Garlic-Ginger Chicken Ramen Bowl with Roasted Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Ginger Chicken Ramen Bowl with Roasted Mushrooms

YOUR SOLIN GENERATED RECIPE

Garlic-Ginger Chicken Ramen Bowl with Roasted Mushrooms

Savor a balanced bowl of tender chicken breast infused with garlic and ginger, nestled atop a comforting bed of ramen noodles, and crowned with roasted cremini mushrooms. This dish offers a delightful harmony of aromatic broth and savory flavors, perfect for a nourishing meal any time of day.

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NUTRITION

400kcal
Protein
37g
Fat
8.1g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cremini Mushrooms

1 serving Ramen Noodles

2 cloves Garlic

1 inch Fresh Ginger

1 cup Low Sodium Chicken Broth

1 tsp Reduced Sodium Soy Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the mushrooms.

  • 2

    Clean and slice the cremini mushrooms, then toss them lightly with a drizzle of sesame oil and a pinch of salt. Roast in the oven for about 15 minutes until tender and slightly browned.

  • 3

    Meanwhile, mince the garlic and grate the fresh ginger. Set aside.

  • 4

    Season the chicken breast with salt and pepper. In a medium skillet, heat a small amount of sesame oil over medium-high heat and sear the chicken for about 3-4 minutes per side until golden and cooked through. Remove from pan and slice into bite-sized pieces.

  • 5

    In a saucepan, bring the low sodium chicken broth to a simmer. Add the minced garlic and grated ginger, along with the reduced sodium soy sauce. Let the broth simmer for a few minutes to infuse the flavors.

  • 6

    Cook the ramen noodles according to the package instructions, then drain and add them to the simmering broth.

  • 7

    Assemble the bowl by placing the cooked ramen and broth as a base, then topping with sliced chicken breast and the roasted mushrooms.

  • 8

    Finish with a light drizzle of sesame oil for added fragrance and flavor before serving.

Garlic-Ginger Chicken Ramen Bowl with Roasted Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Ginger Chicken Ramen Bowl with Roasted Mushrooms

YOUR SOLIN GENERATED RECIPE

Garlic-Ginger Chicken Ramen Bowl with Roasted Mushrooms

Savor a balanced bowl of tender chicken breast infused with garlic and ginger, nestled atop a comforting bed of ramen noodles, and crowned with roasted cremini mushrooms. This dish offers a delightful harmony of aromatic broth and savory flavors, perfect for a nourishing meal any time of day.

NUTRITION

400kcal
Protein
37g
Fat
8.1g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cremini Mushrooms

1 serving Ramen Noodles

2 cloves Garlic

1 inch Fresh Ginger

1 cup Low Sodium Chicken Broth

1 tsp Reduced Sodium Soy Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the mushrooms.

  • 2

    Clean and slice the cremini mushrooms, then toss them lightly with a drizzle of sesame oil and a pinch of salt. Roast in the oven for about 15 minutes until tender and slightly browned.

  • 3

    Meanwhile, mince the garlic and grate the fresh ginger. Set aside.

  • 4

    Season the chicken breast with salt and pepper. In a medium skillet, heat a small amount of sesame oil over medium-high heat and sear the chicken for about 3-4 minutes per side until golden and cooked through. Remove from pan and slice into bite-sized pieces.

  • 5

    In a saucepan, bring the low sodium chicken broth to a simmer. Add the minced garlic and grated ginger, along with the reduced sodium soy sauce. Let the broth simmer for a few minutes to infuse the flavors.

  • 6

    Cook the ramen noodles according to the package instructions, then drain and add them to the simmering broth.

  • 7

    Assemble the bowl by placing the cooked ramen and broth as a base, then topping with sliced chicken breast and the roasted mushrooms.

  • 8

    Finish with a light drizzle of sesame oil for added fragrance and flavor before serving.