YOUR SOLIN GENERATED RECIPE
Brothy Chicken and Vegetable Ramen
Savor a warm bowl of brothy chicken and vegetable ramen that brings together tender chicken breast, hearty whole wheat noodles, and a vibrant medley of fresh veggies bathed in a savory, aromatic broth. This comforting meal is a perfect balance of lean protein, wholesome grains, and enriching vegetables to delight your taste buds without compromising your nutritional goals.
INGREDIENTS
3 oz Chicken Breast
1 serving Whole Wheat Ramen Noodles
1 cup Bok Choy
1/2 cup Sliced Carrots
1/2 cup Sliced Mushrooms
1 cup Low Sodium Chicken Broth
1 clove Minced Garlic
1 tsp Grated Fresh Ginger
1 tsp Low Sodium Soy Sauce
1/2 tsp Sesame Oil
PREPARATION
Prepare the ingredients by slicing the carrots and mushrooms, chopping the bok choy, mincing the garlic, and grating the ginger.
In a medium saucepan, heat a small drizzle of sesame oil over medium heat and add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add the low sodium chicken broth to the saucepan and bring it to a gentle simmer.
Stir in the whole wheat ramen noodles and allow them to cook in the simmering broth according to package instructions, usually about 3-4 minutes.
While the noodles cook, thinly slice the chicken breast. Once the noodles are nearly done, add the sliced chicken into the broth.
After one minute, add the chopped bok choy, sliced carrots, and mushrooms to the pot and simmer until the chicken is cooked through and the vegetables are tender, about 2-3 minutes.
Finish by stirring in the low sodium soy sauce for a touch of umami. Taste and adjust seasoning if necessary.
Ladle the broth, noodles, chicken, and vegetables into a bowl. Enjoy your warm, comforting bowl of brothy chicken and vegetable ramen.