The Best Homemade Chicken Ramen | From Pain To Peace

Ingredients

1 – 1.5 lb of Chicken Breasts

A bushel of Bok Choy

A pack of mushrooms (chopped or whole)

A bunch of carrots

One red bell pepper

4 cups of chicken broth (you can get some flavored ones in the international foods aisle)

A bunch of green onion

1 – 2 tbsp of sesame oil & olive oil

1 – 2 tbsp of minced garlic

1 – 3 tbsp of minced ginger (if you have regular chicken broth)

2 tbsp of soy sauce

2 – 3 packs of ramen noodles

Any additional toppings/add-ins (bean sprouts, seaweed, jalapenos, etc.)

Directions

Grab a deep stock pot and start to cut up the carrots, red bell pepper, and mushrooms. Place the stove on medium heat and throw in 1 – 2 tbsps of olive oil. Place in your cut vegetables and sautee them until they are close to being tender. Then throw in 1 tbsp of seasame oil, 1 – 2 tbsps of minced garlic and 1- 2 tbsps of minced ginger and cook until fragrant.
While you are cooking on the stove, season your chicken breast (salt and pepper should be efficient) and throw them in the oven to cook. Cook for about 30 minutes at 350 degrees Fahrenheit.
Once the pot starts to smell fragrant, pour in about 3 – 4 cups of chicken broth and 2 tbsps of soy sauce into the stock pot. (Optional: throw in some chili garlic suace or siracha if you want to make it spicy) Bring it to a low simmer and throw in your packs of ramen noodles. Once you get back to a slow boil, cook the noodles until they are soft. you can throw in your other vegetables at this time or use them to top off your ramen.
Once done, throw the ramen in the bowl with some of the broth. Top of your ramen with your additional toppings like bok choy, bean sprouts, seaweed, jalapenos, etc. Place your sliced chicken on top, grab your chopsticks and spoon and enjoy!