During the weekdays, dinner tends to be simple and easy at our house. And after all the baked treats I’ve been consuming as of late, I think it’s time to go back to the high protein diet, saving my carb consumption for just dinner time.
Well, Japanese style noodle dishes are somewhat of a staple for us, as they are both simple to prepare and generally healthy. This iteration is no different.
- 4 cups of chicken broth
- 4 tablespoons of white miso
- 2 chicken thighs, roasted at 400 degrees F for 25 minutes, cooled, and pulled apart
- 1/4 cup soy sauce
- 2 eggs, hardboiled and halved
- 1/2 carrot, thinly sliced on a bias
- 1/2 cup thin sliced cabbage
- 1/3 cup frozen spinach, thawed and squeezed of liquid
- 1 package of fresh ramen or yakisoba noodles. If using dried noodles, pre cook them and discard seasoning packet
- 1 scallion, sliced thin
- whisk together broth, miso, and soy sauce and bring to a boil
- Divide noodles in half and place in two large soup bowls.
- Divide all ingredients in half and neatly arrange in bowls over noodles.
- Ladle hot broth in each bowl. Garnish with scallion.
Later in the night? Hot cocoa! Now I have a use for the leftover marshmallow! Kind of defeats the point of a healthy dinner though 😉
- 2 Tablespoons of unsweetened cocoa
- 4 Tablespoons of sugar
- 2 cups of milk
- 1 teaspoon vanilla extract
Combine in a sauce pot, whisk together, and heat!