Good Luck Ramen
All forms of chicken noodle soup sing with nostalgia. As a kid, my family had a bit of an addiction to those ubiquitous packets of ramen noodles that come with the little powder packets. Back then, I didn’t care how they made something taste chicken-like with just a sprinkling of brown powder, but I slurped away without reservation! Nowadays, we love a good bowl of homemade ramen especially on New Years Day to bring us luck in the new year ;) There are a few components, but they all come together so quickly it’s no trouble to whip it up!
Ingredients:
2 tablespoons butter
4 cloves garlic, sliced
3 stalks green onion, thinly sliced into rounds
1 cup shitake mushrooms, sliced
salt and pepper to taste
1/2 teaspoon ginger powder
small pinch of red pepper flakes
rice vinegar
about 4 cups of chicken broth
4 eggs
about 1 cup of cooked chicken, shredded (this is great with leftover roast chicken)
ramen noodles (we love these!)
Directions:
Melt the butter in a medium sized pot. Add the garlic, green onion, and mushrooms and saute for a bit. Add some salt, pepper, red pepper flakes, and ginger powder while stirring. You’ll start smelling it all come together, you’re almost there. You want to get just the slightest bit of color on the garlic and let the mushrooms and green onion soften. Add a tablespoon of coconut aminos and a tablespoon of rice vinegar to the pan and scrape the bits that are stuck the pan as you stir. These are flavor bombs! Add the broth and cover to let it simmer for at least 10 minutes.
In the meantime, cook your soft boiled eggs. Bring a pot of water to a low boil. Gently place your eggs into the boiling water. Cook the eggs for exactly 7 minutes (any more and they won’t be soft boiled ;). While they cook fill a bowl with cold water and some ice and leave it in the sink. Once they are done cooking pop the eggs in the ice water. This stops the eggs from cooking so you get a nice jammy center. It also makes the eggs easier to peel! While the eggs rest in the ice bath, toss your shredded chicken with a bit of coconut aminos, salt, and rice vinegar and set aside. Rinse out your egg pot and add more water to bring to a boil. Add the ramen noodles and boil for 4 minutes. Go ahead and peel the eggs while the noodles cook. Add the noodles to your bowl and nestle some chicken and an egg in there. Top with a ladle of piping hot broth and enjoy!
