Chicken Ramen Noodle
A warm bowl of Chicken Ramen Noodle, combining the savory notes of chicken, the subtle warmth of ginger, and slurpy noodles, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Cook until golden brown
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 4 ounces ramen noodles
- 1 tablespoon miso paste
- 2 pieces green onions, chopped For garnish
- 1 large egg Soft-boiled
- 0.5 cups fresh spinach
- 0.25 cups corn kernels
- 0.25 cups mushrooms, sliced
- 0.5 teaspoon chili flakes For garnish
Instructions
Preparation
- Heat a medium-sized pot over medium heat.
- Add chicken breasts to the pot and cook until golden brown, about 6-7 minutes on each side.
- Once cooked, remove the chicken and let it rest.
- In the same pot, add sesame oil and heat for about 1 minute.
- Add minced garlic and grated ginger, stirring until fragrant.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat to low and let simmer for 5 minutes.
Cooking
- Shred the cooked chicken into bite-sized pieces.
- Incorporate soy sauce and miso paste into the broth, stirring until miso dissolves completely.
- Add sliced mushrooms, corn kernels, and spinach, stirring occasionally.
- Let simmer for another 5 minutes.
- While the soup simmers, boil a small pot of water and carefully add in the egg, cooking for about 7 minutes.
- Place the cooked egg in cold water, peel, and slice in half.
- Add ramen noodles to the simmering broth, cooking until soft, about 3-4 minutes.
- Stir back in the shredded chicken and adjust seasoning with additional soy sauce or miso if desired.
Serving
- Serve the ramen in bowls, topping each with halved soft-boiled eggs, chopped green onions, and chili flakes.
Notes
Fresh ingredients are key for the best flavor. Consider making a double batch for meal prep. For a vegetarian version, swap chick for tofu and use vegetable broth.