Chicken Ramen
A quick Vitamix ramen broth, blended hot then poured over cooked noodles and vegetables.
Ingredients
| 960 ml | chicken broth | |
| 90 ml | low sodium soy sauce | |
| 90 ml | rice wine vinegar | |
| 2 teaspoons | 10 ml | green curry paste |
| 5 g | fresh ginger root, peeled | |
| 1 teaspoon | 5 ml | Togarashi Shichimi |
| 1 teaspoon | 5 ml | sesame oil |
| 25 g | dates, pitted | |
| 4 cups | 960 ml | ramen noodles, cooked, divided use |
| 30 g | green onion, sliced thin, divided use | |
| 180 g | broccoli florets, or cauliflower, carrot, cooked, divided use |
Instructions
- Place broth, soy sauce, vinegar, curry paste, ginger, Togarashi Shichimi, sesame oil, and brown sugar into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 6 minutes or until heavy steam escapes the lid.
- To serve, place 1 cup cooked noodles into a soup bowl. Top with 12 ounces (360 ml) of broth and garnish with green onion and assorted vegetables.
Chef's Notes: We use dates in this recipe to add a great whole food alternative to processed sugars.