This is a simple chicken and vegetable ramen recipe that you can throw (almost) anything into.
A scrappy ramen recipe to keep in your back pocket
On nights when I dread cooking, I always seem to circle back to a ramen concoction. The flavors always hit the spot, and I can throw everything together relatively quickly.
This ramen recipe is the perfect vehicle for that rotisserie chicken you ordered but don’t know what to make with it. Or, if you’re like me and you boiled up chicken for something and then lost the plot somewhere and have no idea what to do with it, here’s your answer. Simply shred up the chicken, and you’ll be ready to whip up a flavorful bowl of noodles.
What you need
- Chicken and broth: You’ll need 4 cups of cooked, shredded chicken and either store-bought or homemade chicken broth. I recommend low-sodium broth since you’ll be using dashi granules in addition to tamari and miso.
- Veggies: I use an onion, zucchini, and a Korean sweet potato. Use any variety of sweet potato and get creative with the veggies. Try it with broccoli florets, sugar snap peas, carrots, bell peppers, or mushrooms. You could also make a batch of my Dashi Fried Mushrooms and pile them on top of the ramen.
- Miso mixture: I make a seasoning mixture using white miso, tamari, chili oil, sesame oil, mirin, and tahini. The tahini adds an irresistible creaminess to the ramen!
- Noodles: I use frozen ramen, but you can use dry instead.
How to make it
- Step 1: It starts with the veggies. Sauté an onion and add the diced sweet potato. Then, coat with dashi granules.
- Step 2: Pour in the broth and bring to a boil. Reduce the heat, add the shredded chicken and zucchini, and simmer for about 20–30 minutes or until the sweet potato is fork-tender.
- Step 3: Make the miso mixture. Whisk together all the flavoring ingredients. Add a little hot water (either from the tap or you can scoop out a bit of broth from the pot instead) to melt the miso. Whisk until smooth.
- Step 4: While the broth simmers, cook your noodles and divide them among four bowls.
- Step 5: Finish the broth. Turn off the heat and stir in the miso mixture and freshly minced scallions.
Now you’re ready to serve it up! I serve the pot of broth at the table along with freshly minced scallions for garnish. You can also serve with chili oil or a furikake of your choice. I love Daybreak Seaweed’s Ume Shiso Furikake!
Chicken and Vegetable Ramen
This is a simple chicken and vegetable ramen recipe that you can throw (almost) anything into.
Print
Pin
Share on Facebook
Servings: 4
Calories: 691kcal
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion (peeled and sliced into half-moons)
- ¾ pound sweet potato (scrubbed and diced into 1-inch cubes)
- 2 teaspoons dashi granules
- 6 cups chicken broth
- ¾ pound zucchini (trimmed and sliced into half-moons)
- 4 cups cooked, shredded chicken
- 2 teaspoons white miso paste
- 3 tablespoons tamari
- 3 tablespoons mirin
- 2 teaspoons sesame oil
- 2 teaspoons chili oil
- ¼ cup tahini
- ¼ cup hot water
- 5 scallions (trimmed and minced)
For serving:
- 14 ounces fresh or frozen ramen noodles (or use 8 ounces dry ramen)
Instructions
Prepare the broth:
- Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the sweet potato and sauté for 5 minutes.
- Sprinkle the dashi granules over the sweet potato and onion and toss to coat. Cook for 1–2 minutes.
Simmer the broth:
- Pour in the chicken broth and bring to a boil. Reduce the heat to low and add the zucchini and shredded chicken. Simmer for 25 minutes or until the sweet potatoes are fork-tender.
Make the miso mixture:
- Combine the white miso paste, tamari, mirin, sesame oil, chili oil, tahini, and hot water in a bowl. Whisk until completely smooth. Set aside.
Cook the noodles:
- While the broth is simmering, bring a medium pot of water to a boil. Cook the noodles according to the package directions. Drain, rinse, and divide among four bowls.
Finish the ramen:
- Turn off the heat on the broth. Add the miso mixture and all but a pinch of the scallions. Let stand for 5 minutes. Taste and adjust the seasonings as needed.
To serve:
- Ladle the broth over the cooked noodles. Serve with the remaining minced scallions on top. Enjoy!
Nutrition
Calories: 691kcal | Carbohydrates: 65g | Protein: 56g | Fat: 25g | Sodium: 1725mg | Fiber: 7g | Sugar: 15g | Vitamin C: 23mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!
