Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, homemade chicken and vegetable ramen. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Homemade Chicken and Vegetable Ramen is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Homemade Chicken and Vegetable Ramen is something that I’ve loved my whole life. They are nice and they look wonderful.
An incredibly flavorful Easy Homemade Chicken Ramen with authentic flavors. Served with caramelized soy chicken and a ramen egg. Looking for an easy bowl of Homemade Chicken Ramen that's brimming with flavor and can be customized to your taste?
To begin with this particular recipe, we must first prepare a few ingredients. You can cook homemade chicken and vegetable ramen using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Homemade Chicken and Vegetable Ramen:
- Prepare 2 tsp Chicken Base (Better than Bullion Brand is best)
- Get 1 1/2 tbsp Fresh Ginger (grated)
- Get 2 each Chicken Thighs (fat and skin removed)
- Prepare 8 oz Baby Bok Choy
- Get 1/2 bunch Scallions
- Get 2 tsp Soy Sauce
- Get 2 each Bricks of Ramen Noodles (sauce packets discarded)
- Prepare 1 tbsp Vegetable Oil
- Prepare 5 cup Water
- Make ready 2 each Eggs
- Make ready 1 Kosher Salt
- Make ready 1 Fresh Cracked Black Pepper
Transfer the chicken and vegetables to a stockpot. Combine ingredients and store in a sealable container in a dry place. Loaded with hidden vegetables, Chicken Vegetable Ramen Noodles is a super quick dinner idea that's economical, versatile and healthy. How to make Homemade Chicken Ramen: Slowly cook chicken breast until tender.
Instructions to make Homemade Chicken and Vegetable Ramen:
- In a large stockpot, whisk together chicken base and 5 cups of water. Rinse chicken and pat dry with a paper towel. Cut chicken into bite sized pieces. Rinse bok choy and cut into 1" pieces. Rinse scallions and thinly slice (white and light green parts only) on a bias, discarding dark green tips.
- Place stockpot with chicken base and water over medium-high heat. Add ginger and soy sauce, increase heat to high and bring to a rolling boil. Reduce heat to medium and simmer for 15 minutes.
- Add chicken pieces to broth, heat until cooked through…about 5-7 minutes.
- Add ramen noodles (remember that sauce/seasoning packet should be discarded and not used in this recipe), and separate as they moisten and soften. Cook until barely tender, about 2 minutes. Add bok choy and cook until tender, about 5 mins. Taste and add salt/pepper as needed. Reduce heat to low and simmer while you complete the next step.
- In a separate non-stick pan, heat 1 tablespoon vegetable oil over medium heat. When oil begins to shimmer, carefully crack eggs into pan. Season with salt and pepper. Cook without moving the eggs until the whites are completely set but yolks are still runny, about 2-3 minutes.
- Divide noodles and broth evenly from the stockpot into two deep bowls. Top each bowl with a fried egg and garnish with the chopped scallions. Serve hot
Place chicken in a pot and cover with water. Bring to a slow rolling boil Cook ramen noodles according to package instructions and place noodles into a bowl. And it's so much tastier (and healthier) than the store-bought version! Easy Indian Street Style Dumplings and Red Chutney Recipe. This week we have a delicious homemade ramen recipe!
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