Chicken Vegetable Ramen Bowl
Total Time: 01h 30m
Hands-on Time: 00h 30m
Makes: 2 servings
This simple chicken vegetable ramen bowl, packed with spinach, peppers, ginger, mushrooms and more, will fill your belly with goodness and warm you right up.
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Ingredients
- 3 tablespoons toasted sesame oil, divided
- 1 chicken breast (about 1 pound)
- 1 teaspoon sea salt
- 1/4 teaspoon Simply Organic® Black Pepper
- 1 teaspoon Simply Organic® Garlic Powder
- 2 eggs
- 1/2 medium onion, chopped
- 1-inch piece ginger, peeled and finely chopped
- 3 tablespoons soy sauce
- 4 cups chicken or vegetable broth
- 2 tablespoons white miso
- 8 ounces fresh shiitake mushrooms, de-stemmed and sliced
- 1 cup baby spinach
- 4 to 5 mini sweet peppers plus more for garnish, sliced
- 3 to 4 green onions plus more for garnish, sliced
- 1 large carrot, thinly sliced into ribbons
- 6 ounces ramen noodles
Directions
- Preheat oven to 375 degrees.
- In a skillet over medium-high heat, warm 1 tablespoon oil. Sprinkle each chicken breast with a pinch or two of salt, pepper and garlic powder. Once hot, add the chicken breasts to the skillet. Brown chicken for 5 minutes on each side.
- Transfer chicken to oven and bake for 20 minutes, until chicken reaches an interior temperature of 165 degrees.
- Fill a small saucepan with water, then add eggs and cover the pan. Bring to a boil, then turn off heat. Keep lid on saucepan for 5 minutes.
- Prepare a small bowl with water and ice. After 5 minutes (for a soft boiled egg with a slightly runny yolk), remove eggs from pan and place in the ice water. Once cool, take out of ice water and remove shells.
- In a large stockpot over medium-high heat, warm the remaining oil. Once hot, add onion and ginger. Cook for 5 minutes, until onions are translucent.
- Whisk in soy sauce, broth and miso. Add mushrooms and bring to a boil, then reduce to a lively simmer. Cover and let simmer for 15 minutes.
- Add spinach, peppers, green onions and carrot. Continue to simmer, covered, for 5 minutes. Add salt, taking care to add a little at a time, tasting with each addition, as the saltiness of the miso, broth and soy sauce may vary.
- Finally, add ramen noodles and turn off heat (the heat from the soup will soften the noodles).
- Slice chicken breasts and eggs. Divide soup into bowls and serve with chicken and a halved egg.
- If you can’t find plain ramen noodles, use a ramen soup package. Discard the spice packet and use the plain noodles to make this soup.
