Healthier Chicken Ramen is a delicious, healthy spin on a classic noodle dish. Chicken is simmered with stock, vegetables and miso paste to create the perfect broth. It is then spooned over brown rice ramen noodles and topped with roasted vegetables. Each bite is slurp-worthy!
- 1 rotisserie chicken
- 2 (24 oz) containers chicken stock
- 1 onion, peeled and quartered
- 2 large carrots, cut into 3 inch pieces
- 2 tablespoons mellow miso paste
- 1 tablespoon chopped garlic
- 4 ramen noodle bricks
- Toppings – such as roasted vegetables (sweet potato, butternut squash, zucchini, broccoli, corn, beets), seaweed or kale chips, soft boiled eggs, pickled red onion, sliced green onion
- Add the chicken to a large Dutch oven or soup pot. Pour in the chicken stock and add in the onion, carrot, miso paste and chopped garlic. Bring to a low boil over medium heat, then cover and reduce the heat to low. Allow to simmer for about 30 minutes.
- Remove the chicken from the broth and lightly pull apart and shred, discarding the skin and bones. Use a hand-held strainer to remove the onion, carrot and large garlic pieces from the pot to leave a nice, clear broth. Add pulled chicken back in.
- Cook the ramen noodles according to package instructions in a separate pan. Pour the chicken and broth over the individual servings of noodles in bowls and top with desired toppings. Enjoy!
- A rotisserie chicken or a whole, raw chicken can be used for this recipe (even bone-in breasts can be used). If using raw chicken, up the cooking time to allow the chicken to cook all the way through.
- I often use frozen veggies and roast them on a sheet pan for toppings to help make my life a little easier!