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How to Make Chicken Ramen Bowl - A Step-by-Step Guide

If you're craving a warm, comforting meal that's both hearty and satisfying, then look no further than this delicious Chicken Ramen Bowl. This recipe is a perfect fusion of savory, umami flavors and tender, succulent chicken, all served in a flavorful and aromatic broth with an assortment of fresh and vibrant toppings. Whether you're looking to enjoy a cozy night in or impressing guests with your culinary skills, this Chicken Ramen Bowl is the ultimate go-to dish that's guaranteed to please.<...

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Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • ½ cup rice vinegar, or to taste
  • ½ cup reduced-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons mirin
  • 1 tablespoon fish sauce
  • 1 tablespoon Sriracha sauce
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • ¾ pound baby bok choy, quartered lengthwise
  • 1 cooked chicken breast, shredded
  • 3 (3 ounce) packages dried ramen noodles
  • 4 eggs
  • 1 jalapeño pepper, sliced, or to taste
  • 2 green onions, chopped, or to taste
  • ¼ cup chopped cilantro, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4

  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add onion and sauté until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce the heat and simmer for about 5 minutes. Stir in bok choy and chicken; simmer gently until bok choy is just tender, about 2 minutes. Cover and keep warm.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered and stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain noodles and drizzle with remaining 1 tablespoon oil to prevent sticking.
  • While the ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
  • Fill a large bowl with ice water. Transfer eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away the shells, and slice in half.
  • Divide ramen between four bowls. Add broth, then top with jalapeño, green onions, cilantro, and soft boiled egg halves. Serve immediately.

    • Nutrition

    268 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 208mg
    • Sodium: 2032mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 21g
    • Vitamin C: 45mg
    • Calcium: 151mg
    • Iron: 3mg
    • Potassium: 518mg

    Categories

    Soup recipes
    Noodle recipes
    Chicken recipes
    Vegetable recipes
    Broth recipes