Chicken Ramen Bowl

The holiday hoopla is over and I’m setting my sights on eating whole. Ramen has been all the rage and I’ve been dying to try this at home. I never skimp on flavor even when I’m eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg – my new favorite thing in the world. My family went nuts for this; it’s complex, easy, and satisfying. You don’t have to make the egg, but I think it’s so worth it.

Step: 1

Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.

Step: 2

Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.

Step: 3

While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.

Step: 4

Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.

Step: 5

Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

Per Serving: 268 calories; protein 21g; carbohydrates 18.9g; fat 11.7g; cholesterol 208.4mg; sodium 2031.9mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.