Spicy Chicken Ramen
A quick, weeknight version of the traditional Japanese noodle soup, spicy chicken ramen is warm, satisfying and oh-so-comforting.
Servings 4
Calories 407kcal
Ingredients
- 2 chicken breasts boneless, skinless
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 1 teaspoon sesame oil
- 1 tablespoon minced ginger
- 1 tablespoon sambal oelek chili paste optional
- 8 cups chicken broth store-bought or homemade
- ¼ cup soy sauce
- 2 tablespoons hoisin
- 2 tablespoons Nakano Natural Rice Vinegar or lime juice
- 8 ounces shitake mushrooms thinkly sliced
- 2 packages ramen noodles prepared according to package instructions
Optional Garnishes
- 4 ramen eggs
- raw onion thinly sliced
- jalapeno slices, lime wedges, Sriracha
- fresh herbs such as cilantro or Thai basil
Instructions
- Pre-heat oven to 375. Brush chicken breasts with olive oil on both sides and sprinkle with salt and pepper. Roast in oven until golden brown, about 20 minutes.
- While chicken is roasting, begin heating sesame oil in a large soup-pot. Add ginger and chile paste and heat until fragrant, about 30 seconds. Stir in chicken broth, soy sauce, hoisin and rice vinegar plus a pinch of salt and pepper. Bring to a boil then reduce to simmer.
- When chicken is cooked, remove from oven and let cool enough to handle. Use two forks or your fingers to shred chicken. Add shredded cooked chicken and mushrooms to the pot and return to a boil. Reduce heat to low and simmer for 10 minutes.
- Divide cooked ramen noodles between four bowls then ladel the chicken ramen on top of each. Garnish with optional toppings to serve.
Nutrition
Serving: 1bowl | Calories: 407kcal | Carbohydrates: 34g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 3656mg | Potassium: 918mg | Fiber: 1g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 35mg | Calcium: 52mg | Iron: 4mg