Have you heard that Ramen is the next big food trend? I think I have to agree. It’s healthy, satisfying, and always popping up in my instagram feed. On a lazy Saturday, I cooked up Chicken and Mushroom Ramen for dinner before we settled in for a movie marathon. This is the ultimate easy wintertime comfort food.
The first thing that pops into your head when you think of ramen is probably those packets of ramen noodles with various flavors. This recipe is different. Tender chunks of chicken and mushroom are sautéed in sesame oil and soy sauce, bell pepper is roasted, and then everything is combined with chicken broth and plain ramen noodles. Bok Choy adds a little crispness, and the meal is garnished with a runny egg, and seasoned with sriracha. Of course you could add a different combination of vegetables if you like.
I love serving ramen with a runny boiled egg…. but I haven’t mastered how to peel them. Anyone have tips?
Total time: 35 minutes
You will need:
1 pound Boneless Chicken Breasts or Tenderloins
1 (48 ounce) Carton of Chicken Broth
8 ounces Mushrooms
2 cups chopped Bok Choy
1 Red Bell Pepper
2 packets single serving plain Ramen Noodles
2 tablespoons Sesame Oil
3 tablespoons Soy Sauce
Sriracha to taste
Optional: Soft Boiled Egg
Roast the bell pepper. I char the skin of the pepper by placing the pepper over the flame of the stove burner. Char all sides of the pepper, let cool, then slice the pepper into 4 large pieces and peel off the skin. Then thinly slice the bell pepper.
Chop the chicken into 1/2 inch pieces. Then heat a skillet over medium heat. Add 1 tablespoon sesame oil, and 1 1/2 tablespoons spy sauce, and one heated, add the chicken. Cook the chicken for 3 minutes, and flip. After another 2 minutes the chicken should be fully cooked. Then set the chicken aside.
The the remaining sesame oil and soy sauce in the same skillet you used to cook the chicken. Add the mushrooms and sauté for 6 minutes, stirring frequently.
Heat the chicken broth over medium high heat and bring to a boil. Then add the mushroom, chicken, bell pepper, and ramen noodles. Cook until the ramen noodles are soft, then add the bok choy.
Let the soup continue to cook for 1 minute after adding the bok choy, then serve. Serve with an egg if you like. Top with sriracha to taste.