Easy Weeknight Chicken Ramen

Easy Weeknight Chicken Ramen

from simplyrecipes.com
Dinner
30 min
4 servings
749 kcal / serving

A warm bowl of ramen need not be a big ordeal of time or fuss, as this simple weeknight chicken ramen attests. Boost store-bought chicken broth with some flavor enhancers and assemble your bowls in under 30 minutes.

Ingredients

  • 2 tablespoonstoasted sesame oil
  • 4scallions, thinly sliced, including some of the green part
  • 1 clovegarlic, minced
  • 1 smallcarrot, peeled and thinly sliced
  • 4 ouncesbutton, cremini, or shiitake mushrooms, thinly sliced
  • 1 ½ cupsthinly shredded napa cabbage, spinach, kale, or other greens
  • 1inch piece fresh ginger, minced
  • 1 tablespoonbrown sugar, optional
  • 6 cupslow-sodium chicken broth, store-bought or homemade
  • lime wedges, optional
  • 4 largeeggs
  • 20 ouncesfresh ramen noodles, or 12 ounces dried noodles
  • 2 mediumcooked chicken breast halves, sliced (see recipe note)
  • soy sauce
  • sriracha or other hot sauce
  • handful fresh cilantro, leaves removed from stems
  • lime wedges

Directions

  1. 1

    Make the broth In a large saucepan over medium heat, heat the oil. Add the scallions, garlic, carrot, mushrooms, and cabbage. Cook, stirring often, for 3 minutes, or until the vegetables soften. Stir in the ginger and brown sugar (if using) and cook for 30 seconds. Finally add the chicken broth and bring to a simmer. Simmer for 10 minutes.

  2. 2

    Cook the eggs While the broth is simmering, bring a pot of water to a boil. Set a bowl of cold ice water nearby. Use a slotted spoon to gently lower the eggs, still in the shell, into the water. Simmer for 7 minutes for eggs that are soft and a little runny in the center, or 9 minutes for hard-boiled eggs. Transfer the eggs to the bowl of cold water and set aside until ready to serve.

  3. 3

    Cook the noodles Return the pot of water to a boil. Add the noodles and cook for 3 minutes, or according to the package directions, until tender. Drain in a colander.

  4. 4

    Assemble the soup Divide the noodles among 4 large bowls. Ladle the broth and vegetables over the noodles. Remove the eggs from the ice water. Tap the shells with a spoon to crack and then peel off the shells. Pat the eggs dry and cut them in half. Top each bowl with the egg halves and the sliced chicken. Serve with soy sauce, hot sauce, cilantro leaves and lime wedges. Did you love the recipe? Give us some stars and leave a comment below!