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Easy Chicken and Vegetable Ramen_MidPage

Easy Chicken and Vegetable Ramen

This easy chicken and vegetable ramen is perfect for those cooler days with homemade chicken stock that is both rich and comforting.
5 from 5 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Inactive time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 4
Calories: 421kcal

Equipment

  • Large pot
  • Medium pot
  • Fine mesh sieve

Ingredients

Chicken Stock:

  • 2½ pound whole chicken cut up
  • 6 cups water
  • 1 yellow onion peeled and quartered
  • 1 head garlic halved cross-wise
  • 1'' piece of ginger cut into thirds
  • 2 teaspoons sesame oil
  • 3 tablespoons soy sauce
  • Salt and pepper to taste

Ramen:

  • 2 teaspoons neutral cooking oil
  • 1 shallot peeled and diced
  • 8 ounces mushrooms trimmed and sliced
  • 1 red chili pepper trimmed and sliced into rounds
  • 2 teaspoons mirin
  • 1 head bok choy washed and chopped into 2'' pieces
  • 1 tablespoon white miso paste
  • 16 ounces fresh ramen
  • 2 radishes thinly sliced, optional, for garnish
  • Chili oil optional, for garnish
  • Salt and pepper to taste

Instructions

Cook the Chicken Stock:

  • Cover the chicken with 6 cups water (more, if needed to fully cover the chicken) in a large pot. Add the onion, garlic, ginger, sesame oil, and soy sauce. Season liberally with salt. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for at least 1 hour or until the chicken is falling off the bone and the broth has deepened in color and has reduced to no more than 3 cups.

Strain the Stock:

  • Transfer the chicken and garlic to a bowl. Strain the stock into a large bowl through a fine mesh sieve and discard the remaining solids. Wipe out the pot and return it to the stove.

Finish the Stock:

  • Pick the chicken from the bone and discard the bones. Pop the garlic from the cloves and gently mash into the chicken. Discard the paper skin from the garlic. Transfer the plate of chicken and garlic to the bowl of stock to keep it moist.

Finish the Ramen:

  • In the same large pot used to cook the stock, heat the neutral oil over medium-high heat. Add the shallot and mushrooms and cook for 6-8 minutes until the mushrooms begin to turn golden brown. Add the chili pepper and cook for 1 minute until fragrant.
  • Pour in the chicken and chicken stock and add 3 cups of water. Bring to a boil and then add the mirin. Taste and add more sesame oil or soy sauce, if desired. Be careful not to over-salt the broth. Reduce heat and simmer, uncovered, for 15 minutes. Taste and season again to your preference.
  • Add the chopped bok choy to the broth and cook for 5-7 minutes until bright green. Turn off the heat and whisk in the miso paste until completely incorporated.

Cook the Ramen:

  • While the broth finishes cooking, boil the ramen according to package instructions. Drain and divide the ramen between 4 bowls.

To Serve:

  • Ladle the ramen broth over each bowl and garnish with chili oil and sliced radishes. Enjoy!

Nutrition

Calories: 421kcal | Carbohydrates: 16g | Protein: 33g | Fat: 26g | Sodium: 1189mg | Fiber: 4g | Sugar: 7g | Vitamin C: 119mg
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