Whole30 Chicken Ramen
Total Servings:
1
Ready In:
Prep Time: 5 min
Cook Time: 20 min
Calories:
458
Tags:
Dinner, Whole30
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I freaking love Ramen, which is why I was so excited when I came across this Whole30 recipe that takes less than 30 minutes to make! To keep things on the lighter end, I use shirataki noodles. These noodles are magical and taste just like pasta but with zero net carbs. This recipe is inspired by one of my favorite blogs, the Defined Dish.
Ingredients
- 1 egg
- 1 tsp sesame oil
- 1 1/2 tsp avocado oil
- 1/4 onion, diced
- 1 celery stalk, diced
- 1 1/2 cloves of garlic, minced
- 2 cups cabbage, sliced thinly
- 3 oz shirataki noodles
- 4 tsp coconut aminos
- 1/2 tbsp fish sauce
- 16 oz low sodium chicken broth
- 3 oz chicken, cut into 1 inch pieces
- 1 green onion, sliced for garnish
- salt, to taste
- pepper, to taste
- sesame seeds, for garnish
- 1/2 lime, juiced (optional)
Nutrition
Serving: The entire recipe makes 1 serving
- Calories: 458 calories
- Carbs: 35.1 g
- Net Carbs: 25.5 g
- Fats: 19.6 g
- Protein: 34.1 g
- Sodium: 1615 mg
- Sugar: 14 g
- Fiber: 10 g
Instructions
Step 1
To hard boil the egg, place the egg in a small saucepan and fill with cold water until the water covers the egg. Bring the water to a boil over high heat. Once the water boils, reduce the heat to low and simmer for 5-6 minutes. Remove the egg from the saucepan and place in a bowl with cold water.
Step 2
Using a large pot, heat 1 tsp of sesame oil and 1 tsp of avocado oil over medium heat. Add the onion and celery and saute for about 5 minutes until the onions are tender. Add the garlic and saute for about 2 minutes until fragrant.
Step 3
Add the sliced cabbage, the coconut aminos, and the fish sauce. Mix the ingredients to coat in the sauces and saute for about 4 minutes until the cabbage begins to wilt. Add the shirataki noodles and pour in the chicken broth and bring to a boil. Once boiling, cover the pot, reduce the heat to low, and let simmer while you cook the chicken (approximately 5-10 mins).
Step 4
Season the chicken with salt and pepper. Heat a separate skillet over medium-high heat with the remaining 1/2 tsp of the avocado oil. Add the chicken to the skillet and sear until golden brown and cooked through (approximately 3-4 mins per side).
Step 5
Peel the hard boiled egg and slice in half. Then, taste the soup and add a bit of salt and pepper, if desired. Once the soup is good to go, ladle the soup into a large bowl and top with the chicken and boiled egg. Add the lime juice and sprinkle with the sesame seeds and the green onion. Enjoy!
Full disclosure, I write these blogs in my spare time. I do not have an editor and am the only one who reviews the content. As a result, it is likely I’ll have the occasional typo or grammar mistake. If you find anything, feel free to let me know.
Lastly, I’ll admit food photography is not my forte. If you make the recipe and have a better picture, please share and I will happily post it and give you photo cred!