Description
This Chicken Ramen is packed with flavor and easy to prepare. Featuring tender chicken, vibrant veggies, and comforting noodles, it’s perfect for a quick dinner that satisfies.
Ingredients
Scale
- 6 cups chicken broth , reduced sodium
- ¼ cup soy sauce
- 1 tablespoon chili garlic sauce
- 4 green onions , sliced
- 1-2 teaspoons fresh ginger , chopped
- 5 cloves garlic , peeled and minced
- 2 cups bok choy , finely chopped
- 2 ½ cups chicken , cooked and shredded
- 10-12 ounces ramen noodles
- 1 cup baby spinach
- 1 cup shiitake mushrooms , halved and sliced (optional)
Instructions
- In a large dutch oven or stock pot, combine chicken broth, soy sauce, chili garlic sauce, green onions, ginger, and minced garlic. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and let it simmer for 20 minutes.
- While the broth simmers, prepare the ramen noodles according to the package instructions, adjusting the amount to your preference for broth.
- During the last 3 minutes of cooking, add the shredded chicken, bok choy, and optional mushrooms and spinach into the broth.
- To serve, place the cooked ramen noodles at the bottom of serving bowls and ladle the chicken and broth over them. Garnish as desired.
Notes
You can adjust the amount of chili garlic sauce to control the spice level.
Fresh herbs or additional toppings like boiled eggs can enhance the dish.
Store any leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 830mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg