Grilled Chicken Creamy Ramen
Grilled Chicken Creamy Ramen
I really love a good bowl of Ramen. If you search the website you’ll find a variety of yummy Ramen recipes. What’s nice about a warm bowl of slurpy noodles is that you can include all vegetables or add a plant protein like the Grilled Chicken. The creamy broth is nut free made with Sunflower Seeds.
Serves 2-3
Ingredients
2 packs of Ramen Noodles ( I like the organic ones from Ocean’s Halo)
5 oz of fresh Shitake Mushrooms (or any variety)
2 Baby Bok Choy split in half lengthwise
2 pieces of Vegan Chicken or about 5-6 oz. I used Vegan Chicken from All Vegetarian Inc. but I also like the Chicken Scallopini from Gardein)
2 Green Onions sliced (whites separated)
2 Tbsp of Toasted Sesame Oil
1 tsp of Tamari
Lime wedges, Black Sesame Seeds & Nori sheets to garnish
Creamy Broth
1/2 cups of raw sprouted Sunflower Seeds ( I use Go Raw)
1 tsp of Toasted Sesame Oil
1 tsp of Rice Vinegar
1 tsp of Low Sodium Tamari
1/2 tsp of Mushroom Umami Seasoning (Trader Joe’s makes one)
1 tsp of Vegetable concentrate ( I like Better than Bouillon)
1 1/2 Tbsp of Miso Paste
3 cups of Water
Directions
1.To make the Creamy Broth: Soak the Sunflower Seeds in hot water for 25 minutes. Drain and set aside
2. Blend the soaked Seeds along with the Seasme Oil, Rice Vinegar, Tamari, Umami seasoning, Miso Paste, Veggie Base and 1 cup of Water until completely smooth and creamy.
3. Lightly coat the Chicken with a litle bit of Oil and cook each side on a grill pan until grill marks appear ( about 2-3 minutes). Cover the pan for a few minutes to help finish cooking
4. Cook the Bok Choy the same way you did the Chicken but add the tsp of Tamari while cooking.
5. Sauté the Shitake Mushrooms along with the whites of the Green Onions
6. Cook the Ramen Noodles according to package directions.
7. Heat the Broth with the additional 2 cups of Water until heated through.
8. Assemble the Ramen Bowl by adding Noodles, Veggies, Chicken and Broth. Serve with Lime Wedges, Sesame Seeds Gree Onions & Nori sheets.
