Chicken Ramen with Mushrooms, Kimchi & Crispy Onions
Craft

Chicken Ramen

with Mushrooms, Kimchi & Crispy Onions

40 MIN
+$6.99/serving 2 Servings
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Available Options

  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked 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
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    • Nutrition
      PER SERVING
    • Calories
      890 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Chicken Ramen with Mushrooms, Kimchi & Crispy Onions
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 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

    Chicken Ramen

    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 chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. 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 chicken. Cover the pot; reduce the heat to low and simmer 8 minutes. Carefully flip the chicken, then cover and continue to simmer 8 to 10 minutes, or until cooked through.* Transfer the poached chicken to the bowl of sesame-honey glaze. Discard the poaching liquid.

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

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

    Using two forks, shred the poached chicken; season with salt and pepper. Toss to coat. Divide the broth between the two 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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