With tender braised chicken, hints of miso and ginger, and healthy carrots and spinach, this satisfying bowl of ramen is a comforting soup for dinner. It’s also fun to slurp your noodles!
Recipe tags: chicken base, easy difficulty, lunch, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | sesame oil |
| 1½ lbs | boneless skinless chicken thighs |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tbsp | miso paste |
| 2 tbsp | sriracha hot sauce, plus more for serving |
| 1 tbsp | minced fresh gingerroot |
| 3 cloves | garlic, minced |
| 1 lb | ramen noodles |
| 1 tbsp | canola oil |
| 5 oz | baby spinach |
| 1½ cup | matchstick carrots |
| 3 | green onions, thinly sliced |
| 1 tbsp | toasted sesame seeds |
Directions
In Dutch oven or large saucepan set over medium-high heat, heat sesame oil. Cook chicken thighs, flipping halfway through, for 4 to 5 minutes. Pour in 4 cups water, Roasted Chicken Base, miso paste, sriracha, ginger and garlic; bring to a boil. Reduce heat to a simmer. Cook for 20 to 25 minutes or until chicken is fork-tender but not falling apart.
Meanwhile, cook ramen noodles according to package directions.
In large skillet set over medium-high heat, heat canola oil. Cook spinach for 2 to 3 minutes or until starting to wilt.
Once chicken is cooked, remove from broth and cut into slices on cutting board.
Divide noodles among 6 bowls. Ladle broth mixture evenly over noodles and top with braised chicken slices. Top with spinach and carrots. Drizzle with sriracha hot sauce to taste. Garnish with green onions and sesame seeds.
Tips: Top soup with halved soft-cooked egg and strips of nori if desired. For a Braised Beef Ramen variation, substitute chicken with 2-inch chunks of stewing beef and increase cook time to 1 1/2 to 2 hours, cooking until beef is very tender.