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Homemade Chicken and Mushroom Ramen
Homemade Chicken and Mushroom Ramen
Comfort food can't get much better than this flavor-filled noodle bowl, which incorporates chicken thigh meat, shitake mushrooms and your favorite Asian spices. Serve with hot sauce on the side for those who enjoy a little kick.
Nutritional information
-
Calories
470.0
-
Protein
37.0g
-
Sat. fat
3.0g
-
Sugar
9.0g
Ingredients
Ingredients
1
tablespoon soy sauce
1
ounce dried shiitake mushrooms, soaked in boiling water for 20 minutes
4
nests of dried Ramen noodles, cooked (2 ounces)
Lime wedges for serving
1
tablespoon olive oil
1/4
teaspoon Chinese five-spice powder
1/4
teaspoon salt
1/8
teaspoon black pepper
1
tablespoon minced fresh garlic
1
tablespoon grated ginger
4
cups chicken stock
2
teaspoons sugar
4
baby bok choy, cut in half
4
large eggs, hard boiled and cut in half
4
tablespoons sliced scallions
Sriracha sauce for serving
Step One
Step One
Heat 1 tablespoon olive oil in large saucepan or Dutch oven over medium-high heat. Season chicken with Chinese five-spice powder, salt and pepper. Sauté chicken thighs for 5 to 7 minutes per side, until chicken is browned. Transfer chicken to plate. When cool, slice thighs into strips.
Step Two
Step Two
Remove all but 1 teaspoon oil from Dutch oven and heat over medium-high heat. Add garlic and ginger, and sauté until fragrant, about 30 to 45 seconds. Add chicken stock, soy sauce and sugar. Remove stems from shiitake mushrooms, slice into strips and add to broth. Bring to boil, reduce heat and simmer 10 minutes. Add baby bok choy and sliced thighs to broth and simmer about 5 minutes or until bok choy is tender and chicken is cooked through.
Step Three
Step Three
Divide cooked ramen noodles into 4 bowls. Ladle in broth. Add mushrooms and bok choy from broth. Top with sliced chicken, scallions and hard-boiled eggs. Serve with Sriracha sauce and lime wedges on the side.
