30 Minute One-Pot Low-Carb Spicy Chicken and Zucchini Ramen

Warming, spicy, and flavorful, this ramen bowl turns up the heat and fills the belly, without filling it up on carbs.

Course Main Course
Cuisine Japanese
Keyword chicken, dinner, lunch, main course, ramen
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 1 lb boneless, skinless chicken breasts sliced into 1 inch cubes
  • 2 TBS extra virgin olive oil divided
  • 1/2 onion thinly sliced
  • 2 cloves garlic minced
  • 1 inch fresh ginger peeled and minced
  • salt and pepper
  • 6 cups bone broth
  • 1/2 - 1 tsp hot sauce (Sriracha, Melinda's, etc.) to taste
  • 1/4 c soy sauce or coconut aminos
  • 1 TBS plum or rice wine vinegar
  • 1 tsp sesame oil
  • 1 lb zucchini noodles
  • 4 soft boiled eggs


  1. Heat 1 TBS olive oil in a large pot. Pat chicken dry and season with salt and pepper. Add chicken to the pot and brown, 4-5 minutes on one side without disturbing them. Flip over and brown another few minutes. Remove the chicken from the pot and set aside. Do not overcrowd the pot and work in batches as needed.

  2. Add the remaining tablespoon of oil to the pot and saute the onion, garlic and ginger until the onion begins to soften, 3-4 minutes.

  3. Add the broth, hot sauce, soy sauce, vinegar and sesame oil to the pot and bring to a gentle boil. Simmer for 15 minutes.

  4. Meanwhile, if you haven't already made the eggs, in a medium pot, cover 4 eggs with cold water. Bring to a boil. Then cover the pot, turn off the heat, and allow them to sit for 10 minutes. Remove cooked eggs to a bowl full of ice water to cool.

  5. A few minutes before you're ready to serve the ramen, taste the broth and adjust seasonings.  Add chicken back to the broth and allow to heat up/finish cooking through, 3-5 minutes.

  6. Distribute zucchini noodles evenly among four bowls. Ladle chicken and broth over the zucchini. 

  7. Peel the eggs and slice each in half. Rest two egg halves on top of the chicken. 

  8. Serve and enjoy!