Description
This customizable homemade ramen noodle recipe is a warm, hearty, and satisfying meal perfect for busy weeknights. It combines flavorful broth with chicken, jammy eggs, crispy Za’atar chickpeas, and fresh vegetables for a special, easy-to-make dish.
Ingredients
- 6 cups halal-certified chicken broth
- 2 cups water
- 2 (about 0.88 lb) boneless, skinless chicken breasts
- 1 (about 0.35 oz) piece fresh ginger, thinly sliced
- 3 cloves garlic, smashed
- 2 green cardamom pods, lightly crushed
- 1 teaspoon coriander seeds
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon black peppercorns
- 1 bay leaf
- 1 tablespoon tomato paste
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 7 oz dried ramen noodles
- 4 large eggs
- 5.3 oz fresh shiitake mushrooms, stems removed, sliced
- 1 tablespoon olive oil, divided
- 3.5 oz fresh spinach
- 1 (14 oz) can chickpeas, rinsed and thoroughly dried
- 2 teaspoons Za’atar spice blend, plus extra for garnish
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons pomegranate molasses
- 2 spring onions, thinly sliced
Instructions
- Prepare Aromatic Broth & Chicken: In a large pot, combine chicken broth, water, ginger, garlic, cardamom pods, coriander seeds, cumin seeds, black peppercorns, bay leaf, and tomato paste. Bring to a gentle simmer. Add chicken breasts and poach gently for 15-20 minutes until cooked through. Remove chicken, shred, and set aside. Strain broth through a fine-mesh sieve, discarding solids, then stir in soy sauce, rice vinegar, and maple syrup. Keep warm.
- Roast Za’atar Chickpeas: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, toss rinsed and dried chickpeas with 1 tablespoon olive oil and 2 teaspoons Za’atar spice blend. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway, until golden and crispy. Set aside.
- Perfect Jammy Eggs & Sauté Mushrooms: Bring a small pot of water to a boil. Carefully lower eggs and cook for 6.5 minutes. Immediately transfer to an ice bath for 5 minutes. Peel gently and halve lengthwise. Meanwhile, in a small pan, heat 1 teaspoon olive oil over medium heat. Add sliced shiitake mushrooms and sauté for 3-5 minutes until tender and lightly browned, seasoning with salt and pepper. Set aside.
- Cook Ramen Noodles: Bring a separate pot of water to a boil. Cook dried ramen noodles according to package directions (typically 2-3 minutes) until al dente. Drain well.
- Assemble Your Bowls: Divide cooked ramen noodles among four deep bowls. Arrange shredded chicken, sautéed shiitake mushrooms, and fresh spinach over noodles. Ladle hot broth over all ingredients. Top each bowl with two egg halves, crispy Za’atar chickpeas, chopped fresh parsley, mint, and thinly sliced spring onions. Drizzle with pomegranate molasses and dust with extra Za’atar.
Notes
Shortcuts for faster prep include using pre-chopped vegetables or rotisserie chicken. For fewer dishes, ramen noodles can be cooked directly in the strained broth. Dietary adjustments: use gluten-free tamari for gluten sensitivities; adjust Za’atar or chili oil for spice preference; omit chicken and add tofu or extra mushrooms for a vegetarian option.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Poaching, Roasting, Boiling, Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (about 480 g)
- Calories: 550 calories
- Sugar: 12 g
- Sodium: 1200 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 180 mg