Chicken Ramen with Kimchi, Mushrooms & Crispy Onions
Craft

Chicken Ramen

with Kimchi, Mushrooms & Crispy Onions

40 MIN
+$4.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
This comforting dish is packed with a medley of savory, sweet, and spicy flavors! Our umami-rich soy and mushroom broth gets spooned over springy ramen noodles, then topped with pulled chicken (tossed in a sesame-honey glaze), tangy kimchi, marinated jalapeño pepper, and crispy fried onions.
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  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
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fresh
ingredients
Chicken Ramen with Kimchi, Mushrooms & Crispy Onions
Title
  • 20 oz Cooked Pulled Chicken
  • 1 lb Ramen Noodles
  • 2 cups Chicken Bone Broth
  • 8 oz Mushrooms
  • 4 Scallions
  • ⅔ cup East Asian-Style Sautéed Aromatics
  • 6 Tbsps Soy Glaze
  • 2 Jalapeño Peppers
  • 4 cloves Garlic
  • ⅔ cup Kimchi
  • 2 Tbsps Rice Vinegar
  • 2 tsps Furikake
  • 2 Tbsps Soy Sauce
  • ⅔ cup Crispy Onions
  • 2 Tbsps Sesame Oil
  • 4 tsps Honey

Chicken Ramen

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 4 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the mushrooms. Roughly chop the kimchi. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced peppers, vinegar, and furikake; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, whisk together the sesame oil and honey.

2 Cook & glaze the chicken

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the pulled chicken (tearing the pieces apart before adding) and soy sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and heated through. Transfer to the bowl of sesame-honey glaze; stir to combine. Taste, then season with salt and pepper. Cover with foil to keep warm.

Cook & glaze the chicken
Cook the noodles
3 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to four serving bowls. Carefully wipe out the pot.

4 Make the broth & serve your dish

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Add the sautéed aromatics (carefully, as the liquid may splatter), bone broth, soy glaze, and 1 1/2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Divide the broth among the bowls of cooked noodles. Top each bowl with the glazed chicken, chopped kimchi, and as much of the marinated peppers as you'd like, depending on how spicy you'd like the dish to be. Serve the finished noodles garnished with the sliced green tops of the scallions and crispy onions. Enjoy!

Make the broth & serve your dish
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