Packaged ramen noodles are quick, easy to make, and tasty. We had built upon this convenience food to add in protein and vegetables, and reduce the sodium. You can use frozen vegetables and rotisserie chicken or tofu in order to keep this a very quick recipe to prepare.



 

    Serves: 3 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Olive\_oil - 2 teaspoons  Ginger - 1 Tablespoon, grated  Garlic - 4-6 cloves, minced  Shallot - 1 small, finely chopped  Water - 6 cups  Chicken - 10 oz, boneless skinless tendrils  Vegetables - 1 ½ cups frozen or chopped fresh vegetables of your choice  Ramen - 2 packets\*  Bouillon - 1 Tablespoon (Better than Bouillon, Maggi, etc.)  Spinach - 2 handfuls  Fresh\_herbs - ¼ cup, chopped (basil, cilantro, chives)  Miso\_paste - ½ Tablespoon (optional - reduce bouillon quantity in half if using miso)  

## Instructions

Step 1

In a pot, heat 2 teaspoons of olive oil over medium-low. Once oil is heated, add your aromatics - 1 Tablespoon of grated ginger, 4-6 cloves of minced garlic and one small shallot, finely chopped. Cook for about 5-7 minutes, stirring frequently so as not to burn the aromatics.

Step 2

Add 6 cups of water to the pot, 10 oz of chicken, fresh vegetables and 1 Tablespoon of bouillon. Bring to a simmer and cook the chicken for 8-10 minutes, then remove a piece of chicken and slice it down the middle and check that it is opaque (no pink) to test if it is fully cooked. Remove all the chicken and transfer to a cutting board. Slice or shred the chicken. 

Step 3

If you are using frozen vegetables, add them to the pot now, along with the ramen noodles. Gently simmer for 3 minutes, using tongs or a fork to loosen the noodles. 

Step 4

Just before turning off the heat, add spinach and fresh herbs. Allow to wilt (about 30 seconds) and turn off the heat.

Step 5

Stir in the miso paste and serve. To serve, divide chicken amongst 3 bowls. Use tongs or a fork to divide the noodles amongst the bowls. Ladle vegetables and broth. Top with chili flakes or chili oil if desired.

 

### Notes

**Vegetarian version:** Use 1 package of firm tofu, drained and cubed instead of chicken. Use vegetable bouillon.

**Aromatics:** Feel free to skip or just use the ones you have available.

**Fresh vegetables:** Chop fresh vegetables such as carrots and mushrooms, and add to the pot instead of frozen. Let them simmer until they are fork-tender but not mushy.

**Ramen:** For a heart healthy option, consider using Trader Joe's squiggly knife cut style noodles (lower in saturated fat)

**Broth:** We like Better-Than-Bouillon chicken or vegetable broth because it has fewer processed ingredients than the ramen seasoning packets. You can use the ramen packet instead. Use 1 seasoning packet for 2 packages of ramen to keep the sodium content in a healthy range.

**Miso:** Miso paste is a traditional, fermented soy product used in Japanese cuisine (such as miso soup). It has probiotics that are beneficial to gut health, and a rich umami taste. White or brown miso paste will work.

**Microwave Version:**

NOTE: You will need a large, microwave-safe bowl. We recommend glass or ceramic.

1. Microwave the frozen vegetables until defrosted, about 2 minutes. Can microwave aromatics with the vegetables and 1 teaspoon of olive oil.
2. Add water, diced tofu or cooked and shredded chicken, and instant noodles to the bowl. Microwave 2-3 minutes.
3. Stir in bouillon and miso paste, breaking up the noodles with a fork as you stir.
4. Garnish with fresh herbs and enjoy.

## Nutrition Information

  Serving Size: 3 serving Calories: 568 Calories Fat: 26.5g Saturated Fat: 12g Carbohydrates: Net Carb: 42g Dietary Fiber: 2g Protein: 34g Sodium: 700