Chicken Ramen with Mushrooms, Kimchi & Crispy Onions
Craft

Chicken Ramen

with Mushrooms, Kimchi & Crispy Onions

55 MIN
+$6.99/serving 4 Servings
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  • 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.
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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    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!

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