Ramen Noodle Bowl with Chicken and Mushrooms
We all love recipes that are comforting and delicious. This Ramen Noodle Bowl with Chicken and Mushrooms combines noodles, vegetables and a rich broth that is sure to soothe your soul. Add the protein of your choice, along with some additional savory toppings and you’ve got a yummy bowl of comforting noodles!
When we are out to eat, I often order a delicious bowl of noodles with Asian flavors and spring rolls on the side. It is satisfying, slurpable and delicious, certainly checking all the boxes for a warm bowl of savory food.
But why wait until you go out to get what you love? Many recipes can be easily and affordably made at home. Ramen Noodle Bowl with Chicken and Mushrooms is one of those recipes. Give this one a try, you will wonder why you haven’t made it before.
Ramen Noodle Bowl with Chicken and Mushrooms
What’s needed?
- 1 teaspoon sesame oil
- 1 teaspoon canola oil
- 1 tablespoon minced garlic
- 1 tablespoon Hoisin sauce
- 1/2 cup shredded carrots
- 1 cup sliced mushrooms (Shitake or Bella)
- 32 ounces chicken or vegetable broth (low sodium)
- 1 tablespoon rice vinegar
- 1/4 cup soy sauce
- 2 3-ounce packages of Ramen noodles (discard the flavor packets)
Toppings:
- 1 roasted chicken
- 2 chopped green onions
- sesame seeds
- 4 soft-boiled eggs
How to make Ramen Noodle Bowls?
- Add the sesame and canola oils to a large skillet over medium heat. Add the minced garlic and cook for 1 minute stirring constantly. Add the carrots and mushrooms and saute for another 4-5 minutes until softened. You can saute the mushrooms separately if you have a family member who doesn’t like them.
- Add the chicken broth, Hoisin sauce, rice vinegar, and soy sauce. Stir to combine and bring to a simmer. Add the Ramen noodles and cook for 5-6 minutes. Taste the broth and add more soy sauce if needed. Divide the broth and noodles between 4 soup bowls.
- Now it is time for the toppings. Put 4 eggs in a saucepan and cover the eggs with COLD water. Heat on the stove to boiling and continue to simmer for 5 minutes, remove eggs from heat. Set the saucepan in the sink and run cold water over the eggs. Peel, cut in half and add to the bowl. The soft centers of the eggs add a real richness to the dish.
- I purchased a rotisserie chicken and sliced the chicken into small pieces. Some bowls got dark meat and some got white meat, depending on everyone’s preference. You can also use tofu or pork or keep it simple with veggies only.
- Chop your green onions and add them on top, along with sesame seeds.
- I also had some frozen mini Spring rolls. I baked those and added a few to each bowl to add some crunch and round out the meal. If you’d like your soup spicy, add some sriracha or a few drops of hot sauce to the broth. Recipe makes 4 bowls.
And you can certainly mix things up and customize your bowl to your taste. Instead of mushrooms, add fresh greens beans or spinach. Instead of boiling your eggs, scramble them and add to the soup. Use whatever you and your family enjoy eating.
Serve these yummy Ramen Noodle Bowls with a pair of chopsticks and a spoon. It’s a tasty meal and so fun to eat!
Ramen Noodle Bowl with Chicken and Mushrooms
Ingredients
- 1 teaspoon sesame oil
- 1 teaspoon canola oil
- 1 tablespoon garlic, minced
- 1 tablespoon Hoisin sauce
- 1/2 cup carrots, shredded
- 1 cup mushrooms, Shitake or Bella, sliced
- 32 ounces chicken or vegetable broth, low sodium
- 1 tablespoon rice vinegar
- 1/4 cup soy sauce
- 6 ounces Ramen noodles, two 3-ounce packages, discard the flavor packets
Toppings:
- 1 whole rotisserie chicken, roasted
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 4 eggs, soft-boiled
Instructions
- Add the sesame and canola oils to a large skillet over medium heat. Add the minced garlic and cook for 1 minute stirring constantly. Add the carrots and mushrooms and saute for another 4-5 minutes until softened. (You can saute the mushrooms separately if you have a family member who doesn't like them.)
- Add the chicken broth, Hoisin sauce, rice vinegar, and soy sauce. Stir to combine and bring to a simmer. Add the Ramen noodles and cook for 5-6 minutes. Taste the broth and add more soy sauce if needed. Divide the broth and noodles between 4 soup bowls.
- Now it is time for the toppings. Put 4 eggs in a saucepan and cover the eggs with COLD water. Heat on the stove to boiling and continue to simmer for 5 minutes, remove eggs from heat. Set the saucepan in the sink and run cold water over the eggs. Peel, cut in half and add to the bowl. The soft centers of the eggs add a real richness to the dish.
- I purchased a rotisserie chicken and sliced the chicken into small pieces. Some bowls got dark meat and some got white meat, depending on everyone’s preference. You can also use tofu or pork or keep it simple with veggies only.
- Chop your green onions and add them on top, along with the sesame seeds.
- I also had some frozen mini Spring rolls. I baked those and added a few to each bowl to add some crunch and round out the meal. If you’d like your soup spicy, add some sriracha or a few drops of hot sauce to the broth.
