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.
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.