Chicken Ramen Soup
When you want ramen that tastes like it’s been simmering all day—but without actually cooking it all day—this is the recipe to make.
- 2 tsp (10 mL) canola oil
- 4 extra-large carrots, peeled and chopped
- 12 green onions, sliced (2 cups/500 mL)
- 2 tbsp (30 mL) peeled, grated fresh gingerroot
- 8 garlic cloves, pressed
- 4 cups (1 L) shredded cooked chicken
- 12 cups (2.8 L) chicken stock
- 6 tbsp (90 mL) low-sodium soy sauce
- 6 tbsp (90 mL) rice vinegar
- 2 tbsp (30 mL) toasted sesame oil
- 2 tbsp (30 mL) sugar
- 2 pkgs (3 oz./85 g each) dry ramen noodles (any flavor), seasoning packets discard
- ½ head fresh Napa cabbage, coarsely chopped (4 cups/1 L)
- ¼ cup (60 mL) fresh lime juice
- Optional Toppings: Sliced jalapeño, chopped fresh cilantro, additional lime wedges, sliced green onions
Heat the oil in the 8-qt. (7.6-L) Nonstick Stock Pot over medium-high heat for 3–5 minutes. Add the carrots and cook for 5 minutes, stirring occasionally.
Add the onions, ginger, and pressed garlic. Cook and stir for 1 minute or until fragrant.
Stir in the chicken, stock, soy sauce, vinegar, sesame oil, and sugar. Cover and bring to a boil.
Break the ramen noodles into small pieces over the soup. Stir in the cabbage. Cover and reduce to a simmer. Cook for 3–5 minutes or until the noodles are tender.
Remove from the heat. Stir in the lime juice and serve with jalapeño, cilantro, lime, and green onions, if you’d like.
- 12 servings of (1½ cups/375 mL)
Nutrients per serving:
Calories 230, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 40 mg, Sodium 910 mg, Carbohydrate 21 g, Fiber 2 g, Sugars 7 g (includes 2 g added sugars), Protein 23 g