Easy Chicken Ramen
Easy Chicken Ramen is a delicious and comforting meal that combines tender chicken, fresh vegetables, and flavorful broth, perfect for a cozy dinner.
Ingredients
For the Ramen Eggs
- 4 eggs 4 eggs
- 1/4 cup low sodium soy sauce (for eggs)
- 1/4 cup rice vinegar (for eggs)
- 3/4 cup water (for eggs)
For the Soup
- 1 tablespoon oil
- 1 medium onion (sliced)
- 1 tablespoon fresh grated ginger root
- 4 cloves garlic (pressed or finely minced)
- 1 tablespoon chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 4 ounces shiitake mushrooms (stems removed and sliced)
- 1/2 - 3/4 pounds baby bok choy (sliced into quarters lengthwise)
- 1 pound boneless (skinless chicken thighs)
- 4 cups low sodium chicken broth
- 1 cup water
- 1-2 packages fresh yakisoba noodles You may substitute with ramen noodles.
For Serving
- sliced green onion, cilantro, chili garlic sauce, sesame seeds, lime wedges For topping and serving.
Instructions
Prepare the Ramen Egg
- In a small bowl, mix together the soy sauce, rice vinegar, and water. Gently add the eggs and let them marinate for about 6-8 minutes. After marinating, peel the eggs and set aside.
Prepare the Noodles
- Cook the yakisoba noodles according to package instructions. Drain and set aside.
Prepare the Soup
- Heat the oil in a large pot over medium heat. Add the onions and cook until soft.
- Stir in the ginger, garlic, chili garlic sauce, oyster sauce, fish sauce, soy sauce, rice vinegar, shiitake mushrooms, and baby bok choy. Cook for a few minutes until the veggies soften.
- Add the chicken thighs, chicken broth, and water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
Serve the Ramen
- Divide the noodles among bowls. Ladle the soup over the noodles. Top with shredded chicken, ramen eggs, sliced green onions, cilantro, a drizzle of chili garlic sauce, sesame seeds, and lime wedges.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the broth separate from the noodles to prevent them from becoming soggy. Reheat on the stovetop or in the microwave when ready to enjoy.