Ramen is a delicious and mouthwatering soup, but there is no need to feel guilty after eating it. In fact, there are several methods to prepare low-calorie and nutrient-rich ramen. The soup can be made by cooking ramen noodles, vegetables, and other ingredients (such as chicken or eggs) in chicken broth. Alternatively, just modify the instant ramen you find at the supermarket by adding vegetables and reducing the doses of the starting ingredients. Making ramen from scratch or altering the instant ramen will not only help you eat healthier, it will also allow you to add your favorite ingredients to the soup (such as vegetables, meat and so on), so that you can enjoy a dish perfectly suits your tastes.
Ingrediants
Healthy Chicken Ramen
- 2 eggs
- 4 cups (950 ml) of chicken broth
- 1 ½ teaspoon (8 ml) of soy sauce
- 2 boneless, skinless chicken breasts
- 180 g of ramen noodles
- 100 g of cabbage
- 50 g of carrots
- 2 shallots
- Chilli oil to taste
Ramen al Kimchi Salute
- 4 cups (950 ml) of chicken broth
- 180 g of kimchi
- 2 tablespoons of white miso
- 1 teaspoon (5 ml) of low sodium soy sauce
- 180 g of ramen noodles
- 2 eggs
- 1 bunch of shallots
Instant Low Fat Ramen
- 1 pack of instant ramen, packet of toppings included
- 1 bunch of shallots
- 1 egg
- Miso paste to taste
- Soy sauce to taste
- Chilli oil to taste
Steps
Method 1 of 3: Make Healthy Chicken Ramen
Step 1. Boil 2 eggs
The healthy version of chicken ramen has the classic flavor of chicken broth reminiscent of instant ramen, but is tastier and definitely healthier. To start, place 2 whole eggs (including the shell) in a medium-sized saucepan. Add enough water to cover them about 3cm and heat over medium heat until the water comes to a boil.
Step 2. Let the eggs sit for 7 minutes in the water
When the water starts to boil, remove the pot from the heat and let the eggs rest uncovered for seven minutes. Then, remove them from the pot using tongs or a large spoon and place them in a bowl filled with ice water.
Keep the eggs in the water for only seven minutes. If you leave them longer, they will become firm rather than soft-boiled. Soft-boiled eggs are preferable for ramen. The yolks have a more liquid consistency, which makes the broth flavor more full-bodied
Step 3. Bring the chicken stock and soy sauce to a boil
In a medium saucepan, pour 4 cups (950 ml) of chicken broth and one and a half teaspoons (8 ml) of soy sauce. Heat over medium heat and bring to a boil.
Step 4. Cook the chicken breast in the broth
When the broth starts to boil, add two chicken breasts and let them cook for 8-10 minutes. The meat should turn white. Then, remove the chicken and let it cool.
Step 5. Cut the chicken into small pieces
Once it has cooled completely, tear it into strips using your fingers. Put the meat back into the broth and mix.
Step 6. Prepare the vegetables
Once you have finished preparing the chicken, cut the cabbage into thin strips about 5 cm long. Then, julienne the carrots using a vegetable peeler. Cut the shallot into 1.5 cm slices. Remove the shell from the soft-boiled eggs and cut them in half.
Step 7. Cook the ramen for 3 to 5 minutes
After putting the chicken back into the broth, toss the pasta and cook it following the instructions on the package. It usually takes 3 to 5 minutes. Then, remove the soup from the heat.
Step 8. Garnish and serve ramen
Remove the soup from the heat, stir in the cabbage and carrots. Pour it into each bowl, adding half an egg and garnishing with the shallot. Add some oil to the chili if you want it a little spicy, then serve it hot.
Method 2 of 3: Make Healthy Kimchi Ramen
Step 1. Chop the shallots and kimchi
Kimchi ramen is a spicy Korean-style dish characterized by the sweet and sour taste of kimchi. To start preparing it, cut the shallots into slices of about 1.5 cm. Measure 180 g of kimchi, then cut the particularly large pieces to make them measure approximately 4 x 3 cm.
Step 2. Make two soft-boiled eggs
Place two whole eggs (including shell) in a medium saucepan and add enough water to cover them about 3cm. Turn the heat to medium and bring the water to a boil. Remove the pot from the heat and let the eggs sit in the boiling water for 7 minutes. At this point, remove them from the water using tongs or a large spoon and let them cool.
- Cool the eggs, shell them and cut them in half.
- Soft-boiled eggs are traditionally used to garnish ramen and are preferable to boiled ones, as they have a liquid yolk that thickens the consistency of the broth and makes it tastier.
Step 3. Bring the chicken stock, kimchi, miso, and soy sauce to a boil
In a large saucepan, pour the chicken broth, 120g kimchi, white miso, and soy sauce. Stir the ingredients, then adjust the heat to medium heat and bring to a boil.
Step 4. Cook the noodles for 5 minutes
Once the broth has brought to a boil, cook the pasta following the instructions on the package. It usually takes 5 minutes to soften it.
Step 5. Pour the soup into bowls and serve
When cooked, distribute the ramen between the various bowls using a ladle. Then, garnish them with half an egg, a handful of shallots, and more kimchi. Serve immediately: ramen should be enjoyed hot.
Method 3 of 3: Make Instant Low Fat Ramen
Step 1. Heat the water and half a sachet of seasoning
If you love the flavor of instant ramen but want to cut down on your fat and MSG intake, you can modify the preparation to make it healthier. To start, pour 350ml of water and half a sachet of instant ramen dressing into a pot. Put it on the stove, adjust the heat to medium-high and bring to a boil.
Step 2. Cook the noodles in the boiling broth
When the broth starts to boil, add the instant ramen and turn the heat down to medium. Cook the noodles for 2 minutes, stirring occasionally - they should only cook partially.
Step 3. Drain the pasta
After letting the noodles cook for 2 minutes, drain them using a colander, then remove any residual oil from the pan.
To reduce fat and monosodium glutamate, use only half a packet of ramen seasoning. Cooking the noodles with a small amount of seasoning allows them to be flavored. However, since you will only be using half a sachet to make the soup, you should drain the broth
Step 4. Heat the water, the rest of the ramen dressing, and the ramen flakes
In the same pot used to cook the pasta, pour 300 ml of water, the rest of the powdered dressing and the ramen flakes. Set the focus to maximum.
Step 5. Beat and add the egg
Break the egg into a small bowl and beat it lightly with a fork. When it begins to boil, stir the broth with a whisk in a circular motion. When circles begin to form in the broth, slowly pour in the egg.
- Pouring the egg into the spinning water allows you to create what is called a "poached egg". The circular motion of the liquid allows the egg white to wrap around the yolk and start cooking it slowly.
- The yolk of the cooked egg has a liquid consistency. When the egg is cut the liquid yolk will come out, enriching the flavor of the broth and making it thicker.
Step 6. Add the pasta
Once the egg has begun to cook and solidify, stir in the noodles (which were partially cooked previously). Let them cook for another 2 minutes or until they are completely cooked.
Step 7. Garnish and season the soup further
When done, stir in the chili oil, soy sauce, miso paste, and your favorite toppings. Then, pour the soup into the bowls, making sure to garnish each serving with an egg and chopped scallions. Serve it hot.
- Using only half a sachet of ramen dressing helps reduce fat and monosodium glutamate intake. If you find the ramen not tasty enough, add the toppings you want.
- Chilli oil is traditionally used to flavor ramen, making it spicier and tastier. The soy sauce gives it more depth, while the miso paste adds a salty note.
- When you break the egg, the yolk will mix with the broth making it even tastier.
Step 8. Enjoy your meal
Advice
- Ramen is a versatile dish that can be made with different types of meat and vegetables. Try adding your favorite foods to the soup to personalize it.
- To make the soup even healthier and more nutritious, reduce the amount of pasta and increase that of the vegetables.
