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–+ servings

Macro Friendly Ramen

Chelsea Rice
This Macro Friendly Ramen is a healthier, more balanced alternative to the classic dish you love! This recipe uses brown rice ramen noodles, zucchini noodles, and a variety of colorful vegetables. The broth is made with chicken bone broth and low sodium soy sauce to help create a high protein, low sodium meal. If you’re looking for a delicious and nutritious meal, this Macro Friendly Ramen is the perfect choice. Let’s get cooking!
5 from 2 votes
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Course Dinner, Lunch
Cuisine Asian
Servings 2
Calories 388 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup mushrooms
  • ¼ tsp dry mustard
  • 2 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1 tsp sesame oil
  • 4 cups chicken bone broth
  • 2 tbsp soy sauce
  • ½ tbsp chili garlic sauce (or Sriracha sauce)
  • ½ tbsp honey
  • 1 baby bok choy, halved
  • 1 medium carrot, spiralized or cut into thin strips
  • 1 medium zucchini, spiralized or cut into thin strips
  • 2 green onions, thinly sliced, separated
  • 1 brown rice ramen noodle square (I used Lotus Foods)
  • Sesame seeds
  • 1-2 soft-boiled eggs, optional

Instructions
 

  • In a large dutch oven or stovetop pot, heat olive oil over medium heat.
  • Add mushrooms and cook for 3-4 minutes or until slightly softened. Add in ½ of sliced green onion, minced garlic, ginger, and sesame oil and cook for 1-2 minutes.
  • Add in bone broth, soy sauce, chili garlic sauce, and honey. Stir to combine. Simmer for 5 minutes to let the flavors combine. Taste the broth and add more soy sauce, if needed.
  • To make soft-boiled eggs (optional): Bring a small pot of water to a boil. Add in 1-2 eggs and boil for 6 minutes. Transfer immediately to a bowl filled with ice water. Let cool for 2-3 minutes. Peel and cut eggs in half.
  • Meanwhile, bring a small pot of salted water to a boil. Add in the bok choy and carrots and cook for 3 minutes to blanch. Remove with a slotted spoon and set aside. Note: You do not have to blanch the zucchini. They keep their texture best if served in the soup raw.
  • When carrots and bok choy are done, add ramen noodles to the same pot of boiled water, and cook according to the package instructions. Drain and transfer noodles to a serving bowl.
  • Ladle in broth and mushrooms over the noodles. Arrange zucchini, carrots, bok choy, and optional egg on top. Garnish with sesame seeds and additional green onion. Enjoy!

Notes

  • To speed up the process, you can experiment with cooking the egg, bok choy, carrots, and ramen noodles at the same time. To do this, you need a slightly larger pot. 
  • You can also purchase a few ready-to-go ingredients including pre-cut carrots, pre-minced garlic, and pre-minced ginger.

Nutrition

Calories: 388kcalCarbohydrates: 40gProtein: 30gFat: 12g
Keyword high protein, macro friendly
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