Description
A protein-packed ramen bowl with tender chicken, fresh vegetables, and a light yet flavorful broth, all in under 300 calories. This fusion recipe balances umami depth, crisp textures, and lean nutrition.
Ingredients
2 chicken breasts (4 oz each)
8 oz ramen noodles (enriched)
2 stalks lemongrass (tender inner stalks)
8 shiitake mushrooms (sliced)
2 garlic cloves (minced)
1 tbsp ginger (grated)
1 tbsp sesame oil
2 tbsp rice vinegar
1 tsp yuzu extract (or substitute lemon juice)
1 tbsp erythritol
4 cups water
2 cups mixed vegetables (broccoli florets, snow peas)
1 tbsp calcium-rich spinach (fresh)
1 tbsp low-sodium soy sauce
1 tsp sesame seeds (for garnish)
1/4 tsp turmeric (for color)
Instructions
Preheat a wok or large skillet over medium heat. Sauté garlic, ginger, and lemongrass for 2 minutes.
Add water, soy sauce, erythritol, rice vinegar, yuzu extract, and shiitake mushrooms. Bring to a boil.
Simmer broth 5 minutes. Add chicken breasts and cook 5 minutes, then slice into strips.
Boil ramen noodles 30 seconds in broth (reserve extra water if needed to adjust consistency).
Meanwhile, stir-fry mixed vegetables for 3 minutes. Toss noodles with sesame oil in a heatproof bowl.
Assemble bowls with noodles, broth, chicken, vegetables, spinach, and turmeric. Garnish with sesame seeds.
Notes
Ramen noodles cook quickly—watch closely to avoid overcooking. For extra richness, fry an egg and top the bowl with it. Substitute yuzu with 1 tsp lemon zest if unavailable. Replace chicken with tofu for a vegetarian option.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Simmering
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 4g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg