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Chicken Veggie Ramen

This soup is light with deep umami flavor. Crunchy cabbage, melt in your mouth chicken, and carrot and zucchini noodles make it a texture and flavor bomb.


(yield: 6 servings)

1/2 of a small chicken, cut into pieces

1/2 yellow onion

1 stalk celery, cut into 4-inch pieces

1/2 TBSP grated ginger

3 quarts water

1 TBSP sesame oil

2 scallions, roughly chopped

2 cloves garlic, minced

1 cup savoy cabbage, thinly slicedc

1/4 cup low-sodium soy sauce

2 TBSP Oyster sauce

2 teaspoons sriracha

1 medium carrot, spiralized

1 medium zucchini, spiralized

Place chicken, onion, celery, and ginger into a medium pot. Cover with water and bring to boil. Remove foam from the surface with a slotted spoon. Once soup is clear, reduce heat to low. Cover and simmer 30 minutes.

Meanwhile heat sesame oil in a large skillet. Saute scallions and garlic until softened, 2-3 minutes. Add cabbage and cook 5-7 minutes, stirring. Transfer cabbage mixture to soup. Whisk together soy sauce, Oyster sauce, and sriracha in a small bowl and stir mixture into soup. Add spiralized carrots, cooking additional 10 minutes. Turn off heat and add zucchini. Zucchini should soften within minutes and soup is ready to eat.

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