Name: Easy Chicken Ramen: A Quick and Delicious Recipe for Busy Weeknights
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 boneless, skinless chicken breasts; 4 cups chicken broth; 2 cups water; 2 packs of instant ramen noodles (discard the seasoning packets); 1 tablespoon soy sauce; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1-inch piece of ginger, grated; 1 cup shiitake mushrooms, sliced (or any mushrooms you prefer); 1 cup baby spinach; 2 green onions, chopped; 2 soft-boiled eggs (optional); Salt and pepper to taste; Chili oil or flakes (optional, for heat)

Easy Chicken Ramen: A Quick and Delicious Recipe for Busy Weeknights

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This easy chicken ramen recipe features tender chicken, a flavorful broth, and fresh vegetables, making it a comforting dish perfect for any occasion. Customize it with your favorite toppings for a delicious meal thats sure to impress.

Author: Dottie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x

Ingredients

Scale

2 boneless, skinless chicken breasts
4 cups chicken broth
2 cups water
2 packs of instant ramen noodles (discard the seasoning packets)
1 tablespoon soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1-inch piece of ginger, grated
1 cup shiitake mushrooms, sliced (or any mushrooms you prefer)
1 cup baby spinach
2 green onions, chopped
2 soft-boiled eggs (optional)
Salt and pepper to taste
Chili oil or flakes (optional, for heat)

Instructions

Season the chicken breasts with salt and pepper on both sides.
In a large pot, heat the sesame oil over medium heat. Add the chicken breasts and sear for 5-7 minutes on each side until golden brown. Ensure the internal temperature reaches 165°F (75°C). Remove and let rest before slicing.
In the same pot, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Pour in chicken broth and water, stirring to combine. Bring to a gentle boil.
Add soy sauce and sliced shiitake mushrooms. Reduce heat to a simmer and cook for 10 minutes. Adjust seasoning with salt and pepper if needed.
In a separate pot, bring water to a boil and cook instant ramen noodles according to package instructions (about 3-4 minutes). Drain and toss with a little sesame oil.
Add baby spinach to the broth and let it wilt for 1-2 minutes.
Assemble ramen bowls by placing cooked noodles in each bowl, ladling hot broth over them, and adding mushrooms and spinach.
Top with sliced chicken and optional soft-boiled egg halves. Sprinkle with chopped green onions and drizzle with chili oil or flakes if desired.
Serve hot with chopsticks and a spoon, and offer additional toppings like nori, sesame seeds, or pickled vegetables.

Notes

Customize with other vegetables like bok choy, carrots, or corn.
For a vegetarian version, substitute chicken with tofu and use vegetable broth.
For a richer broth, add mirin or miso paste while simmering.

Find it online: https://anasrecipes.com/easy-chicken-ramen/