Roasted Chicken Mushroom Ramen Bowl

4 people
00h 10
00h 15

Always thought of as a college staple - Ramen Bowls have come a long way!  This version, featuring ButcherBox.ca's RWA, air-chilled, boneless skinless chicken thighs is one that's on permanent rotation in our kitchen.  Ready in a half hour or less, loaded with flavour and nutrients, this soup is a mouthwatering way to warm up on cold winter days, but light enough to enjoy in warmer weather, too!  We make it with rice noodles for a gluten free, keto-friendly meal choice.

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Ingredients and Method

Ingredients

Method

  1. Preheat broiler, with oven rack 6 inches beneath element.
  2. Toss chicken thighs with brown sugar and soy sauce, ensuring well coated; place on a foil lined baking sheet.
  3. Broil 8 - 10 minutes, or until internal temp is 165F, turning once. When cooked, allow to cool, then slice against the grain.
  4. In a stock pot on the stove, heat chicken stock and ginger to a boil, cook ramen noodles in the broth.
  5. During last 2 minutes of cook time stir in spinach, shiitake mushrooms, and sesame oil. Cook for 3 minutes, total.
  6. Divide mixture between 4 bowls, top with sliced chicken and green onion.
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