Chicken & Mushroom Ramenby Elissa Jewell on December 1, 2019
This is the kind of recipe that you can make in bulk and keep in the fridge, and it tends to get better and better as the flavours mature! It’s also incredibly quick and easy to make, and even though it’s not technically a traditional recipe – the taste is akin to the real thing.
Nutritionally you can adjust the fat calories by using chicken breast instead of thigh, and omitting the sesame oil, but unfortunately the little bit of fat in the dish does bring a lot of flavour. If you have low carb needs however – consider following the recipe as written but exchanging hokkien or soba noodles for super low carb ones such as shiritaki / konjak noodles which if you’re cutting will make the dish very high in volume and fibre, and super low in calories.
500g chicken thigh
1 tablespoon sesame oil
2 tablespoons dark soy sauce
2 tablespoons mirin seasoning
Crushed fresh garlic and ginger to taste
1 dried star anise bulb
Chilli oil or hot sauce (optional)
4 cups of chicken stock
1 punnet of fresh mixed Asian mushrooms (enoki, oyster etc)
2-3 stalks of spring onion, chopped
Chopped kale, wombok, snow peas, carrots, broccoli etc
1 pack Hokkien noodles or low carb noodles (see note)
4 soft boiled eggs
Prepare the chicken by adding all ingredients to a large bowl and combining well.
Leave in the fridge to marinade, ideally overnight but for no less than 1 hour.
Using a large non-stick wok or large stock pot, add the chicken and cook until golden and brown. Remove the cooked chicken pieces from the pot and then add the mushrooms, kale, wombok and broccoli and cook through in the remaining chicken juices and sauce and then start soft boiling your eggs. Once the vegetables are just tender, fill the pan with the stock and add the noodles, stirring gently until cooked.
Serve the noodle soup with slices of the chicken, a halved soft boiled egg and some spring onion on top.
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