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30 Recipes Collection

Soup       

Number24

Ramen

What you Need

Cutting Board and Carving Knife
Stock Pot
Cooking Spoon

2 tablespoons olive oil

3 tablespoons butter

8 oz mushrooms, sliced

12 oz boneless, skinless chicken breast, cut to bite sized strips

½ cup white cooking wine

3 cloves garlic, minced

6 cups (48 oz) chicken broth

2 tablespoons soy sauce

2 teaspoons hot sauce

2 teaspoons honey

¾ teaspoon sesame oil

¾ teaspoon onion powder

¾ teaspoon dry mustard

¼ teaspoon ground ginger

¼ teaspoon white pepper

¼ teaspoon crushed red pepper

6 oz dry Ramen noodles

3 cups bok choy, chopped

What to do

What to Do

Heat one tablespoon olive oil and one tablespoon butter in a stock pot over medium-high heat; sauté mushrooms ~4 minutes; remove and set aside.
Heat another tablespoon olive oil and butter; cook chicken ~4 minutes; remove and set aside.
Add wine, lower heat to medium; let wine bubble until reduced by half, ~5 minutes; scraping up any bits.
Add another tablespoon butter and garlic; cook 2 minutes.
Add chicken broth, soy sauce, hot sauce, honey, sesame oil, and seasonings; cook uncovered 10 minutes.
Clean as you go
Increase heat to high; bring to a rapid boil; add noodles; cook one minute; reduce heat to mediumlow; add bok choy, mushrooms and chicken; simmer 3 minutes.
Transfer to serving bowls, top with sliced green onions, chopped peanuts and a soft-or hard-boiled egg (peeled and halved lengthwise).
Halve it, double it, triple it…just do the math!
1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 24; Amount per serving: Calories 138; Total fat 4.1g 6%; Saturated fat 1.9g 10%; Cholesterol 52mg 17%; Sodium 241mg 10%; Carbohydrates 19g 6%; Fiber 0.8g 6%; Sugars 0.76g 2%; Protein 6g 12%; Based on DV of 2000 calories per day
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