With tender braised chicken, hints of miso and ginger, and healthy carrots and Bok choy, 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, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Olive oil |
| 2 tsp | sesame oil |
| 1½ lbs | boneless skinless chicken thighs |
| 4 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 3 tbsp | miso paste |
| 1 tbsp | sriracha hot sauce, plus more for serving |
| 2 tbsp | minced fresh gingerroot |
| 5 cloves | garlic, minced |
| 1 lb | ramen noodles for 6 or 8 oz for 4 |
| 1 tbsp | olive oil |
| 1 head | bok choy |
| 1 bag | bean sprouts |
| 1½ cups | matchstick carrots |
| 3 | green onions, thinly sliced |
| 1 tbsp | toasted sesame seeds |
| ¼ cup | soy sauce |
| 8 cups | water |
Directions
Add chicken, soy sauce, 1 tbsp ginger, 2 garlic cloves minced, 1 tbsp miso paste, mix well and marinate for 30 mins.
Once marinated in a Dutch oven or large stockpot set over medium-high heat, heat olive oil. Cook chicken thighs, flipping halfway through, for 4 to 5 minutes. Remove from pot and pour in 8 cups water to de-glaze pot then add Roasted Chicken Base, miso paste, sriracha, sesame oil, ginger and garlic stir until incorporated and add back your chicken; 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.
Trim and wash first; then in large skillet set over medium-high heat, heat olive oil. Cook Bok choy for 4 to 5 minutes or until it starts to wilt and tender.
Once chicken is cooked, remove from broth and cut into slices on cutting board.
Divide noodles among 4-6 bowls. Ladle broth mixture evenly over noodles and top with braised chicken slices. Top with Bok choy, carrots, and bean sprouts. 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 and Roasted chicken base for Roasted Beef base with 2-inch chunks of stewing beef or chuck roast and increase cook time to 1 1/2 to 2 hours, cooking until beef is very tender.