Recipe for Easy homemade chicken ramen
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.
- 1 chicken breast
- 4 cups unsalted chicken broth or stock
- 4 small dried kelps
- 4 mushroom
- 2 cups Bok choy or spinach
- 4 stalks green onion
- 3 cloves garlic
- 1 ginger slice
- 1 pack ramen
- 1 egg
- heapful of bonito flakes optional
- 4 Tbsp soy salt
- salt & pepper to taste
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.
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.
Boil the egg to your desire. See this guide to control your egg softness level. Peel off the shell and cut into halves.
Dip bok choy in broth or saute spinach over medium-high heat with crushed garlic as well.
Chop the remaining green onion to prepare for garnishing.
Prepare ramen according to package instruction or simply dip and stir them in boiling water (to loosen of those extra oil and sodium content).
Divide ramen into bowls. Add a couple of slices of chicken onto one side of each.
Now add bok choy/spinach as well as poached egg and mushroom.
Ladle broth onto bowl with few slices of mushroom. Garnish with chopped green onion and serve hot immediately.
Try to multitask between marinating, making broth and toppings. Substitute ramen with udon, egg noodle or rice vermicelli for variation.