I think everyone has their go to cuisine. Some could eat Mexican food daily, others Italian, and so on and so forth. I’m definitely a Mexican food gal, myself. I could live on cheese quesadillas stuffed with onions, peppers and jalapeños and topped with a big dollop of sour cream and guacamole. And that’s just to start. Mexican food in general, especially the real thing, is absolutely to die for. One of the things on my bucket list is to go down to Mexico and learn how to cook traditional Mexican food. Wouldn’t that be fun?! I might just have to see if I can get that planned in 2015. I’ve never been to Mexico at all, so that would be a cool excuse to fly south of the border. Just as much as everyone has their favorite cuisines, I think they have some that they like, but don’t necessarily gravitate towards. Asian food, until now, is that cuisine for me. Today’s go to recipe, is an Asian Ramen Noodle Bowl!
Don’t get me wrong, I love sushi, the occasional Chinese takeout, and their’s one Thai dish that I could live on in addition to quesadillas, but for the most part, food that stems from the continent of Asia, isn’t my go to. Until now, that is. I have seen loads of really beautiful Ramen dishes fly through my Pinterest page and I’ve been interested in trying them to see what they’re like. I knew they had to be a little different from the ones I used to eat in college, and of course, this Ramen Noodle Bowl recipe was. Having never made this Ramen Noodle Bowl recipe before, I didn’t really have a recipe to go on, just the basics, so all the ingredients added to the Ramen Noodle Bowl recipe you’re seeing here are added for the absolute heck of it.
I’ve also found a new way to make chicken. For this Ramen Noodle Bowl recipe, we’re poaching it, which is not only fool proof, but quite possibly the best way to get tender, juicy chicken that falls apart as soon as a fork hits it. I had every intention of slicing the chicken you see in the pictures, but it was so tender, I ended up having to shred it because it wouldn’t stay in slices. THAT is how chicken was meant to be cooked.
The weather around here isn’t getting any warmer over the next few days and the ice we got from yesterday is slowly starting to melt, but this warm Ramen Noodle Bowl is the perfect belly warmer for these lingering chilly days. Hope you enjoy this one!
Ramen Noodle BowlSERVES 2 PrintDownload
- 2 chicken breasts
- 4 cups of chicken broth
- 2 packages of Ramen noodles with the spice packets. I used rice Ramen, so this turned out Gluten Free and I also read the back of the package to make sure that the spice packets where simply spices and nothing crazy processed or unnatural.
- 2 scallions
- 2/3 cup of button mushrooms
- 1 small bunch of bok choy
- 1 bell pepper
- 2 eggs, soft boiled
- 2 bay leaves
- salt and pepper
- In a large stockpot, add the 2 cups of the chicken broth (cover the chicken completely, you can add water to help), the chicken breasts, bay leaves and ramen noodle spice packages and a sprinkle of salt and pepper. Bring the chicken up to a slow boil over medium high heat until it begins to simmer. Partially cover it with a lid and let it cook for 10 minutes. After 10 minutes, reduce the heat to simmer, cover it completely and let it cook for about 30 - 40 minutes.
- Remove the cooked chicken from the broth and set aside, reserving the broth
- Soft boil the eggs just before the chicken is done cooking. Bring a pot of water to a boil (enough to completely cover the eggs). When the water is a rolling boil, carefully add the eggs and cook for exactly 7 minutes. Remove the eggs from the hot water and place in a bowl of ice water to stop the cooking. Let them hang out while you finish the soup.
- Bring the reserved broth from the chicken and the remaining two cups of broth to a boil. Add in the mushrooms and sliced bell pepper. Cook for about 1-2 minutes. Add in the noodles and cook for about 4 minutes or until they're done.
- While the noodles are cooking, wash the bok choy well and cut off the bottom part of the stem. Roughly chop.
- Peel the eggs and slice them in half.
- Divide the soup among two bowls. Shred the chicken and add to the bowls. Next add in the chopped raw bok choy and top the soup with the sliced eggs and thinly sliced scallions.
- *I added raw bok choy to my bowls because I like the texture and peppery flavor it adds to the soup. It does wilt a bit being in the hot broth, but if you prefer to cook it more, add it to the hot broth when you add the mushrooms and peppers.