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Carrot ramen, in a mushroom, chicken, onion and steel-cut oat broth, with soft-boiled egg, black sesame seeds, and toasted sesame oil.
(media.piefed.social)
NOTES:
- Steel-cut oats are something I routinely replace rice with as a healthier alternative. (more nutritious, less glycogen spike, no chance of arsenic content).
- I love wheat ramen as much as the next blokey, but for health purposes I often try a replacement, such as rice noodles, konjac (i.e. Shirataki), or in today's experiment, carrot.
- I used a cheapie spiraliser to make the noodles, and tried to cook them as little as possible in order to retain most of their crunchy texture. Noodles made with other veggies tend to get soggy and limp real fast IME.
- I don't know if I'll try this again, but I'd say cooking time is key for carrot noodles. You want to go for that sweet-spot that walks between crunchy and limp.
- The base of the soup was simply a can of Progresso's reduced sodium "Savory Chicken & Wild Rice" soup. (which contains very little actual wild rice of course, but the broth is tasty, and the chicken, fairly well-represented)
- COST: Mostly the can of soup in this case, i.e. US$4. Little more than a buck-fifty for everything else. Makes about 2-3 servings.
What an awesome idea for the steel cut oats! Never thought of that. Will definitely try it. Thanks!! And your ramen looks scrumptious. 😋
Well, thank you. :-)
Modest as it might be, using SCO to replace rice is probably my greatest personal culinary discovery. They are surprisingly and unbelievably good in all kinds of non-breakfast dishes. Bonus pts for having a calming effect (being oats, you know).
Possible downsides: