Description
A delicious and hearty chicken ramen made with tender chicken thighs, shiitake mushrooms, and instant ramen noodles, topped with fresh green onions, soft boiled eggs, and flavorful seasonings.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs
- salt and pepper to taste
- 1 tablespoon olive oil
- 3 teaspoons sesame oil (divided)
- 4 cloves garlic (minced)
- 1 (2-inch piece) fresh ginger (minced)
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 6 cups chicken stock (or broth)
- 8 ounces shiitake mushrooms (sliced)
- 3 tablespoons teriyaki sauce (divided)
- 12 ounces instant ramen noodles (4 packets, any flavor; seasoning packets discarded)
- chopped green onions
- soft boiled eggs
- sesame seeds
- Sriracha
- chili oil
Instructions
- Sprinkle salt and pepper on all sides of the chicken thighs.
- Heat the olive oil in a large Dutch oven over medium high heat. Once heated, add in the chicken thighs and cook for 2-3 minutes on both sides until browned and crispy but not cooked through. Transfer to a plate.
- In the same pot, add in 1 teaspoon of sesame oil. Then, add in the ginger and garlic, cooking for a minute until fragrant.
- Stir in the soy sauce, brown sugar, and broth. Add the chicken back to the pot. Bring everything to a boil. Then, reduce to a simmer. Cover with a lid, and cook for 20 minutes.
- Reduce heat to low. Remove the chicken thighs from the pot and transfer to a plate to shred.
- In a skillet over medium high heat, add a teaspoon of sesame oil. Sauté the mushrooms for a few minutes until browned. Then, add 1 tablespoon of teriyaki sauce to the pan and mix. Transfer to a plate.
- In the same skillet, heat another teaspoon of sesame oil. Add in the shredded chicken and sauté until the edges are crispy and browned. Then, add in the remaining 2 tablespoons of teriyaki sauce. Take the pan off the heat.
- Bring the broth to a simmer. Add in the ramen noodles and cook for 2-3 minutes until al dente.
- Ladle an equal amount of broth and noodles into 4 bowls. Top with an equal amount of mushrooms and chicken. Add additional toppings if desired.
Notes
- This recipe can also be customized with additional toppings such as corn, bok choy, or other vegetables of your choice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg