Brothy Chicken and Veggie Ginger Ramen

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

Brothy Chicken and Veggie Ginger Ramen

YOUR SOLIN GENERATED RECIPE

Brothy Chicken and Veggie Ginger Ramen

A comforting bowl of ramen featuring tender chicken, crisp vegetables, and a zingy ginger-garlic infused broth. This dish balances hearty protein with fresh greens and aromatic spices, delivering both warmth and nourishment suitable for any meal.

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NUTRITION

491kcal
Protein
43.5g
Fat
12.4g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 oz Ramen Noodles (dried)

1 cup Bok Choy

1/2 cup Carrot (julienned)

1/2 cup Mushrooms (sliced)

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

2 cups Low Sodium Chicken Broth

1 tsp Soy Sauce (low sodium)

1 tsp Sesame Oil

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PREPARATION

  • 1

    Prepare by mincing the ginger and garlic, and wash the bok choy, carrots, and mushrooms. Julienne the carrots and slice the mushrooms.

  • 2

    In a medium pot, heat the sesame oil over medium heat. Sauté the minced ginger and garlic for about 1 minute until fragrant.

  • 3

    Add the chicken breast (sliced into bite-size strips) to the pot and sear until lightly browned on all sides.

  • 4

    Pour in the low sodium chicken broth and soy sauce, bringing the mixture to a gentle simmer.

  • 5

    Add the carrots, bok choy, and mushrooms to the broth. Allow the vegetables and chicken to cook for about 5 minutes.

  • 6

    Meanwhile, cook the ramen noodles according to package instructions in a separate pot. Drain and set aside.

  • 7

    Once the broth and vegetables are tender and the chicken is cooked through, add the cooked noodles to the pot, mixing gently to combine.

  • 8

    Taste and adjust seasonings if needed. Serve hot and enjoy the comforting flavors of this brothy chicken and veggie ginger ramen.

Brothy Chicken and Veggie Ginger Ramen

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

Brothy Chicken and Veggie Ginger Ramen

YOUR SOLIN GENERATED RECIPE

Brothy Chicken and Veggie Ginger Ramen

A comforting bowl of ramen featuring tender chicken, crisp vegetables, and a zingy ginger-garlic infused broth. This dish balances hearty protein with fresh greens and aromatic spices, delivering both warmth and nourishment suitable for any meal.

NUTRITION

491kcal
Protein
43.5g
Fat
12.4g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 oz Ramen Noodles (dried)

1 cup Bok Choy

1/2 cup Carrot (julienned)

1/2 cup Mushrooms (sliced)

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

2 cups Low Sodium Chicken Broth

1 tsp Soy Sauce (low sodium)

1 tsp Sesame Oil

PREPARATION

  • 1

    Prepare by mincing the ginger and garlic, and wash the bok choy, carrots, and mushrooms. Julienne the carrots and slice the mushrooms.

  • 2

    In a medium pot, heat the sesame oil over medium heat. Sauté the minced ginger and garlic for about 1 minute until fragrant.

  • 3

    Add the chicken breast (sliced into bite-size strips) to the pot and sear until lightly browned on all sides.

  • 4

    Pour in the low sodium chicken broth and soy sauce, bringing the mixture to a gentle simmer.

  • 5

    Add the carrots, bok choy, and mushrooms to the broth. Allow the vegetables and chicken to cook for about 5 minutes.

  • 6

    Meanwhile, cook the ramen noodles according to package instructions in a separate pot. Drain and set aside.

  • 7

    Once the broth and vegetables are tender and the chicken is cooked through, add the cooked noodles to the pot, mixing gently to combine.

  • 8

    Taste and adjust seasonings if needed. Serve hot and enjoy the comforting flavors of this brothy chicken and veggie ginger ramen.