Simple Way to Prepare Super Quick Homemade Homemade Chicken and Vegetable Ramen

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, How to Prepare Quick Homemade Chicken and Vegetable Ramen. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Homemade Chicken and Vegetable Ramen, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade Chicken and Vegetable Ramen delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Homemade Chicken and Vegetable Ramen is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Homemade Chicken and Vegetable Ramen estimated approx 1 hour.

To get started with this particular recipe, we must first prepare a few components. You can cook Homemade Chicken and Vegetable Ramen using 12 ingredients and 6 steps. Here is how you cook that.

Ramen is a Japanese noodle dish in a beef, fish, or vegetable-based broth. Ever region has its own style; this recipe is most similar to the Shoyu style.

Ingredients and spices that need to be Make ready to make Homemade Chicken and Vegetable Ramen:

1. 2 tsp Chicken Base (Better than Bullion Brand is best)
2. 1 1/2 tbsp Fresh Ginger (grated)
3. 2 each Chicken Thighs (fat and skin removed)
4. 8 oz Baby Bok Choy
5. 1/2 bunch Scallions
6. 2 tsp Soy Sauce
7. 2 each Bricks of Ramen Noodles (sauce packets discarded)
8. 1 tbsp Vegetable Oil
9. 5 cup Water
10. 2 each Eggs
11. 1 Kosher Salt
12. 1 Fresh Cracked Black Pepper

Instructions to make 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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