Low Carb Asian Chicken Ramen Soup for Weeknight Dinner
If you’re looking for a comforting and nutritious dinner option, this low carb Asian chicken ramen soup is an excellent choice. This recipe combines all the flavors you love about traditional ramen while keeping it light and healthy. With tender chicken, fresh veggies, and a savory broth, you’ll have a delicious meal on the table in no time. Perfect for busy weeknights, this soup is not only low in carbs but also high in protein, making it a satisfying option for the whole family.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups water
- 1 cup shiitake mushrooms, sliced
- 1 cup bok choy, chopped
- 1 cup broccoli florets
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 tablespoon sriracha (optional)
- 1 package konjac noodles or zucchini noodles (for low carb)
- Fresh cilantro for garnish
Instructions
- In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing until fragrant.
- Add the chicken breasts to the pot, browning each side for about 3-4 minutes.
- Pour in the chicken broth and water. Bring to a boil, then reduce heat to a simmer.
- Simmer the chicken for about 15 minutes, or until fully cooked. Remove the chicken and let it rest for a few minutes.
- While the chicken rests, add the shiitake mushrooms, bok choy, and broccoli to the pot. Cook until the vegetables are tender, about 5 minutes.
- Shred the chicken into bite-sized pieces and return it to the pot.
- Stir in the soy sauce and sriracha (if using). Adjust seasoning to taste.
- Prepare konjac noodles or zucchini noodles according to package instructions. Add them to the soup just before serving.
- Serve hot, garnished with sliced green onions and fresh cilantro.
Why Low Carb Ramen?
Ramen is often associated with high carb content, primarily due to traditional wheat noodles. However, by using alternatives like konjac noodles or zucchini noodles, you can enjoy all the delicious flavors of ramen while sticking to a low carb diet. These substitutes are low in calories and carbohydrates, making them perfect for anyone looking to maintain a healthier lifestyle.
Additionally, this low carb Asian chicken ramen soup is packed with nutrients from the vegetables and protein from the chicken. It’s a complete meal that will keep you feeling full without the heavy carb load.
Customization Options
This recipe is highly customizable. Feel free to swap out vegetables based on what you have on hand. Spinach, bell peppers, or snap peas can be great additions. You can also adjust the spice level by adding more sriracha or even some chili flakes if you prefer a little heat.
For those who enjoy a richer broth, consider adding a tablespoon of miso paste to the soup. It will deepen the flavor and provide additional nutrients.
Storage and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When reheating, be mindful that the noodles may soften further, so it’s best to reheat gently on the stove rather than in the microwave. Add a splash of broth or water to maintain the soup’s consistency.
Frequently Asked Questions
Can I use different types of noodles?
Yes, you can substitute konjac noodles with zucchini noodles or even shirataki noodles. Just ensure they are low in carbs to keep the dish aligned with your dietary needs.
Is this recipe gluten-free?
To make this soup gluten-free, use tamari instead of soy sauce. All other ingredients are naturally gluten-free, ensuring a safe meal for those with gluten sensitivities.
How can I make this soup vegetarian?
To make a vegetarian version, replace the chicken with tofu and use vegetable broth instead of chicken broth. You can also add more vegetables to enhance the flavor.
Can I freeze this soup?
While it’s best enjoyed fresh, you can freeze the soup without the noodles. When ready to eat, thaw and reheat, then add freshly cooked noodles before serving for the best texture.
Conclusion
This low carb Asian chicken ramen soup for weeknight dinner is not only easy to prepare but also satisfies your cravings for comfort food without the guilt. Whether you’re following a low carb diet or just looking for a nutritious meal, this soup checks all the boxes. It’s flavorful, filling, and perfect for any night of the week. Try this recipe, and you’ll have a new go-to dinner option that the entire family will love.
So, gather your ingredients, whip up this delightful soup, and enjoy a hearty bowl of goodness tonight! You’ll be amazed at how easy it is to create a delicious low carb meal that doesn’t compromise on flavor.
