Main Meals
Chicken Ramen Bowl
By The KSW Team · January 20, 2023 · 2 min read
I’m obsessed with this Chicken Ramen Bowl. Oh, baby – it’s to die for.
The broth is super flavourful.
The noodles give comfort food vibes.
The veggies are grounding.
The chicken and egg make it super hearty.
And all together – they provide protein, fibre and healthy fats to help keep your blood sugar stable.
It’s like the most perfect bowl – ever.
Ingredient Spotlight
Whenever I’m making a meal, I have two objections.
Nutrition & Flavour.
I want to ensure there are lots of skin-loving nutrients and that the recipe itself is delicious. Win-win, really.
And this Chicken Ramen Bowl fits the bill on both those accounts.
So let’s break down some of the flavour boosters in the recipe and why I chose them.
- Ginger: natural anti-fungal that helps improve digestion, reduce inflammation and promotes normal blood sugar + adds a subtle spice
- Garlic: another natural anti-fungal that helps fight candida overgrowths in the gut + adds a nice pungent flavour.
- Lemon juice: full of antioxidants that fight acne-causing oxidative stress + adds acidity and brightness.
Quick reminder: inflammation, poor gut health, and blood sugar dysregulation play a big role in acne.
Ingredients
- 1 tbsp avocado oil
- 1 large yellow onion (diced)
- 2 medium carrots (grated or julienned)
- 1 4 oz. shiitake mushrooms (113g container - stems removed and sliced)
- 1 inch ginger knob (grated)
- 1/4 cup coconut aminos (see notes)
- 6 cups broth of choice (see notes)
- 2 cups rotisserie chicken (shredded - see notes)
- 3 cakes ramen (see notes)
- 1/2 tbsp lemon juice
- 2 cloves garlic (minced)
- 4 large eggs (see notes)
- 2 green onions (thinly sliced)
- 1 tbsp sesame seeds
Instructions
For the soup:
- In a large pot, add avocado oil and warm over medium heat.
- Add onion, carrots, and mushrooms. Saute until onions are translucent (about 5 to 7 minutes).
- Add ginger and coconut aminos. Saute for another minute.
- Add broth and rotisserie chicken.
- Bring soup to a boil and then add ramen cakes. Cook according to ramen package instructions (about 3 minutes).
- Reduce heat to a simmer and add lemon juice and garlic.
- Remove from heat and assemble (see below).
For the poached eggs:
- Bring a medium pot of water to a gentle boil. Reduce to a simmer.
- Crack each egg individually into a ramekin or small bowl.
- Gently slide the egg from the ramekin/bowl into the water.
- Cook for 3 minutes.
- Remove each egg individually with a slotted spoon to allow the water to drain.
- Place on a paper towel-lined plate and gently pat dry.
To assemble:
- Ladle soup into bowls.
- Top each bowl with a poached egg.
- Sprinkle with green onions and sesame seeds.
- Serve immediately.
Notes
- This recipe makes two really big bowls or four average-sized bowls.
- I used homemade bone broth. You can also use store-bought chicken or vegetable broth.
- I love using a store-bought rotisserie chicken to speed up the process. If you don’t have any, you can use leftover chicken from a previous meal or cube up 1-2 raw breasts and cook it in the soup for 5 to 7 minutes before adding the ramen noodles.
- I used organic brown rice and millet ramen from Lotus Foods.
- Make one egg per person eating. You can also use a hard-boiled egg in place of a poached egg.