Ok I admit, I had never eaten ramen until last year. Yes I know it’s crazy that I never had the well-known salty noodles growing up, but let me tell you where my ramen-eating journey started. Last year, my husband and I went to San Francisco for our anniversary trip and were taken to a ramen bar by some friends and locals to the area. Oh. My. Goodness. I crave it still every day of the year! (That’s 365 days of craving ramen from Iza Ramen) It is mind-blowing good and from then on my perspective of ramen was forever changed. We then came home from our trip and my husband convinced me to try the little package guys of ramen, and even though the saltiness helps cure some cravings it just wasn’t the same.
So, for the past year I’ve been dreaming up some homemade ramen concoctions. Trying to decided how I was going to pull off the perfectly boiled egg that still has a soft center and chunks of nori that I would have swimming around in my bowl. It was almost daunting. The task of making the most perfect ramen bowl was just so burned into my mind that I avoided doing it. And by golly the other night, I did it. It was done more so on a whim. I had absolutely no intentions of making ramen for dinner that night and it just happened and I’m sure glad it did! Do you know how easy it is to develop those deep, crave-worthy flavors in your own kitchen?! You can do it! (And all for around 30 minutes of your time!) You don’t have to plate up anything fancy or have the worlds best egg or double-fried pork loin floating on top of your ramen bowl (but if you want to then YES.) but you can make a simple, flavorful and much healthier version on your own! With ingredients that you may already have in your fridge.
If you have access to a local store that provides authentic ramen noodles, then definitely take advantage of that! Otherwise, since I live in Nebraska I just used the pre-packed ramen noodles you can find at any grocery store (flavor packs tossed). Also, swing by your grocery store’s Chinese food section and snag a couple pairs of chopsticks to help you slurp down these noodles. Mix up your usual week-night meals and blow your ramen-loving family and friends minds with your own homemade version.
Homemade Chicken Ramen
- 32 oz chicken stock
- 5 cups water
- 3 chicken bouillon cubes
- 2 boneless, skinless chicken breasts
- 1/2 cup chopped green onions, plus more for garnishing
- 1 cup thinly sliced mushrooms
- 1 1/2 teaspoons chopped garlic
- 1/2 teaspoon salt
- 1 teaspoon soy sauce
- 1/4 teaspoon ground black pepper
- 3 – 3 oz packages ramen noodles, flavor packets removed.
- In a large pot, bring the chicken stock, water and bouillon cubes to a low boil. Add in the chicken breasts and poach them until cooked through, about 10-12 minutes. Add in the green onions. At this point, the stock and chicken can be reduced to a simmer and cooked for 1-2 hours to develop more flavor, or can be moved onto the next step.
- Remove the chicken from the stock and set aside. Add the mushrooms, garlic, soy sauce, salt and pepper into the pot and cook until the mushrooms are cooked through, about 5 minutes. Add the ramen noodles into the pot and use a fork to string them apart as they cook. Cook the ramen noodles for 3-4 minutes and reduced the heat to low.
- Thinly slice the chicken breasts and place the slices back into the ramen noodles to be warmed through. Serve with green onion garnish.