Grilled Ginger Miso Chicken
Grilled Ginger Miso Chicken is a gluten free, dairy free, and ketogenic recipe with 4 servings.
Chicken and Miso Ramen Noodle Soup
Details
- Serving Size: 2
- Dairy-Free: True
- Weight Watchers: 19 Points
Cuisine
- Asian
- Japanese
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 6 oz of fresh angel hair pasta, cut in half to approximately 8 inch lengths
- 1 baby carrot, skinned and shredded
- 2 hard boiled eggs, shelled and halved
- 1 piece of ginger root, sliced thin
- 4 cup organic, low salt chicken stock
- 3 T organic white miso paste
- 2 sheets nori
- 1 slice of red onion 1/4” thick cut in half crosswise
- 1 T sesame seeds, if desired
- 1 boneless, skinless organic chicken breast
- 1 organic spring onion, cut into small pieces crosswise ( substitute is 2 green onions)
Instructions
Hard boil the eggs for about 12 minutes then cool in ice water. Then reserve at room temperature.Grill or saute the chicken for about 8 minutes each side or until internal temperature is 155-160*F. Then reserve in a warming oven with the bowls.Wash, dry and cut the vegetables to size while the cooking is going on.Soup
Pour the chicken stock into a suitable pot.
Sprinkle the sesame seeds on top if desired and serve with soy or tamari sauce.
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