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
- 1 package ButcherBox.ca RWA, air chilled, boneless skinless chicken thighs
- 8 cups ButcherBox.ca 100% organic seasoned chicken stock
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 piece fresh ginger
- 6 oz fresh spinach, washed and stemmed
- 4 oz shitake mushrooms, stems removed, sliced
- 1 tbsp dark sesame oil
- 12 oz rice ramen noodles
- for garnish green onions, greens sliced diagonally
Method
- Preheat broiler, with oven rack 6 inches beneath element.
- Toss chicken thighs with brown sugar and soy sauce, ensuring well coated; place on a foil lined baking sheet.
- Broil 8 - 10 minutes, or until internal temp is 165F, turning once. When cooked, allow to cool, then slice against the grain.
- In a stock pot on the stove, heat chicken stock and ginger to a boil, cook ramen noodles in the broth.
- During last 2 minutes of cook time stir in spinach, shiitake mushrooms, and sesame oil. Cook for 3 minutes, total.
- Divide mixture between 4 bowls, top with sliced chicken and green onion.
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