A big bowl of ramen sounds like the perfect meal for a cold, rainy night, right? Well, if you’re paleo, ordering a bowl of ramen isn’t always an option. Nevertheless, a simple swap from noodles to zucchini noodles (also known as zoodles!) can easily solve that salty ramen craving.
This paleo recipe not only packs in the protein and fiber, but it also adds even more nutritional value than the usual ramen noodle package at the store. With real chicken, vegetables, and hard-boiled eggs, this homemade ramen will nourish your body with nutrients, plus filling protein to keep you satiated. Bonus: it’s also lower in sodium than the store-bought counterpart!
Enjoy this paleo ramen recipe, and see why this is what we call a souped-up soup!
329 calories,15 g fat (6 g saturated), 700 mg sodium, 6 g sugar, 22 g protein, 7 g fiber
4 boneless, skinless chicken thighs
1 tsp Chinese five-spice powder
1⁄4 tsp salt
1⁄2 tsp pepper
8 cups low-sodium chicken broth
2 tsp minced fresh ginger
2 cloves garlic, peeled and thinly sliced
4 ounces shiitake mushrooms, stems removed and sliced
1 (10.7-ounce) package zucchini noodles
2 tsp coconut aminos
5 ounces baby spinach, roughly chopped
2 hard-cooked eggs, halved Sliced scallions
Crushed red pepper (optional)
How to Make It
- Preheat broiler. Rub chicken with five-spice powder and season with salt and pepper. Arrange chicken on a foil- lined baking sheet. Broil 4 to 5 inches from the heat for
8 to 10 minutes or until cooked through (170°F), turning once halfway through cook time. Let stand 10 minutes. Slice and set aside.
- Meanwhile, combine broth, ginger, and garlic in a large saucepan. Bring to boiling.
Reduce heat and add mushrooms. Simmer, uncovered, 2 minutes. Add zucchini noodles and simmer 1 minute. Remove pan from heat. Add spinach and stir just until wilted. Stir in chicken and coconut aminos.
- Divide among four bowls. Top with hard-cooked egg halves and scallions. Sprinkle with crushed red pepper, if using.
Eat This! Tip
Egg-peeling frustration shouldn’t keep you from adding this essential ramen element! Our hack: Cool eggs in an ice bath after boiling, then crack and peel while submerged in a separate bowl of lukewarm water. You’ll be peeling them in no time!
The post Paleo Chicken Ramen With Shiitake Mushrooms and Spinach Recipe appeared first on Eat This Not That.