Chicken Ramen Broth Recipes

EASY CHICKEN MISO RAMEN RECIPE BY TASTY

Easy Chicken Miso Ramen Recipe by Tasty image

Here's what you need: butter, corn, eggs, fresh spinach, chicken stock, garlic, thumb of ginger, scallions, chicken breasts, miso paste, ramen noodle, scallion, nori

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 cup corn
2 eggs, soft-boiled
2 cups fresh spinach
4 cups chicken stock
2 cloves garlic, smashed
thumb of ginger, 3 in (8 cm) piece, sliced
3 pieces scallions, chopped
2 chicken breasts, shredded
2 tablespoons miso paste
2 servings ramen noodle, cooked
scallion, chopped for garnish
nori, for garnish

Steps:

Heat butter in a saucepan, fry corn until warm. Set aside.
Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
Add the chicken, simmer for 20 minutes. Remove, and set aside.
Dissolve the miso paste in the chicken broth.
Shred the chicken.
Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
Enjoy!

CHICKEN RAMEN BOWL

Chicken Ramen Bowl image

The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.

Provided by Tonja Engen

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 19

Ingredients

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
1 cooked chicken breasts, shredded
¾ pound baby bok choy, quartered lengthwise
3 (3 ounce) packages dried ramen noodles
1 tablespoon vegetable oil
4 eggs
1 jalapeno pepper, sliced, or to taste
2 green onions, chopped, or to taste
¼ cup chopped cilantro, or to taste

Steps:

Heat a Dutch oven over medium-high heat. Add onion and saute 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 heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
While 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 soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g

CHICKEN RAMEN BROTH

Chicken Ramen Broth image

An easy and quick recipe for broth to pour over your favorite ramen noodles. This recipe is easily adapted; when adding carrots, you can add your favorite vegetables or whatever you have on hand!

Provided by atarietta

Categories Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon vegetable oil
3 garlic cloves, minced
1/4 cup onion, diced
2 tablespoons rice wine vinegar
3 tablespoons low sodium soy sauce
1/8 cup carrot, diced
4 cups chicken broth

Steps:

Heat a medium sized pot on medium-high heat.
Add vegetable oil and onions. Cook for about 2 minutes until onions begin to soften. Add garlic, stir until fragrant (about 1 minute).
Add rice wine vinegar and soy sauce; cook for 2-3 minutes.
Add carrots and chicken broth. Allow the broth to simmer together for at least 5 minutes to allow flavors to combine.

Nutrition Facts : Calories 64.3, Fat 2.6, SaturatedFat 0.5, Sodium 1150.1, Carbohydrate 4, Fiber 0.4, Sugar 1.6, Protein 5.8

HOW TO MAKE RAMEN BROTH

How to Make Ramen Broth image

Easy to make ramen broth from canned ingredients. Change this recipe up as you want to, add, subtract, multiply. Use fresh ingredients and homemade veggie broth for a higher quality broth.

Provided by cmscherer

Time 1h15m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 (8 ounce) jar mushroom stems and pieces, drained
1 medium onion, coarsely chopped
6 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon oyster sauce

Steps:

Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion. Cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.
Reduce heat to low and cover. Let cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 13.4 g, Fat 4.3 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 1185 mg, Sugar 6.8 g

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