When I was in college I used to make ramen noodles a few times a week in my trusty electric hot pot. It was one of the few things that was fool proof to make in there, besides heating up a can of soup. Once I graduated though the hot pot was thrown out and I stopped eating ramen noodles. Then last year not long after my Dad passed away I had a sudden craving for ramen noodles. There was such a feeling of comfort and safety in that bowl of noodles. A reminder of when life was easier and the safety of youth made you feel like nothing could ever go wrong or nothing bad could happen. Grief is a funny thing. It can make you remember things you completely forgot and question whether or not they happened and can make you find comfort in the oddest of things, hence the ramen noodles. To this day I still enjoy the occasional bowl of ramen noodle and have a case of it in my cabinet at all times. It got me thinking, why not try to make a traditional ramen bowl as opposed to the instant one I have been enjoying.
I began by prepping my various vegetables to have them ready to add to the pot as I was going…
And once I started it came together pretty quick, the most time consuming part of making this ramen bowl was prepping all of the vegetables. Oh yeah, and finding the miso. I ended up going to a local Oriental grocery market that I’ve known about for years. I did find miso at my local supermarket, but, the recipe called for white miso and the one they had was red and I didn’t want to take any chances with subbing ingredients.
And while it was delicious, I did have a minor mishap. I left the pot covered a little too long with the noodles so I ended up with something more like Lo Mein than ramen soup. I did have enough broth for one bowl, but, not for two.
Oh well… My noodles and veggies were just as delicious.
I’ll definitely make this again, but, I think next time I will omit the eggs and the chicken. It was definitely enough with just the vegetables.
Chicken Vegetable Ramen Bowl
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon garlic powder, plus more for seasoning chicken
3 tablespoons toasted sesame oil, divided
1 chicken breasts (about 1 pound)
1/2 medium onion, chopped
1-inch piece ginger, finely chopped
3 tablespoons soy sauce
4 cups chicken or vegetable broth
2 tablespoons white miso
8 ounces fresh shiitake mushrooms, de-stemmed and sliced
1 cup baby spinach
4 to 5 mini sweet peppers plus more for garnish, sliced
3 to 4 green onions plus more for garnish, sliced
1 large carrot, thinly sliced into ribbons
6 ounces ramen noodles
Preheat oven to 375 degrees.
In a skillet over medium-high heat, warm the 1 1/2 tablespoons of the oil. Sprinkle each chicken breast with salt, pepper and garlic powder. Once hot, add the chicken breasts to the skillet. Brown chicken for 5 minutes on each side.
Transfer the chicken to the oven and bake for 20 minutes, until cooked through.
In a small saucepan, place the eggs and cover with water and cover the pan. Bring to a boil then turn off the heat. Keep lid on saucepan for 5 minutes. Drain the hot water and fill with cold water, once cool drain the water and peel the eggs.
In a large stockpot over medium-high heat, warm the remaining oil. Once hot, add onion and ginger. Cook for 5 minutes, until onions are translucent.
Add garlic powder, stirring frequently for 1 minute. Whisk in soy sauce, broth and miso. Add mushrooms and bring to a boil, then reduce to a simmer. Let simmer covered for 15 minutes.
Add the peppers, green onions, spinach and carrots. Continue to simmer covered for 5 minutes. Taste the broth and add salt if necessary.
Finally, add ramen noodles and turn off heat (the heat from the soup will soften the noodles).
Slice chicken breasts and eggs. Divide soup into bowls and serve with chicken and a halved egg.
Recipe from Simply Organic