Brownifer Bites: Chicken Ramen w/Shiitake Mushrooms (with recipe)

Thursday, June 15, 2017

Chicken Ramen w/Shiitake Mushrooms (with recipe)

I had huge plans the other night to actually make dinner.  But Thing #5 was so into her baking that it just didn't happen. I'd printed a recipe and everything!  Bless Brownie for taking over when he got home so the baking could continue.  He hates to follow a recipe, but he indulged me!

This is easy, delicious and inexpensive to make.  You'll love it!

Our meat counter would not remove the bone from breasts AND leave the skin on, so we opted to grill our chicken instead.  No regrets, it was amazing just how it turned out.

A bit of advice for those who don't like spicy food .... this isn't spicy. Don't let the jalapeño scare you!  I don't eat the jalapeños in this type of recipe, but I leave them in the broth for flavor - it just wouldn't be the same without them!

This recipe is for two people - two bowls.  Adjust accordingly!!!

Costco has these!!!!!
  • 2 chicken breasts
  • Salt, pepper, garlic powder to season/to taste
  • 1 tbsp butter
  • 2 tsp sesame or vegetable oil
  • 2 tsp fresh ginger, minced
  • 3 tsp fresh garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp apple cider vinegar
  • 4 cups rich chicken stock
  • 1 oz dried shiitake mushrooms (or 1/2 cup fresh)
  • 1-teaspoons sea salt, to taste
  • 2 large eggs
  • 1/2 cup scallions, diced
  • 2 (3 oz) packs dried ramen noodles
  • Fresh jalapeño slices for serving
  • Cook the chicken - rub meat down with desired amounts of salt, pepper and garlic powder and grill outdoors as you normally would, cooking thoroughly
  • Make the ramen broth:  Heat the oil in a large pot over medium heat, until shimmering. (yes, shimmering like hot oil does - not simmering as in bubbles)  Add the garlic and ginger and cook for a few minutes until softened.  Add the soy sauce and apple cider vinegar, stir to combine.  Cook for another minute.  Add the stock, cover, and bring to a boil.  Remove the lid, let simmer uncovered for 5 minutes, then add the dried (or fresh) mushrooms.  Simmer gently for another 10 minutes and season with salt to taste.
  • Make the soft-boiled eggs:  Fill a pot with enough water to cover the eggs, bring to a boil.  Gently lower the eggs (still cold from the fridge) into the boiling water, let simmer for 7 minutes (for a slightly runny yolk) or 8 minutes (for a soft, but set-up yolk)
  • Meanwhile, fill a large bowl with ice water.  When the timer finishes on the eggs, transfer them to the ice bath to stop the cooking process.  Wait at least 5 minutes or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise.  Set aside until ready to serve.
  • Add ramen noodles to boiling water, cook for 2-3 minutes, until soft, then divide the noodles into two large bowls.  
  • Chop the scallions and jalapeño
  • Add the sliced chicken and the ramen broth, dividing the mushrooms between bowls.  Top with the fresh scallions, jalapeño and soft boiled egg.  Serve immediately.
We loved this so much!  It's definitely going in our recipe box for future use!!!!


  1. I am loving the mushrooms and chicken in this ramen. It looks terrific.

    1. Thank You, Pam! It really is delicious - it turned out well!