As the weather cools down and the sun is setting earlier each day, there's nothing we like more than a meal that is nourishing, comforting, and easy. This Speedy Weeknight Ramen is super quick to throw together using whatever ingredients that you have on hand. Not a fan of mushrooms or Pac Choy, that's fine! Just sub in veggies that you love. You can even use leftover chicken if you've got it. This dish gets an extra boost of goodness thanks to the inclusion of our Chicken Bone Broth, which brings a dose of Zinc, B Vitamins and Vitamin D to help support your immune system as it gets cooler.
2-3 cups Zucchini 'noodles' (zucchini out through a spiralizer)
1/4 cup red miso paste
1 tsp tamari
1 tsp sesame oil
1 tsp mirin
1 tsp ginger, grated
2 egg
200 g cooked chicken
1 carrot, jullienned
1/2 cup snow peas
1 pac choy, cut in half
4-5 brown button mushrooms
1 sheet of Nori, cut into large strips
2 spring onion stems, thinly sliced
1 red chilli, thinly sliced
Sesame seeds, fried shallots & micro herbs to garnish
Method
In a saucepan, heat red miso, chicken bone broth, tamari, sesame oil, and 1 1/2 pints of water, simmer for a few minutes. Keep warm.
To make soft boiled eggs, fill saucepan with enough water to cover the eggs by about 3 cm, bring to the boil. Once boiling, reduce heat to low and gently place the eggs in the water. Then, turn the heat back up to a boil. Cook for 6 minutes, then remove from water, and place them in an ice water bath to stop them from cooking. Peel once cooled.
Heat a fry pan on a medium heat, then add mushrooms, pac choy, and carrot with 1/4 cup water to allow vegetables to blanch for 2-3 minutes, or until tender, but with a little crunch remaining.
Divide zucchini noodles and pack choy between 2 bowls, pour over broth liquid then layer on mushrooms, carrots, spring onions, snow peas, cooked chicken, and nori.
Cut eggs in half and place in each bowl, top with sesame seeds, fried shallots, and microherbs.
In a saucepan, heat red miso, chicken bone broth, tamari, sesame oil, and 1 litre of water, simmer for a few minutes. Keep warm.
To make soft boiled eggs, fill saucepan with enough water to cover the eggs by about 3 cm, bring to the boil. Once boiling, reduce heat to low and gently place the eggs in the water. Then, turn the heat back up to a boil. Cook for 6 minutes, then remove from water, and place them in an ice water bath to stop them from cooking. Peel once cooled.
Heat a fry pan on a medium heat, then add mushrooms, pac choy, and carrot with 1/4 cup water to allow vegetables to blanch for 2-3 minutes, or until tender, but with a little crunch remaining.
Divide zucchini noodles and pack choy between 2 bowls, pour over broth liquid then layer on mushrooms, carrots, spring onions, snow peas, cooked chicken, and nori.
Cut eggs in half and place in each bowl, top with sesame seeds, fried shallots, and microherbs.
Speedy Weeknight Ramen
With Chicken Bone Broth Mushroom
Not too tricky
2
50 min
As the weather cools down and the sun is setting earlier each day, there's nothing we like more than a meal that is nourishing, comforting, and easy. This Speedy Weeknight Ramen is super quick to throw together using whatever ingredients that you have on hand. Not a fan of mushrooms or Pac Choy, that's fine! Just sub in veggies that you love. You can even use leftover chicken if you've got it. This dish gets an extra boost of goodness thanks to the inclusion of our Chicken Bone Broth, which brings a dose of Zinc, B Vitamins and Vitamin D to help support your immune system as it gets cooler.
2-3 cups Zucchini 'noodles' (zucchini out through a spiralizer)
1/4 cup red miso paste
1 tsp tamari
1 tsp sesame oil
1 tsp mirin
1 tsp ginger, grated
2 egg
200 g cooked chicken
1 carrot, jullienned
1/2 cup snow peas
1 pac choy, cut in half
4-5 brown button mushrooms
1 sheet of Nori, cut into large strips
2 spring onion stems, thinly sliced
1 red chilli, thinly sliced
Sesame seeds, fried shallots & micro herbs to garnish
Method
In a saucepan, heat red miso, chicken bone broth, tamari, sesame oil, and 1 1/2 pints of water, simmer for a few minutes. Keep warm.
To make soft boiled eggs, fill saucepan with enough water to cover the eggs by about 3 cm, bring to the boil. Once boiling, reduce heat to low and gently place the eggs in the water. Then, turn the heat back up to a boil. Cook for 6 minutes, then remove from water, and place them in an ice water bath to stop them from cooking. Peel once cooled.
Heat a fry pan on a medium heat, then add mushrooms, pac choy, and carrot with 1/4 cup water to allow vegetables to blanch for 2-3 minutes, or until tender, but with a little crunch remaining.
Divide zucchini noodles and pack choy between 2 bowls, pour over broth liquid then layer on mushrooms, carrots, spring onions, snow peas, cooked chicken, and nori.
Cut eggs in half and place in each bowl, top with sesame seeds, fried shallots, and microherbs.
In a saucepan, heat red miso, chicken bone broth, tamari, sesame oil, and 1 litre of water, simmer for a few minutes. Keep warm.
To make soft boiled eggs, fill saucepan with enough water to cover the eggs by about 3 cm, bring to the boil. Once boiling, reduce heat to low and gently place the eggs in the water. Then, turn the heat back up to a boil. Cook for 6 minutes, then remove from water, and place them in an ice water bath to stop them from cooking. Peel once cooled.
Heat a fry pan on a medium heat, then add mushrooms, pac choy, and carrot with 1/4 cup water to allow vegetables to blanch for 2-3 minutes, or until tender, but with a little crunch remaining.
Divide zucchini noodles and pack choy between 2 bowls, pour over broth liquid then layer on mushrooms, carrots, spring onions, snow peas, cooked chicken, and nori.
Cut eggs in half and place in each bowl, top with sesame seeds, fried shallots, and microherbs.
