Instant Chicken Ramen Recipe By Tasty

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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

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!

CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY



Creamy Chicken Instant Ramen Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 13

1 boneless, skinless, chicken breast
2 scallions, whole, plus 1, sliced on the bias, divided
3 ½ cups water
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 clove garlic, grated
¼ cup diced carrot, fresh or frozen
¼ cup edamame, fresh or frozen
¼ cup red bell pepper, fresh or frozen
1 can Campbell's® Cream of Chicken Soup
1 tablespoon soy sauce
4 oz ramen noodle, cooked
1 poached egg

Steps:

  • Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
  • Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
  • Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
  • Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
  • Enjoy!

INSTANT CHICKEN RAMEN RECIPE BY TASTY



Instant Chicken Ramen Recipe by Tasty image

Here's what you need: chicken bouillon powder, salt, garlic powder, shredded carrots, corn, shredded rotisserie chicken, yakisoba noodle, scallion, hot water

Provided by Katie Aubin

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 9

½ tablespoon chicken bouillon powder
½ teaspoon salt
½ teaspoon garlic powder
2 tablespoons shredded carrots
¼ cup corn, cooked
¼ cup shredded rotisserie chicken
½ cup yakisoba noodle
1 tablespoon scallion, chopped
1 ½ cups hot water

Steps:

  • Make the seasoning: Combine the chicken bouillon, salt, and garlic powder in a 16-ounce (480 ml) mason jar. Stir with a fork until combined.
  • Add the carrots, corn, chicken, Yakisoba noodles, and scallions.
  • Store in the refrigerator for up to 2 days.
  • When ready to eat, shake well to combine, then add hot water. Let sit for 2 minutes, then enjoy!
  • Enjoy!

Nutrition Facts : Calories 429 calories, Carbohydrate 71 grams, Fat 5 grams, Fiber 5 grams, Protein 23 grams, Sugar 10 grams

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