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Easy Ramen Recipes

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Ingredients Method Notes

Ingredients
  

  • For the Ramen:
  • 1 bag shirataki noodles
  • 1 chicken breast thinly sliced
  • 3 cups low-sodium chicken stock
  • 1 –2 baby bok choy chopped
  • 1 cup mushrooms sliced
  • 2 green onions sliced
  • 1 soft-boiled egg
  • 1 teaspoon sesame oil
  • For the Chicken Seasoning:
  • 1 teaspoon soy sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Black pepper
  • Small pinch paprika
  • For the Garlic Broth:
  • 4 garlic cloves minced
  • 1 teaspoon grated ginger
  • 1 tablespoon soy sauce or coconut aminos
  • 1 teaspoon miso paste optional
  • Small splash rice vinegar or lime juice

Method
 

  1. Drain and rinse the shirataki noodles very well under cold water.
  2. Add them to a dry pan over medium heat and cook for about 5–8 minutes until excess moisture evaporates. This improves the texture and helps the noodles absorb the broth.
  3. Set aside.
  4. Season the sliced chicken with: Soy sauce, garlic powder, onion powder, black pepper and paprika
  5. Heat sesame oil in a pot or deep skillet over medium heat.
  6. Cook the chicken for about 5–7 minutes total until fully cooked and lightly golden.
  7. Remove and set aside.
  8. In the same pot, add garlic, ginger and mushrooms
  9. Cook for 2–3 minutes until fragrant.
  10. Pour in the chicken stock and stir in soy sauce and miso paste if using.
  11. Simmer for 5 minutes.
  12. Add the chopped bok choy stems first and cook for 2 minutes.
  13. Then add the leafy green parts.
  14. Add: Shirataki noodle, cooked chicken and simmer 2-3 minutes.
  15. Top with: Soft- boiled egg and green onions.

Notes

We tested this recipe multiple ways and found that dry-cooking the shirataki noodles before adding them to the broth made the biggest difference in texture and flavor absorption. For best results, simmer the noodles in the broth for a few extra minutes to soften their chewiness.