Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, homemade chicken and vegetable ramen. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Loaded with hidden vegetables, Chicken Vegetable Ramen Noodles is a super quick dinner idea that's economical, versatile and healthy. In a large saucepan, bring water to a boil. Stir in ramen noodles with contents of seasoning packets.

Homemade Chicken and Vegetable Ramen is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Homemade Chicken and Vegetable Ramen is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook homemade chicken and vegetable ramen using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Chicken and Vegetable Ramen:

1. Make ready 2 tsp Chicken Base (Better than Bullion Brand is best)
2. Take 1 1/2 tbsp Fresh Ginger (grated)
3. Make ready 2 each Chicken Thighs (fat and skin removed)
4. Make ready 8 oz Baby Bok Choy
5. Prepare 1/2 bunch Scallions
6. Make ready 2 tsp Soy Sauce
7. Prepare 2 each Bricks of Ramen Noodles (sauce packets discarded)
8. Prepare 1 tbsp Vegetable Oil
9. Prepare 5 cup Water
10. Get 2 each Eggs
11. Take 1 Kosher Salt
12. Take 1 Fresh Cracked Black Pepper

Discard the spice packet and use the plain noodles to make this soup. Ramen noodles are everyone favorite plus when you add chicken,veggies and amazing homemade ramen seasoning sauce then this chicken ramen becomes restaurant style food. The chicken ramen recipe is best as it can be prepared in no time plus add veggies of your choice makes this homemade. This is a basic recipe that can be used with; beef, pork, chicken, and seafood!!!!!

Instructions to make Homemade Chicken and Vegetable Ramen:

1. In a large stockpot, whisk together chicken base and 5 cups of water. Rinse chicken and pat dry with a paper towel. Cut chicken into bite sized pieces. Rinse bok choy and cut into 1" pieces. Rinse scallions and thinly slice (white and light green parts only) on a bias, discarding dark green tips.
2. Place stockpot with chicken base and water over medium-high heat. Add ginger and soy sauce, increase heat to high and bring to a rolling boil. Reduce heat to medium and simmer for 15 minutes.
3. Add chicken pieces to broth, heat until cooked through…about 5-7 minutes.
4. Add ramen noodles (remember that sauce/seasoning packet should be discarded and not used in this recipe), and separate as they moisten and soften. Cook until barely tender, about 2 minutes. Add bok choy and cook until tender, about 5 mins. Taste and add salt/pepper as needed. Reduce heat to low and simmer while you complete the next step.
5. In a separate non-stick pan, heat 1 tablespoon vegetable oil over medium heat. When oil begins to shimmer, carefully crack eggs into pan. Season with salt and pepper. Cook without moving the eggs until the whites are completely set but yolks are still runny, about 2-3 minutes.
6. Divide noodles and broth evenly from the stockpot into two deep bowls. Top each bowl with a fried egg and garnish with the chopped scallions. Serve hot

Used frozen Stir Fry vegetables and Shrimp. This is my favorite way to prepare homemade chicken ramen - Japanese noodles (straight or wavy!) in a delicious soy sauce chicken broth (or a Shoyu broth), topped with a jammy egg marinated in a sweet soy marinade (or a ramen egg), with flavor-packed caramelized soy chicken and vegetables! Heat a Dutch oven over medium-high heat. Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour.

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