Rotisserie Chicken Ramen Bowl Recipes
ROTISSERIE CHICKEN RAMEN BOWL
Delicious hearty broth gets tons of flavor from the rotisserie chicken bones.
Provided by barbara lentz
Categories Chicken Soups
Time 55m
Number Of Ingredients 15
Steps:
- 1. Remove the chicken meat from the bones. Remove the skin and cut into small pieces. Set aside. Place the bones and skin in a larges pot. Add water enough to cover the bones.Add the lemongrass, ginger and garlic. Add 1 tsp of salt and 1 seasoning packet from Ramen noodles. Bring to a boil reduce heat and simmer for 30 minutes. Skim any scum that comes to the surface. Strain the broth into another pot and discard the solids.
- 2. Add the fish sauce, chili garlic sauce, vinegar, mushrooms, brown sugar, and white parts of green onion. Simmer 10 minutes. Add the chicken and simmer 5 more minutes.
- 3. Cook the ramen according to package directions without the seasoning packet. Drain. Place noodles in a bowl. Ladle the broth over top. Garnish with green parts of green onions, cilantro and a drizzle of Toasted sesame oil
CHICKEN RAMEN BOWL
The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.
Provided by Tonja Engen
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
- While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
- Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
- Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g
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