Chicken Ramen with Mushrooms, Kimchi & Crispy Onions
Craft

Chicken Ramen

with Mushrooms, Kimchi & Crispy Onions

40 MIN
+$6.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Shrimp

    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 shredded chicken (tossed in a sesame-honey glaze), tangy kimchi, marinated jalapeño pepper, and crispy fried onions.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Chicken Ramen with Mushrooms, Kimchi & Crispy Onions
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 cups Chicken Bone Broth
    • ½ lb Fresh Ramen Noodles (Previously Frozen)
    • 2 Scallions
    • 4 oz Mushrooms
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 3 Tbsps Soy Glaze
    • 1 Tbsp Rice Vinegar
    • 1 tsp Furikake
    • 1 Tbsp Soy Sauce
    • ⅓ cup Kimchi
    • 1 Jalapeño Pepper
    • 1 Tbsp Sesame Oil
    • 2 tsps Honey
    • ⅓ cup Crispy Onions
    • 2 cloves Garlic
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Thinly slice the mushrooms. Roughly chop the kimchi. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced pepper, 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, combine the sesame oil and honey (kneading the packet before opening).

    Poach the shrimp
    2 Poach the shrimp

    Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a separate medium pot, combine the smashed garlic cloves, white scallion pieces, soy sauce, half the bone broth, and 1 cup of water; heat to boiling on high. Once boiling, add the seasoned shrimp. Cover the pot; reduce the heat to low and simmer 2 to 3 minutes, or until opaque and cooked through. Turn off the heat. Drain thoroughly; discard the poaching liquid. Transfer the poached shrimp to the bowl of sesame-honey glaze; toss to coat.

    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. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Carefully wipe out the pot.

    Make the broth
    4 Make the broth

    In the same pot used to cook the noodles, 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), remaining bone broth, soy glaze, and 3/4 cup of water. 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.

    Finish & serve your dish
    5 Finish & serve your dish

    Divide the broth between the two bowls of cooked noodles. Top each bowl with the glazed shrimp, chopped kimchi, and as much of the marinated pepper 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!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Thinly slice the mushrooms. Roughly chop the kimchi. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced pepper, 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, combine the sesame oil and honey (kneading the packet before opening).

    2 Poach the shrimp

    Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a separate medium pot, combine the smashed garlic cloves, white scallion pieces, soy sauce, half the bone broth, and 1 cup of water; heat to boiling on high. Once boiling, add the seasoned shrimp. Cover the pot; reduce the heat to low and simmer 2 to 3 minutes, or until opaque and cooked through. Turn off the heat. Drain thoroughly; discard the poaching liquid. Transfer the poached shrimp to the bowl of sesame-honey glaze; toss to coat.

    Poach the shrimp
    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. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Carefully wipe out the pot.

    4 Make the broth

    In the same pot used to cook the noodles, 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), remaining bone broth, soy glaze, and 3/4 cup of water. 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.

    Make the broth
    Finish & serve your dish
    5 Finish & serve your dish

    Divide the broth between the two bowls of cooked noodles. Top each bowl with the glazed shrimp, chopped kimchi, and as much of the marinated pepper 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!

    Browse Steps
    1 of 5