Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Warm up a chilly evening with this healthy chicken-and-vegetable ramen noodle bowl recipe. For a little spice, top with hot sauce, such as Sriracha. Look for dried curly Chinese-style noodles near other Asian ingredients in most well-stocked supermarkets. For a substitute, try whole-wheat angel hair pasta and cook for a few minutes longer.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2013

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Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat. Add scallion whites, garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add water, miso, soy sauce and the remaining 1 tablespoon oil; bring to a boil. Stir in chicken, bok choy, noodles and mushrooms. Cover and return to a boil. Uncover, reduce heat to medium and cook, stirring, until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes. Serve sprinkled with the scallion greens.

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Tips

In this warming ramen-noodle bowl, miso--a fermented soybean paste--adds a deep, rich umami flavor. Look for mild-flavored white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.

Nutrition Facts

383 calories; protein 27.8g; carbohydrates 32.6g; dietary fiber 6.6g; sugars 2.4g; fat 16.1g; saturated fat 3.3g; cholesterol 75.5mg; vitamin a iu 6106.3IU; vitamin c 40.9mg; folate 80.5mcg; calcium 180mg; iron 4.4mg; magnesium 48.7mg; potassium 842.3mg; sodium 728.5mg; thiamin 0.1mg.
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