Recipe: Healthy Homemade Ramen
The idea of making ramen at home probably gives you flashbacks to your college days. But trust us, this recipe is miles away from the three-for-$1 noodles of your youth, incorporating fresh vegetables, chicken, and seasonings that won’t leave you thirsty for the next 48 hours.
If they’re not at your local grocer, ramen noodles, bok choy, and Enokitake mushrooms can be found at an Asian specialty food store. If you’re unable to find ramen noodles, sub in soba or rice noodles.
64 oz. low-sodium chicken broth
4 chicken breasts
Peanut satay sauce or marinade of your choice
12-24 oz. Brussels sprouts
5-10 oz. ramen noodles
8-10 heads baby bok choy
1 small package Enokitake mushrooms
1-2 Tbsp crushed garlic
1 Tbsp crushed ginger
1/4 cup rice vinegar
2 Tbsp olive oil
Preheat the oven to 325 degrees.
Toss the chicken in the peanut satay sauce or marinade, and place the breasts on a baking pan. Bake the chicken for 25 to 30 minutes, until cooked through.
Leave the oven on and increase the temperature to 400 degrees.
Peel and stem the Brussels sprouts. Toss the sprouts with the olive oil and a sprinkle of salt and pepper. Roast them in the oven for 30 to 40 minutes, or until light brown.
While the sprouts cook, heat the chicken broth in a pot over low heat. Add the garlic, ginger, and rice vinegar. Let the mixture simmer for about 10 minutes, then turn it up to a boil. Once boiling, add the noodles and boil for two minutes. Turn heat back to low.
When the soup simmering, wash the baby bok choy and slice off the ends. Add the bok choy to the broth and cook until it wilts, about five minutes.
Chop a handful of green onions. Rinse the mushrooms well, and chop off the ends.
Portion the soup among four bowls. Add Brussels sprouts, mushrooms, and a sliced chicken breast to each bowl. Sprinkle with green onions and serve hot.