Description
A rich and cozy homemade ramen bowl featuring garlic broth, tender chicken, noodles, and fresh vegetables for the ultimate comfort meal.
Ingredients
1 ½ pounds boneless skinless chicken thighs
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon sesame oil
2 tablespoons olive oil
10 cloves garlic, minced
1 tablespoon grated ginger
8 cups chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon miso paste
1 teaspoon brown sugar
4 packs ramen noodles
2 cups baby spinach
1 cup mushrooms, sliced
1 cup shredded carrots
1 cup chopped bok choy
4 soft-boiled eggs
4 green onions, sliced
1 tablespoon sesame seeds
Instructions
Season chicken with salt, pepper, paprika, and garlic powder. Cook in olive oil until done, then slice.
Sauté garlic and ginger in sesame oil and olive oil. Add broth, soy sauce, rice vinegar, miso, and brown sugar. Simmer 15–20 minutes.
Add mushrooms, carrots, and bok choy during the final 5 minutes.
Cook ramen noodles separately according to package directions.
Soft boil eggs for 6½ to 7 minutes, peel and halve.
Divide noodles into bowls. Top with chicken, ladle over broth and vegetables.
Garnish with spinach, eggs, green onions, and sesame seeds.
Notes
Store noodles separately from broth for leftovers.
For extra garlic flavor, roast garlic and blend into broth.
Customize with extra vegetables or spice as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes