Light, flavorful and healthy! 
This Fresh simple ramen bowl will be a hit anytime!
We just love what our customers can do with our products. This recipe is just what you need on a cold evening. And since Eliza lives in Denver, Co.. well that can be downright chilly! See what her easy 15min recipe yeilds and make your own bowl of fresh restarurant style ramen. Get the restaurant fresh ramen bar experience at home with HAKUBAKU USA!
This recipe is from @elizacross – who also is a big fan of our fresh Kaedama ramen noodles! Check out her feed here>> @elizacross and her website for some great noodle recipes.
Do you have a recipe to share? TAG us when you use Hakubaku USA products with the tag @hakubakuus on all socials- and we will post a link and your recipe!
Ingredients
- 6 cups stock or broth
- 2 cloves garlic, peeled and minced
- 2 medium boneless, skinless chicken breasts, sliced
- 2 large stalks celery, cut diagonally in 1/2 inch pieces
- 1/4 pound snow peas, trimmed and sliced diagonally
- 2 carrots, peeled and sliced diagonally
- 1 small head broccoli, cut in florets
- 4 3.5 ounce packages ramen noodles, fresh or dried
- salt and pepper
- 4 large eggs, soft-cooked and peeled
- chopped chives for garnish
- Soy sauce or Tamari sauce
Instructions
- Heat the stock or broth in a large saucepan over medium-high heat until simmering. Add the minced garlic and stir.
- Add the chicken and cook, stirring frequently, until cooked through, about 3-4 minutes. Remove with a slotted spoon to a platter and tent with foil to keep warm.
- Add the celery to the hot broth and stir until crisp-tender, about 2 minutes. Remove with a slotted spoon to the platter and keep warm.
- Add snow peas to the hot broth and stir until crisp-tender, about 30 seconds. Remove with a slotted spoon to the platter and keep warm.
- Add the carrots to the hot broth and stir until crisp-tender, about 3 minutes. Remove with a slotted spoon to the platter and keep warm.
- Add the broccoli to the hot pot and stir until crisp-tender, about 1 minute. Remove with a slotted spoon to the platter and keep warm.
- Add the noodles to the hot broth and cook until tender, about 2 minutes for fresh noodles and 3 to 4 minutes for dried noodles. Remove with a slotted spoon to the platter and keep warm.
- To serve, divide the noodles and broth between 4 warmed soup bowls. Top with chicken, celery, snow peas, carrots and broccoli. Cut the eggs in half and arrange 2 halves on each bowl. Sprinkle with salt and pepper, garnish with chives and serve accompanied with soy or tamari sauce.
recipe: from our friend
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