We all love recipes that are comforting and delicious. This Ramen Noodle Bowl with Chicken and Mushrooms combines noodles, vegetables and a rich broth that is sure to soothe your soul. Add the protein of your choice, along with some additional savory toppings and you’ve got a yummy bowl of comforting noodles!
When we are out to eat, I often order a delicious bowl of noodles with Asian flavors and egg rolls on the side. It is always satisfying and delicious, certainly checking all the boxes for a warm bowl of savory comfort food.
So, why not make this Ramen Noodle Bowl with Chicken and Mushrooms at home? Many recipes can easily and affordably be made right in your own kitchen. And this is one of those recipes. Give it a try and you’ll wonder why you haven’t made it before.
For more recipes with ramen noodles, check out these dishes:
Ramen Noodle Bowl with Chicken and Mushrooms Recipe
What’s needed?
- GROUND CHICKEN– Chicken is our favorite protein to use in ramen noodle bowls, but a variety of meats, including ground turkey, pork and shrimp can be used.
- VEGETABLES– Carrots, green onions, fresh spinach, and mushrooms are used to make this dish substantial and delicious. Shitake and white button are great options for mushrooms.
- CHICKEN BROTH– Use a 32-ounce carton of chicken broth as the base for the noodle bowl. You can also use vegetable broth and the low-sodium version is always a good choice.
- SAUCES AND VINEGAR– Soy sauce, Hoisin sauce and rice vinegar are used to give the noodle bowl that umami flavor and saltiness.
- RAMEN NOODLES– These can be purchased in individual servings or in a multi-pack of ramen rice noodles. They are usually packaged in serving blocks that are 3 ounces each. Use two blocks for this recipe.
- EGGS– Soft or hard boiled, eggs add protein and a nice flavor and texture to the soup. You can also scramble the eggs and add them to the noodles before serving.
How to make Ramen Noodle Bowls?
Step-by-Step Instructions:
- Put 4 eggs in a saucepan and cover the eggs with COLD water. Heat on the stove to boiling and continue to simmer for 5 minutes, remove eggs from heat. Set the saucepan in the sink and run cold water over the eggs. (If you want the eggs hard boiled, simmer for 8 minutes and remove from heat and let stand for 8 minutes.) Cool and peel the eggs.
- Add the sesame and canola oils to a large soup pot over medium heat. Add the minced garlic and cook for 1 minute stirring constantly. Add the ground chicken, carrots, green onions and mushrooms. Sauté for another 4-6 minutes until softened and chicken is no longer pink.
- Add the chicken broth, Hoisin sauce, rice vinegar, and soy sauce. Stir to combine and bring to a simmer. Add the Ramen noodles and cook for 5 minutes. Taste the broth and add more soy sauce if needed.
- Divide the broth and noodles between 4 soup bowls. Cut the eggs in half and add them to the bowls. Soft or hard boiled eggs can be used, depending on preference. Garnish with sesame seeds and serve with egg rolls. Recipe makes 4 servings.
Variations to Ramen Noodle Bowls
- Vegetables– Mix things up and add fresh greens beans and kale, instead of mushrooms and spinach. Use what you like and what you may already have in the refrigerator.
- Eggs– Instead of boiling your eggs, scramble them and add them to the soup. This is a delicious alternative to hard boiled eggs.
- Protein Swap– In place of ground chicken, use rotisserie chicken, ground pork, ground turkey, thin strips of beef, or cooked shrimp. Almost any protein will work as a substitution for ground chicken.
Serve these yummy Ramen Noodle Bowls with a pair of chopsticks and a spoon. It’s a tasty meal and so fun to eat!
Looking for more Asian recipes, check out these tasty dishes:
- Air Fryer Egg Rolls
- Sheet Pan Soy-Ginger Salmon with Veggies
- Asian Broccoli Salad
- Honey Orange Chicken
- Cauliflower Fried Rice
- Slow-Cooker Sesame Beef with Jasmine Rice
- Chicken Lettuce Wraps
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Ramen Noodle Bowl with Chicken and Mushrooms
This recipe for Ramen Noodle Bowl with Chicken and Mushrooms combines noodles, vegetables and a rich broth that is sure to soothe your soul.
Ingredients
- 1 teaspoon sesame oil
- 1 teaspoon canola oil
- 1 tablespoon garlic, minced
- 1 pound ground chicken
- 1 tablespoon Hoisin sauce
- 1/2 cup carrots, shredded
- 2 cups spinach, fresh
- 2 green onions, chopped
- 1 cup mushrooms, Shitake or White Button, sliced
- 32 ounces chicken broth, oe vegetable broth, low sodium
- 1 tablespoon rice vinegar
- 1/4 cup soy sauce
- 6 ounces Ramen noodles, 2 blocks
- 4 large soft-boiled eggs
- 1 tablespoon white sesame seeds, garnish
Instructions
- Put 4 eggs in a saucepan and cover the eggs with COLD water. Heat on the stove to boiling and continue to simmer for 5 minutes, remove eggs from heat. Set the saucepan in the sink and run cold water over the eggs. (If you want the eggs hard boiled, simmer for 8 minutes and remove from heat and let stand for 8 minutes.) Cool and peel the eggs.
- Add the sesame and canola oils to a large soup pot over medium heat. Add the minced garlic and cook for 1 minute stirring constantly. Add the ground chicken, carrots, green onions and mushrooms. Sauté for another 4-6 minutes until softened and chicken is no longer pink.
- Add the chicken broth, Hoisin sauce, rice vinegar, and soy sauce. Stir to combine and bring to a simmer. Add the Ramen noodles and cook for 5 minutes. Taste the broth and add more soy sauce if needed.
- Divide the broth and noodles between 4 soup bowls. Cut the eggs in half and add them to the bowls. Soft or hard boiled eggs can be used, depending on preference. Garnish with sesame seeds and serve with egg rolls. Recipe makes 4 servings.
Equipment
- 1 large soup pot, or multi-cooker
- 1 medium saucepan
Notes
Add-ins and Substitutions:
- Vegetables– Mix things up and add fresh greens beans and kale, instead of mushrooms and spinach. Use what you like and what you may already have in the refrigerator.
- Eggs– Instead of boiling your eggs, scramble them and add them to the soup. This is a delicious alternative to hard boiled eggs.
- Protein Swap– In place of ground chicken, use rotisserie chicken, ground pork, ground turkey, thin strips of beef, or cooked shrimp. Almost any protein will work as a substitution for ground chicken.
Nutrition
Calories: 313kcalCarbohydrates: 34gProtein: 13gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 164mgSodium: 1818mgPotassium: 334mgFiber: 2gSugar: 4gVitamin A: 2976IUVitamin C: 3mgCalcium: 75mgIron: 3mg
