Shredded Chicken Ramen – A Low Carb Soup
Servings Prep Time
2bowls 15minutes
Cook Time
20minutes
Servings Prep Time
2bowls 15minutes
Cook Time
20minutes
Ingredients
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.