Paleo Chicken Ramen With Mushrooms Recipe

Paleo Chicken Ramen With Shiitake Mushrooms and Spinach Recipe
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A big bowl of ramen sounds like a perfect meal for a cold, rainy night, right? If you are paleo, it is not always an option to order a bowl of ramen. Nevertheless, a simple change from pasta to zucchini noodles (also known as zoodles!) Can easily quench the craving for salty ramen.

This paleo recipe not only contains protein and fiber, but also provides even more nutritional value than the usual ramen and noodle package in the store. With real chicken, vegetables and hard-boiled eggs, this homemade ramen provides your body with nutrients and fills protein to keep you full. Bonus: It is also lower in sodium than the store bought counterpart!

Enjoy this Paleo Ramen recipe and see why that's what we call soup soup!

Nutrition: 329 calories, 15 g fat (6 g saturated), 700 mg sodium, 6 g sugar, 22 g protein, 7 g fiber

For 4 people

You need

4 boneless, skinless chicken thighs
1 teaspoon Chinese five-spice powder
1/4 tsp salt
1/2 tsp pepper
8 cups low sodium chicken broth
2 teaspoons chopped fresh ginger
2 garlic cloves, peeled and sliced ​​thinly
4 ounces of shiitake mushrooms, stems removed and sliced
1 packet of zucchini noodles
2 teaspoons of coconut amino acids
5 ounces of baby spinach, roughly chopped
2 hard-boiled eggs, halved shallots
Crushed red pepper (optional)

How to do it

  1. Preheat broiler. Rub the chicken with five spices and season with salt and pepper. Arrange the chicken on a foil-lined baking tray. Fry 4 to 5 inches from the heat for
    8 to 10 minutes or until boiling (170 ° F), turn halfway through the cooking time. Leave for 10 minutes. Slice and set aside.
  2. In the meantime, mix broth, ginger and garlic in a large saucepan. Bring to a boil.
    Reduce heat and add mushrooms. Simmer uncooked for 2 minutes. Add the zucchini noodles and simmer for 1 minute. Remove the pan from the heat. Add spinach and just stir until withered. Stir in chicken and coconut aminos.
  3. Distribute on four bowls. Top with hard boiled egg halves and spring onions. Sprinkle with minced red pepper if used.

Eat this! top

The frustration of peeling eggs should not stop you from adding that essential Ramen item! Our hack: after cooking, cool eggs in an ice bath, crack and peel while being submerged in a separate bowl of lukewarm water. You will peel them in no time!

CONNECTED: Simple, healthy recipe ideas with 350 calories that you can make at home.

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