Chicken Shoyu Ramen

Prep & Cook Instructions

1. Heat 2 Tbsp. oil in a large saucepan over medium heat. Add mushrooms and cook 5 to 8 minutes, stirring often, until reduced in size by half. Transfer to a bowl. 
2. Heat remaining 1 Tbsp. vegetable oil in the same pan over medium heat. Add ginger, garlic and half of green onions; cook about 30 seconds, stirring often. Add stock and soy sauce, increase heat to medium-high and bring to a brisk simmer. Add chicken and cook 15 to 20 minutes or until cooked through (center is 165°F). Slice chicken thinly, crosswise and set broth aside.  
3. Cook noodles according to package directions in a separate pan; drain. Using tongs, divide noodles evenly between four bowls. Top with bok choy, cooked mushrooms, remaining green onions and chicken slices. Return broth to a boil, remove from heat and ladle over each bowl; finish with desired toppings. 

TIPS:

• Wavy dried ramen noodles come in 2.5 to 5 oz. packages - discard the seasoning packet. Straight dried ramen noodles come in packages of 9 to 10 oz.
• To clean bok choy, slice each piece down the center lengthwise, wash well, then slice crosswise. Slice the thicker white base thinner than the green tops so all pieces cook evenly when the hot broth is poured on top. 

VARIATIONS:

• For Chicken Miso Ramen, stir 1 cup hot broth into a small heatproof bowl with 2 Tbsp. white miso paste. Pour the mixture into the rest of the broth and bring to a simmer before serving.