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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

Submitted By:

Dietary Interests: High Protein

Allergens: Gluten , Sesame , Shellfish , Soy

Yield:

1 ⅖ l (4 servings)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

1.4 l (4 servings)

Total Time:

15 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

1 ⅖ l (4 servings)

Total Time:

17 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

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

Directions

  1. Place broth, soy sauce, vinegar, curry paste, ginger, Togarashi Shichimi, sesame oil, and dates into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
  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.

Ingredients

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

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.

Chef's Notes

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

Ingredients

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

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. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.
  3. To serve, place 1 cup cooked noodles into a soup bowl. Top with 12 oz (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.