Recipe

For a satisfying, low-calorie ramen at home, focus on a clear dashi or chicken broth and load up on napa cabbage, mushrooms, and shirataki noodles instead of traditional wheat noodles.

Light Chicken & Mushroom Ramen

Name: Light Chicken & Mushroom Ramen
Ingredients: 1 package (7 oz) shirataki noodles (konjac yam noodles); 2 cups low-sodium chicken or kombu dashi broth; 1 cup napa cabbage (roughly chopped); 1/2 cup shiitake or enoki mushrooms; 3 oz chicken breast (thinly sliced); 1 tsp grated ginger; 1 tbsp soy sauce; 1 tsp mirin (sweet rice wine); 1 soft-boiled egg (halved, for garnish); 1 scallion (thinly sliced, for garnish)

Japanese-Style

1 serving | 20 minutes

Sources: Based on standard Japanese home-cooking methods and shirataki preparation

1 serving

You’ll need

10 items · tap to check off

Make it step by step

8 steps · 11 min of timed cooking

Rinse the **shirataki noodles** thoroughly under cold water for 1 minute, then drain well.⏱ 1 min
Parboil the noodles in a small pot of boiling water for **2 minutes** to remove any earthy smell, then drain again.⏱ 2 min
Bring the **chicken broth** to a simmer in a medium saucepan over medium heat.
Add the **ginger**, **soy sauce**, and **mirin** to the broth, stirring until combined.
Add the **chicken breast** slices and **mushrooms**, simmering gently for **5 minutes** until the chicken is cooked through.⏱ 5 min
Stir in the **napa cabbage** and cook for **2 minutes** until just wilted.⏱ 2 min
Add the prepared noodles into the broth and cook for **1 minute** to heat them through.⏱ 1 min
Pour the ramen into a large bowl and top with the **soft-boiled egg** and **scallions**.

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Chef’s tip · To keep calories low, avoid fatty pork belly and instead use chicken breast or tofu, and always double-rinse shirataki noodles to ensure the best texture.

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