Recipe: Real Deal Ramen

I was going to call this "Burn Your Mouth Ramen" because every time we make it I burn my mouth tasting it preemptively since it's so. damn. good.


Although we love traditional pork ramen, good quality pork belly isn't as easy to come by (or as affordable) as chicken thighs, so we've opted for a more budget-friendly option that we think is just as tasty.


This is another one of those dinners that looks more involved than it really is. Seaweed, for example seems like an ingredient you aren't likely to have in your pantry, but a small package costs 99 cents, and we keep one in our pantry to pull out a few sheets whenever we make ramen. Once you have it down, you'll be whipping it up once a week!



Ingredients (for two large bowls) For the chicken:

  • 2-3 chicken thighs

  • 2 tablespoons coconut oil

  • 1 tablespoon soy sauce

  • 1 clove garlic, minced

  • ¼ teaspoon sesame seeds

  • ¼ teaspoon salt

For the ramen:

  • 1 tablespoon coconut oil

  • ½ onion, chopped

  • 2 cloves garlic, minced

  • 2 carrots, chopped

  • 1 head baby bok choy, chopped

  • 8 ounces shiitake mushrooms, chopped

  • 2 eggs, soft-boiled

  • 3 cups broth of your choice

  • 5 ounces ramen noodles

  • Bean sprouts (optional but delicious)

  • 2 sheets nori (dried) seaweed

  • 2 green onions, chopped

  • Sesame seeds, for topping

  • Soy sauce, to taste

  • Your favorite hot sauce or spice mix, to taste


Directions

Chicken

  1. Heat a skillet to medium heat with t tablespoon coconut oil. Season the chicken with soy sauce, the rest of the coconut oil, garlic, sesame, and salt.

  2. Cook 8-10 minutes on each side, or until golden brown and slightly crispy.

  3. Remove chicken from skillet and place on a cutting board. Slice into ½-inch pieces and return to the skillet to finish cooking. When they are done, leave them in the skillet and turn the heat off while you prepare the ramen.

Ramen

  1. Heat a medium-sized saucepan with coconut oil. Add onion, garlic, carrots, mushrooms, and bok choy.

  2. Sauté until onions are translucent, about 10 minutes.

  3. Add broth and let simmer for 10 minutes.

  4. Bring broth to a boil and add ramen noodles. Cook ramen noodles according to your package, subtracting a few minutes of cook time since the noodles will continue to cook in the broth.

  5. Serve with chicken and top with green onions, sesame seeds, soy sauce, bean sprouts, and soft boiled eggs.

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