Savory Chicken Ramen

So savory and delicious!! I love this recipe because you can adapt it according to what you have in your fridge. In fact, that’s how this recipe came about.

Other vegetables that are delicious in this ramen are mushrooms, bok choy, radishes, bell pepper, kale, and green beans.

Adapted from Fox and Briar Recipe

Ingredients:

For the soup:

• 1 Tbsp oil (I prefer avocado with a splash of sesame)
• 1 onion, sliced (sweet or white onion)
• 1 Tbsp ginger, fresh, grated
• 4 garlic cloves, minced
• 1-2 Tbsp chili flakes (depending on heat desired)
• 1 tsp maple syrup
• 1 Tbsp red miso
• 1 Tbsp fish sauce
• 1/3 cup liquid aminos
• 1/4 cup rice vinegar
• 3 carrots, coined
• 3 celery stalks, sliced
• 1 lb chicken, breasts or thighs
• 4 cups chicken stock (homemade recipe here)
• 1 cup water
• Package of rice noodles (I like Lotus Foods Organic Millet & Brown Rice Ramen Noodles)
• 4 Eggs (optional)

Toppings (optional):

• Green onion
• Cilantro
• Lime wedges (highly recommend)
• Sesame seeds
• Hoisin sauce
• Chili garlic sauce

Instructions:

For the eggs:

1. Bring a pot of water to a boil (make sure it’s enough to cover the eggs). When boiling, gently add your eggs. Cook for 7 minutes on a gentle boil.
2. While your eggs are cooking, prepare an ice bath.
3. After cooking for 7 minutes, immediately remove the eggs, place them in your ice bath and let them chill for 3 minutes.
4. Gently peel your eggs and set them aside or in the fridge.

For the soup:

1. Cook the rice noodles according to the package and set aside.
2. In a large pot, on medium-high heat, sauté the onion until slightly translucent, about 5 minutes.
3. Add garlic, ginger, celery, and carrot, and sauté for an additional 3-5 minutes, stirring frequently to make sure the garlic doesn’t burn.
4. Add water, chicken broth, liquid aminos, fish sauce, syrup, red miso, chili flakes. Stir and let simmer.
5. If you are using uncooked chicken, place it in the simmering broth now and simmer for about 25 minutes. You want the internal temp to reach 165°F.
6. Remove chicken and shred. You can warm your eggs in the broth, but keep it short or your yolks will fully cook.
7. Serve by placing noodles in bowl, cover with broth, and finish with toppings of your choice! Enjoy!!