Speedy Chicken Ramen Bowls
Speedy Chicken Ramen Bowls
Ingredients
For the Broth
- 6 cups chicken broth, low sodium
- 1/4 cup soy sauce, low sodium
- 2 tablespoons mirin
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha, or to taste
For the Ramen Bowls
- 12 ounces ramen noodles, 3 blocks, instant ramen noodles without seasoning packets
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 6 ounces baby bok choy, halved lengthwise
- 4 ounces mushrooms, sliced, such as shiitake or cremini
- 3 green onions, sliced, for garnish
- 4 soft-boiled eggs, halved, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large pot or Dutch oven, combine chicken broth, soy sauce, mirin, grated ginger, minced garlic, sesame oil, and sriracha. Bring the mixture to a gentle simmer over medium heat. Let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 7 min
- 2
Add the thinly sliced chicken breast to the simmering broth. Cook for 3-4 minutes, or until the chicken is cooked through.
⏱️ 4 min
- 3
Add the ramen noodles, baby bok choy, and sliced mushrooms to the pot. Cook for another 3-4 minutes, or according to noodle package directions, until the noodles are tender and the vegetables are slightly softened but still have a bite.
⏱️ 4 min
- 4
Divide the ramen into four serving bowls. Garnish each bowl with sliced green onions, halved soft-boiled eggs, and a sprinkle of toasted sesame seeds. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Speedy Chicken Ramen Bowls
For the Broth
- 6 cups chicken broth, low sodium
- 1/4 cup soy sauce, low sodium
- 2 tablespoons mirin
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha, or to taste
For the Ramen Bowls
- 12 ounces ramen noodles, 3 blocks, instant ramen noodles without seasoning packets
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 6 ounces baby bok choy, halved lengthwise
- 4 ounces mushrooms, sliced, such as shiitake or cremini
- 3 green onions, sliced, for garnish
- 4 soft-boiled eggs, halved, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large pot or Dutch oven, combine chicken broth, soy sauce, mirin, grated ginger, minced garlic, sesame oil, and sriracha. Bring the mixture to a gentle simmer over medium heat. Let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 7 min - 2
Add the thinly sliced chicken breast to the simmering broth. Cook for 3-4 minutes, or until the chicken is cooked through.
⏱️ 4 min - 3
Add the ramen noodles, baby bok choy, and sliced mushrooms to the pot. Cook for another 3-4 minutes, or according to noodle package directions, until the noodles are tender and the vegetables are slightly softened but still have a bite.
⏱️ 4 min - 4
Divide the ramen into four serving bowls. Garnish each bowl with sliced green onions, halved soft-boiled eggs, and a sprinkle of toasted sesame seeds. Serve immediately.
⏱️ 3 min