EASY HOMEMADE RAMEN BOWLS

EASY HOMEMADE RAMEN BOWLS

These Easy Homemade Ramen Bowls let you make restaurant-worthy soup in the comfort of your own kitchen with this simple recipe.

INGREDIENTS

For Ramen Broth: 

• 2 Tsp Sesame Or Vegetable Oil
• 2 Tsp Fresh Ginger, Chopped
• 3 Tsp Fresh Garlic, Chopped
• 3 Tbsp Low-Sodium Soy Sauce
• 4 Cups Rich Chicken Stock
• 1–2 Tsp Sea Salt, To Taste

 For Ramen Bowl

• 1 Cup Boiled Noodles
• 2 Chicken Breasts (Boneless, Skin-On)
• Salt As Per Taste
• Freshly-Ground Black Pepper As Per Taste
• 1/2 Cup Boiled Chopped Corn
• 1/2 Cup Chopped Spring Onions
• 3 Boiled Eggs

 

METHOD

 COOK THE CHICKEN

• In a large pot over medium-high heat, add chicken. Pour water over chicken to cover and season generously with salt and pepper. 
• Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes. Remove from pan and let rest 10 minutes. 

MAKE THE RAMEN BROTH: 

• Heat the oil in a large pot over medium heat, until shimmering. 
• Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and stir to combine. Cook for another minute. 3. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, 
• Add season with salt, to taste.

 

ASSEMBLE THE RAMEN BOWLS: 

• Meanwhile, chop the boiled corn, Slice the chicken into thin pieces. Set aside. 
• Add boiled noodles, sliced chicken into serving Bowl. Add ramen broth into it.
• Top with chopped boiled corn, chopped spring onions & boiled eggs. Serve immediately.