft-boiled egg
• 1 teaspoon sesame oil
• For the Chicken Seasoning:
• 1 teaspoon soy sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Black pepper
• Small pinch paprika
• For the Garlic Broth:
• 4 garlic cloves minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon miso paste optional
• Small splash rice vinegar or lime juice

Method

 

1. Drain and rinse the shirataki noodles very well under cold water.
2. Add them to a dry pan over medium heat and cook for about 5–8 minutes until excess moisture evaporates. This improves the texture and helps the noodles absorb the broth.
3. Set aside.
4. Season the sliced chicken with: Soy sauce, garlic powder, onion powder, black pepper and paprika
5. Heat sesame oil in a pot or deep skillet over medium heat.
6. Cook the chicken for about 5–7 minutes total until fully cooked and lightly golden.
7. Remove and set aside.
8. In the same pot, add garlic, ginger and mushrooms
9. Cook for 2–3 minutes until fragrant.
10. Pour in the chicken stock and stir in soy sauce and miso paste if using.
11. Simmer for 5 minutes.
12. Add the chopped bok choy stems first and cook for 2 minutes.
13. Then add the leafy green parts.
14. Add: Shirataki noodle, cooked chicken and simmer 2-3 minutes.
15. Top with: Soft- boiled egg and green onions.

Notes

We tested this recipe multiple ways and found that dry-cooking the shirataki noodles before adding them to the broth made the biggest difference in texture and flavor absorption. For best results, simmer the noodles in the broth for a few extra minutes to soften their chewiness.

Tips for Best Results

• Dry-fry the shirataki noodles to improve texture
• Slice the chicken thin so it cooks quickly and stays tender
• Add bok choy stems before the leaves because they take longer to soften
• Taste the broth before serving and adjust seasoning as needed
• Let the ramen sit in the broth a few minutes before eating for better flavor

Variations & Substitutions

• Use chicken thighs instead of chicken breast
• Add spinach or cabbage for extra vegetables
• Replace chicken with tofu for a vegetarian ramen recipe
• Use hearts of palm noodles if you prefer a softer noodle texture
• Add chili oil if you want a spicy ramen broth

Serving Suggestions

Serve this easy ramen recipe with:

• Cucumber salad
• Kimchi
• Air fryer green beans
• Garlic mushrooms
• Soft-boiled eggs

You can also pair it with other diabetic-friendly Asian-inspired recipes like cauliflower fried rice or lettuce wraps.