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Michelle

Easy Chicken Ramen

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 1 tbsp olive oil
  • 1 shallot - chopped
  • 4 cloves garlic - chopped
  • 2 tbsp fresh ginger - grated
  • 8 oz fresh shiitake mushrooms - sliced
  • 1 -2 head bok choy - chopped
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup mirin
  • 8 cups unsalted chicken stock
  • 4 tbsp Knorr Zero Salt Bouillon
  • 4 3-oz packages ramen noodles - seasoning packet discarded
  • 2 chicken breasts - roasted and sliced
  • 2 carrots - grated
  • 2 - 3 green onion - sliced for serving
  • 1 red chili pepper - sliced for serving (deseed to reduce heat)

Method
 

SOFT-BOILED EGGS
  1. To prepare the soft-boiled eggs, fill a pot with enough water to cover the eggs, and bring to a boil. Gently place the eggs into the boiling water, and let simmer for 7 minutes. Remove the eggs from the boiling water to an ice bath (reserving the boiling water to cook the noodles). Allow the eggs to cool for 3 - 5 minutes before peeling. Slice into halves.
BROTH
  1. While the eggs boil, heat the oil in a large stockpot over medium high heat.
  2. Add the shallot, ginger and garlic and cook for 2 minutes, until softened.
  3. Add the mushrooms and cook another 3 minutes.
  4. Add the bok choy and cook another 2 minutes.
  5. Stir in the soy sauce and mirin and cook an additional minute.
  6. Add the stock and Knorr Zero Salt Bouillon and stir to combine. Simmer for 5 minutes.
NOODLES
  1. Cook the ramen noodles in the boiling egg water for 2 - 3 minutes, until softened
ASSEMBLY
  1. Divide the cooked noodles into 4 bowls.
  2. Ladle the broth over the noodles and top with sliced chicken, shredded carrot, sliced green onion and sliced pepper (if desired). Finish with a soft boiled egg then serve and enjoy!

Notes

*For soft boiled eggs: fill a pot with enough water to cover the eggs, and bring to a boil. Gently place the eggs into the boiling water, and let simmer for 7 minutes. Remove the eggs to an ice bath and allow to cool for 3 - 5 minutes before peeling.