Ramen Noodle Bowl with Chicken and Mushrooms
This recipe for Ramen Noodle Bowl with Chicken and Mushrooms combines noodles, vegetables and a rich broth that is sure to soothe your soul.
Ingredients
- 1 teaspoon sesame oil
- 1 teaspoon canola oil
- 1 tablespoon garlic, minced
- 1 pound ground chicken
- 1 tablespoon Hoisin sauce
- 1/2 cup carrots, shredded
- 2 cups spinach, fresh
- 2 green onions, chopped
- 1 cup mushrooms, Shitake or White Button, sliced
- 32 ounces chicken broth, oe vegetable broth, low sodium
- 1 tablespoon rice vinegar
- 1/4 cup soy sauce
- 6 ounces Ramen noodles, 2 blocks
- 4 large soft-boiled eggs
- 1 tablespoon white sesame seeds, garnish
Instructions
- 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. If you want the eggs hard boiled, simmer for 8 minutes and remove from heat and let stand for 8 minutes. Cool and peel the eggs.
- Add the sesame and canola oils to a large soup pot over medium heat. Add the minced garlic and cook for 1 minute stirring constantly. Add the ground chicken, carrots, green onions and mushrooms. Saute for another 4-6 minutes until softened and chicken is no longer pink.
- 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 minutes. Taste the broth and add more soy sauce if needed.
- Divide the broth and noodles between 4 soup bowls. Peel the eggs, cut in half and add to the bowls. Soft or hard boiled eggs can be used, depending on preference. Garnish with sesame seeds and serve with egg rolls. Recipe makes 4 servings.
Equipment
- 1 large soup pot, or multi-cooker
- 1 medium saucepan
Notes
Add-ins and Substitutions:
- Vegetables- Mix things up and add fresh greens beans and kale, instead of mushrooms and spinach. Use what you like and what you may already have in the refrigerator.
- Eggs- Instead of boiling your eggs, scramble them and add them to the soup. This is a delicious alternative to hard boiled eggs.
- Protein Swap- In place of ground chicken, use rotisserie chicken, ground pork, ground turkey, thin strips of beef, or cooked shrimp. Almost any protein will work as a substitution for ground chicken.
Nutrition
Calories: 313kcalCarbohydrates: 34gProtein: 13gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 164mgSodium: 1818mgPotassium: 334mgFiber: 2gSugar: 4gVitamin A: 2976IUVitamin C: 3mgCalcium: 75mgIron: 3mg