Chicken Ramen with Mushrooms, Kimchi & Crispy Onions
Craft

Chicken Ramen

with Mushrooms, Kimchi & Crispy Onions

55 MIN
+$6.99/serving 4 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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
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 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Chicken Breasts

    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
      830 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Chicken Ramen with Mushrooms, Kimchi & Crispy Onions
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1 lb Fresh Ramen Noodles (Previously Frozen)
    • 2 Scallions
    • ½ lb Mushrooms
    • 2 cups Chicken Bone Broth
    • 1 tsp Furikake
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • ⅓ cup Soy Glaze
    • 2 Tbsps Rice Vinegar
    • 1 Jalapeño Pepper
    • ⅔ cup Kimchi
    • 2 Tbsps Sesame Oil
    • 4 tsps Honey
    • 2 Tbsps Soy Sauce
    • 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. Preheat the oven to 375°F. 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 2 cloves of garlic; using the flat side of your knife, smash each clove once. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Thinly slice the mushrooms. Roughly chop the kimchi. Halve the pepper lengthwise; remove the stem, ribs, and seeds, then thinly slice crosswise. 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.

    Assemble the foil packets & bake the chicken
    2 Assemble the foil packets & bake the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place a large piece of foil on a sheet pan. Place 2 seasoned chicken breasts, 1 smashed garlic clove, and half the white scallion pieces on one side of the foil. Drizzle with olive oil, half the soy sauce, and 1 tablespoon of water. Turn to coat. Fold the foil in half over the chicken. Fold the three open edges inwards to completely seal the packet. Repeat, making a second foil packet, using the remaining chicken breasts, smashed garlic clove, and white scallion pieces. Drizzle with olive oil, the remaining soy sauce, and 1 tablespoon of water. Evenly arrange both foil packets on the sheet pan. Roast 24 to 26 minutes, or until the chicken is cooked through.* Carefully open the foil packets and transfer the baked chicken to the bowl of sesame-honey glaze

    *The USDA recommends a minimum safe cooking temperature of 165°F for 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. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to four 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), bone broth, soy glaze, and 1 1/2 cups 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.

    Shred the chicken & serve your dish
    5 Shred the chicken & serve your dish

    Using two forks, shred the baked chicken. Season with salt and pepper; toss to coat. Divide the broth between the four bowls of cooked noodles. Top each bowl with the shredded chicken, 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. Preheat the oven to 375°F. 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 2 cloves of garlic; using the flat side of your knife, smash each clove once. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Thinly slice the mushrooms. Roughly chop the kimchi. Halve the pepper lengthwise; remove the stem, ribs, and seeds, then thinly slice crosswise. 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.

    2 Assemble the foil packets & bake the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place a large piece of foil on a sheet pan. Place 2 seasoned chicken breasts, 1 smashed garlic clove, and half the white scallion pieces on one side of the foil. Drizzle with olive oil, half the soy sauce, and 1 tablespoon of water. Turn to coat. Fold the foil in half over the chicken. Fold the three open edges inwards to completely seal the packet. Repeat, making a second foil packet, using the remaining chicken breasts, smashed garlic clove, and white scallion pieces. Drizzle with olive oil, the remaining soy sauce, and 1 tablespoon of water. Evenly arrange both foil packets on the sheet pan. Roast 24 to 26 minutes, or until the chicken is cooked through.* Carefully open the foil packets and transfer the baked chicken to the bowl of sesame-honey glaze

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Assemble the foil packets & bake 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. Drain 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

    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), bone broth, soy glaze, and 1 1/2 cups 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.

    Make the broth
    Shred the chicken & serve your dish
    5 Shred the chicken & serve your dish

    Using two forks, shred the baked chicken. Season with salt and pepper; toss to coat. Divide the broth between the four bowls of cooked noodles. Top each bowl with the shredded chicken, 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