Simple Paleo Chicken Ramen with Bok Choy
Ramen Soup
Thin wheat noodles in a rich broth with meat, veggies, and toppings. This is the simplest description of ramen soup. Actually, more than that. Traditional ramen is a slow-cooked, intensely savory Japanese-style broth. Nearly every region in Japan has its own variation of this soup. Japan has almost as many types of ramen as it does sushi. I made my own quick and easy to make version with chicken and bok choy in Europe. In addition, it is gluten, dairy and soy free. Perhaps that’s better to call this soup “My Ramen Inspiration”.
Gluten Free Konjac Flour Noodles
Shirataki noodles are long, white noodles. They are often called konjac noodles. This Japanese pasta is made from konjac plant. Konjac is an Asian root vegetable which is similar to potato in texture. Konjac plant is ground, then shaped to different shapes of pastas, like noodles, fettuccini and lasagna or even rice. Shirataki noodles are very popular ingredient in Asian cuisines.
This pasta started to be very popular in other cuisines also, because it’s a great substitute of wheat flour pasta and can be included in weight loss diet plan. There is only 1 gram net carbohydrate (CH) in 100 gram konjac pasta.
Shirataki noodles have an unpleasant sulfur odor when you open the pasta’s bag. It’s not wrong, it’s normal. The texture of konjac pasta is also different than the usual pasta. It’s a bit rubbery. But it will be very delicious and tasty if you follow the instructions in the recipe!
Tip!
Don’t miss essential steps like draining, washing and rinsing the konjac pasta. Follow the instructions exactly!
Coconut Aminos Instead of Soy Sauce
Soy sauce is a popular seasoning sauce in Asian Cuisine, but it’s not suitable for all diet plans. When the diet demands to reduce the salt, avoid gluten or eliminate soy, coconut aminos is a good alternative. And some people’s digestive system can’t tolerate soy sauce. Coconut aminos is savory seasoning sauce made from the fermented sap of coconut palm and sea salt. It is similar in color and consistency to light soy sauce, but it has a milder, sweeter flavor. Coconut aminos doesn’t taste like coconut. It is a great substitute of the soy sauce.
Simple Paleo Chicken Ramen with Bok Choy
Ingredients
- 2 chicken breasts fillet, 180-200 gram each
- 2 eggs on room temperature
- 420 gram Shirataki konjac flour noodles, in liquid drained weight 200 gram
- 1 tbsp sesame oil
- 2 tsp fresh ginger minced
- 2 tsp fresh garlic minced
- 5 tbsp coconut aminos
- 800 ml chicken broth
- 80 gram fresh shitake mushroom
- 4 tbsp olive oil
- 1 baby bok choy
- 2 spring onion sliced
- Salt and pepper
Instructions
- Prepare the konjac flour noodles. Drain the noodles then place in a large colander and wash under running water for 2-3 minutes. Then rinse it with 2 liter boiling water. Konjac pasta will lose its unpleasant odor. Shake the colander to remove water as much as possible. Put in a bowl and mix with 1 tbsp sesame oil. Set aside.
- Prepare the chicken. Season the chicken breasts with salt and pepper. Heat 2 tbsp olive oil in a frying pan. Add chicken and cook on medium heat for 5-6 minutes, until golden brown, then turn them and cook on the other side for 4-5 minutes, until golden too. Cover with a folie and set aside.
- Make boiled eggs. Fill a small pot with enough water to cover the eggs. Bring to a boil. Put the eggs into the hot water very gently, and let simmer for 8 minutes. Then put them into ice cold water to stop the cooking process. Wait 5 minutes then peel them and slice in half lengthwise. Cover with folie and set aside.
- Make the ramen broth. Heat 2 tbsp olive oil on medium heat in a 2 liter soup pot. Add minced garlic and ginger, cook for 1-1.5 minutes. Stir constantly. Be careful, don’t burn it, otherwise it will be bitter.
- Add 5 tbsp coconut aminos, stir and cook for 1.5 minutes. Add chicken broth, and bring to a boil. Simmer for 5 minutes then add fresh shitake mushroom. Simmer for another 6 minutes. Taste and season with salt and pepper if it’s necessary.
- Cut baby bok choy in half lengthwise. Slice the cooked chicken breasts.
- Add drained and rinsed shirataki noodles and bok choy to the broth. Simmer very gently for 1 minutes. Add sliced chicken breasts and simmer still gently for 2 minutes.
- Serve ramen soup into bowls. Top with the boiled eggs and sprinkle with sliced spring onion. Enjoy!