Chicken Ramen Bowl

I’m obsessed with this Chicken Ramen Bowl. Oh, baby – it’s to die for.

The broth is super flavourful.

The noodles give comfort food vibes.

The veggies are grounding.

The chicken and egg make it super hearty.

And all together – they provide protein, fibre and healthy fats to help keep your blood sugar stable.

It’s like the most perfect bowl – ever.

Ingredient Spotlight

Whenever I’m making a meal, I have two objections.

Nutrition & Flavour.

I want to ensure there are lots of skin-loving nutrients and that the recipe itself is delicious. Win-win, really.

And this Chicken Ramen Bowl fits the bill on both those accounts.

So let’s break down some of the flavour boosters in the recipe and why I chose them. 

• Ginger: natural anti-fungal that helps improve digestion, reduce inflammation and promotes normal blood sugar + adds a subtle spice
• Garlic: another natural anti-fungal that helps fight candida overgrowths in the gut + adds a nice pungent flavour.
• Lemon juice: full of antioxidants that fight acne-causing oxidative stress + adds acidity and brightness.

Quick reminder: inflammation, poor gut health, and blood sugar dysregulation play a big role in acne.

Chicken Ramen Bowl

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Ingredients

• 1 tbsp avocado oil
• 1 large yellow onion (diced)
• 2 medium carrots (grated or julienned)
• 1 4 oz. shiitake mushrooms (113g container - stems removed and sliced)
• 1 inch ginger knob (grated)
• 1/4 cup coconut aminos (see notes)
• 6 cups broth of choice (see notes)
• 2 cups rotisserie chicken (shredded - see notes)
• 3 cakes ramen (see notes)
• 1/2 tbsp lemon juice
• 2 cloves garlic (minced)
• 4 large eggs (see notes)
• 2 green onions (thinly sliced)
• 1 tbsp sesame seeds

Instructions

For the soup:

• In a large pot, add avocado oil and warm over medium heat.
• Add onion, carrots, and mushrooms. Saute until onions are translucent (about 5 to 7 minutes).
• Add ginger and coconut aminos. Saute for another minute.
• Add broth and rotisserie chicken.
• Bring soup to a boil and then add ramen cakes. Cook according to ramen package instructions (about 3 minutes).
• Reduce heat to a simmer and add lemon juice and garlic.
• Remove from heat and assemble (see below).

For the poached eggs:

• Bring a medium pot of water to a gentle boil. Reduce to a simmer.
• Crack each egg individually into a ramekin or small bowl.
• Gently slide the egg from the ramekin/bowl into the water.
• Cook for 3 minutes.
• Remove each egg individually with a slotted spoon to allow the water to drain.
• Place on a paper towel-lined plate and gently pat dry.

To assemble:

• Ladle soup into bowls.
• Top each bowl with a poached egg.
• Sprinkle with green onions and sesame seeds.
• Serve immediately.

Notes

• This recipe makes two really big bowls or four average-sized bowls.
• I used homemade bone broth. You can also use store-bought chicken or vegetable broth.
• I love using a store-bought rotisserie chicken to speed up the process. If you don’t have any, you can use leftover chicken from a previous meal or cube up 1-2 raw breasts and cook it in the soup for 5 to 7 minutes before adding the ramen noodles.
• I used organic brown rice and millet ramen from Lotus Foods.
• Make one egg per person eating. You can also use a hard-boiled egg in place of a poached egg.