Chicken Ramen

Chicken Ramen

Perfectly fresh, hot, and flavourful with just a touch of spice, this bowl of ramen comfort is made complete with chopped vegetables, fresh ginger, and green curry paste.

Makes 4 Servings
Total Time 15 Minutes
Difficulty Intermediate
Container Low-Profile 2.0-litre Container

Ingredients

  • 4 cups (1L) chicken broth
  • ⅓ cup (80 ml) low sodium soy sauce
  • ⅓ cup (80 ml) rice wine vinegar
  • 2 teaspoons green curry paste
  • 1 Tablespoon (5 g) fresh ginger, peeled
  • 1 teaspoon Togarashi Shichimi
  • 1 teaspoon sesame oil
  • 3 (25 g) dates, pitted
  • 4 cups ramen noodles, cooked
  • ¼ cup (30 g) green onion, sliced thin
  • 2 cups (180 g) broccoli florets, or cauliflower, carrot ,cooked

Directions

  1. Place broth, soy sauce, vinegar, curry paste, ginger, Togarashi Shichimi, sesame oil, and brown sugar into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 6 minutes or until heavy steam escapes the lid.
  3. To serve, place 1 cup cooked noodles into a soup bowl. Top with 12 ounces (360 ml) of broth and garnish with green onion and assorted vegetables.

Notes

We use dates in this recipe to add a great whole food alternative to processed sugars.

Togarashi Shichimi is a traditional Japanese spice blend and can be found at all good asian supermarkets and some independent grocers


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