in Ginger-Garlic Broth
Ingredients: Chicken breast • Zucchini • Carrot • Mushrooms • Ramen noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Ginger • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Sesame oil • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Garlic • Green onion.
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Tags
Chicken Breasts
2 unit(s)
Green Onion
2 unit(s)
Zucchini
1 unit(s)
Carrot
1 unit(s)
Mushrooms
113 g
Chicken Stock Powder
7.5 g
Ginger
30 g
Garlic, cloves
2 unit(s)
Sesame Oil
1 tbsp
Chili-Garlic Sauce
1 tbsp
Miso Broth Concentrate
2 unit(s)
Ramen Noodles
100 g
Pepper*
0.063 tsp
Salt*
0.063 tsp
- Before starting, wash and dry all produce.
- Thinly slice green onions.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then grate 1 tbsp (2 tbsp) ginger.
- Pat chicken dry with paper towels.
- To a large pot, add 4 cups (8 cups) water, chicken, half the garlic and half the ginger.
- Bring the water to a boil over high, then reduce the heat to medium and simmer for 14-16 min, until chicken is cooked through.**
- Meanwhile, trim the tops and bottoms from carrot and zucchini.
- Using a vegetable peeler, peel long ribbons from all sides of the lengths of carrot and zucchini. Stop when you get to the centre of the carrot and spongy centre of the zucchini. (NOTE: Discard centres.)
- Stack zucchini and carrot strips into piles, then cut into 1/2-inch strips lengthwise.
- Heat a large non-stick pan over medium high.
- When hot, add sesame oil, zucchini and carrots. Cook for 2-3 min, stirring often, until veggie ribbons are soft.
- Season with salt and pepper.
- Once chicken is cooked, transfer to a large bowl. Set aside.
- To the large pot, add mushrooms, ramen, half the chili-garlic sauce, remaining ginger, remaining garlic and chicken stock powder.
- Return to a boil over high, then reduce to medium. Cook for 2-3 min, stirring often, until mushrooms are tender.
- Add miso broth concentrate. Stir to combine.
- Season with salt and pepper.
- Using two forks, shred chicken.
- Divide shredded chicken, green onions and veggie ribbons between bowls.
- Top with mushroom broth and ramen noodles.
- Drizzle any remaining chili-garlic sauce over top.
540
kcal
Calories
14
g
Fat
2.5
g
Saturated Fat
55
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
50
g
Protein
125
mg
Cholesterol
1130
mg
Sodium
0
g
Trans Fat
1500
mg
Potassium
100
mg
Calcium
4
mg
Iron
