This make-at-home chicken ramen is fast but also full of great taste, without the sodium overload!
This post is inspired again by JINYA Ramen Bar. (To see the other JINYA post, visit here!) When I go, I always get the same thing: chicken ramen. It is pretty plain, but it has spinach and green onions in it. I also add in a little soy sauce and fresh garlic. I try to convince everyone who wants to go to dinner to go there. I went twice in one week when it opened. I’m obsessed. Mostly with noodles in general, if you didn’t already know.
The second half of this story is: I’m not longer a child or broke college student but I still eat instant ramen on the reg. That’s pretty embarrassing I guess, but I’ve found ways to class it up! You may have seen Kylie Jenner thinking she’s original by adding eggs and butter to hers, but adding eggs has been a long standing hack in the ramen world. It’s like my favorite egg drop soup…plus noodles.
Anyway, I was playing around the other day, and had some spinach laying around. I stirred in a handful in the noodles at the end and pressed some garlic into it at the end and it was reminiscent of my favorite dish at JINYA (but not exactly the same)!
Feel free to use this as a guideline and adjust to your own tastes, but this is easy and fast to make at home. You’re turning something cheap and kinda embarrassing into a dinner that has protein, iron, and a lot more nutrients than a bowl you make in the microwave. I did find that putting in a little of the seasoning packet really rounded out the umami flavor I was looking for, but you may find you don’t need it.
While it’s not an exact copycat, this at-home chicken ramen satisfies my cravings for salty noodles and broth! My next goal is to make my own noodles for it…Wish me luck!
Local Spotlight: Eggs are always local! The green onions came from my own garden, and the garlic was from the farmers market this time!
Quick and Easy Chicken Ramen [DF]
- 1 1/2 C. low sodium chicken broth
- 1 C. water
- 1/2 t. all purpose seasoning
- 1/4 t. garlic powder
- 1/4 t. onion powder
- 1/4 t. chicken ramen seasoning packet
- 1/8 t. ground mustard
- 1/8 t. ginger
- A literal pinch of cayenne pepper
- 2 t. low sodium soy sauce
- 1 egg
- 1 handful of baby spinach leaves
- 2 cloves of garlic
- 2 green onions
- Salt to taste
- Bring chicken broth and water to a boil.
- Add in 1/4 t. seasoning packet, all purpose seasoning, garlic powder, onion powder, mustard, soy sauce and cayenne.
- Cook noodles in the broth for 2 minutes.
- Whisk an egg and slowly drizzle it into the boiling broth.
- Stir in spinach and allow it to wilt.
- When noodles are ready, remove from heat and put into a bowl.
- Press garlic into the bowl and top with green onions.
- Eat immediately and #enJOY!!
Naturally Dairy Free