Easy Homemade Chicken Ramen
Course: Lunch, DinnerCuisine: Chinese, JapaneseDifficulty: EasyServings
6
servingsPrep time
45
minutesCooking time
1
hourIngredients
8 oz dried shitake mushrooms
2 chicken breasts (boneless, skinless)
2-4 Tbsp olive oil
2 tsp fresh ginger, minced or peeled
3 Tbsp low-sodium soy sauce
1 Tbsp fresh garlic, minced or sliced
48 oz ramen broth
2 packs dried ramen noodles
Directions
- Preheat the oven to 375℉ and season the chicken with salt and pepper.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the chicken, and cook until golden brown for about 5-7 minutes on each side. Transfer the skillet to the oven, cover and cook for about 20 minutes or until cooked through.
- To make the broth, heat the remaining oil in a large pot over medium heat. Once the oil gets hot, add the garlic and ginger, then cook until softened. Add the soy sauce and stir until combined.
- Pour in the ramen stock then cover and boil for 5 minutes. Add the dried mushrooms and simmer for about 10 minutes. Add additional salt, pepper and soy sauce for taste.
- Boil the noodles for 3 minutes then run under cold water.
- Chop the scallions, break up the cilantro, and prep your toppings of choice. Assemble your ramen bowl and enjoy!
