For many years I’d only heard of Ramen in the 10/$10, college staple meal kind of stereotype. It wasn’t until recently that I was introduced to the beautiful world of authentic ramen.
First of all, these dishes are beautiful. We eat with our eyes first, so I try my best to plate our food nicely. Second of all, it’s a great way to cram in veggies, protein and good fats in a family- friendly meal.
We took our ramen in a Keto direction, swapping traditional udon noodles for zucchini noodles. The starches weren’t missed. This ended up being a major hit in our family, and Jacen asked to add soft-boiled eggs to our “common use” menu!
Typically traditional Ramen starts with making a fatty soup base by boiling a whole chicken (usually about a 3lb bird.) Personally, I hate tediously fishing bones and cartilage out. I chose to use 1 package of skinless, boneless chicken thighs and they worked perfectly!
Dark meat chicken, thighs preferred
Oil- grapeseed, avocado, olive oil, or coconut oil. (optional, recommended for keto followers)
Canned baby corn cobs
Frozen asian stir fry veggies
Seasonings to taste
12 cups water
Zucchini noodles/ udon noodle/ shirataki noodles/ pasta.
In a pot, slow boil 12 oz of water, dark meat chicken and a cube of bouillon.
(we chose to boil on the lowest heat setting for about 3 hours to extract the most fat from the chicken.)
When broth is oily, remove the cooked chicken temporarily.
Increase heat to a rapid boil.
Shred cooked chicken and replace into broth.
Add green onion – we like the aesthetics of long pieces, but cut them smaller for picky eaters!
Add frozen veggies
Add baby corn cobs
Season to taste- we love Mrs. Dash’s asian blend.
Add more oil if desired (grapeseed, avocado, coconut or olive) this is especially important to Keto followers!
Continue boiling until veggies are soft.
In a separate pot, soft boil eggs.
( I didn’t know how to do this before today, so I figured it wouldn’t hurt to share the directions. )
Bring water to a boil.
Add a splash of rice vinegar.
Carefully add 6 cold eggs to the boiling water using a slotted spoon or wire basket.
Boil for exactly 6 minutes.
Immediately move to ice bath, let sit for about 6 more minutes.
Peel when cool.
Finally, cook your noodles. I prefer to remove my eggs from the boiling water with a wire spoon, then use the same boiling water to cook my noodles. (I hate washing dishes.) Zoodles and udon noodles only need to boil for about 3 minutes. If you’re using any other noodles, follow directions on the package.
Last, go on and plate!
I like to put our noodles first, then our veggie and chicken mix. Flood the bottom of the bowl with broth, add a halved soft boiled egg on the side.
Enjoy- it’s amazing.
With healthy hearts ( and full tummies!)
Kate and the Kids.