Indulge in the comforting warmth of homemade chicken ramen, a dish that combines tender chicken, rich broth, and fresh vegetables. This recipe is perfect for a cozy night or to impress guests. With its umami flavors and delightful textures, it’s sure to become a favorite. In just a few steps, you can create a delicious bowl of ramen right in your kitchen!
Ingredients
– 2 chicken thighs, boneless and skinless
– 4 cups chicken broth
– 2 servings ramen noodles
– 1 cup shiitake mushrooms, sliced
– 1 cup bok choy, halved
– 2 green onions, chopped
– 2 tablespoons soy sauce
– 1 tablespoon miso paste
– 1 teaspoon sesame oil
– Fresh cilantro, for garnish
– Red chili threads, for garnish
Servings and Cooking Time
This recipe serves 2. Preparation time is about 15 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (1 bowl) contains approximately:
– Calories: 450
– Protein: 30g
– Fat: 15g
– Carbohydrates: 50g
– Fiber: 5g
Step-by-Step Cooking Process
1. In a pot, heat sesame oil over medium heat.
2. Add chicken thighs and sear until golden brown, about 5 minutes per side.
3. Remove chicken and set aside; add sliced mushrooms to the pot.
4. Sauté mushrooms for 3-4 minutes until tender.
5. Return chicken to the pot and pour in chicken broth.
6. Stir in soy sauce and miso paste; bring to a simmer.
7. Cover and let it cook for 15 minutes to infuse flavors.
8. In a separate pot, cook ramen noodles according to package instructions.
9. Add bok choy to the broth during the last 2-3 minutes of cooking.
10. Serve the broth over the cooked noodles and top with green onions, cilantro, and red chili threads.
Alternative Ingredients
If you want to make this dish vegetarian, substitute chicken with tofu and use vegetable broth instead. You can also add other vegetables like carrots or spinach for extra nutrients.
Serving and Pairings
This chicken ramen is best served hot and can be paired with soft-boiled eggs, pickled ginger, or a side of gyoza for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the broth and add fresh noodles. Avoid freezing, as the noodles may become mushy.
Cooking Mistakes
– Overcooking the chicken can make it dry.
– Not using enough broth will lead to a bland flavor.
– Forgetting to season with miso paste might reduce richness.
– Skipping the sauté step for mushrooms can affect texture.
– Adding noodles too early can make them soggy.
Helpful Tips
– Use homemade broth for the best flavor.
– Experiment with different toppings like corn or nori.
– Adjust seasoning to your taste preferences.
– Always taste the broth before serving for balance.
– Save leftover broth for future soups.
FAQs
Can I use instant ramen noodles?
Yes, instant ramen noodles can be used, but they will cook faster. Adjust your cooking time accordingly.
How do I make the broth richer?
For a richer broth, simmer the chicken longer and consider adding aromatics like garlic and ginger.
Can I make this dish gluten-free?
Yes, use gluten-free ramen noodles and ensure the soy sauce is gluten-free.
What other vegetables can I add?
You can add carrots, bell peppers, or snow peas for additional flavor and nutrition.
Is this recipe suitable for meal prep?
Yes, it can be meal prepped, but store components separately to maintain texture.
Conclusion
This chicken ramen recipe is a delightful way to enjoy a classic dish at home. With its rich flavors and customizable ingredients, it’s perfect for any occasion. Enjoy your homemade ramen experience and feel free to get creative with toppings and sides!
Chicken Ramen
Ingredients
- 2 chicken thighs boneless and skinless
- 4 cups chicken broth
- 2 servings ramen noodles
- 1 cup shiitake mushrooms sliced
- 1 cup bok choy halved
- 2 green onions chopped
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- Fresh cilantro for garnish
- Red chili threads for garnish
Instructions
- In a pot, heat sesame oil over medium heat.
- Add chicken thighs and sear until golden brown, about 5 minutes per side.
- Remove chicken and set aside; add sliced mushrooms to the pot.
- Sauté mushrooms for 3-4 minutes until tender.
- Return chicken to the pot and pour in chicken broth.
- Stir in soy sauce and miso paste; bring to a simmer.
- Cover and let it cook for 15 minutes to infuse flavors.
- In a separate pot, cook ramen noodles according to package instructions.
- Add bok choy to the broth during the last 2-3 minutes of cooking.
- Serve the broth over the cooked noodles and top with green onions, cilantro, and red chili threads.
