Chicken Ramen Recipe | Healthy Diet

Chicken Ramen

This ramen recipes is also amazing with salmon, beef, duck breast or even just vegetables. The broth is full of flavour and after a long day this really hits the spot. It’s a very clean tasting, yet filling dish.

See the recipe below!

Healthy Diet

By Healthy Diet

Serves: 4  Cooking Time: 45 minutes
cals 645
Chicken Ramen

Ingredients

  • 4 chicken breasts
  • Flaked sea salt
  • Grind of black pepper
  • 1 tbsp sunflower oil
  • 1 tsp sesame oil
  • 3 tsp freshly grated garlic
  • 2 tsp freshly grated ginger
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1.2 litres chicken stock
  • 200g shitake mushrooms, thinly sliced
  • 4 packs of dried ramen noodles
  • 100g pak choi, sliced in half lengthways
  • 2 soft boiled eggs, ( 6 ½ min )
  • 1 spring onion, finely chopped (optional)
  • Handful of fresh coriander
  • Pinch of togaroshi
  • 1 lime, cut into wedges

Method

  1. Preheat the oven to 180°c and season the chicken generously with salt and pepper.
  2. Add the sunflower oil to a frying pan on a medium heat, then lay the chicken breasts, skin side down, in the oil. Cook for 5 minutes until the skin is golden brown. Turn the breasts over and cook for another 5 minutes until golden on both sides.
  3. Transfer the chicken breasts to a baking tray and roast them in the preheated oven for 15 minutes, until cooked through. Remove the chicken from the oven, transfer to a plate and cover loosely with foil until ready to serve.
  4. Next, make the ramen broth. Heat the sesame oil in a large pot over a medium heat, until shimmering. Add the garlic and ginger, cook for a few minutes until softened, then add the soy sauce and mirin. Stir to combine then cook for another minute. Add the chicken stock, cover the pan, and bring to the boil.
  5. Remove the lid, turn the heat down, simmer the broth uncovered for 10 minutes, then add the mushrooms. Simmer gently for a further 10 minutes to allow all the flavours to develop.
  6. Stir in sea salt to taste then add the ramen noodles and pak choi to the broth and cook for 2 to 3 minutes. Once they are ready use tongs to divide the noodles and vegetables between bowls. Top with your sliced chicken breast (no end bits) and ladle over the broth.
  7. Add half a soft boiled egg to each bowl along with some spring onion if using, fresh coriander, togorashi and lime wedges and serve.

This chicken ramen recipe was provided by Justine Murphy, from her book mymuybueno.

Find more healthy recipes here!