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Quick Real Easy Chicken Ramen




I wouldn’t say this is my “healthiest” recipe but this quick and easy chicken ramen comes together pretty quickly and the kids loved it so I am counting it as a win! Also it is really damn delicious. My husband (who is a very good cook) said it may be his favorite recipe I have ever made.

 

INGREDIENTS:


1 tbsp sesame oil

2 tbsp butter

4 cloves of garlic, minced

2 tsp ginger, grated  (using trader joes frozen ginger and garlic cubes will cut about 5 min off your prep time!!- I ran out but if you are in a rush opt for something like that) *

1 cup shitake mushrooms (I forgot this step but added them at end)

4 cups chicken broth (I used bone broth for added protein)

1 can coconut milk (I used full fat but you could skip this if watching fat)

4 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sriracha

1 tbsp fish sauce

3-4 chicken thighs (or 2 chicken breasts)

2 packets ramen (The cheap stuff)

Salt/pepper


Toppings:

Chopped green onion

Shredded carrots

Soft boiled egg (I used my new favorite egg maker)

Chili sauce

 

DIRECTIONS:


1.       In a heavy bottom soup pot over medium high heat, add butter and sesame oil until butter is almost melted. Add the garlic and ginger* and cook until crispy (stirring often so it doesn’t burn), but you want to “fry” the garlic and ginger. Add mushrooms and cook until tender.

2.       Add chicken stock, soy sauce, rice vinegar, fish sauce, sriracha, salt and pepper. Stir well.

3.       Add coconut milk. Add chicken. Bring to a boil and let chicken cook through. Approx 10 min.

4.       Turn heat on low. Remove chicken from soup. Let cool then shred with forks.

5.       While chicken is cooling, prep your toppings. To cook soft boiled eggs use this egg maker or bring enough water to a boil to cover eggs. Place cold egg in boiling water for only 6 minutes. After 6 minutes, remove eggs and add eggs to an ice bath while you finish rest of meal.

6.       Add shredded chicken back to soup, let simmer over low heat.

7.       In a separate pot, cook ramen according to package (do not use the spice pack).

8.       Once ramen is cooked, strain and toss in a little sesame oil.

9.       Prep bowls. Add ramen. Ladle soup over ramen. Top with chopped green onion, carrots, soft boiled egg, chili paste, more sriracha if you prefer more heat.

 

 

*a couple hacks with fresh ginger is to use the back of a small spoon to peel the ginger, then grate the ginger on a citrus zester to get the perfect consistency

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