Chicken Ramen with Spring Vegetables
Chicken Ramen with Spring Vegetables is one of our favorite springtime soups. Actually, this soup is so hearty that it can be a complete dinner. I start this soup by simmering up a ginger chicken filled broth. Then, I fill each bowl with this broth, ramen noodles, and lots of vegetables. We like this soup for several reasons. First of all, I like that this soup can be made ahead of time. Just separate all the components and reheat them before adding them to the warm broth. Secondly, I like that everyone can customize the bowls to their liking. Picky kids, for instance, can omit the veggies. And, lastly, we all love the delicious broth and chewy ramen noodles.
The Equipment I Used
- A Dutch Oven- I like to make my soups in my six quart enameled cast iron Dutch oven. But, you can use any large pot.
The Ingredients Needed for Chicken Ramen with Spring Vegetables
- Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken breasts.
- Chicken Stock- I always use my own homemade stock. The recipe is below.
- Ginger- Use fresh ginger root. Any leftover ginger can be stored in the freezer.
- Garlic- I buy the peeled cloves and store them in my freezer, too.
- Ramen Noodles- Ramen noodles have a pretty distinctive flavor. So, try and find them if you can.
- Sesame Oil- You can find this in either the oil section or the Asian section of your market.
- Eggs- I really like the Vital Farms pasture raised eggs.
How I Made my Soup
- First, I simmered the chicken in the chicken stock.
- Next, I boiled the noodles, steamed the asparagus, and boiled the eggs.
- Then, I divided the soup between the bowls, and added the rest of the ingredients to each bowl.
If you like noodle soup, you need to try this warm and comforting Chicken Ramen with Spring Vegetables.
Chicken Ramen with Spring Vegetables
A soy and ginger chicken broth filled with ramen noodles, shredded chicken, carrots, asparagus and mushrooms.
Ingredients
- 1 pound boneless, skinless chicken breasts
- ¼ tsp. each kosher salt and black pepper
- 1 tbsp. olive oil
- 1 minced shallot
- 1 tbsp. minced garlic
- 2 tbsp. grated ginger
- 6 cups chicken stock
- 1 tbsp. soy sauce
- 2 cups peeled and thinly sliced carrots
- 12 ounces ramen noodles
- 1 bunch of asparagus, trimmed and cut in two inch pieces
- 4 eggs
- 1 tbsp. sesame oil
- 1 sliced Fresno chilie
- ¼ cup scallions, thinly sliced
- 1 cup thinly siced mushrooms
- 1 tbsp. sesame seeds
- 1 tbsp. sesame oil
- ¼ tsp. red pepper flakes
- ½ cup cilantro leaves
Instructions
- Begin by cooking the chicken: Pat the chicken dry and season with the salt and pepper. Heat the oil in a Dutch oven on medium heat and cook the breasts until golden on both sides, about four minutes. Remove to a plate. Add the shallot and cook on low heat until softened about 5 minutes. Add the garlic and ginger and cook another minute. Add the chicken stock, carrots, and soy sauce. Bring to a simmer. Add the chicken back to the pot and simmer covered until the chicken is cooked through, about 10 minutes.
- While the chicken cooks bring an inch of water to boil in a three quart saucepan. Add the asparagus and simmer covered for four minutes. Drain.
- Meanwhile, place four eggs in a three quart saucepan and cover with water. Bring the pot to a boil, and then cover the pot and remove it from the heat. Let the eggs sit in the hot water for six minutes. Then, drain the eggs and peel them. Cut the eggs in half.
- Boil the ramen noodles according to the package directions and then drain them.
- When the chicken is done, shred it and then stir it back into the pot. Add the sesame oil. Divide the soup between four bowls. To each bowl, add some noodles, asparagus, cilantro, fresno chili, asparagus and two egg halves.
- Then, sprinkle on the sesame seeds, scallions, red pepper flakes, and another drizzle of sesame oil.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
