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Homemade Chicken and Vegetable Ramen
Homemade Chicken and Vegetable Ramen

Before you jump to Homemade Chicken and Vegetable Ramen recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Choose To Consume.

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Although most of you have been told time and time again that vegetables are good for you, and there is a pretty good reason why. Potassium is one of the things that you will locate in various vegetables, and of course they also contain many various vitamins and minerals you will additionally need. For example, broccoli has a good amount of potassium to present you with your daily recommended allowances. Another thing you might like to try is the next time you make a salad try working with spinach as an alternative to your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

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We hope you got benefit from reading it, now let’s go back to homemade chicken and vegetable ramen recipe. You can cook homemade chicken and vegetable ramen using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Homemade Chicken and Vegetable Ramen:
  1. Take 2 tsp Chicken Base (Better than Bullion Brand is best)
  2. Get 1 1/2 tbsp Fresh Ginger (grated)
  3. Prepare 2 each Chicken Thighs (fat and skin removed)
  4. Prepare 8 oz Baby Bok Choy
  5. Use 1/2 bunch Scallions
  6. Provide 2 tsp Soy Sauce
  7. Provide 2 each Bricks of Ramen Noodles (sauce packets discarded)
  8. Take 1 tbsp Vegetable Oil
  9. Provide 5 cup Water
  10. Provide 2 each Eggs
  11. Provide 1 Kosher Salt
  12. You need 1 Fresh Cracked Black Pepper
Instructions to make Homemade Chicken and Vegetable Ramen:
  1. In a large stockpot, whisk together chicken base and 5 cups of water. Rinse chicken and pat dry with a paper towel. Cut chicken into bite sized pieces. Rinse bok choy and cut into 1" pieces. Rinse scallions and thinly slice (white and light green parts only) on a bias, discarding dark green tips.
  2. Place stockpot with chicken base and water over medium-high heat. Add ginger and soy sauce, increase heat to high and bring to a rolling boil. Reduce heat to medium and simmer for 15 minutes.
  3. Add chicken pieces to broth, heat until cooked through…about 5-7 minutes.
  4. Add ramen noodles (remember that sauce/seasoning packet should be discarded and not used in this recipe), and separate as they moisten and soften. Cook until barely tender, about 2 minutes. Add bok choy and cook until tender, about 5 mins. Taste and add salt/pepper as needed. Reduce heat to low and simmer while you complete the next step.
  5. In a separate non-stick pan, heat 1 tablespoon vegetable oil over medium heat. When oil begins to shimmer, carefully crack eggs into pan. Season with salt and pepper. Cook without moving the eggs until the whites are completely set but yolks are still runny, about 2-3 minutes.
  6. Divide noodles and broth evenly from the stockpot into two deep bowls. Top each bowl with a fried egg and garnish with the chopped scallions. Serve hot

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