Chicken Ramen
Chicken Ramen with Coconut Milk, Tahini, Gochujang, Ginger, Chicken Stock, Rice Wine Vinegar, Bok Choy, and Garlic
Servings 2
Cost £10
Equipment
- Large Pan For making the broth
- Medium Pan For heating the noodles
- Small Pan For boiling trhe eggs
Ingredients
- 1 tablespoon olive oil
- 300 grms boneless chicken breasts
- 1 can coconut milk
- 1 tablespoon olive oil
- 2 Eggs boiled for 6 minutes
- 1 tablespoon grated ginger
- 1 teaspoon of Coconut Aminos
- 2 minced garlic cloves
- 1.5 tablespoon gochujang
- 1 teaspoon rice wine vinegar
- 2 cups/1 pint posh chicken stock
- 1 tablespoon tahini
- 1/4 teaspoon black pepper
- 1 bunch bok choy trimmed and halved lengthwise
- 1 package ramen noodles
- 1 package Shitake Mushrooms
- Green onions sesame seeds
Instructions
- Slice and coat the chicken with grated ginger and flour (as with Korean Chicken). Cook in the air fryer for 25 mins.
- Prepare hard boiled eggs by bioling for 6.5 mins. Shell and set aside. Wash and slice green onions. - Wash and heat up noodles in sourcepan. Wash and slice Bok Choi and set aside.
- Heat the Ramen Noodels on low heat for 15 minutes.
- Heat the olive oil in a large saucepan over medium heat. Add the ginger, garlic, and gochujang and cook until fragrant, about 30 seconds.
- Stir in the rice wine vinegar, coconut milk, coconut aminos, chicken stock, tahini, shitake mushrooms, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Stir in the bok choy and cook until heated through, about 1 minute.
- Divide the ramen noodles amongst bowls and ladle the broth over the top. Add chicken pieces and garnish with green onions and sesame seed toppings and serve immediately.
Tips:
- If you want a spicier broth, add more Gochujang to taste.
- You can also add other vegetables to the broth, such as carrots, mushrooms, or onions.
Notes
To make the broth ahead of time, simply cook all of the ingredients except for the ramen noodles and bok choy. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup on the stove over medium heat, then stir in the cooked ramen noodles and bok choy.