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Chicken Ramen

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

Chicken Ramen


  • 4 cups (960 ml) chicken broth
  • ⅓ cup (90 ml) low sodium soy sauce
  • ⅓ cup (90 ml) rice wine vinegar
  • 2 teaspoons green curry paste
  • 1 Tablespoon (5 g) fresh ginger root, peeled
  • 1 teaspoon Togarashi Shichimi
  • 1 teaspoon sesame oil
  • 3 (25 g) dates, pitted
  • 4 cups ramen noodles, cooked, divided use
  • ¼ cup (30 g) green onion, sliced thin, divided use
  • 2 cups (180 g) broccoli florets, or cauliflower, carrot ,cooked, divided use


  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.

Chef's Notes

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

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