Grilled Chicken Creamy Ramen
Ingredients
- 2 packs of @oceanshalo Ramen Noodles
- 5 oz of fresh Shitake Mushrooms
- 2 Baby Bok Choy split in half lengthwise
- 2 pieces of @allvegetarianinc Vegan Chicken or about 5-6 oz.
- 2 Green Onions sliced (whites separated)
- 2 Tbsp of Toasted Sesame Oil
- 1 tsp of Tamari
- Lime wedges, Green Onions & Nori sheets to garnish
Creamy broth
- 2/3 cups of @go_raw sprouted Sunflower Seeds
- 1 tsp of Toasted Sesame Oil
- 1 tsp of Rice Vinegar
- 1 tsp of Low Sodium Tamari
- 1/2 tsp of Mushroom Umami Seasoning (Trader Joe’s makes one)
- 1 tsp of @betterthanbouillon Vegetable base
- 1 1/2 Tbsp of @coldmountainmiso Miso Paste
- 3 cups of Water
Preparation
To make the Creamy Broth: Soak the Sunflower Seeds in hot water for 25 minutes. Drain and set aside
Blend the soaked Seeds along with the Sesame Oil, Rice Vinegar, Tamari, Umami seasoning, Miso Paste, Veggie Base and 1 cup of Water until completely smooth and creamy.
Lightly coat the Chicken with a little bit of Oil and cook each side on a grill pan until grill marks appear (about 2-3 minutes). Cover the pan for a few minutes to help finish cooking
Cook the Bok Choy the same way you did the Chicken but add the tsp of Tamari while cooking.
Sauté the Shitake Mushrooms along with the whites of the Green Onions
Cook the Ramen Noodles according to package directions
Heat the Broth with the additional 2 cups of Water until heated through
Assemble the Ramen Bowl by adding Noodles, Veggies, Chicken and Broth. Serve with Lime Wedges, Sesame Seeds Green Onions & Nori sheets
