Ingredients
4 cups shredded rotisserie chicken (skin removed)
4 servings ramen noodles (store-bought or fresh)
4 cups chicken broth (homemade or low-sodium commercial)
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon grated fresh ginger
1/2 cup sliced shiitake mushrooms
1/4 cup chopped scallions (green onions)
2 nori sheets, cut into strips
2 soft-boiled eggs (6–8 minute cook time)
1 tablespoon mirin substitute (optional: use a small splash of water with a pinch of sugar for sweetness)
Instructions
Preheat oven to 400°F if chicken is not already cooked
In a pot, whisk chicken broth with soy sauce, sesame oil, and grated ginger
Bring to a simmer and cook 5 minutes to meld flavors
Shred remaining rotisserie chicken (if needed) and slice mushrooms
Add mushrooms to the broth and cook 3-4 minutes until tender
In a skillet, quickly warm ramen noodles over medium heat with a drizzle of broth
Divide noodles into bowls and ladle hot broth over them
Top with shredded chicken, a soft-boiled egg, nori strips, and scallions
Drizzle with additional sesame oil if desired
Notes
For halal alternative, ensure chicken is labeled halal or source accordingly
Replace mirin with water and sugar to avoid alcohol
Swap mushrooms with baby bok choy or kale if preferred
Use chili flakes or paste for extra heat
Store leftovers in broth separately for up to 3 days
- Prep Time: 20
- Cook Time: 15
- Category: Quick Chicken
- Method: Stovetop
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 1500mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 220mg