Broth Recipe For Ramen

Healthy Bone Broth Ramen (Quick & Easy) Simple …

WEBApr 16, 2019 · Once 7 minutes have passed remove eggs from pan (with a slotted spoon or thongs) and submerge in ice water for 2 minutes. …

1. Bring a medium pot of water (enough water to cover eggs ) to a boil over medium-high heat. Once water has reached a boil, carefully lower eggs into water using a slotted spoon (or thongs). Cook 7 minutes. Meanwhile, prepare a small bowl with ice water. Once 7 minutes have passed remove eggs from pan (with a slotted spoon or thongs) and submerge in ice water for 2 minutes. Remove eggs from ice water and set aside.
2. Season chicken breast with salt and pepper ,to taste. Place chicken breast in a large pot and fill with enough water to cover chicken by 1 inch. Bring to a gentle boil. Once boiling, reduce heat to simmer. Continue cooking until chicken breast is thoroughly cooked (about 8-10 minutes). Remove chicken breast from the pot and allow to cool to touch. Use two forks to shred chicken (alternatively you can slice the chicken breast into strips). Set aside
3. Return pot to stove and add olive oil over medium-high heat . Add garlic and ginger and cook until fragrant (about 1 minute). Add bone broth and soy sauce, stirring to combine. Bring to a boil. Reduce heat to simmer.
4. Add mushrooms and ramen noodles (do not include the flavor packet if the noodles came with one) to broth. Cook noodles according to time indicated on package (approx. 3-5 minutes). When you have 1 minute cook time remaining add shredded chicken back to the pot and add bok choy.

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Healthy Chicken Ramen Bowl {clean eating}

WEBJan 20, 2016 · Instructions. Add whole eggs (shell on) to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to …

1. Add whole eggs (shell on) to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, remove from heat . Cover saucepan and let sit for 7 minutes. Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water. Set aside. This process will yield soft set eggs which are typically used in ramen bowls, if you prefer you can hard boil eggs instead.
2. Meanwhile, in a separate soup pot (or medium saucepan ) add chicken broth and soy sauce and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked ( about 8-10 min.) . Remove chicken breasts from broth, let cool to touch, and shred with two forks. Return shredded chicken to broth.
3. Add ramen noodles to pot with broth and shredded chicken. Cook noodles according to time indicated on package (approx. 3-5 min.) Add additional chicken broth or water as necessary. Add salt/pepper to taste.
4. Peel and halve eggs, set aside.

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