Love ramen but hate the guilt? Enjoy this healthier version with low-sodium broth, lots of vegetables and lean protein.
1 tablespoon sesame oil
1 tablespoon fresh ginger, finely minced
2 cloves garlic, minced
8 cups low-sodium chicken or vegetable broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon miso paste
2 teaspoons kosher salt
1 pound boneless, skinless chicken tenders or small chicken thighs
4 packs ramen noodles, seasoning packet set aside
4 soft-boiled eggs (boil for 7 minutes, cool in ice water to keep yolk soft)
2 chopped green onion, white and green parts
¼ cup chopped fresh cilantro
2 sliced fresno chiles (optional)
¼ cup sriracha (optional)
1 lime cut into wedges
39 g Fat
290 mg Cholesterol
70 g Carbohydrate
1,837 mg Sodium
Heat oil in a medium/large soup pot over medium-low flame. Add ginger and sauté for two minutes. Add garlic and vegetable blend from Salad Kit and sauté until cabbage is wilted, about four minutes.
Add chicken stock, soy sauce, miso, salt and chicken to pot. Bring to low boil and reduce to simmer for 5 minutes (3 minutes longer if using thighs). While pot is simmering, heat broiler. After pot has simmered for 5 minutes, remove chicken and place on small baking sheet. Brush chicken with half of the dressing from salad kit and place in broiler. Add ramen noodles to pot and simmer until cooked, about two minutes. Broil chicken for five minutes (3 minutes longer if using thighs), or until cooked through and top is golden brown.
Divide noodles and broth among four large soup bowls. Top each bowl with slices of chicken and two halves soft-boiled egg. Serve with optional toppings: green onion, cilantro, remaining dressing from kit (to drizzle for sweet/sour flavor), sriracha, cashew/sesame sticks from salad kit.