Easy Homemade Chicken Ramen Recipe
User Reviews
5
Easy Homemade Chicken Ramen Recipe
Description
This recipe starts by preparing ramen noodles and setting them aside. The broth is made by sautéing grated ginger and minced garlic in olive oil, then simmering with low sodium soy sauce and chicken stock. Sliced baby bella mushrooms and halved bok choy are added towards the end for freshness and texture.
The chicken breast is seasoned with salt and pepper, pan-seared to develop a light crust, then roasted in the oven until fully cooked. Soft boiled eggs prepared separately offer a rich topping with a creamy yolk.
Assembled ramen bowls have noodles topped with cooked chicken, vegetables, soft boiled egg, and garnished with chopped green onions. This dish balances layers of savory broth, tender chicken, crisp bok choy, mushrooms, and the bite of ramen noodles.
Leftovers can be refrigerated in an airtight container up to three days. Any variety of ramen noodles may be used for convenience or preference.
Ingredients
- 2 egg
- 7 ramen noodles
Broth:
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 inch ginger grated, fresh
- 2 tbsp soy sauce low sodium
- 4 cups chicken stock low sodium
- 2 bok choy cut into half lengthwise
- 1 cup baby bella mushroom sliced
Chicken:
- 1 chicken breast boneless and skinless
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- green onions chopped for garnish
Instructions
- Prepare the Ramen noodles according to the package. Set it aside.
To make the broth:
- Heat olive oil in a pot. Sauté the ginger and garlic for a minute.
- Add the soy sauce and stock, bring to a simmer. Cover and cook for 30 minutes.
- Remove the lid, add mushrooms and cook for 5 minutes.
- Add bok choy and cook for another 5 minutes.
To make the chicken:
- While the broth is being cooked, start working on the chicken: Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
- Rub salt and pepper on the chicken breasts.
- In a pan, heat olive oil and pan sear the chicken breasts until light brown on both sides.
- Place them on the baking sheet and roast in the oven for 15 to 20 minutes until fully cooked.
- Cover with foil and set aside until ready to eat.
To make the soft boiled egg:
- Fill a pot with enough water to cover the egg. Bring the water to boil.
- Boil the egg for 7 minutes. Fill a bowl with iced water and put the egg immediately in the bowl so it stops cooking.
- Let it cool and peel away the shell. Set aside until ready to eat.
Assemble the bowl:
- Put half of Ramen noodles in each bowl. Slice the chicken and arrange them on one side of each bowl.
- Take the bok choy and mushrooms out of the broth and place them next to the chicken.
- Add the broth to the bowl. It should not cover the chicken.
- Slice the eggs into half, length wise. And put them in each bowl.
- Garnish with green onion.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can substitute any type of ramen noodle for this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Calories | 649kcal | 32% |
| Carbohydrates | 33g | 11% |
| Protein | 52g | 104% |
| Fat | 35g | 54% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 250mg | 83% |
| Sodium | 3396mg | 142% |
| Potassium | 2240mg | 48% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 19058IU | 381% |
| Vitamin C | 193mg | 214% |
| Calcium | 503mg | 50% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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