Chicken Ramen

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Prep 30 minutes
Cook 30 minutes
Total 1 hour
Want restaurant-quality ramen without paying restaurant prices? Take a look at this delicious recipe! The broth balances the sweet and tangy flavors of miso with the umami of soy sauce and mushroom. Make a big batch and wow your friends while spending a quarter the price! This recipe costs $2.92 per serving and $11.70 for the whole recipe.
Servings 4
Course Main Course
Cuisine Japanese
Servings4

Ingredients

Broth
  • 12 cup Chicken Broth
  • 1 Ginger Root Inch Piece
  • 2 clove Garlic
  • 1 oz Dried Shiitake Mushrooms
  • 4 tbsp White Miso
  • 6 tbsp Soy Sauce
Toppings for Broth
  • 10 oz Ramen Noodles
  • .5 lb Chicken Breast
  • 4 Eggs
  • 4 Green Onions
  • 1 lb Baby Bok Choy
  • 1 Spinach Large Handful

Method

  1. Make Broth: Finely grate ginger root and garlic using microplane or the small side of a cheese grater. Add chicken broth, ginger, garlic, dried shiitake mushrooms, miso, and soy sauce to a large pot. Bring to boil then reduce heat to a simmer. Simmer for 20-30 minutes until the mushrooms have rehydrated and are soft and malleable. Remove mushrooms from broth and slice into pieces. Add the sliced mushrooms back to the broth and keep warm over low heat.
  2. Cook Noodles: Bring a large pot of water to a boil. Add noodles and cook according to package directions until they are soft but still have a bite. Remove from heat then drain noodles and rinse with cold water. Set aside until ready to eat.
  3. Cook Chicken: Season chicken breasts with salt and pepper. Heat a large frying pan or a cast-iron skillet over medium-high heat. Add a small amount of oil and cook chicken until the internal temperature reaches 165° and the chicken is browned on the outside. Remove from heat and set on a plate to rest before slicing.
  4. Boil Eggs: Using a medium-sized saucepan, add cold water, the eggs and 1/2 cup of salt. Bring the water to a boil and then set a timer for 10 minutes. Once the 10 minutes have passed, remove from the heat and place in the sink under cold water until the eggs have cooled. Peel each egg and set aside.
  5. Finish Broth and Other Ingredients: Bring the broth back to a boil. Cut Bok Choy into quarters and remove the stem at the bottom of each piece. Pull each of the individual stalks off and rinse with water to remove any dirt. Add prepared bok choy as well as the spinach to the pot of boiling broth and cook until the bok choy is tender. Thinly slice chicken. Slice eggs in half. Thinly slice green onions.
  6. Assemble Ramen: Using a large bowl, place a large portion of noodles in the bottom. Ladle the hot broth on top and put a large serving of the vegetables from the broth on top of that. Put two egg halves and a serving of chicken into each bowl. Top with a sprinkle of green onions. Itadakimasu!
  7. Meal Prep Tip: Combine the broth, vegetables, chicken, and eggs into one container. Store the noodles separately from the broth and vegetables otherwise, the noodles will get soggy. When you are ready to eat, heat the broth and the noodles separately and combine them after you heat them. You can enjoy the ramen for up to 4 days after making it although the vegetables may begin to get softer after 2-3 days.