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Chicken Ramen Bowl

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Prep Time: 10 minutes
Cook Time: 20 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.