Simple Homemade Chicken Ramen

-

Simple Homemade Chicken Ramen

Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour.

The Honey’s parents are American ex-pats living abroad in Tokyo, Japan, and while visiting them over the last seven or eight years, he’s collected dozens of favorite eateries throughout the city.

There’s the best izakaya in Kichijoji, serving up casual Japanese pub food, and countless kiten-zushi restaurants, where my English-speaking Honey can choose small plates of freshly-made sushi from a moving conveyor belt without having to order in Japanese.

Prep Time: 15 Mins
Cook Time: 45 Mins
Total Time: 1 Hour
Yield: 2 Servings 1x

Description
Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour.

Ingredients
•                   2 chicken breasts (boneless, skin-on)*
•                   kosher salt and freshly-ground black pepper, to season
•                   1 tbsp unsalted butter
•                   2 tsp sesame or vegetable oil
•                   2 tsp fresh ginger, minced
•                   3 tsp fresh garlic, minced
•                   3 tbsp low-sodium soy sauce
•                   2 tbsp mirin
•                   4 cups rich chicken stock
•                   1 oz dried shitake mushrooms (or 1/2 cup fresh)
•                   1–2 tsp sea salt, to taste
•                   2 large eggs
•                   1/2 cup scallions, sliced
•                   2 (3 oz) packs dried ramen noodles
•                   optional: fresh jalapeño slices, for serving

Instructions
Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.


Full Recipe: Click Here

Created: BANKHEALTHY

Comments

Post a Comment

Popular posts from this blog

Black Bean and Quinoa Chili Bowl

-
Image
Black Bean and Quinoa Chili Bowl Black Bean and Quinoa Chili Bowl This recipe merges the delicious wonders of a burrito bowl with the savory thickness of warm chili. This ultra-healthy hybrid is perfect on a chilly day or when you’re pressed for time and crave a satisfying supper. Our vegetarian Black Bean and Quinoa Chili Bowl pairs juicy fire-roasted tomatoes and flavorful corn kernels with warm, hearty black beans. Quinoa adds nutty texture and a host of health benefits thanks to its status as a nutritional powerhouse. Yields : 6 servings: Ingredients 1 (15-ounce) can black beans, drained and rinsed 1 clove garlic, minced 1/2 cup chopped onions 1 tablespoon chili powder 1 teaspoon ground cumin 1 cup uncooked quinoa (any variety), well rinsed 1-1/2 cups corn kernels, frozen, from the cob, or drained from the can 1 red bell pepper, stemmed, seeded, and diced 1 (14.5 ounce) can diced fire-roasted tomatoes (BPA-free can) 3 cups low sodium chicken or vege...
Read more

Grilled Peach Salad with Basil Burrata & Prosciutto Recipe

-
Image
Grilled Peach Salad with Basil Burrata & Prosciutto Recipe Summer has always been my favorite time of day and i am sure many of you are feeling an equivalent way. Whether your summer is crammed with beaches, hikes, or simply spending many time with friends and family, these memories usually involve something else, good food. For me, summer always includes long days at the beach, impromptu barbecues, and late-night roasting marshmallows for s'mores. In college, when summer was also an excellent time on behalf of me to figure, I chose to figure as a waitress at a beachside restaurant in order that I could still enjoy this special time. So to celebrate the launch of the cookbook, I would like to share with you the right summer salad. This Baked Peach Salad with Burrata, Basil & Prosciutto is straightforward to place together but has the proper combination of flavors. Summer peaches, while perfect on their own, reach an entire new level of sweetness after a quick bur...
Read more

Easy Low Carb Taco Soup with Ranch Dressing

-
Image
Easy Low Carb Taco Soup with Ranch Dressing Easy Low Carb Taco Soup with Ranch Dressing See how to make taco soup on the stove - only takes 20 minutes and 5 ingredients! The whole family will love this easy low-carb taco soup recipe with ranch sauce. Cook Time : 20 Minutes Total Time : 20 Minutes Easy Low Carb Taco Soup with Ranch Dressing Ingredients 4 cups of beef bone broth (or optional) 3/4 cup Ranch sauce (use paleo ranch sauce for paleo, whole30, and milk-free options) 1 lb ground beef Seasoning Taco 3 tbsp (divided into 2 tbsp and 1 tbsp) 2 cans of 14.5 ounces of tomatoes (with liquid) Instructions At the bottom of a large saucepan over medium-high heat, brown the ground beef for about 7-10 minutes, until it is no longer pink. Drain if desired. Add 2 tablespoons (28 g) of tacos (2/3 of the total amount) and 3/4 cup (177 mL) of broth. Bring to a boil for a few minutes, until most of the liquid is gone. Add the remaining stock, diced tomatoes...
Read more