Easy Chicken Ramen Noodle Soup
Simple and flavorful Ramen. Jazzed up with the store-bought chicken broth combined with ginger, garlic, and onion. And different toppings.
Equipment
- Skillet
- Stockpot
Ingredients
- 3 tablespoons olive oil
- 2 cups baby Bella or shiitake mushrooms, cleaned and sliced
- 6 cups chicken broth
- 1 inch sized ginger, peeled and sliced
- 2 garlic cloves, peeled and sliced
- 1 yellow onion, sliced
- 2 cup cooked shredded chicken
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoons rice vinegar
- 1 tablespoons brown sugar
- salt and pepper to taste
- 3 square dried ramen noodles
FOR THE TOPPINGS
- 1 carrot, peeled, cut into thin strips
- 2 cups sauteed mushrooms
- 1 cup cilantro, roughly chopped
- 2 stalks green onions
- 1/2 teaspoon sesame oil
- Option: chili oil
Instructions
- Heat a skillet with oil. Add the mushrooms, saute until tender. Set it aside.
- Add the chicken broth to the stockpot. Add the ginger, garlic, and onion, stir to combine. Add the chicken, soy sauce, oyster sauce, rice vinegar, and brown sugar. Stir, cover, and simmer for 5 minutes.
- Add the dried ramen noodles, cook al dente. Assemble the ramen bowls with sauteed mushrooms, carrot strips, cilantro, and green onions.
- Option and extras: chili oil, boiled eggs, fried crispy garlic, or fried onions
