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.
Ingredients
- 960 ml (4 cups) chicken stock
- 90 ml (⅓ cup) soya sauce
- 90 ml (⅓ cup) rice wine vinegar
- 2 teaspoons green curry paste
- 1 Tablespoon fresh ginger root
- 1 teaspoon shichimi togarashi
- 1 Tablespoon sesame oil
- 55 g (¼ cup) light brown sugar
- 1 cup ramen noodles, cooked, per serving
- 30 g (¼ cup) spring onions, diced, per serving
- 45 g (½ cup) broccoli, chopped
Directions
- Place broth, soy sauce, vinegar, curry paste, ginger, shichimi togarashi, sesame oil, and brown sugar into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Start machine, slowly increase to Variable 10, then to High.
- Blend for 5 minutes 35 seconds.
- To serve, place 2 cups of cooked noodles into a soup bowl. Top with 12 ounces (360 ml) of broth. Garnish with green onions and assorted vegetables.
Nutrition Information
| Serving Size | 240 ml (1 cup) |
| Amount Per Servings | |
| Calories | 260 |
| Total Fat | 9 |
| Saturated Fat | 2 |
| Cholesterol | 0 |
| Sodium | 1930 |
| Total Carbohydrate | 37 |
| Dietary Fiber | 3 |
| Sugars | 13 |
| Protein | 8 |
Chicken Ramen is rated
out of
5 by
3.
Rated 5 out of
5
by
Vitamixlover4life from
Insane flavor!!
Wow I can't even believe I made this amazing soup. Pored it over cilantro, sliced raw mushrooms, jalapeño and noodles. Topped with green onions. Yum!
Date published: 2017-11-16
Rated 5 out of
5
by
solarchick from
We love ramen!
This was the first recipe that I tried. So simple and the flavors are out of this world! This will be my go to recipe. You can change up the fresh veggies to whatever is in season. So very quick to make.
Date published: 2017-01-15
Rated 5 out of
5
by
Bradleytyler3 from
AMAZING!
I made this simple, yet delicious recipe in under 30 minutes it taste like it has been cooking all day. The broth has so much flavor and is truly remarkable!
Date published: 2017-10-02
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