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!
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.