Ramen Chicken Stock Food
CHEAT'S CHICKEN RAMEN
This speedy version of the classic Japanese noodle soup makes a delicious everyday dinner or warming lunch - and it's low in fat and calories too
Provided by Chelsie Collins
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.
- Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.
- Serve in deep bowls topped with coriander leaves and the remaining chilli slices.
Nutrition Facts : Calories 255 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.4 milligram of sodium
CHICKEN RAMEN BROTH
An easy and quick recipe for broth to pour over your favorite ramen noodles. This recipe is easily adapted; when adding carrots, you can add your favorite vegetables or whatever you have on hand!
Provided by atarietta
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a medium sized pot on medium-high heat.
- Add vegetable oil and onions. Cook for about 2 minutes until onions begin to soften. Add garlic, stir until fragrant (about 1 minute).
- Add rice wine vinegar and soy sauce; cook for 2-3 minutes.
- Add carrots and chicken broth. Allow the broth to simmer together for at least 5 minutes to allow flavors to combine.
Nutrition Facts : Calories 64.3, Fat 2.6, SaturatedFat 0.5, Sodium 1150.1, Carbohydrate 4, Fiber 0.4, Sugar 1.6, Protein 5.8
RAMEN CHICKEN STOCK
This is the basic and versatile chicken stock I use for my ramen recipes, and it is flavored with Japanese ingredients. You can prepare a big batch and store any extra in the freezer.
Yield makes 4 quarts
Number Of Ingredients 10
Steps:
- Combine the water and chicken bones in a large, 10-quart stockpot. Set it over high heat and bring the water to a boil. Skim the surface well to remove any impurities.
- Add the carrots, celery, negi, cabbage, garlic, ginger, kombu, and sake. Decrease the heat to low and simmer for 2 hours. Add more water as needed to keep the liquid at the same level.
- Strain the stock well through a fine-mesh sieve.
RAMEN CHICKEN SOUP
This soup is so quick and easy and great for busy days. When I don't have cooked chicken on hand, I pick up a rotisserie chicken from the store.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, bring chicken broth, the contents of the flavor packet from the noodles, and oregano or basil to boiling.
- Break up noodles.
- Add noodles and broccoli to saucepan; return to boiling, reduce heat and simmer, uncovered, 3 minutes.
- Stir in chicken and heat through.
- Ladle into bowls; sprinkle with almonds and serve.
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