Quick and Easy Ramen with Shredded Chicken and Veggies

QUICK AND EASY RAMEN WITH SHREDDED CHICKEN AND VEGGIES

 
quickandeasyramen
 

For all my ramen lovers! I’m planning a trip to Japan in the spring, and I couldn’t be more excited to eat all the sushi and of course RAMEN! Please send recommendations if you have them.  Growing up I used to eat the instant Ramen packs like it was my job. I would crack and egg into it for more texture and flavor. I can’t tell you how many of these I ate in college. They were cheap and I was always hungry/broke. Those tiny packets of salty goodness unfortunately are terrible for you.  When I was little I used to break open an extra package just for the flavor packet to add to my soup. Gluttony or desperation - I don’t know. Maybe it was all the MSG and salt getting to my head.

Fast forward - my adult self still craves these bowls, but without all the garbage in the tiny packets. We broke up.

Ingredients:

1 Rotisserie Chicken – shredded, set aside

2 tablespoons of garlic, minced

1 tablespoon ginger, peeled minced

2 tablespoon scallions greens and whites divided, sliced

12 oz shitake mushrooms, sliced

2 cups organic raw spinach

2 cups bok choy, roughly chopped

½ cup shredded carrots

1 31 fl oz jar of bone broth. I like the brand “Zoup Good Really Good bone broth”. You can also use regular broth.

1 tablespoon sesame oil

1 teaspoon  crushed red pepper chili flake

1 tablespoon soy sauce or coconut aminos

1 teaspoon fish sauce (open a window, worth it!)

1 package ramen noodles

salt and pepper to taste

Serve with: cilantro, lime, sliced jalapeno, bean sprouts


Directions:

  1. Cook the ramen noodles and set aside

  2. Heat a large stock pot to medium-high, and coat the bottom of the pot with 2 tablespoons olive oil and sesame oil

  3. Add in the scallion whites, garlic, mushrooms, carrots, chili flake, and salt pepper to season. When the veggies start to soften and become aromatic after about 3-5 minutes, add in the soy sauce, fish sauce, broth. Bring to a boil and reduce to a simmer for 5 minutes.

  4. Add in the, bok choy and spinach and simmer for another 2 minutes so they begin to soften. Turn off the heat.

To Serve:

  1. Add the cooked ramen noodles to individual serving bowls,

  2. Add Shredded chicken, Broth, and veggies to the top of the noodles

  3. Serve with the scallion greens, cilantro, lime, sliced jalapeno, bean sprouts, sriracha sauce



Soupsnazareth sanders