Description
A comforting gluten-free miso ramen made with shirataki noodles, sliced chicken, bok choy, cabbage, and fresh vegetables. It’s a nutritious, low-carb, high-protein meal for two that comes together quickly with prepared stock and cooked chicken.
Ingredients
- 28 ounces (830 milliliters) chicken stock or vegetable stock
- 1 bag Miracle Noodle Capellini, prepared according to the package instructions
- 2 tablespoons miso paste, or more to taste
- About 6 ounces (170 grams) cooked chicken breast, sliced
- 1 cup shredded green cabbage
- 2 small bok choy, halved
- Handful of fresh cilantro
- 1 small raw carrot, peeled into ribbons
- A few scallions, sliced
- Salt and freshly ground black pepper, if needed
- Optional: shiitake mushrooms, thinly sliced, or dry and rehydrated
Instructions
- Prepare the shirataki noodles according to the package instructions. Divide the prepared noodles between two serving bowls.
- Warm the stock in a soup pot. Add the shredded cabbage and gently boil for about 7 minutes.
- Add the bok choy and sliced cooked chicken. Simmer for 3 to 4 minutes, until the chicken is heated through and the vegetables are tender.
- Turn off the heat. Add the miso paste and stir until completely dissolved. Taste and add more miso, salt, or pepper if needed.
- Divide the soup, chicken, cabbage, and bok choy between the two bowls. Top with the carrot ribbons, scallions, and fresh cilantro, and serve immediately.
Notes
Check that your miso paste is labeled gluten-free, as some varieties are made with barley.
Prepare the shirataki noodles according to the instructions for your specific brand; most need to be thoroughly rinsed.
For additional flavor, add sliced shiitake mushrooms to the pot with the cabbage.
For a vegetarian version, use vegetable stock, omit the chicken, and add extra shiitake mushrooms.