〈鶏ももラーメン〉和食料理人 野﨑洋光 料理塾＿17【もっと美味しい健康へ／シェフパートナーズ】

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles offer more fiber and nutrients.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while thighs are more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

Prepare a simple Japanese-style broth using chicken thigh.

Cook ramen noodles according to package instructions until al dente.

In a pot, heat sesame oil and add minced garlic and ginger, cooking until fragrant.

Add soy sauce and mirin to the broth and stir to combine.

Add cooked ramen noodles to the broth.

Incorporate bean sprouts and bok choy into the broth, simmering for a few minutes.

Prepare soft-boiled eggs by cooking them in boiling water for 6-7 minutes, then cool in ice water before peeling.

Ladle ramen into bowls, topping with sliced green onions, nori, shredded carrots, and halved soft-boiled eggs.

Drizzle with chili oil if desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens