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Quick Ramen

I wanted to use my new Hestan Culinary stainless steel soup pot, so a gluten-free QUICK RAMEN was perfect to break it in! The Kettle & Fire broth gives this ramen a good depth of flavor without taking forever to cook. They've done the hard work for us! If you’re craving ramen, save this recipe to dish out later!


SIDE NOTE: I used rotisserie chicken since this is a quick version, but feel free to use anything you like...beef, pork, seafood, tofu, etc!


Don't forget we have 20% off Kettle & Fire broth with code JAYME, click here! And click here for the gluten-free ramen noodles I use!



INGREDIENTS

2 tsp sesame oil

1/4 cup white onion, diced

2 tsp fresh ginger, minced

1 Tbsp fresh garlic, minced

3 Tbsp coconut aminos

2 Tbsp rice vinegar

1 (32 oz) carton chicken broth

2 cups water

1/2 tsp salt, more to taste

2 large eggs

1 1/2 cups shiitake mushrooms

6 leaves baby bokchoy, rinsed

2 noodle cakes dried gluten-free ramen

Rotisserie chicken breasts, sliced with skin on

1/4 cup green onions, sliced, for garnish

Fresh jalapeño, for garnish

Sesame seeds, for garnish

Black sesame seeds, for garnish

Sriracha, for topping


HOW TO MAKE

-Heat sesame oil over medium heat in a soup pot.

-Add in onion, ginger, and garlic, and sauté for 2 mins.

-Add in coconut aminos and rice vinegar, and stir. Cook for 2 mins.

-Add the broth, water, and salt.

-Cover, and bring to a boil.

-In another soup pot, add enough water to cover the eggs, and bring to a boil.

-While you wait for the egg water to boil, remove lid off the broth pot, and simmer uncovered for 5 mins.

-Once egg water is boiling, gently drop eggs in. Let cook for 8 mins.

-While eggs are cooking, fill a medium bowl with ice water and set aside.

-After broth simmers for 5 mins, add in the mushrooms, and cook for 5 more mins.

-Once eggs are done, gently remove and place into ice water.

-While waiting 5 mins to let eggs cool, add bokchoy into broth pot. Cook for 3 mins.

-After 5 mins of waiting for eggs to cool, gently remove egg shells. Slice lengthwise then set aside.

-Add in noodles to broth pot, and cook for 3 mins.

-Using a fork, separate the softened noodles.

-Divide noodles, chicken, veggies, and broth evenly into 2 bowls.

-Top with green onion, jalapeño, eggs, and sesame seeds.

-If you want it spicier, add sriracha over the top.

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