Savory, salty broth, full of noodles just waiting to be slurped up.
Ramen noodles, we’ve all had them right? Those hard little bricks of fried noodles and MSG ladened spice packets. Most of us probably even had quite a fondness for them.
I’m not going to lie, they were a favourite of mine for several years. My mom drew the limit at twice a week. I actually remember thinking about how when I grew up that I would eat them whenever I wanted to because, well I would be an adult. Please, please tell me I am not alone in this confession!
Dear twelve-year-old self, you WILL change your mind, trust me on this one.
But wait for just a minute. Ramen noodles are the perfect, simple meal for busy days when you are craving savory broth. Plus who can resist noodles?
What is a gal to do?
With a few simple ingredients, you can create a nourishing ramen bowl that is actually good for you!
This almost from scratch noodle bowl only takes a little bit longer than those packets you once adored. The key- fresh broth kept in the fridge and store bought noodles.
I try to keep homemade bone broth in my refrigerator at all times. It is full of so many vitamins and gelatin. Bone broth makes your homemade soups go from tasty to extraordinary. Seriously. Once you ditch the carton, it’s hard to go back. All you need is leftover chicken bones and water.
Homemade noodles are awesome. I even bought a book about making your own homemade ramen noodles. I drool over the pages but most of us don’t have time or energy to make our own. Offer yourself some grace and use store bought udon noodles, you can make homemade noodles another day.
Nourishing Ramen Bowl
2 quarts chicken broth
8 oz udon noodles
1 TBS yellow or white miso paste
1 lb boneless/skinless chicken thighs, pounded flat
2 TBS coconut oil
1 tsp unrefined salt
4 fresh green onions
2 cup bean sprouts
Bring the broth to a boil, add the miso paste, stirring until dissolved. Add the udon noodles and cook until done, about ten minutes.
While the noodles are cooking, place the chicken thighs between two pieces of parchment paper. Using a meat pounder or a rubber hammer, pound the chicken thighs until flat.
Sprinkle both sides of the chicken thighs with the salt.
Heat a skillet with the coconut oil in it on medium high. Add the chicken thighs to skillet. Cook until lightly golden on both sides, about 3-5 minutes.
Cut one thigh to be sure there is no pink and that the meat is completely cooked.
Slice the thighs into thin strips.
Slice the green onions into one-inch strips.
Spoon the noodles and broth into large soup bowls. Top with the chicken strips, sliced green onions, and bean sprouts.