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A few days ago my son asked me to make ramen bowls. Like all teenagers, he loves the packaged kind (which I don’t usually buy). While it’s not like the store bought variety, this recipe is a big hit in our house! Oh, and it’s extremely easy to make (bonus!). Plus I’m always glad when my teenager requests a dinner dish. I don’t know about your household, but often I get, “I don’t care” or “spaghetti” when I ask what they want for dinner. You can only eat so much spaghetti.
This recipe takes a total of about 30 minutes. You can always simmer it longer for extra flavor. Another perk is we always have some leftovers! What’s great about this recipe is that you can modify it. Many people add soft boiled eggs in their ramen dishes, but I fry eggs and add them to the top. You could also add hot sauce or hot pepper paste to the broth to add a little heat (I add it to individual bowls). No shiitake mushrooms? Just substitute it with another kind (we don’t judge here).
Chicken Ramen Noodle Bowl
- 1 tbsp sesame oil
- 1 tbsp fresh grated ginger
- 4 cloves of garlic, minced
- 4 cups of rich chicken stock
- 3 cups of water
- shiitake mushrooms (fresh or dried)
- 1.5 tbsp soy sauce
- salt and pepper to taste
- 2 cups fresh spinach
- 3 scallions
- 2 cooked chicken breasts, shredded
- Ramen (or similar) noodles (I use this brand)
- 1 egg per bowl (optional)
- hot sauce (optional)
In a Dutch Oven or large pot, heat sesame oil on medium heat and add ginger and minced garlic and cook until soft (3 or 4 minutes). Stir in chicken stock, water, mushrooms, shredded chicken, soy sauce, and salt and pepper. Cook on medium heat for about 15 minutes, stirring occasionally. Add fresh spinach and scallions and let simmer 15 minutes. While it is simmering, cook ramen as directed on package. I also fry eggs to add to the ramen bowl. You could use soft boiled eggs as well. Split up the noodles between the bowls, add broth mixture, and top with your eggs. Yum!
Do you have a favorite ramen recipe? Share it in the comments!
Until next time!