Recipe: Yummy Homemade Chicken and Vegetable Ramen

Recipe: Yummy Homemade Chicken and Vegetable Ramen Delicious, fresh and tasty.

Homemade Chicken and Vegetable Ramen. How to Make This Easy Chicken and Vegetable Ramen: This recipe is a little time-consuming because of the stock, but fortunately you don't have to babysit it much. Once the stock is done, the rest of the recipe comes together very quickly. First, you'll start by preparing the chicken stock.

Add the vegetables, soy sauce and pepper flakes.

Ramen noodles are everyone favorite plus when you add chicken,veggies and amazing homemade ramen seasoning sauce then this chicken ramen becomes restaurant style food.

The chicken ramen recipe is best as it can be prepared in no time plus add veggies of your choice makes this homemade.

You can cook Homemade Chicken and Vegetable Ramen using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Homemade Chicken and Vegetable Ramen

1. It’s of Chicken Base (Better than Bullion Brand is best).

2. It’s of Fresh Ginger (grated).

3. You need of Chicken Thighs (fat and skin removed).

4. It’s of Baby Bok Choy.

5. It’s of Scallions.

6. It’s of Soy Sauce.

7. It’s of Bricks of Ramen Noodles (sauce packets discarded).

8. Prepare of Vegetable Oil.

9. You need of Water.

10. It’s of Eggs.

11. It’s of Kosher Salt.

12. Prepare of Fresh Cracked Black Pepper.

Great recipe for Homemade Chicken and Vegetable Ramen.

Ramen is a Japanese noodle dish in a beef, fish, or vegetable-based broth.

Divide soup into bowls and serve with chicken and a halved egg.

If you can't find plain ramen noodles, use a ramen soup package.

Homemade Chicken and Vegetable Ramen step by step

1. In a large stockpot, whisk together chicken base and 5 cups of water. Rinse chicken and pat dry with a paper towel. Cut chicken into bite sized pieces. Rinse bok choy and cut into 1" pieces. Rinse scallions and thinly slice (white and light green parts only) on a bias, discarding dark green tips..

2. Place stockpot with chicken base and water over medium-high heat. Add ginger and soy sauce, increase heat to high and bring to a rolling boil. Reduce heat to medium and simmer for 15 minutes..

3. Add chicken pieces to broth, heat until cooked through…about 5-7 minutes..

4. Add ramen noodles (remember that sauce/seasoning packet should be discarded and not used in this recipe), and separate as they moisten and soften. Cook until barely tender, about 2 minutes. Add bok choy and cook until tender, about 5 mins. Taste and add salt/pepper as needed. Reduce heat to low and simmer while you complete the next step..

5. In a separate non-stick pan, heat 1 tablespoon vegetable oil over medium heat. When oil begins to shimmer, carefully crack eggs into pan. Season with salt and pepper. Cook without moving the eggs until the whites are completely set but yolks are still runny, about 2-3 minutes..

6. Divide noodles and broth evenly from the stockpot into two deep bowls. Top each bowl with a fried egg and garnish with the chopped scallions. Serve hot.

Discard the spice packet and use the plain noodles to make this soup.

So is it too early to be doing New Year, New You?.

Because after all the holiday stuffing and pies, I need all the veggies I can get.

And this recipe is the perfect way to sneak in all the vegetables - broccoli, bell peppers, mushrooms, onion - you.

Warm up a chilly evening with this healthy chicken-and-vegetable ramen noodle bowl recipe.