Brothy Chicken and Fresh Vegetable Ramen

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

Brothy Chicken and Fresh Vegetable Ramen

YOUR SOLIN GENERATED RECIPE

Brothy Chicken and Fresh Vegetable Ramen

A revitalizing bowl of brothy ramen featuring lean chicken, crisp fresh vegetables, and whole wheat ramen noodles. This comforting dish is lightly seasoned with garlic, ginger, and a splash of soy sauce, offering a healthy balance of protein and nutrients for a satisfying meal.

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NUTRITION

359kcal
Protein
43.4g
Fat
5.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 oz Whole Wheat Ramen Noodles (dried)

1 cup Low Sodium Chicken Broth

50g Bok Choy

50g Carrot

50g Mushrooms

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Soy Sauce

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips.

  • 2

    Rinse the bok choy, carrots, and mushrooms. Chop bok choy into chunks, slice carrots into thin rounds, and slice mushrooms.

  • 3

    Finely mince the garlic and grate the fresh ginger.

  • 4

    In a medium saucepan, heat a small amount of water or a dash of broth over medium heat. Add the minced garlic and ginger, sautéing gently until fragrant.

  • 5

    Add the chicken strips and stir until lightly browned on the edges.

  • 6

    Pour in the low sodium chicken broth and bring to a simmer.

  • 7

    Add the whole wheat ramen noodles directly into the simmering broth, cooking according to package instructions (about 3-4 minutes) until just tender.

  • 8

    Once the noodles are nearly done, add the bok choy, carrots, and mushrooms into the broth. Allow the vegetables to wilt and soften slightly, about 2 minutes.

  • 9

    Stir in the soy sauce and adjust seasoning as needed.

  • 10

    Remove from heat and serve the ramen hot, enjoying the light and nourishing flavors.

Brothy Chicken and Fresh Vegetable Ramen

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

Brothy Chicken and Fresh Vegetable Ramen

YOUR SOLIN GENERATED RECIPE

Brothy Chicken and Fresh Vegetable Ramen

A revitalizing bowl of brothy ramen featuring lean chicken, crisp fresh vegetables, and whole wheat ramen noodles. This comforting dish is lightly seasoned with garlic, ginger, and a splash of soy sauce, offering a healthy balance of protein and nutrients for a satisfying meal.

NUTRITION

359kcal
Protein
43.4g
Fat
5.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 oz Whole Wheat Ramen Noodles (dried)

1 cup Low Sodium Chicken Broth

50g Bok Choy

50g Carrot

50g Mushrooms

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Soy Sauce

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips.

  • 2

    Rinse the bok choy, carrots, and mushrooms. Chop bok choy into chunks, slice carrots into thin rounds, and slice mushrooms.

  • 3

    Finely mince the garlic and grate the fresh ginger.

  • 4

    In a medium saucepan, heat a small amount of water or a dash of broth over medium heat. Add the minced garlic and ginger, sautéing gently until fragrant.

  • 5

    Add the chicken strips and stir until lightly browned on the edges.

  • 6

    Pour in the low sodium chicken broth and bring to a simmer.

  • 7

    Add the whole wheat ramen noodles directly into the simmering broth, cooking according to package instructions (about 3-4 minutes) until just tender.

  • 8

    Once the noodles are nearly done, add the bok choy, carrots, and mushrooms into the broth. Allow the vegetables to wilt and soften slightly, about 2 minutes.

  • 9

    Stir in the soy sauce and adjust seasoning as needed.

  • 10

    Remove from heat and serve the ramen hot, enjoying the light and nourishing flavors.