Shiitake Mushroom Chicken Ramen

Apr 19, 2022

2 Organic brown rice and millet ramen cakes (you can use any ramen noodle of your choice) • 2 tablespoons avocado oil • 4 large shiitake mushrooms, sliced and stems removed • 1/2 tablespoon minced garlic • 2-3 boneless skinless chicken thighs • 1/2 teaspoon each sea salt/ground black pepper • 1 teaspoon garlic powder • 1/4 teaspoon ground ginger • 1 teaspoon chili powder • 4 cups chicken bone broth • 1 1/2 tablespoons soy sauce

Toppings: Coriander, lime juice, bean sprouts, soft or hard boiled egg, scallions (green onions), chilli.

1. Cook ramen noodles according to package directions and set aside. If using brown rice ramen, be sure to leave the noodles sitting in a small amount of cold water to avoid sticking while the chicken and broth are cooked.
2. In a small bowl, mix salt, pepper, garlic powder, ground ginger, and chili powder. Place thighs and seasoning mix in a medium bowl and use tongs to mix until seasoning coats the chicken evenly.
3. Heat 1 tablespoon of oil over medium heat in a large deep skillet. Add shiitake mushrooms and minced garlic. Cook for about 5 minutes, stirring occasionally. Remove from pan and set aside.
4. In the same pan, add remaining 1 tablespoon of oil. Add chicken thighs and cook over medium heat for 5-6 minutes, until they begin to brown. Flip and cook for another 5 minutes. Remove the chicken from the pan and set aside. There should be brown bits from the chicken left in the pan. Cut the chicken into strips once cooled.
5. To the same hot pan over medium heat, add 1 cup of chicken broth and use a wooden spoon to scrape the bits from the bottom of the pan as they loosen (see notes below). After about 60 seconds, add remaining broth and soy sauce. Reduce heat to low and simmer for 10 minutes.
6. Assemble your noodle bowls: add noodles, mushrooms, chicken, cover with 2 cups of broth and add toppings.