Homemade Ramen
A comforting bowl of homemade ramen featuring rich chicken broth, tender noodles, and a colorful mix of fresh vegetables.
Ingredients
Main Ingredients
- 2 packs ramen noodles Traditional ramen noodles best for this dish.
- 2 breasts chicken, sliced You can substitute with tofu for a vegetarian option.
- 4 cups chicken broth Homemade or store-bought, as per preference.
- 1 cup carrots, sliced Fresh carrots enhance flavor and nutrition.
- 1 cup mushrooms, sliced Any variety of mushrooms can be used.
- 2 cups bok choy, chopped Added for crunch and color.
- 2 tablespoons soy sauce Adjust for sodium preference.
- 1 tablespoon sesame oil Adds a nutty flavor to the dish.
- 2 green onions sliced for garnish Provides a fresh finish to the dish.
Instructions
Preparation
- Heat the sesame oil in a large pot over medium heat until fragrant.
- Add the sliced chicken and cook until browned and juicy.
- Stir in the carrots and mushrooms, cooking for an additional three to four minutes.
Cooking
- Pour in the chicken broth, bringing the mixture to a rapid boil.
- Add the ramen noodles and cook according to package instructions until tender.
- In the last two minutes of cooking, add the bok choy and soy sauce.
- Season with salt and pepper to taste, stirring gently.
- Serve hot and garnish with sliced green onions.
Notes
Store broth and noodles separately in airtight containers. Broth lasts for three days in the fridge; noodles are best fresh. For variations, consider using seasonal vegetables or different proteins.