Chicken Ramen Bowls

Chicken Ramen Bowls

Oct 11 2017


20 mn

Serves 5

Ramen is so easy to prepare, I have done it many times before. As I like to mix it up, I tried it differently this time. I used chicken meatballs with it. You can always use whatever you have at hand and improvise : turkey, beef, salmon, tofu... Just marinate your protein, cook it and add it to the broth!


  • 1/2 lb ground chicken
  • 4 cups of stock
  • 2 packs of plain ramen noodles
  • 1 cup of sliced mushroom (shiitake work well)
  • 3 tbsp soy sauce
  • 1 tbsp of mirin
  • 1 tsp of sesame oil
  • 1 tsp of ginger
  • 2 garlic cloves, minced
  • 2 cups of veggies at hand : edamame, spinach, corn, bork choy, cabbage,....
  • 5 soft boiled eggs
  • Toppings ( optional): black sesame seeds, cilantro, geen onions chopped


Sauté the garlic and ginger with 1 tbsp of avocado oil for a few minutes, add the broth, soy sauce, mirin and sesame oil. Form mini meatballs with the turkey ( about 1/2 inch) and cook them in the broth for 3 minutes.

Add the noodles and the mushrooms and cover simmering for 5 more minutes. Pour whatever veggies you want in it and cover just until they are heated up. If I sue cabbage I like to eat it raw so I only add it in the bowls.

Meanwhile cook the eggs until soft boiled and the yolk is still runny (about 6-7 minutes in simmering water). When done, place them in iced cold water and peel.

Assemble the bowls by scooping the soup in bowls. Add the veggies in each. Cute the eggs in 2 and top each serving with it. Sprinkle some sesame seeds, green onions and cilantro!

I think that big chunks of avocados would taste amazing here as well!!!!

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