Description
Learn the secret to the best homemade chicken ramen! It features a rich, savory, unctuous chicken bone broth with roasted chicken, bok choy, shiitake mushrooms, and ramen noodles.
Ingredients
- 12–16 ounces cooked chicken breasts, chopped or shredded *see notes
- 8 ounces dry ramen noodles (or 16 ounces fresh) *see notes
- 2–3 baby bok choy, quartered (or sub napa cabbage, spinach or other greens)
Ramen Broth
- 6 cups chicken stock- homemade stock is richer and more unctuous and will elevate.
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 6 green onions, sliced
- 4 large fresh shiitake mushrooms or dried shiitake mushrooms
- 1/4 cup bonito flakes (optional, but elevates)
- 1 tablespoon soy sauce, shoyu, or gluten-free liquid aminos
- 2 teaspoons mirin or rice wine vinegar or sherry *see notes.
- 1/4 teaspoon white pepper
Ramen Toppings
- 4 soft or jammy boiled eggs (see notes)
- 1/2 cup toasted nori, cut into strips, or other seaweed like wakame
- 1/2 green onions, sliced or make curls *see notes
- few drops of toasted sesame oil
- fresh cilantro
- chili threads or flakes
- sriracha or chili garlic paste
- furikake or toasted sesame seeds
- crispy shallots
Optional veggies: carrot shreds, steamed broccoli, mushrooms, bean sprouts, peas, bamboo shoots, spinach, corn
Instructions
- For the ramen broth: In a medium saucepan, saute ginger and garlic for 1 minute over medium high heat, add two chopped scallions, sliced shiitakes, and broth. Let it come to a simmer.
- Put bonito flakes in a bowl or glass measuring cup, add a cup of simmering broth, and let it sit for 5 minutes. Then strain the mixture back into the pot of broth.
- Add soy sauce, mirin and white pepper into the broth, stir to combine.
- Prep Noodles and Veggies. While the broth simmers, cook your noodles in a separate pot of boiling water (according to package directions) and get your toppings ready. Wilt the bok choy or greens in the broth. When ready to serve, remove the broth from the heat. Taste, and adjust salt if needed. See notes.
- Assemble. Divide the cooked noodles among the bowls. Divide the chicken, pull the bok choy out of the broth and add to the bowls with tongs, and ladle the hot broth broth overtop.
- Garnish with fresh scallions, soft-boiled eggs, sesame oil, crispy shallots, and sriracha, and red pepper flakes
Notes
Chicken: Use leftover roast chicken, rotisserie chicken or make our quick chicken below.
Quick roasted ramen chicken: Marinate 2 large chicken breasts with 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon each minced ginger & garlic, salt and pepper to taste. Marinate 30 minutes to 2 hours. Roast on a sheet pan at 400°F for 25- 30 min. until it is cooked through and the chicken registers 165°F. Shred with two forks.
How to make Scallion Curls- Using a sharp knife, slice scallions lengthwise into 4-inch thin strips and place them in a bowl of ice water for a few minutes. Watch them curl!
Perfect Jammy Egg: For the perfect soft-boiled ramen egg, boil 3 inches of water in a medium pot, and once boiling, gently, with a spoon, place 2 eggs in the water and simmer gently for 6 minutes. Cool and peel, or store in the fridge for up to 4 days.
Ramen broth. If you skipped the mirin and used rice vinegar, you may need to add a little sweetness- start with ½ teaspoon honey, add more to taste.
Storage: Store broth and cooked noodles separately in airtight sealed containers in the fridge up to 4 days.
Nutrition
- Serving Size: 1 large Bowl-with one egg
- Calories: 456
- Sugar: 3.6 g
- Sodium: 676.1 mg
- Fat: 9.8 g
- Saturated Fat: 2.8 g
- Carbohydrates: 54.5 g
- Fiber: 1.7 g
- Protein: 42.4 g
- Cholesterol: 248.1 mg