It’s hard too resist a cozy bowl of chicken ramen on a cold day.
It’s taken me quite a few attempts to get this recipe just right, but I am so happy with the results. The broth is UNREAL. It has an incredible depth of flavour that can be quite hard to achieve in a soup when you are relying on just Whole30 approved ingredients and no fancy asian sauces.
I could happily live off of bowls of just this broth, it’s really that good and makes this soup so much more then just chicken soup with some asian vegetables.
I have tried making ramen with a few different types of noodles (zucchini, daikon radish etc) and concluded that spaghetti squash is by far the best. I love how the soup really sticks to the spaghetti squash rather then sliding off like it does with zoodles. I also think that the texture and look of spaghetti squash most closely resembles traditional ramen noodles.
To this ramen I also added sliced chicken thighs which have been seasoned and then quickly seared to form a nice crust on top. You could alternatively use chicken breasts but I like how much quicker thighs cook.
I am all about the make ahead soups, and this ramen is no exception. You could prep a big batch of this soup and it will last 3-4 days in the fridge, you will just need to cook the egg before eating.
Click HERE for the recipe.
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