Marry Me Chicken Ramen

$- 2 boneless, skinless chicken breasts - 4 cups chicken broth - 2 packs of ramen noodles (discard the seasoning packets) - 1 cup coconut milk - 2 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon ginger, freshly grated - 3 cloves garlic, minced - 1 cup mushrooms, sliced (shiitake or button mushrooms work well) - 1 cup baby spinach - 2 green onions, sliced thinly - 1 tablespoon chili paste (adjust according to your heat preference) - Salt and black pepper to taste - Fresh cilantro leaves for garnish The chicken stands out in this dish. It adds protein and a nice texture. I love using boneless, skinless chicken breasts. They cook quickly and soak up flavors well. The chicken broth gives the ramen richness. It serves as the base that ties all flavors together. Coconut milk brings creaminess to the soup. It balances the spices and adds a slight sweetness. Soy sauce enhances the umami flavor. The sesame oil adds a nutty taste that makes it feel special. Ginger and garlic provide a warm, aromatic touch. Mushrooms add an earthy flavor and nice texture. Baby spinach gives a fresh element and color. The green onions provide a crunch and a pop of color. Finally, chili paste adds heat. You can adjust the spice level to your liking. - Fresh herbs like cilantro or basil - Sliced jalapeños for extra heat - Soft-boiled eggs for added richness - Toasted sesame seeds for crunch Garnishes can take your ramen to the next level. Fresh herbs like cilantro bring brightness. Sliced jalapeños can add a fun kick. A soft-boiled egg adds richness and protein. Toasted sesame seeds give a nice crunch and flavor. Choose the garnishes you love. They make the dish even more delicious and fun to eat! {{ingredient_image_2}} Start by heating sesame oil in a large pot over medium heat. Season the chicken breasts with salt and black pepper. Place them in the pot when the oil is hot. Sear each side for 4-5 minutes. Look for a nice golden-brown crust. This adds flavor and texture. While the chicken is searing, grate fresh ginger and mince garlic. Once the chicken is brown, take it out and set aside. In the same pot, add ginger and garlic. Sauté them for about a minute until they smell good. Be careful not to burn them, as burnt garlic can taste bitter. After you sauté the aromatics, pour in the chicken broth. Use a wooden spoon to scrape the tasty bits from the pot's bottom. Bring the broth to a gentle simmer. Cover the pot and let it cook for about 15 minutes. The chicken should be cooked through and no longer pink. Take the chicken out, cool it slightly, and shred it into bite-sized pieces. Return the shredded chicken to the pot. Stir in coconut milk, soy sauce, and chili paste. Let it simmer again. Next, add the ramen noodles and sliced mushrooms. Cook according to the package instructions, usually 3-4 minutes. When the noodles are almost done, stir in baby spinach. Cook for another minute until it wilts nicely. Taste your ramen and adjust the seasoning. Add more salt and black pepper if needed. This step is key for making the flavors pop. Ladle the warm ramen into serving bowls. Top with green onions and fresh cilantro leaves. For an extra zing, serve with a lime wedge on the side. A drizzle of sesame oil can also boost the aroma and flavor. Enjoy this hearty and flavorful delight! To sear chicken well, use a hot pan. Heat sesame oil until it shimmers. This gives your chicken a nice crust. Place the seasoned chicken breasts in the pan, cooking for 4 to 5 minutes on each side. Avoid moving the chicken too much. This helps it brown evenly. Common mistakes include overcrowding the pan and not letting the chicken rest. If you add too much chicken, it cools the pan. This leads to steaming instead of searing. Always let your chicken rest before shredding. This keeps it juicy. To boost flavor, try adding herbs like basil or cilantro. You can also use lime juice for a zesty kick. Adjust the chili paste based on your heat tolerance. A little chili can add depth without overpowering. When cooking your broth, use fresh garlic and ginger. Their flavors mix well in the ramen. Simmering the broth with mushrooms adds umami. This makes each spoonful rich and satisfying. For efficient prep, chop all your ingredients first. This saves time while cooking. Keep your workspace organized. It makes cooking smoother and more fun. To save time, boil your water for the ramen while the chicken cooks. This cuts down on overall cooking time. You can also use pre-sliced mushrooms. They save you a few precious minutes in prep. Pro Tips Fresh Ingredients: Always use fresh ginger and garlic for the best flavor. They provide a vibrant kick that enhances the overall taste of the dish. Broth Boost: For a deeper flavor, consider adding a splash of fish sauce or a tablespoon of miso paste to the broth along with the soy sauce. Perfect Noodles: Avoid overcooking the ramen noodles by adding them to the pot only when the broth is simmering to ensure they cook evenly. Customize it: Feel free to add other vegetables like bok choy, carrots, or bell peppers for added nutrition and color. {{image_4}} You can make Marry Me Chicken Ramen your own by adding different proteins. For a vegetarian option, use tofu or tempeh instead of chicken. Simply cube the tofu and sauté it until golden. This gives a nice texture and flavor. You can also add chickpeas for extra protein. They blend well with the broth. If you want a seafood twist, shrimp or fish works great. Add shrimp in the last few minutes of cooking. It cooks fast and keeps its flavor. For fish, try salmon or cod. Just ensure it’s cooked through, and break it into pieces before serving. Noodles can change the dish's feel. For a gluten-free option, use rice noodles or gluten-free ramen. Cook them separately and add them to the broth. This way, everyone can enjoy the dish. You can explore different types of ramen too. Try thick udon noodles for a chewier texture. Soba noodles can also be a fun choice. They add a nutty flavor that pairs nicely with the broth. Adjusting the spice level can make a big difference. If you love heat, add more chili paste or fresh chilies. For a milder taste, reduce the chili paste or omit it altogether. You can switch up the ingredients for unique flavors. Add lime juice for a zesty kick. You can also toss in miso paste for a deep umami flavor. Experiment with different herbs like basil or mint for a fresh twist. To keep your Marry Me Chicken Ramen fresh, follow these tips: - Refrigeration Guidelines: Store leftovers in an airtight container. They will last for 3 to 4 days in the fridge. Make sure the ramen cools down before sealing to avoid moisture buildup. - Freezing Instructions: If you want to save it longer, freeze the ramen. Use freezer-safe containers. It can last for up to 2 months. Remember, noodles might lose some texture when thawed. When it's time to enjoy your ramen again, here’s how to reheat it: - Best Practices for Leftovers: For the best taste, reheat only what you plan to eat. This keeps the noodles from becoming mushy. - Microwave vs. Stovetop Reheating: You can reheat in the microwave for 1-2 minutes. Stir halfway for even heating. If you prefer the stovetop, warm it over low heat. Stir gently to avoid breaking the noodles. Enjoy your delicious ramen! You can use several dairy-free alternatives. Almond milk works well, but it may lack creaminess. Soy milk can also work, but choose the unsweetened kind. If you want a richer flavor, use cashew cream. To adjust for flavor, add a bit of lime juice or a pinch of salt. This helps mimic the taste of coconut milk. You can also add a dash of vanilla for sweetness. Yes, homemade broth is a great choice. It often tastes better than store-bought. You can control the flavor and salt level, making it healthier. Homemade broth also lets you use fresh ingredients. You can simmer bones, veggies, and herbs to create a rich taste. This deep flavor shines through in your ramen. Leftover ramen can last for about three to four days in your fridge. Store it in an airtight container to keep it fresh. Signs of spoilage include off smells and changes in color. If the broth looks cloudy or the noodles feel slimy, it's best to toss it. Always trust your senses when deciding if food is still good. This blog post covered everything you need for Marry Me Chicken Ramen. We explored main ingredients such as chicken, broth, and seasonings. You learned how to prepare your dish step by step. The tips offer ways to enhance flavor and save time. Variations allow you to customize protein and noodles. Lastly, we shared storage methods to keep your ramen fresh. I hope you feel ready to make this dish your own. Enjoy your cooking adventure!$

A delicious and comforting ramen dish featuring tender chicken, mushrooms, and spinach in a flavorful broth.

Print Recipe Pin Recipe

Course Main Course

Cuisine Asian

Servings 4

Calories 450 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
4 cups chicken broth
2 packs ramen noodles (discard the seasoning packets)
1 cup coconut milk
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon ginger, freshly grated
3 cloves garlic, minced
1 cup mushrooms, sliced (shiitake or button mushrooms work well)
1 cup baby spinach
2 pieces green onions, sliced thinly
1 tablespoon chili paste (adjust according to your heat preference)
to taste salt and black pepper
for garnish fresh cilantro leaves

Instructions

In a large pot, heat the sesame oil over medium heat. Once hot, add the freshly grated ginger and minced garlic. Sauté for about 1 minute until they become fragrant, being careful not to burn them.
While the oil is heating, season the chicken breasts generously with salt and black pepper. Place the seasoned chicken in the pot and sear for approximately 4-5 minutes on each side, or until they develop a lovely golden-brown crust.
After searing, carefully pour the chicken broth into the pot, using a wooden spoon to scrape up any flavorful bits stuck to the bottom. Bring the broth to a gentle simmer, cover the pot, and cook for about 15 minutes, or until the chicken is cooked through and no longer pink in the center.
Once the chicken is cooked, remove it from the pot and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot.
Stir in the coconut milk, soy sauce, and chili paste, mixing well. Allow the mixture to come back to a gentle simmer.
Add the sliced mushrooms and the ramen noodles to the pot. Cook according to package instructions, typically about 3-4 minutes, until the noodles are al dente.
When the noodles are tender, stir in the baby spinach and cook for an additional minute or until the spinach is just wilted. Taste and adjust the seasoning with additional salt and black pepper as necessary.
Ladle the ramen into serving bowls, and top each bowl with a sprinkle of sliced green onions and a handful of fresh cilantro leaves for a burst of color and flavor.

Notes

Serve the ramen hot with a lime wedge on the side for an extra zing! A drizzle of sesame oil on top before serving can further enhance the aroma and flavor. Enjoy this cozy bowl of deliciousness!

Keyword chicken, comfort food, easy recipe, ramen