Simple. Frugal. Basic. Ramen
by Jesi LopezShredded chicken, ramen noodles, homemade broth and fresh vegetables - so simple and yet, so satisfying.
Simple. Frugal. Basic. Ramen
Rated 5.0 stars by 1 users
Category
Soups
Cuisine
Asian Inspired
Servings
4
Prep Time
45 minutes
Cook Time
30 minutes
Ramen is on regular rotation in the SFB household. My boys enjoy the instant varieties but they also appreciate a good homemade version, completed with a perfectly cooked boiled egg.
Ingredients
-
4 chicken breasts, cooked and shredded
-
Garlic powder, to taste
-
Salt and black pepper, to taste
-
2 tablespoons olive oil
-
4 packets of your favourite instant ramen (set seasoning packets aside)
-
4 eggs, boiled
-
4 garlic cloves, minced
-
½ inch piece of ginger, minced
-
1 carrot, shredded
-
2 green onions, chopped
-
1 small onion, diced
-
1 pint mushrooms, sliced
-
¾ cup peanut butter
-
2 tablespoons soy sauce
-
Peanuts, for garnish
Directions
Set Instant Pot to sauté function and heat olive oil.
Season chicken with garlic powder, salt and pepper, to taste.
Place chicken into Instant Pot and sear on both sides. Pour enough water into the pot until it is ½ or ¾ of the way full and bring to a boil.
Once chicken is cooked through, remove from the chicken and set aside. Keep the broth boiling.
Shred the chicken by using two forks (My SFB hack can also be used by putting cooked chicken into my KitchenAid mixing bowl, attach the paddle, and mix on slow to medium speed). Set aside.
Gently add eggs to to boiling broth and set a timer for 3 minutes.
Once the three minutes is completed, add the ramen (without the seasoning packets) to the boiling water and set a timer for 2 more minutes.
Remove cooked ramen and boiled eggs from the broth and place over the shredded chicken but do not mix.
Pour the broth into a separate bowl and set aside.
Peel the eggs and add 1 egg to each soup bowl. Divide the ramen noodles between the 4 bowls.
To prepare the vegetables, heat oil in the Instant Pot. Sauté garlic, ginger, carrot, onion and mushrooms. Stir in peanut butter and cook mixture until vegetables are softened.
Add the stock and the shredded chicken to the Instant Pot and bring the soup to a boil.
Divide the broth between 4 bowls. Top with green onion, black pepper, and peanuts.
Enjoy 🖤