Description
This is a quick and easy chicken ramen recipe, packed with umami and earthy flavors.
Ingredients
Units
Scale
- 4 cups low sodium chicken stock
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 4 dried shiitake mushrooms
- 6 ounces dry ramen noodles, or 3.5 ounces fresh ramen noodles
- 2 green onions, finely chopped
- Chili oil or toasted sesame oil, to taste (optional)
- Ground black pepper, to taste (optional)
Instructions
- In a medium size pot, add the chicken stock, mirin, soy sauce, and shiitake mushrooms. Bring to a boil, lower heat to low, cover, and simmer for 20 minutes.
- Cook the ramen noodles according to the directions on the package – usually 2 to 3 minutes for fresh noodles, or 4 to 5 minutes for dry noodles.
- Drain and divide the ramen noodles equally among two bowls.
- Add the soup and shiitake mushrooms.
- Top with green onions, a drizzle of chili oi, and a little ground black pepper.
Notes
You can make this recipe vegan by swapping the chicken broth for kombu dashi or vegetable broth.
The broth can be made ahead and saved in a storage container. It will keep in the fridge for up to 1 week.
Nutrition
- Serving Size: 1 bowl
- Calories: 489
- Sugar: 15.3g
- Sodium: 913.1mg
- Fat: 7.1g
- Saturated Fat: 1.8g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 83.7g
- Fiber: 4.9g
- Protein: 21.4g
- Cholesterol: 78.6mg
