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In college, ramen (the kind that costs 10¢ per package) was a staple. (Because 10¢ per package fits nicely with abject poverty.) It was something of a status symbol to graduate and move on to 50¢ condensed soup in a can. Not to be a food snob or anything, but never being forced to eat ramen again was a serious bucket list victory.

Then came children.

After years of not being exposed to the caustic stuff, the discovered the miracle noodle and my oldest asked for a case of it for Christmas—apparently mistaking the toxic substance for a treat.

Since then, more than one of our teens have begged me to buy it and others have used their own hard-earned money to purchase if for themselves. Don't ask me to explain that.

Last week, in the depths of a winter freeze, I found a recipe for homemade ramen (on the MyFitnessPal blog) that is healthy and low-calorie. And since I'd only used my insta pot once, I decided to modify it a bit and try it.

Turns out we all loved it, from the adults to the teens. So here's a way to appease their desires with something I can tolerate having in the house. And a 1.5 cup serving has only about 360 calories, to boot.

Ingredients

  • 4 hard-boiled eggs
  • 2 teaspoons olive oil
  • 1-3/4 lbs boneless, skinless chicken thighs
  • 1/2 t salt
  • 1/2 t pepper
  • 4 green onions, thinly sliced, white and green parts separated
  • 1 T fresh ginger, finely chopped
  • 2 garlic cloves, minced
  • 3 C reduced-sodium chicken broth
  • 2 C sliced mushrooms
  • 2 (8-ounce) packages shirataki noodles
  • 2 C sliced bok choy
  • 2 T reduced-sodium soy sauce
  • Shichimi togarashi (optional)

Directions

Sdd the oil to insta pot. Select saute and adjust to medium heat. When the oil is hot, add chicken to the pot and season with salt and pepper. Cook chicken is lightly browned. Add the white parts of the green onions, ginger, and garlic and cook until fragrant, 30 seconds. Press cancel.

Add 3 cups water to the pot and scrape up any browned bits on the bottom of the pot. Add the broth and shiitake mushrooms. Lock the lid and cook at high pressure for 20 minutes. Quick release the steam. Remove the chicken and mushrooms from the pot. Chop the meat into large pieces. Set aside.

Select saute and adjust to high heat. Skim off any foam or fat that rises to the surface of the broth and discard. Add the noodles and bok choy and simmer until tender.

Return the chicken and mushrooms to the pot, stir and simmer until heated through. Add the soy sauce.

Divide among 4 large soup bowls and place the egg halves on top of the noodles. Sprinkle with the sliced green onion tops and shichimi togarashi, if desired.