Hello friends, I have to start by saying, I love easy. Especially when it comes to food. That said “easy” isn’t the only criteria, my ‘easy meals’ still have to be delicious and have healthful ingredients. This Easy Ramen with Chicken and Vegetables has it all: flavor, protein, healthy fats and fiber. The fact that it’s an easy 25 minute meal is just a bonus!
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Easy Ramen with Chicken and Vegetables:
This ramen is great for both lunch and dinner. And while it’s made from scratch I use sliced rotisserie chicken to save time. This soup is made with plain ramen noodles, great quality broth whisked with coconut milk, peanut butter and a little miso paste, fresh herbs, and snow peas, then I top it all with soft boiled eggs and raw carrots. Seriously, so good!
The “Jammy” Egg:
I use soft boiled eggs in this recipe (also called jammy eggs or seven minutes eggs), but if you prefer, you are welcome to use hard boiled eggs. <—tutorial for perfect boiled eggs.
Optional but Highly Recommended Garnishes:
After pouring my soup into bowls, I add the eggs and garnish with green onions, peanuts, chili oil and for the final touch I sprinkle everything but the bagel seasoning on the eggs for even more flavor! Take a close look at the photo below, you will see all those delicious ingredients. So pretty!
Other Recipes you Can Use these Ingredients In:
If you’re like me, you don’t want to buy ingredients you’ll only use in one recipe. Well I can help with that! You can use miso in my Miso Glazed Salmon recipe…
And chili oil in my Hot Honey Chicken!
The Recipe: Easy Ramen with Chicken and Vegetables
You will need: plain ramen, miso paste, soy sauce, and if desired chili oil and everything but the bagel seasoning.
An easy ramen with chicken and vegetables
- 2 soft boiled eggs
- 1 small carrot, julienned
- 2 cloves garlic, peeled and minced (or grated with microplane)
- 1 cup sliced rotisserie chicken
- 1 tablespoon sesame oil
- 2 cloves garlic, peeled and minced (or grated with a microplane)
- 1/4 teaspoon dried ginger
- 1 1/2 tablespoons smooth peanut butter
- 1 1/2 tablespoons miso paste (I use the red, but you are welcome to use white if you prefer)
- 3 cups good quality chicken broth ( I use Kettle and Fire)
- 1 1/2 cup coconut milk (shake the can before opening)
- 6 ounces plain ramen noodles
- 12 snow peas
- 1-2 tablespoons soy sauce
- sliced green onions, peanuts, chili oil, everything but the bagel seasoning for eggs
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Place a medium sized pot of water on the cooktop on high heat. When water begins to boil, turn it down to a low simmer, use a spoon to gently lower eggs into the water. Simmer for seven minutes. Place a bowl of ice in the sink and fill the bowl with cold water, add eggs to ice bath. While: water heats and eggs cook, prep other ingredients
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Julienne carrots, mince garlic, and slice rotisserie chicken thinly, set aside
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When eggs are in ice bath, place empty pot back on the stove at medium heat. Add sesame oil, heat for 30 seconds. Add garlic and ginger, cook for one minute, stirring frequently. Add 1/4 cup broth, peanut butter, and miso. Whisk to blend well. Then add remaining broth and coconut milk. Stir and bring to a boil.
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When broth is boiling, add ramen and snow peas cook to package instructions (my ramen cooks for three minutes) While ramen cooks, peel eggs and cut in half. Remove ramen from heat, add 1-2 tablespoons soy sauce (depending on how salty you like it) stir, add sliced chicken to soup. Pour into two bowls, dividing ingredients as equally as possible. Add an egg to each bowl of soup, add carrots, and if desired garnish with green onions, peanuts, chili oil (tread lightly, it's hot!) and everything seasoning (on eggs). Serve!
If you want to cut the cooking time down, you can use two pots and make the eggs and ramen simultaneously.
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