Last week, I posted up a photo on Instagram from a photo shoot I did with my favorite fitness brand, Peloton Cycle. They invited me to a gorgeous apartment in NYC to whip up two brand new spiralized recipes.
For the first recipe, I made one of my favorite go-to spiralized noodle soup dishes: a miso ramen with chicken and zucchini noodles.
You can grab the recipe here, if you don’t want to bother scrolling through the beautiful step-by-step photos and my ramblings in this post… or if you’re just antsy. I get it.
First, let me tell you about Peloton. If you haven’t read my weight loss story/saga, you can read about it here, but basically, once the gym in my apartment building got one of Peloton’s spin bikes, I was hooked and the weight fell off.
Peloton has one spin studio in Manhattan. From that studio, they live stream classes on their bikes, which are available for purchase. You can also watch pre-recorded (they’re called “on demand”) classes, in case you can’t make the live classes. The bikes are unbelievable – the most comfortable I’ve ever sat one (and I used to do a lot of spinning at studios) – and they come with these big, beautiful, high-definition touch screens, where you pick your classes and stream them.
I love the live classes – sometimes, the instructor will call out your name (there’s a leaderboard on the bike’s screen) and it’s really motivating. My favorite instructor is Robin Arzon, she’s the bomb.
It’s a convenient way to keep in shape and if you like spinning and can’t get to a studio as much as you’d like, I really recommend the bike! I tell Lu every day that if when we move out of this apartment, we have to build a bike into our rent budget, haha! I’m a lifer, now.
Secondly, what I love about this feature are the pictures that were captured by the photographer, Isaac James – he was a blast to work with and captured my happiness to be there exquisitely.
I truly feel blessed to be doing what I do every single day with Inspiralized. It’s truly a dream come true, and I feel empowered, inspired and fulfilled every day. When I was looking through the photos, I saw my pure, genuine joy.
Enough with the corniness, if you’d like to grab this recipe, click here to head over to the Peloton Cycle blog, called Cadence (clever, eh?) for more step-by-step photos. And if you have a Peloton bike yourself, maybe I’ll see you on the leaderboard – I’m username Inspiralized! Duh.
Note: All photos are by Isaac James.
Now you can watch a cooking video of this recipe:
NUTRITIONAL INFORMATION & RECIPE
Miso Ramen Zucchini Noodle Soup with Chicken
- I boneless chicken breast
- 2 teaspoons sesame oil
- 2 scallions diced, white and green parts separated
- 1 inch piece of ginger peeled and minced
- 1/2 yellow onion cut into 1/2? slices,
- 1 garlic clove
- 4 cups chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon yellow or white miso paste
- 3. oz shiitake mushrooms halved
- 7 oz. baby bok choy end trimmed and leaves separated
- 2 medium zucchinis Blade D, noodles trimmed
- 1/2 teaspoon red pepper flakes to garnish (or less if you’re sensitive to spice)
- First, start by prepping your produce.
- Place the chicken breast in a medium skillet with a lid and cover with water. Bring to a boil and once boiling, reduce heat to low and let simmer for 10-12 minutes or until the chicken is cooked through. Remove the chicken and shred with a fork and set aside.
- Place a large pot over medium-high heat and add in the sesame oil, white scallions, ginger, onion and garlic to the skillet and cook for 5 minutes or until onions soften. Then, pour in the broth and soy sauce, cover and bring to the boil.
- Once boiling, place the miso paste into a small bowl and ladle out about 1/3 cup of the broth into the bowl with the miso. Whisk together until combined and then add back into the pot.
- Then, add in the mushrooms and bok choy, lower to a simmer and let cook for 5 minutes or until mushrooms soften and bok choy wilts. Then, add the zucchini noodles (that you’ve already Inspiralized) and chicken and cook for 2-3 more minutes or until noodles are cooked to al dente and chicken is heated through.
- Using pasta tongs, carefully transfer the noodles to two serving bowls and top with the bok choy. Then, ladle over with the broth mixture. Garnish with green scallions, sesame seeds and red pepper flakes, and serve immediately.