Easy Homemade Chicken Ramen

9151B2EF-5967-40CC-9191-33E870E3196BPacked with ramen noodles, shiitake mushrooms, rotisserie chicken, egg, bok choy, garlic, ginger, seasonings and a delicious broth. Just one bowl and you have a complete meal.

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Slice the chicken and set aside.

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In a saucepan boil 4 quarts of water, add the eggs

and cook for 7-8 minutes to a soft boiled stage.

Run cold water over then eggs, peel then

cut them in half and set aside.

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Heat a large pot over medium heat with the oil.

Add the garlic and ginger then cook for 1 minute.

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Add the Worcestershire sauce, soy sauce,

rice vinegar, salt, pepper and chicken

broth then bring to a boil.

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Add the mushrooms and bok choy.

Cover and simmer for 5-7 minutes.

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Add the ramen noodles, discarding the packet.

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As soon as they are soft enough, unfold them

into 4 pieces cooking for 5 more minutes

or to your desired doneness.

9151B2EF-5967-40CC-9191-33E870E3196B

Divide the ramen noodles, vegetables and

broth into two large bowls. Add half the

sliced chicken and one egg to each bowl

then serve. If you wish, garnish with

green onions and sesame seeds.

Easy Homemade Chicken Ramen

  • Difficulty: Easy - Serves Two
  • Print

http://www.InDianesKitchen.com

9151B2EF-5967-40CC-9191-33E870E3196B

Ingredients

  • 1 large cooked rotisserie chicken breast, boneless and skinless
  • 2 Tbsp. olive oil
  • 1 tsp. ginger, grated
  • 1 Tbsp. garlic, minced
  • 2 tsp. Worcestershire sauce
  • 1 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • Β½ tsp. pepper or to taste
  • 1 tsp. salt or to taste
  • 4 cups chicken broth
  • 8 oz. shiitake mushrooms, sliced
  • 1 bok choy, sliced
  • 2 packages ramen noodles (noodles only & discarding packet)
  • 2 eggs
  • sliced green onions for garnish, optional
  • sesame seeds for garnish, optional

Directions

  1. Slice the chicken, set aside and keep warm.
  2. In a saucepan boil 4 quarts of water. Add the eggs and cook for 7-8 minutes to a soft boiled stage. Run cold water over the eggs, peel, slice in half then set aside.
  3. Heat the oil in a large pot over medium heat. Add the garlic and ginger. Cook for 1 minute.
  4. Add the Worcestershire sauce, soy sauce, rice vinegar, salt, pepper and chicken broth then bring to a boil.
  5. Add the mushrooms and bok choy. Bring to a simmer, cover and simmer for 5-7 minutes.
  6. Add the ramen noodles, discarding the packet or save for another use. 
  7. Unfold the ramen noodles as soon as you are able and continue to cook for 5 more minutes or to your desired doneness.
  8. Divide the ramen noodles, vegetables and broth into two large serving bowls. Add half of the chicken and one soft boiled egg to each bowl.
  9. Garnish with sliced green onions and sesame seed, if you wish, then serve.

http://www.InDianesKitchen.com

Categories: Broth, Chicken, Eggs, Pasta, Soup

54 Comments »

  1. That looks delicious! The broth is always the key component of the ramen and the ingredients sound great. I will have to give this a try!

    Like

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