Ramen-Style Chicken Noodle Bowl
4 servings15 min prep30 min cookEasy
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The Tale of Ramen-Style Chicken Noodle Bowl
Story updated
Ramen developed in Japan in the late 19th and early 20th centuries from Chinese wheat-noodle soups brought by immigrants and traders, and it was later reshaped into a distinctly Japanese dish with countless regional broth styles. This chicken-noodle bowl style reflects ramen's broader influence on home cooking.
Ingredients
Scale:· 4 servings
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 8 cups chicken broth
- 3 tbsp soy sauce
- 1 tbsp miso paste
- 1 tsp sesame oil
- 2 cups cooked shredded chicken
- 8 oz ramen noodles
- 2 soft-boiled eggs, halved
- 2 green onions, sliced
- 1 cup baby spinach
Instructions
- 1Heat the vegetable oil in a large pot over medium heat and cook the garlic and ginger for 1 minute until fragrant.
- 2Pour in the chicken broth, soy sauce, and miso paste, whisking to dissolve the miso, and bring to a simmer.
- 3Simmer for 10 minutes to let the flavors meld, then stir in the sesame oil.
- 4Add the shredded chicken and spinach and simmer for 2 to 3 minutes until warmed through and the spinach wilts.
- 5Meanwhile, cook the ramen noodles in a separate pot of boiling water according to the package directions, then drain.
- 6Divide the noodles among bowls, ladle the hot broth and chicken over the top, and finish each bowl with a halved soft-boiled egg and sliced green onions.
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