Description
A quick and comforting bowl of homemade chicken ramen, featuring a warm savory broth, tender chicken, and fresh vegetables.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 2 boneless, skinless chicken breasts
- 6 oz ramen noodles
- 1 cup mushrooms, sliced
- 2 cups baby spinach
- Optional toppings: soft-boiled eggs, green onions, sesame seeds, chili oil or chili paste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Pour in the chicken broth, water, soy sauce, and sesame oil. Bring to a gentle boil.
- Add the chicken breasts and sliced mushrooms to the pot. Reduce heat and simmer for 15 to 18 minutes, or until chicken is cooked.
- Remove the chicken and shred it, then return it to the pot.
- Add the ramen noodles and cook according to package instructions, about 3 to 4 minutes.
- Stir in the baby spinach and cook until just wilted, about 1 minute.
- Taste the broth and adjust seasoning, if needed. Serve hot with your choice of toppings.
Notes
Use fresh ingredients for better flavor. Feel free to customize the broth and toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese