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 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
- 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.
- 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.
- 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
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
