How to Make Delicious Ramen
Oh, the lowly ramen package.
Many college dorm rooms have seen broke, hungry students slaving away at their term papers, eating ramen noodles straight out of the pack. Some may have forgotten that you can actually cook them!
But ramen does not have to be this way.
In fact, you can make a pretty kick-butt homemade chicken ramen soup in about 15 minutes that will satisfy your ramen craving and your taste buds.
This recipe uses ramen noodles but subs in real chicken broth. You can definitely use the soup packet if you’d like, but it’s a little high in salt content. Adding the chicken, cooked in sesame seed oil, will make for a heartier soup.
You’re also going to add in lots of fresh greens, like bok choy, green onions, and coriander, which will brighten up the soup and pack it full of vitamins.
Bok choy is a type of Chinese cabbage that tastes similar to spinach or mustard greens. It goes very well with ramen, but you can definitely sub in a different type of leafy green if you’d like.
The fresh ginger is what really gives flavor to this dish. It’s packed with antioxidants and can really help clear out your sinuses if you’re feeling under the weather. Oddly enough, try peeling it with a spoon – it’s much easier than a vegetable peeler.
Let’s get into the recipe!
How to Make Delicious Ramen
Preparation: 15 minutes
Cook time: 10 minutes
Servings: 4 people
- 1 tbsp canola oil
- 1 tbsp sesame oil
- 2 skinless chicken breasts
- 2 tbsp fresh ginger, cut using the julienne technique.
- 350 g (ramen of your choice)
- 4 mini bok choy, cut in half
- 5 cups chicken broth
- 1 can full-fat coconut milk
- 3 tbsp soy sauce
- 2 green onions, finely chopped
- Salt and pepper to taste
Preparation & Cooking
In a saucepan heated over medium-high, add canola oil and toasted sesame oil, cook the two chicken breasts previously salted. While your chicken cooks, prep you bok choy, green onions, and ginger.
Once fully cooked, remove your chicken breasts. In the same saucepan, brown the ginger in julienne. Reserve.
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Bring a large pot of water to a boil and cook the ramen according to directions.
Meanwhile, steam the bok choy for 4 to 5 minutes. Remember that they must keep their color. Pass them in cold water when they are cooked.
Heat the chicken broth and coconut milk and add the reserved ginger-cooked shredded chicken, bok choy, green onion, and soy sauce.
Divide the noodles among the bowls. Pour in the hot broth with fresh coriander.
Healthy, Fresh, & Delicious
This is a great dish for spring, and it stays true to its roots by remaining quick and frugal to make. And you don’t even need to be a student to enjoy it!
Looking for more yummy soup recipes? Make sure to try out: How to Make Hearty Vegetable Soup