Low Effort Ramen Dinner
How I hit my protein and fiber when I was running on empty.
I was standing in front of my open refrigerator, and I could not think of a single thing to make.
Not because there was nothing there. Because I was sick and exhausted and completely out of anything that resembled motivation. My brain had stopped doing the thing where it plans a meal that works towards my protein and fiber goals. It was just looking for anything that was effortless.
I saw the chicken. Then the eggs, right next to it.
In the pantry, I saw the immi ramen, the kind I buy because it’s already pushing me in the right direction before I add anything to it. Next to it, the bone broth.
I knew the scallions were in the vegetable drawer.
Suddenly I was looking at dinner.
This wasn’t what I planned to eat. It was what I had the energy to make.
That’s the part I want you to notice, because it’s the whole system. I didn’t ask myself what I should cook. I asked what I could build from what was already there. That’s a different question, and on a night like that one, it’s the only question I had the energy to answer.
I had meant to pull my Ginger Soy Chicken out of the freezer (it’s amazing in ramen), but I was too sick to even remember it was in there. So I used what was in front of me, and the bowl turned out great. That’s the real lesson underneath the system: it doesn’t require you to remember everything or do it right. It just requires you to build with what’s actually in front of you.
It wasn’t fancy. But it was warm, it tasted good, and it filled me up. And it did the thing I actually needed it to do that day, which was help me stay on track with my protein and fiber so I could still take care of myself and hit my goal, even on a day when doing anything at all felt like a lot.
You don’t need Immi ramen for this to work. It could be canned soup, frozen pizza, boxed mac and cheese, or a rotisserie chicken. The food doesn’t matter nearly as much as the question does: what can I build from what’s already here?
That question is what I love to teach, how to take the meals you already love, frozen mac and cheese, ramen from your pantry, whatever it is, and make them hit your protein and fiber without giving them up. You don’t need to live on chicken and sweet potatoes, unless you love chicken and sweet potatoes.
Immi Black Garlic Chicken Ramen
Serves: 1
Prep Time: 5 minutes (plus egg time)
Cook Time: 8 minutes
Ingredients
• 1½ cups bone broth
• 1 package Immi Black Garlic Chicken Ramen
• 2 oz store bought shredded chicken, chopped into bite-sized pieces (or use leftover Ginger Soy Chicken for even more flavor)
• 1 jammy egg, halved
• Splash of low-sodium soy sauce
• 1 tablespoon sliced scallions
Instructions
Make the Jammy Egg
1. Bring a small pot of water to a gentle boil.
2. Carefully lower in one large egg.
3. Cook for 7 minutes.
4. Transfer immediately to an ice bath and let cool for at least 5 minutes.
5. Peel and slice in half. The yolk should be creamy and just slightly set.
Assemble the Ramen
1. Heat the shredded chicken until warmed through.
2. Cook the Immi Black Garlic Chicken Ramen in 1½ cups bone broth instead of water, according to the package directions.
3. Stir in a splash of soy sauce.
4. Divide the noodles and broth into a serving bowl.
5. Top with the shredded chicken, jammy egg, and scallions.
6. Serve immediately.
Macros (Per Serving)
Calories: 544
Protein: 57g
Carbohydrates: 24g
Fat: 22g
Fiber: 18.2g
Notes
• Store bought shredded chicken keeps this meal incredibly easy, but if you already have my Ginger Soy Chicken in the freezer, it’s my favorite way to make this recipe.
• Using bone broth instead of water adds even more protein without adding any extra work.
• This is the kind of meal I keep in my back pocket for days when I have absolutely nothing left in the tank. It comes together in about 10 minutes, tastes like comfort food, and still helps me hit my protein and fiber goals.