Chicken and Vegetable Ramen
This is a simple chicken and vegetable ramen recipe that you can throw (almost) anything into.
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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
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