Description
This warm and comforting Homemade Chicken Ramen combines tender chicken, fresh vegetables, and noodles, all simmered in a perfectly spiced flavorful broth. It’s the ideal dish to enjoy on a cozy night when you’re craving a bowl of hearty comfort food.
Ingredients
- 1 Tablespoon Oil
- 1 Medium Onion (finely diced)
- 6 Garlic Cloves (finely diced)
- 1 Tablespoon Fresh Ginger (diced)
- 6 cups Chicken Broth or Stock
- 1 Tablespoon Chili Garlic Sauce
- 1/4 cup Soy Sauce (use Tamari for a gluten-free option)
- 1–2 cups Bok Choy (finely chopped)
- 2 1/2 cups Shredded Chicken (from rotisserie or poached chicken)
- 15–16 oz pkg. Ramen or Udon Noodles (cooked according to package instructions)
Optional ingredients:
- Green onions (for garnish)
- Sliced mushrooms (add in the last minute of cooking)
- Sriracha (for heat)
- Cilantro (for garnish)
- Boiled eggs
Instructions
Step 1:
Heat a large stockpot over medium-high heat. Add oil and onions, cooking for 5-6 minutes until they soften. Stir in garlic and ginger, cooking for an additional minute.
Step 2:
Pour in the chicken broth, and add chili garlic sauce and soy sauce. Allow the mixture to simmer for at least 20 minutes on medium-low heat. This step enhances the broth’s flavor.
Step 3:
While the broth is simmering, cook the ramen or udon noodles according to package instructions. Drain and set aside.
Step 4:
Stir in the bok choy and shredded chicken to the broth. Let it cook for a few more minutes to allow the bok choy to soften and the chicken to heat through.
Step 5:
To serve, place the noodles in the bottom of a bowl, then ladle the hot chicken ramen over the noodles. Garnish with green onions, cilantro, and any other desired toppings.
Notes
- Fresh ingredients are key to the best flavor, so opt for fresh garlic and ginger.
- To save time, use rotisserie chicken or pre-cooked shredded chicken.
- If you’re gluten-free, use Tamari instead of soy sauce, and gluten-free noodles like rice noodles or buckwheat soba.