Low Fat Chicken Ramen

Embrace comfort and nutrition with this Low Fat Chicken Ramen, a soul-warming bowl packed with wholesome ingredients and bold flavors. Tender poached chicken breast, hearty ramen noodles, and a medley of vibrant vegetables like spinach and julienned carrots are bathed in a deeply savory yet guilt-free low-sodium broth, infused with aromatic ginger, garlic, and a touch of sesame oil. Topped with perfectly soft-boiled eggs, fresh scallions, and a sprinkle of sesame seeds, this healthier take on classic ramen is a balanced and satisfying meal that’s perfect for busy weeknights. Ready in just 45 minutes, this low-fat, low-sodium recipe proves that comfort food can still be light, nutritious, and absolutely delicious—ideal for those seeking a wholesome, protein-rich bowl of cozy goodness.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams Boneless, skinless chicken breast
• 6 cups Low-sodium chicken broth
• 1 tablespoon Fresh ginger
• 2 Garlic cloves
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Mirin (Japanese sweet rice wine)
• 300 grams Ramen noodles
• 2 cups Baby spinach
• 1 Carrot
• 3 Scallions
• 1 teaspoon Sesame oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 Boiled eggs
• 1 tablespoon Sesame seeds

Directions

Step 1

Begin by finely mincing the garlic and grating the ginger. Thinly slice the scallions and carrot into julienne strips.

Step 2

In a large pot, bring the low-sodium chicken broth to a simmer over medium heat. Add the minced garlic, grated ginger, soy sauce, mirin, and sesame oil. Stir well and let it simmer for about 5 minutes to allow the flavors to meld.

Step 3

Gently place the chicken breast into the simmering broth. Cover the pot and poach the chicken for about 10-12 minutes or until fully cooked through. Remove the chicken from the broth and set aside to cool slightly.

Step 4

While the chicken is cooking, bring a separate pot of water to a boil. Add the ramen noodles and cook according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and set aside.

Step 5

Shred the cooked chicken breast using two forks and season with a bit of salt and black pepper.

Step 6

Add the julienned carrot and spinach to the simmering broth and let them cook for 2-3 minutes until tender.

Step 7

To assemble the ramen bowls, divide the cooked noodles among four bowls. Ladle the hot broth and vegetables over the noodles.

Step 8

Place shredded chicken on top of the noodles in each bowl. Halve the boiled eggs and place one half in each bowl. Garnish with sliced scallions and a sprinkle of sesame seeds.

Step 9

Serve the ramen hot and enjoy a delicious, low-fat meal.

Nutrition Facts

Serving size	(2372.4g)

Amount per serving	% Daily Value*
Calories	2101.4

Total Fat 46.6g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 9.7g
Cholesterol 666mg	0%
Sodium 3532.2mg	0%
Total Carbohydrate 257.1g	0%
Dietary Fiber 16.2g	0%
Total Sugars 22.8g
Protein 166.0g	0%

Vitamin D 115IU	0%
Calcium 202.0mg	0%
Iron 8.9mg	0%
Potassium 1220.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.9%

Protein: 31.4%

Carbs: 48.7%