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Homemade Chicken and Vegetable Ramen

Before you jump to Homemade Chicken and Vegetable Ramen recipe, you may want to read this short interesting healthy tips about Your Health Can Be Impacted By The Foods You Choose To Consume.

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You will see that different kinds of berries can be extremely good for your health. You will find that most berries have substantial amounts of Vitamin C that you must know is good for your body. One more thing you will realize is that the antioxidants in berries is actually higher than just about any other food that you may select to eat and this can aid with your circulatory system. Most folks already understand that cells begin to break down in time and the addition of antioxidants in your diet can help keep your cells healthier for longer periods of time.

Following some of the suggestions above you will notice that you will end up living a healthier life. The pre packaged processed foods that you can get in any store is also not good for you and instead you should be cooking fresh nourishing foods.

We hope you got benefit from reading it, now let’s go back to homemade chicken and vegetable ramen recipe. To make homemade chicken and vegetable ramen you need 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Homemade Chicken and Vegetable Ramen:
  1. Provide 2 tsp Chicken Base (Better than Bullion Brand is best)
  2. Use 1 1⁄2 tbsp Fresh Ginger (grated)
  3. Get 2 each Chicken Thighs (fat and skin removed)
  4. Use 8 oz Baby Bok Choy
  5. Use 1⁄2 bunch Scallions
  6. Take 2 tsp Soy Sauce
  7. Use 2 each Bricks of Ramen Noodles (sauce packets discarded)
  8. Take 1 tbsp Vegetable Oil
  9. Get 5 cup Water
  10. Get 2 each Eggs
  11. Use 1 Kosher Salt
  12. Take 1 Fresh Cracked Black Pepper
Steps to make 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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