Light savory broth with flavorful & juicy chicken over chewy ramen is all so calling in this easy homemade chicken ramen recipe. Inspired by the popular Japanese ramen, this noodle bowl utilized soy sauce and mushroom as the main accompany for chicken flavor.or.
Course Main Course, Noodle Bowl
Cuisine Asian Fusion, Japanese
Keyword Japanese style chicken noodle
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 2
Author Victoria
Ingredients
1chicken breast
4cupsunsalted chicken broth or stock
4small dried kelps
4mushroom
2cupsBok choy or spinach
4stalksgreen onion
3clovesgarlic
1ginger slice
1packramen
1egg
heapful of bonito flakesoptional
4Tbspsoy salt
salt & pepper to taste
Instructions
In a zip lock bag, marinate chicken with 2 Tbsp soy sauce and dash of ground pepper.
Brewing stocks
Add chicken stocks to the pot, drop a couple of kelp pieces, and bonito flakes (if use). Bring this to boil over medium heat.
Once boiling, reduce heat and simmer for about 15 minutes. Strain and discard all solid.
Now add back the above liquid stock along with sliced ginger and the white head part of the green onion to the pot. Simmer this over medium-low heat.
When comes to a low boiling point, slice the mushroom and add to the pot. Also, season with 2 Tbsp of soy sauce. Adjust season to a tad bit lighter than your desired taste.
Prepare topping
Add 1 Tbsp of oil to a hot pan over medium heat. Sear the chicken breast on both sides.
Now you can either roast this breast in oven for 15 minutes at 400 F or ladle some stock into the searing pan and replace the lid to cook the chicken.
Once done, set aside to cool off naturally and slice.