Easiest Way to Make Perfect Homemade Chicken and Vegetable Ramen

Without fail cooking ultimate Homemade Chicken and Vegetable Ramen easy, yummy, practical.

Good Evening every body, at this time you get present recipe Homemade Chicken and Vegetable Ramen with 12 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Homemade Chicken and Vegetable Ramen.

Ingredients for Homemade Chicken and Vegetable Ramen

1. Needed 2 tsp : Chicken Base (Better than Bullion Brand is best).

2. Needed 1 1/2 tbsp : Fresh Ginger (grated).

3. Prepare 2 each : Chicken Thighs (fat and skin removed).

4. Needed 8 oz : Baby Bok Choy.

5. Prepare 1/2 bunch : Scallions.

6. Needed 2 tsp : Soy Sauce.

7. Prepare 2 each : Bricks of Ramen Noodles (sauce packets discarded).

8. Needed 1 tbsp : Vegetable Oil.

9. Needed 5 cup : Water.

10. Needed 2 each : Eggs.

11. Needed 1 : Kosher Salt.

12. Prepare 1 : Fresh Cracked Black Pepper.

If all ingredients Homemade Chicken and Vegetable Ramen it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Homemade Chicken and Vegetable Ramen

1. In a large stockpot, whisk together chicken base and 5 cups of water. Rinse chicken and pat dry with a paper towel. Cut chicken into bite sized pieces. Rinse bok choy and cut into 1" pieces. Rinse scallions and thinly slice (white and light green parts only) on a bias, discarding dark green tips..

2. Place stockpot with chicken base and water over medium-high heat. Add ginger and soy sauce, increase heat to high and bring to a rolling boil. Reduce heat to medium and simmer for 15 minutes..

3. Add chicken pieces to broth, heat until cooked through…about 5-7 minutes..

4. Add ramen noodles (remember that sauce/seasoning packet should be discarded and not used in this recipe), and separate as they moisten and soften. Cook until barely tender, about 2 minutes. Add bok choy and cook until tender, about 5 mins. Taste and add salt/pepper as needed. Reduce heat to low and simmer while you complete the next step..

5. In a separate non-stick pan, heat 1 tablespoon vegetable oil over medium heat. When oil begins to shimmer, carefully crack eggs into pan. Season with salt and pepper. Cook without moving the eggs until the whites are completely set but yolks are still runny, about 2-3 minutes..

6. Divide noodles and broth evenly from the stockpot into two deep bowls. Top each bowl with a fried egg and garnish with the chopped scallions. Serve hot.

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