If you like ramen, but also love something hearty and creamy for the winter time, this twist on a classic is for you!
If you prefer traditional ramen broth, substitute the cream cheese for coconut milk. Both taste wonderful.
You can also sub the canned chicken for cubed, fresh chicken─ I just wanted something quick and easy.
- 1/4 c olive oil
- 32 oz chicken broth (or 2 c chicken broth and 1 can of coconut milk)
- 1/2 c rustic chopped carrots
- 1/2 c chopped celery
- 1/2 c chopped onion
- 1/4 c grated (or shredded) parmesan
- 1 tsp garlic powder
- 2 tsp salt (more or less to taste)
- 1 tsp fresh cracked pepper
- 1 egg
- 2 oz cream cheese (optional for western twist and to make it like a chowder)
- 1/4 heavy cream
- 1 tsp apple cider vinegar
- 1/8 tsp xanthan gum
- 12.5 oz premium chicken in a can or 1 lb fresh cubed chicken
- 2 packages of shirataki tofu noodles. I use these.
- Put the instant-pot on the saute setting and pour the oil into the pot, then add the onions.
- After the onions have cooked for 1-2 minutes, add in the celery and the carrot. Continuously stir for 2-3 minutes, just until the celery starts paling in color.
- Next, pour in the rest of the ingredients (except the cream cheese and egg!) and turn off the saute. Make sure that you scrap the bottom to get off all of the little veggie bits and roasted goodness into the broth.
- It is important to note here that if you aren’t using the cream cheese, add the coconut milk in when you add all the other ingredients so the broth can be infused with all of the other flavors.
- This next part is tricky. If you cut up fresh chicken, the instant-pot will need to cook for 10 minutes. Always double check poultry to make sure it has reached a safe internal temperature of 180° Otherwise, if you used can you’ll only need to cook 5-7 mins.
- While your ingredients are cooking, in a small to medium sauce pan, boil water. Once your water is bubbling, ladle in your eggs to boil. (one per serving is traditional)
- Boil eggs on high for 7 minutes and then turn off the heat. Leave the eggs in the pan for an additional 3 minutes.
- Finely chop up some fresh carrots and celery for garnish. (I used the celery leaves too!)
When the instant pot is done, let it sit and naturally depressurize for 10 minutes.
Remove the lid and use the saute function again while you stir in the cream cheese until it’s fully melted. (again, optional and more westernized)
Fill your bowls with the noodles and then pour the ramen over top of it. Garnish it as you’d please.
Delicious, healthy Winter time food. <3
This sounds like it would be awful, but it is f-a-n-t-a-s-t-i-c. You can also treat this like a sweet version of my breakfast sandwich if you would like to make something similar to a pancake/sausage biscuit. (I’ve done it, and it is super yummy.)
- 1 large egg
- 3 tbsp almond flour (Subbing in 1 tbsp of arrowroot flour makes this lower carb and fluffier if you want to try that, I did this morning and it was tasty)
- A pinch of salt
- 3 tbsp monkfruit sweetener (I like mine sweet, if it’s too sweet fix it to 2 for you)
- 1 tbsp swerve brown sugar (or sukrin gold)
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp baking powder
- 1 tbsp butter
The great thing about this recipe is you can change the spices out to anything you would like that morning. Like, pumpkin pie spice!
- Melt the butter in your microwave safe bowl.
- Add all the other ingredients and whisk them together until it is completely blended.
- Microwave for 90 seconds on high.
A fast, yummy breakfast sandwich or quick cake in a pinch. Great for those late-night sweet cravings.
Simple, delish, yum. <3
Enjoy, <3 Grey