Healthy Homemade Ramen with Chicken

This Healthy Homemade Ramen with Chicken is quick and easy to make and the kids love it! Back in the day when I used to eat Ramen, it was the packaged store-bought instant noodles. Ahhh the Ramen of my teenage years. In fact, even when I first moved away from home, this quick instant meal did sometimes make an appearance. I don’t buy those anymore, thankfully. I’m sure they have like zero nutritional value, and homemade ramen is pretty simple to make using a good chicken broth, with a few lovely additions and is far superior in taste and nutrition.

I made homemade chicken broth the other day to use in this recipe, which is preferable if you have it. I like to try to keep it on hand. It’s really so easy to make at home.

How to make Homemade Chicken Broth:

1. Put a whole chicken in a large pot
2. Cover the chicken with water
3. Add in some aromatics – whatever you have (lemongrass, ginger, garlic, bay leaves, peppercorns, celery, onion, carrot)
4. Bring to a boil
5. Turn down to a simmer
6. Let cook for about an hour and then remove the chicken. Remove the meat from the chicken and set aside
7. Return the chicken bones to the pot
8. Let simmer until the flavor is how you like (the longer the better)
9. Strain the liquids from the solids
10. Season with a little salt to taste

If you don’t have the time to make your own, buy a decent quality from the store to use in a pinch.

I’ve added some miso paste into the broth here to add a little depth of flavor and also some coconut milk, which adds a delicious sweetness to the broth. Also, I should note that I like to cook my ramen noodles separately and then drain them and toss in a little sesame oil so they don’t stick. I dish these into the dish individually and then ladle the hot broth over to serve, this way the noodles don’t overcook.

Add some ramen eggs:

If you’d like to really amp this ramen up a notch make these ramen eggs – they are the bomb and my favorite addition to this when I have the time to make: Momofuku Ramen Eggs

If you like this recipe try: Vermicelli Noodle Salad with Nuoc Cham dressing

Healthy Ramen Bowl with Chicken

This delicious and nutritious ramen bowl is a great quick and easy weeknight meal. Loaded with veggies, chicken, and  enticing coconut and miso infused broth. Throw away those instant ramen packs and make something so much healthier that your family will love.

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Ingredients

  

• 6 cloves garlic, minced
• thumbsize piece ginger, minced
• 4 cups chicken broth homemade preferred
• 1 400ml can coconut milk
• 1 tsp fish sauce
• 1/2 tsp sesame oil
• 2 tbsp olive oil
• 1 handful dried shitake mushrooms
• 3-4 green onions, chopped
• 1 1/2 Tbsp dark miso paste the reddish one
• 1 Tbsp soy sauce
• 1-2 whole birds eye chilis, minced optional
• 269 gram organic wheat ramen noodles
• 2 cups bok choy, chopped
• 1 cup bean sprouts
• 1/2 bunch cilantro optional
• 1-2 cups cooked chicken meat, shredded or chopped
• 4 whole hardboiled eggs, peeled and cut in half
• 1-2 whole limes, sliced optional for garnish

Instructions

 

• In a large pot over medium heat add in your olive oil. Add in your garlic, green onions and ginger. Saute for a minute or so until fragrant. Add in your miso paste and stir around for a minute. Add in your broth, coconut milk, soy sauce and fish sauce. Bring to a boil then reduce to a simmer.
• Throw in a handful of dried shitake mushrooms, sliced. Let cook a few more minutes then add in your 1/2 your chicken and all your bok choy. Let cook for a few more minutes, taste and adjust seasoning. Add a drizzle of sesame oil for added flavour.
• In a separate pot cook your ramen noodles in boiling water until al dente. Drain and drizzle with a little sesame oil so they don't stick.
• To serve put some ramen noodles in each bowl. Pour over the hot soup. Add in some extra chicken, boiled eggs, cilantro and bean sprouts. Serve with lime wedges and extra birds eye chilis or sriracha hot sauce to taste.