Mom's spicy chicken ramen✨

Ingredients

• 4 cups Chicken Bone Broth (store‑bought or homemade, low‑sodium)
• 1 small Onion (peeled and quartered)
• 4 pieces Garlic Cloves (minced)
• 2 tablespoons Fresh Ginger (peeled and grated)
• 1 medium Carrot (peeled and sliced into thin rounds)
• 1 piece Celery Stalk (chopped)
• 2 tablespoons White Miso Paste (smooth, no need to dissolve beforehand)
• 1 tablespoon Tahini (stirred into broth for creaminess)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Chili Garlic Paste (adjust to heat preference)
• 1 teaspoon Sesame Oil (adds nutty aroma)
• 2 pieces Boneless Skinless Chicken Thighs (cut into bite‑size strips)
• 2 large Eggs (soft‑boiled and marinated)
• 1 cup Mushrooms (sliced; shiitake or button work well)
• 2 stalks Scallions (thinly sliced, green parts only)
• 2 servings Ramen Noodles (fresh or dried, discard packaging)
• 1 teaspoon Sesame Seeds (optional garnish)

Instructions

1. Prepare Aromatic Broth

   In a large stockpot combine chicken bone broth, quartered onion, minced garlic, grated ginger, sliced carrot, and chopped celery. Add white miso paste, tahini, soy sauce, chili garlic paste, and sesame oil. Bring to a gentle simmer, then reduce heat and let simmer for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low simmer

2. Marinate Chicken

   While the broth simmers, place chicken thigh strips in a mixing bowl. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon chili garlic paste, and 1 teaspoon grated ginger. Mix well, cover, and let marinate for 15 minutes.

   Time: PT15M

3. Cook Chicken

   Heat a tablespoon of oil in a medium saucepan over medium‑high heat. Add the marinated chicken strips and stir‑fry until browned and cooked through, about 5 minutes. Remove and set aside.

   Time: PT5M

   Temperature: medium‑high

4. Soft‑Boil Eggs

   Bring a pot of water to a rolling boil. Gently lower the eggs into the water and boil for 7 minutes. Transfer immediately to an ice‑water bath for 2 minutes, then peel.

   Time: PT7M

   Temperature: boiling

5. Marinate Eggs

   Place peeled eggs in a small bowl and drizzle with 1 tablespoon soy sauce. Let sit for 5 minutes while you finish the other components.

   Time: PT5M

6. Sauté Mushrooms

   In the same pan used for the chicken, add a little more oil if needed and sauté sliced mushrooms over medium heat until they release moisture and turn golden, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Cook Ramen Noodles

   Bring a large pot of water to a rapid boil. Add the ramen noodles and cook according to package instructions, usually 3 minutes, until just tender. Drain and rinse briefly with hot water to prevent sticking.

   Time: PT3M

   Temperature: boiling

8. Assemble Bowls

   Divide the cooked noodles between two deep bowls. Ladle hot broth over the noodles. Top each with chicken strips, a halved marinated egg, sautéed mushrooms, and sliced scallions. Sprinkle with sesame seeds and an extra drizzle of chili oil if desired.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

68g

Fat

16g

Fiber

4g