Shredded Chicken Ramen – A Low Carb Soup

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I am a huge fan of soups and shredded chicken. That’s why I shared recipes with those ingredients with you in the past (in case you missed it Low Carb Shredded Chicken Soup, delicious ramen done with my tea cooker). As I enjoy ramen in particular I figured it was time to share a shredded chicken ramen recipe with you. This is a low carb soup.

Shredded Chicken Ramen

Shredded Chicken Ramen – Ingredients

Shredded Chicken Ramen: Low Carb?

If you know your ramen you might wonder how the recipe can be low carb. If you don’t know your ramen here’s a quick recap. Ramen is a noodle soup with a delicious broth, plenty of vegetables and usually a form of protein. The protein can be part of the plant or animal kingdom. The fact that it’s a noodle soup makes it certainly not low in carbohydrates.

Luckily the past several years the idea of noodle like vegetables (i.e. vegetables looking like noodles) became popular. You either did them yourself with some equipment at home (with something like this) or recently you can buy them already prepared in grocery stores.

A La Sauce Thomas

I did the later, whereas I didn’t buy the parsnip noodles but got them at a press event from Delhaize. They launched new products and invited a bunch of food bloggers and handed out awesome goodie bags. If you want to know more, read my article about the event.

Shredded Chicken Ramen: Noodles

You can make your own noodles literally out of any vegetable that is even remotely cylinder-shaped and at least medium hard in texture. This means from a zucchini, to parsnip, carrots you can go wild. Layered vegetables like onions or vegetables that are void inside like bell pepper won’t be of any use.

My advice is: when in doubt, give it a try. The worst case scenario is that you mess up the vegetable. Then you will only chop up the rest and it’s still good to go for a soup, stew or depending on the produce to eat raw.

Shredded Chicken Ramen: Shredded Chicken

I always like chicken, especially chicken breasts. Lately I’ve been much more into using a chicken as a whole and making delicious food out of all the parts. I am especially keen on “flesh on the bone” lately. There are plenty of reasons for that, but I’ll save this for another article.

The great part about chicken breast is that it’s very versatile. As chicken has not the strongest taste (if you buy organic you’ll notice that chicken nonetheless has a lot of taste), you can make almost anything out or with it.

Shredded chicken is a very easy and convenient way for me to food prep. I get several chicken breasts, boil them in water until they fall apart. Then I store them in air-tight containers, put them in the fridge and take out what I need.

As plain unseasoned shredded chicken is rather boring, especially over time, you need to change things up. You can fry the chicken, marinate it in different sauce, sauté it in different sauces, heat it up and add some yogurt or cream cheese to it. Or you simply season it with what you like. Be creative, experiment, learn and enjoy the process.

Shredded Chicken Ramen

For this recipe I added a couple of ingredients to make it a little different. One of the ingredients is the above mentioned shredded chicken. You can tweak that part the way you like. In this case it’s plain vanilla shredded chicken.

The other ingredient is home made kimchi. My wife and I got into kimchi a lot and I personally try to eat something fermented at least once a week. As you can add kimchi to almost every dish, this ingredient quickly became a staple part of my diet. My wife really got into making her own kimchi (no she’s not Korean). If you are interested about the recipe let me know. It’s easy to make and incredibly cheap.

Lastly I had some great miso paste. This was also part of the goodie bag from the Delhaize. This miso paste really tastes good and I can only recommend it. That being said, you really should spent some money on your miso paste. It’s one of those cases where quality makes a huge difference.

I hope you enjoyed this recipe. Share it with your friends and let me know what you think of it. Your feedback is always welcome.

Shredded Chicken Ramen


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Shredded Chicken Ramen
Shredded Chicken Ramen - A Low Carb Soup
Print Recipe
Servings Prep Time
2 bowls 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 bowls 15 minutes
Cook Time
20 minutes
Shredded Chicken Ramen
Shredded Chicken Ramen - A Low Carb Soup
Print Recipe
Servings Prep Time
2 bowls 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 bowls 15 minutes
Cook Time
20 minutes
Ingredients
Servings: bowls
Instructions
  1. Bring the water to the boil. While this happens cut the shiitake in half and slice the carrots thinly. Once the water boils add the stock, the shiitake and the carrots to the water. Depending on the size of the vegetables this will take around 20 minutes.
  2. Cut the broccoli into pieces in a manner that you can eat them easily with chopsticks. Thinly slice the spring onion.
  3. After around 10 minutes of boiling reduce to medium heat, add the broccoli and press the garlic into the broth. Add pepper, soy sauce and mirin, too.
  4. Now take two ramen bowls (or deep soup bowls) and place the vegetable noodles in the middle. Slice the boiled chicken breast or shred it and place it around the noodles. Chop the kimchi into pieces and do as with the chicken.
  5. Once the vegetables are cooked, turn off the heat and add the miso paste and stir until it dissolved.
  6. Fill up the bowl with broth, add plenty of vegetables.
  7. Optional: If you fancy you can cut a boiled egg in half and place one half into each bowl.
  8. Sprinkle with spring onions and serve.
Recipe Notes

I already had boiled chicken prepared. I usually do this in a batch and then eat the chicken the following days. In case you do this fresh, I recommend to start with cooking the chicken on medium-high heat for 20 minutes in plenty of water or stock.

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