Ramen for a Modern Woman

Us modern girls like to have our cake and eat it too. Why not squeeze in a workout while making dinner?

Lately I’ve been putting this theory to the test, courtesy of our makeshift home gym.Here’s how to make ramen inspired by Everyday Food‘s Asian-Style Chicken Soup, while doing four sets of three exercises.

It may sound crazy, but if you’re a multi-tasker like me, you’ll eat it up (pun intended). And if all that juggling makes it hard for you to remember to defrost the chicken ahead of time, no worries – this version uses straight-from-the-freezer tenders.

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1. Preheat oven to 350

2. Put 5 frozen chicken tenders in pan; cover with foil. Fill large pot with water.

Do a set

3. Put chicken in oven and set timer for 20 min. Turn stove on high; put pot of water on.

Do 2 sets

4. Put Chinese-style ramen noodles in the boiling water for 3 minutes; stir to separate.

Do a set

5. Check on chicken; set timer for 15 more minutes, if needed. Remove noodles from stove; drain and leave in colander.

Do 2 sets

6. Put drained noodles in bowl with 1 tbsp of oil to avoid sticking.

Do 2 sets

7. Remove chicken from oven to cool. To make the soup base, combine 10 cups of chicken broth, 3 tbsp fish sauce, 4 tbsp soy sauce, and a dash of ground ginger in the same large pot you used for noodles; bring to boil.

Do 2 sets

8. Shred chicken with forks

Do 2 sets

9. Add noodles, chicken, and any veggies you like (I used spinach and radish slices) to the broth. Bring back to boil. Simmer for a couple of minutes. Season as needed.

Enjoy your ramen with a side of endorphins.

Healthy Soup

When I see kale in my fridge, I immediately think of soup. It’s the easiest way to tame the beast – those tough and rough leaves. So, tonight I made a satisfying, hearty and healthy soup.

First, I sauteed one chopped onion in 2 tablespoons of olive oil, seasoned with salt and pepper. Next I added diced Yukon Gold potatoes, and chopped kale (stripped off the spine). Once kale was sufficiently wilted, I added two cups of chicken broth and two cups of water. I brought it back to a boil for a few minutes, then added two cans of white beans.

Delicious and I didn’t feel guilty about having multiple seconds!

Healthy Soup FTW

My FoodSpotting adventures don’t reflect the healthiest meals, so I’ve been making up for lost time by preparing healthy, satiating foods during the week. Soup is my technique du jour, and I’ve followed the lead from a couple of Everyday Food recipes to get my creative juices flowing – appropriate pun, when dealing with broth ;).

And like my other winter staple – turkey meatloaf – soup is not the most gorgeous of photo subjects. So you’ll have to imagine the warm steam and aromas coming from the bowls below…

15-Minute White Bean Soup

I skipped the scallions and added spinach towards the end. This recipe could be one complete meal for one person – only 250 calories per serving and it serves two.

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Light Italian Wedding Soup

I swapped the 2 heads of escarole for 1 head of kale – more nutrient bang for your buck!

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Also recommended, but regrettably not recorded for posterity: bacon + kale + white bean.

Soup’s On

It’s the perfect time of year to enter soup territory, and a good way to use up red chard and other wintery vegetables from my Farm Fresh to You delivery.

Last night I boiled cabbage and onion to make homemade vegetable broth, which became the base for tonight’s Kale and White Bean Stew, with the following changes:

  • Used red chard in place of kale
  • Doubled the carrots in place of celery
  • Used onion in place of shallots
  • Swapped fresh herbs for dried
  • Left out the sherry wine vinegar

Mmm Soup

Leftover black beans + broth + random leafy greens + bacon = delicious wintery soup! I’m still trying to use up leftovers and exotic veggies delivered by Capay, before my next Safeway delivery arrives tomorrow. So tonight we played it safe with BLTs (cabbage in place of lettuce), and I experimented with soup.

Starting with black beans, I added cream cheese (not the most ideal ingredient for heating, so I wouldn’t endorse it), then put the mixture in a sauce pan, to which I added chicken broth, sliced Napa cabbage, kale and bacon. (I swear bacon makes soup instantly better – as discovered in October.) In fact, there was a slightly unpleasant smell coming from the stove, before I added the chopped bacon. But once it simmered for a few minutes, the soup adopted that delicious, smoky aroma. The results were delicious!

In summary, making homemade soup is easy. Any beans will do. Just make sure you have broth, spongy greens that will soak up the flavors, and bacon if you’re daring. ;)

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Case of the Mondays

Easy soup from scratch – I boiled leftover (frozen) chicken broth from all those nights of boiling chicken. To the simmering broth I added white beans from the can, chopped onions, Parmesan, and fresh basil.

David suggested adding scrambled eggs and we poured the combo over white rice. Call it recession recipe, or simply a lack of groceries, but it was healthy and hearty!

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