ASIAN CHICKEN RAMEN SOUP Recipe

INGREDIENTS
- 4 extra-large carrots, peeled
- ½ head fresh Napa cabbage (4 cups (1 L) coarsely chopped)
- 12 green onions (2 cups/500 mL sliced)
- 2 tsp (10 mL) canola oil
- 2 tbsp (30 mL) peeled, grated fresh gingerroot
- 8 garlic cloves, pressed
- 4 cups (1 L) shredded cooked chicken
- 12 cups (2.8 L) chicken stock
- 6 tbsp (90 mL) low-sodium soy sauce
- 6 tbsp (90 mL) rice vinegar
- 2 tbsp (30 mL) toasted sesame oil
- 2 tbsp (30 mL) sugar
- 2 pkgs (3 oz/85 g each) dry ramen noodles (any flavor), seasoning packets discard
- ¼ cup (50 mL) fresh lime juice
- Sliced jalapeño, chopped fresh cilantro, and additional lime wedges and sliced green onions (optional)
DIRECTIONS
- Coarsely chop the carrots and cabbage. Slice the green onions. Set the cabbage aside.
- Heat the oil in the Rockcrok® Dutch Oven XL over medium-high heat for 3–5 minutes or until shimmering. Add the carrots and cook for 5 minutes, stirring occasionally.
- Add the onions, ginger, and pressed garlic. Cook and stir for 1 minute or until fragrant
- Stir in the chicken, stock, soy sauce, vinegar, sesame oil, and sugar. Cover and bring to a boil.
- Break the ramen noodles into small pieces over the soup. Stir in the cabbage. Cover and reduce to a simmer. Cook for 3–5 minutes or until the noodles are tender.
- Remove from the heat. Stir in the lime juice and serve with jalapeño, cilantro, lime, and green onions, if desired.
Yield:
- 12 servings of 1½ cups (375 mL)
Nutrients per serving:
Calories 230, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 40 mg, Sodium 910 mg, Carbohydrate 21 g, Fiber 2 g, Protein 23 g
ASIAN CHICKEN RAMEN SOUP
Ingredients
- 4 extra-large carrots, peeled
- ½ head fresh Napa cabbage, 4 cups (1 L coarsely chopped)
- 12 green onions, 2 cups/500 mL sliced
- 2 tsp 10 mL canola oil
- 2 tbsp 30 mL peeled, grated fresh gingerroot
- 8 garlic cloves, pressed
- 4 cups 1 L shredded cooked chicken
- 12 cups 2.8 L chicken stock
- 6 tbsp 90 mL low-sodium soy sauce
- 6 tbsp 90 mL rice vinegar
- 2 tbsp 30 mL toasted sesame oil
- 2 tbsp 30 mL sugar
- 2 pkgs, 3 oz/85 g each dry ramen noodles (any flavor), seasoning packets discard
- ¼ cup 50 mL fresh lime juice
- Sliced jalapeño, chopped fresh cilantro, and additional lime wedges and sliced green onions (optional)
Instructions
- Coarsely chop the carrots and cabbage. Slice the green onions. Set the cabbage aside.
- Heat the oil in a saute pan.
- over medium-high heat for 3–5 minutes or until shimmering. Add the carrots and cook for 5 minutes, stirring occasionally.
- Add the onions, ginger, and pressed garlic. Cook and stir for 1 minute or until fragrant
- Stir in the chicken, stock, soy sauce, vinegar, sesame oil, and sugar. Cover and bring to a boil.
- Break the ramen noodles into small pieces over the soup. Stir in the cabbage. Cover and reduce to a simmer. Cook for 3–5 minutes or until the noodles are tender.
- Remove from the heat. Stir in the lime juice and serve with jalapeño, cilantro, lime, and green onions, if desired.
- Yield:
- servings of 1½ cups (375 mL)
- Nutrients per serving:
- Calories 230, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 40 mg, Sodium 910 mg, Carbohydrate 21 g, Fiber 2 g, Protein 23 g
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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