Hi Chriselle Factor readers! It’s Tieghan from Half Baked Harvest. Today I’m sharing one of my very favorite comfort food recipes… but made healthy!
I’m sure a lot of you can relate, but growing up, I lived on ramen, especially during the cold months of the year when all I craved was a bowl of warm soup. My mom used to make my brothers and I ramen after school, but once my mom and I realized it really wasn’t all that good for us, we switched to making homemade ramen. Over the years, I’ve adapted the recipe, making it more flavorful and even more veggie loaded. If you love a delicious bowl of Ramen but are trying to eat healthy this year, read on to hear all my secrets.
It’s actually surprisingly easy to make a healthy bowl of ramen at home. My version includes organic chicken, mushrooms, and plenty of kale.
For the base of my soup, I love using bone broth, which not only adds a lot of flavor, but is also a rich source of collagen. Collagen helps to improve the skin’s elasticity and fine lines, as well as protect your joints and improve your bone strength. It’s a major power ingredient. I purchase mine at my local Whole Foods, but it can also be bought on Amazon. Of course, if you’re vegetarian, simply use your favorite vegetable broth and omit the chicken completely from the recipe.
To flavor my soup, I use a mix of fresh garlic, ginger, and a couple dashes of tamari (gluten free soy sauce), then in goes my veggies. Simmer everything for a bit, and then add the Brown Rice Ramen noodles and a handful of fresh chopped cilantro.
I serve my Ramen with soft boiled eggs, fresh carrots, and broccoli sprouts. It’s basically like a salad, but in soup form. You guys will love this recipe!
Kale and Mushroom Ramen
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
2 tablespoons extra virgin olive oil
6 ounces shitake mushrooms, sliced
kosher salt and pepper
1 inch piece fresh ginger, grated
4 cloves of garlic, minced or grated
4 cups high quality chicken bone broth or veggie broth
¼ cup rice vinegar
2 tablespoons tamari (or low sodium soy sauce)
2 tablespoons Thai red curry paste
1-2 teaspoons chili paste
½ pound skinless chicken breast
1 bunch Tuscan kale, roughly torn
1 package brown rice Ramen noodles
4 soft or hard-boiled eggs
shredded carrots, green onion, chilies, cilantro, and sprouts, for serving
1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the mushrooms and season lightly with salt and pepper. Cook 3-4 minutes or until golden, then add the ginger and garlic and cook another minute.
2. Stir in the bone broth, 2 cups of water, rice vinegar, tamari, curry paste, and chili paste. Stir to combine. Add the chicken, if using. Cover and simmer for 15-20 minutes or until the chicken is cooked through and shreds easily.
3. Once done cooking, shred the chicken, it should fall apart. Stir in the kale, noodles, and cilantro. Let sit 5 minutes or until the noodles are soft.
4. Ladle the soup into bowls, top with eggs, and desired toppings. Enjoy!
Who doesn’t love healthy comfort food? Hope you guys enjoy this recipe and let me know in the comments below if you’re going to give it a try!