Pour the beef broth into a medium saucepan and set it over medium heat. Add the soy sauce or tamari and the sesame oil, stirring to combine. Bring the broth to a gentle simmer — you want it hot but not boiling aggressively, so the flavors stay clean and the broth doesn't reduce too quickly.

Add the thinly sliced Caveman Pepper jerky to the simmering broth and let it cook for 10 minutes. This is where the magic happens — the jerky softens and infuses the broth with its smoky, peppery depth, essentially turning the liquid into a rich, jerky-forward ramen base. Taste the broth after a few minutes and adjust the soy sauce if needed.

Add your zucchini noodles or shirataki noodles and warm them through for 2–3 minutes. Zucchini noodles need only a brief dip — too long and they'll go mushy. Shirataki noodles just need to heat through. Either way, keep the noodles tender but still slightly firm.

Ladle the broth and noodles into two bowls. Top each with a soft-boiled egg, halved so the yolk runs into the broth, and finish with sliced scallions and a drizzle of chili oil to taste. Serve immediately while everything is piping hot.

Teriyaki Roar gives a more traditional ramen-shop sweetness, but nudges this out of strict keto territory.