Low Fat Chicken Ramen
Indulge in the comforting flavors of 'Low Fat Chicken Ramen,' a wholesome twist on the classic noodle dish that combines vibrant Asian-inspired ingredients and a guilt-free approach to dining. This recipe features tender poached chicken breast, nutrient-packed baby spinach, and julienned carrots simmered in a flavorful low-sodium chicken broth enhanced with fresh ginger, garlic, soy sauce, and mirin. Perfectly cooked ramen noodles serve as the base for a hearty yet low-calorie bowl that's garnished with boiled eggs, scallions, sesame seeds, and just a touch of sesame oil for depth. Ready in under 45 minutes, this healthy chicken ramen is a delightful, easy-to-follow recipe ideal for busy weeknights or light meal prep, offering bold taste without the extra fat. Whether you're craving a cozy dinner or searching for a nourishing option, this dish is sure to satisfy while keeping things light and full of flavor.
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Recipe Information
Ingredients
- 300 grams Boneless, skinless chicken breast
- 6 cups Low-sodium chicken broth
- 1 tablespoon Fresh ginger
- 2 Garlic cloves
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 300 grams Ramen noodles
- 2 cups Baby spinach
- 1 Carrot
- 3 Scallions
- 1 teaspoon Sesame oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Boiled eggs
- 1 tablespoon Sesame seeds
Instructions
Begin by finely mincing the garlic and grating the ginger. Thinly slice the scallions and carrot into julienne strips.
In a large pot, bring the low-sodium chicken broth to a simmer over medium heat. Add the minced garlic, grated ginger, soy sauce, mirin, and sesame oil. Stir well and let it simmer for about 5 minutes to allow the flavors to meld.
Gently place the chicken breast into the simmering broth. Cover the pot and poach the chicken for about 10-12 minutes or until fully cooked through. Remove the chicken from the broth and set aside to cool slightly.
While the chicken is cooking, bring a separate pot of water to a boil. Add the ramen noodles and cook according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and set aside.
Shred the cooked chicken breast using two forks and season with a bit of salt and black pepper.
Add the julienned carrot and spinach to the simmering broth and let them cook for 2-3 minutes until tender.
To assemble the ramen bowls, divide the cooked noodles among four bowls. Ladle the hot broth and vegetables over the noodles.
Place shredded chicken on top of the noodles in each bowl. Halve the boiled eggs and place one half in each bowl. Garnish with sliced scallions and a sprinkle of sesame seeds.
Serve the ramen hot and enjoy a delicious, low-fat meal.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 22.8 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 202 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
