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Ramen

Ramen

This isn't the Ramen from your college days. This Ramen is fresher, tastier, and much better for you.
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Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Chinese, Japanese
Ingredients Method

Ingredients
  

  • Ingredients:
  • 1-2 carrots grated
  • 4 cloves garlic grated (or 2 tsp garlic powder)
  • 1 Tbsp fresh ginger grated (or 1 tsp ground ginger)
  • 8 oz sliced mushrooms
  • 6-8 cups chicken broth
  • 3-4 Tbsp soy sauce
  • 2 tsp sesame oil
  • 2-3 cups fresh spinach or kale
  • 8-10 oz ramen noodles, recommended- Ocean’s Halo Organic Ramen, or ramen of your choice
  • 3-4 cups shredded rotisserie chicken, or protein of choice (shrimp or sliced pork works great here too)
  • Optional: 3-6 soft boiled eggs
  • Optional other toppings: sriracha, sliced jalapeno, sliced green onions

Method
 

  1. In a pot over medium heat, drizzle some olive oil and add carrots, garlic, ginger, and mushrooms. Cook for 1-2 minutes, stirring. Add broth, soy sauce, and sesame oil. Bring to a low boil.
  2. Add in noodles and protein and simmer until noodles are soft and chicken is warm (or if using shrimp/pork, is cooked through), breaking noodles apart and stirring.
  3. When noodles are soft and protein is cooked through, wilt in spinach or kale.
    To serve, ladle into a bowl and top with halved soft boiled egg and liberal drizzle of sriracha, or toppings of choice.
    4. Serve with an Asian salad or egg rolls on the side.