Easy Chicken Ramen

Michelle

Print Recipe

Prep Time 5

Cook Time 20

Servings 4

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)

Instructions

SOFT-BOILED EGGS

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

While the eggs boil, heat the oil in a large stockpot over medium high heat.
Add the shallot, ginger and garlic and cook for 2 minutes, until softened.
Add the mushrooms and cook another 3 minutes.
Add the bok choy and cook another 2 minutes.
Stir in the soy sauce and mirin and cook an additional minute.
Add the stock and Knorr Zero Salt Bouillon and stir to combine. Simmer for 5 minutes.

NOODLES

Cook the ramen noodles in the boiling egg water for 2 - 3 minutes, until softened

ASSEMBLY

Divide the cooked noodles into 4 bowls.
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.