Homemade Chicken Ramen

Ramen is notorious for being rich, greasy and dangerously salty. I LOVE ramen; however, most of us know it isn’t the healthiest choice and many people don’t feel great after eating it – I know I don’t. As I thought more about the ingredients in ramen, I realized there had to be a way to make a healthier version that was still rich and flavorful but not greasy or too salty. This recipe is the result – a rich, smooth broth packed with protein and veggies.

This soup is loaded with garlic and ginger. Garlic is known to greatly help reduce the risk of heart disease and boost the immune system and has been used for hundreds of years to prevent and heal illnesses. Ginger is a strong flavor that is not only an anti-inflammatory but it can also greatly help with digestion issues and nausea.

Prep Time: 5 min / Cook Time: 20 min / Servings: 4 bowls of Ramen

Ingredients

  • 1 tsp sesame oil
  • 2 tsp olive oil
  • 1 lb boneless and skinless chicken thighs (You can use breasts if you prefer; however the thighs have more flavor)
  • 1 cup shredded carrot
  • 3 tsp grated fresh ginger
  • 2 large portobello mushrooms, cut in half and then sliced
  • 4 garlic cloves, chopped
  • 5 cups chicken broth
  • 3 TBSP low sodium soy sauce (or coconut aminos for gluten-free)
  • 1 TBSP chili paste (do less if you don’t like it spicy!)
  • 2 oz dried ramen noodles

Toppings:

  • Chopped cilantro
  • Sliced scallions
  • Sesame seeds
  • Soft boiled egg (directions below)

Directions

  • Slice chicken into thin 1 in pieces.
  • Heat a large pot over medium-high heat. Once hot, add 1 tsp of the olive oil.
  • Add the sliced chicken. Season with salt and pepper and cook through. (The goal is to brown the chicken, adding more flavor to the soup).
  • When the chicken is browned, remove from the pot and set aside.
  • Add the sesame oil and remaining 1 tsp olive oil to the pot.
  • Add the ginger and garlic. Saute for 2-3 minutes until fragrant. Watch the pot as you don’t want the garlic to burn.
  • Add the grated carrots and mushrooms. Cook for another 3 minutes.
  • Add the soy sauce, chili paste, and cooked chicken. Stir.
  • Add the chicken broth to the pot with chicken, mushrooms, and carrots. Stir and scrape the bottom of the pot to loosen browned bits (this is where the flavor is!).
  • Bring soup to a boil.
  • Optional – While the soup is heating, this is a great time to soft boil your eggs. See directions below.
  • Once the soup reaches a boil, add the ramen and cook according to the package directions.
  • Pour ramen into bowls and top with chopped cilantro, sliced scallions, sesame seeds, and a soft boiled egg.

How To Soft Boil Eggs:

  • Fill a small saucepan with water and bring to a boil.
  • Add egg(s) to boiling water and set a timer for 6 minutes.
  • After 6 minutes add egg(s) to a bowl of ice water.
  • Once cool enough to handle, peel the egg and cut in half.
  • Top your ramen with the egg!
*Does not include cilantro, sesame seeds and onion topping since the amounts may vary. Eggs are included.

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