Chicken Ramen with Ginger and Vegetables
Sweet spring onions, fragrant ginger and crunchy veggies lend brightness and depth of flavor to this miso-based chicken ramen recipe.
Sweet spring onions, fragrant ginger and crunchy veggies lend brightness and depth of flavor to this miso-based chicken ramen recipe.
4 Foster Farms Simply Raised® Free Range Boneless Skinless Chicken Thigh Fillets
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons toasted sesame oil
4 spring onions, white and light green parts only, cut into quarters lengthwise
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup sliced shiitake mushrooms (approximately 3 oz)
1 tablespoon white, or shiro, miso paste
6 cups chicken stock
¼ cup low sodium soy sauce
1 tablespoon sugar
2 teaspoons rice vinegar
2 bunches baby bok choy, rinsed well and trimmed, then cut into quarters lengthwise
½ lb asparagus, tough ends removed
1 cup sugar snap peas
½ lb dried ramen noodles
To serve:
2 Jammy eggs (we swear by Bon Appétit’s method for these!)
Sesame seeds
Lime wedges
Chili garlic sauce (optional, if you enjoy spice)
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.
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