Homemade Chicken Ramen
Looking for an easy bowl of homemade chicken ramen that’s full of flavour and can be customized to your taste and nutritional needs? Then this is the recipe for you!
Ingredients
4 chicken thighs (500g) boneless, skinless
For the broth:
3 cups of chicken stock, preferably low sodium
2 cups water
4 stalks of spring onions
4 – 5 cloves of garlic
2 inch piece of ginger, sliced
1 ½ tbsp dried chili flakes (optional)
2 tbsp light soy sauce
¼ cup mirin or rice vinegar
6 – 8 ounces shiitake mushrooms stems trimmed and sliced, or cut in half
160g rice noodles, dry (or any noodle of choice, can adjust based on desired carb intake)
For the toppings:
4 soft boiled eggs (or ramen eggs if you’re feeling adventurous!)
4 bunches of bok choi
4 stalks green onion
2 tsp sesame oil
1 tbsp soy sauce
Directions
Preheat oven to 425°F, and place an oven rack in the top third of your oven. Line a baking sheet with parchment paper.
Cook the chicken thighs for 30 minutes.
In one saucepan, place the stock, water, ginger, garlic, 4 spring onions, chili (if using), soy sauce and mirin. Stir and cover the pot. Let it come to a boil at medium high – high heat. Then lower the heat to medium and let it simmer for 25 minutes. Taste the base and add more soy sauce if needed.
While that is simmering, add water to a second pot, and bring it to a boil. Add the dried noodles to the boiling water, and cook according to package directions. We recommend cooking the noodles for one minute less than what’s recommended on the package, as the noodles will continue to cook for a bit longer when served with hot broth. Drain the noodles and divide into 4 bowls and set aside.
When the ramen base in the first pot has cooked for about 20 – 25 minutes, strain to remove the garlic, ginger, chili and spring onions. Add the strained stock back into the pot and add the mushrooms, and let it cook for a further 5 minutes until the mushrooms have softened.
To make regular soft boiled eggs – bring a pot of water to a boil. Lower 4 large eggs carefully into the water and cook the eggs for 6 – 6 ½ minutes.
Immediately place the eggs in cool running water or an ice bath for a few minutes. Peel and set aside until ready to serve. This can be done BEFORE you cook the ramen as well.
Wash the bok choy and cut into sections
Place the greens in a bowl and drizzle a the soy sauce and sesame oil on top. Toss to combine.
Cover and microwave in 1 minute increments until the greens have softened, but not too wilted.
Divide into 4 servings, and enjoy!
Macronutrient information per serving: 493 calories / 39g protein / 35g carbohydrates / 21g fat