Recipe: 30 Minute Chicken Ramen

Ingredients

2 tablespoons sesame oil
2 teaspoons fresh ginger, grated
2 cloves garlic, minced or grated
6 cups low sodium chicken broth or veggie broth
4 ounces shiitake mushrooms or button mushrooms, sliced/chopped
2 tablespoons low sodium soy sauce
1 tablespoon sambal oelek
½-1 pound boneless skinless chicken tenders or small chicken thighs
8 ounces frozen spinach, thawed
4 packs Ramen noodles (seasoning packets discarded)
4 soft boiled eggs
toasted sesame seeds for serving
sliced carrots, green onions, jalapenos, fresno chilies, basil, cilantro, and limes for serving

Preheat the oven to 400°F.
On a baking sheet, toss brussels sprouts with olive oil, miso paste, and pepper, then roast for 20-25 minutes until charred.
In a large soup pot, heat sesame oil, then add ginger and garlic, cooking for 30 seconds.
Pour in the chicken broth, add mushrooms, soy sauce, and sambal oelek, and bring to a boil.
Add chicken to the boiling soup and simmer for 20 minutes until cooked through.
Remove chicken, shred it, and return it to the soup along with thawed spinach and ramen noodles, cooking until noodles are soft.
For the ginger butter, melt butter with grated ginger in a small pan over medium heat.
Serve the soup in bowls, topping with soft boiled eggs, sesame seeds, roasted brussels sprouts, and a drizzle of ginger butter.

Servings

Calories

1416

Total fat

70g

Total carbohydrates

120g

Total protein

60g

Sodium

1000mg

Cholesterol

200mg