Gluten Free Chicken Ramen

This blog feature is done by one of the sweetest people I know, and I am so excited to share it with you! Lyndsey does such a great job of handling a full time job, two little, little babies, and making sure her family is eating healthy. She is also a lover of ramen, I mean who can blame her? I love me some ramen, and this recipe is no exception.  I guess, the exception would be that bagged stuff I ate way to much of in college, this is NOTHING like that. 

This is a really fun date night in. My man and I don't get out a ton to have ramen so this is a lot of fun and a special treat for us. Just cook everything but the noddles ahead of time. Then cook the noodles when you are ready to eat.... they only take four minutes. 

This recipe is: gluten free, dairy free, soy free, and MSG free. 

So with that, let me have Lyndsey take it away....

I've been able to find different brands to make a gluten free ramen, and it is just SO good and has so much flavor. Even my super picky almost 2 year old loves it! This takes about 30-40 minutes to make. This is one of those recipes that tastes like it was on the stove simmering all day but in reality its just a few minutes.

Ingredients

MAKES ABOUT 4 SERVINGS

For Soup

  • 1 T olive oil
  • 4 ounces shiitake mushrooms, stems removed and sliced - you can use fresh or dried (if using dried make sure you give yourself an extra 20 minutes for them to soak in water)
  • 1 T fresh grated ginger root (Trader Joes carries this fresh already grated)
  • 4 garlic cloves, pressed or finely minced (Trader Joes carries this fresh already grated)
  • 5 cups chicken stock
  • 1 T chill paste
  • 2 T oyster sauce - (Trader Joes carries this gluten free)
  • 1 T fish sauce
  • ½ cup coconut aminos
  • ¼ cup rice vinegar (they also have this at Trader Joe's)
  • 1 pound uncooked boneless, skinless chicken breasts
  • 1 package millet and brown rice ramen - you can also get this on Amazon or I also really like it with Annie Chun's Maifun noodles (although they're not traditional ramen noodles)

For Ramen Egg

  • 4 eggs
  • ¼ cup coconut aminos or tamari
  • ¼ cup rice vinegar
  • ¾ cup water

How to Make it:

To prepare the ramen egg

  1. Bring a pot of water to a boil (you'll want enough water to cover all 4 eggs). When boiling, carefully lower the eggs into the water using a slotted spoon. Reduce heat to keep the water just barely boiling. Cook for seven minutes (if you like the yolk slightly runny) or eight minutes (if you like the yolk a bit firmer -- I prefer it this way).

  2. While the eggs are cooking prepare an ice bath by filling a bowl with ice and water

  3. Whisk together the ¼ cup of coconut aminos, ¼ cup of rice vinegar and ¾ cup water, set aside.

  4. After the eggs have cooked for seven to eight minutes remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the prepared marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or up to overnight (or if you're me you can leave them in while you prep the soup for 30 minutes).

To prepare the noodles

  1. Bring a pot of water to a boil. Put ramen cakes in water. After 1 minute in water use a fork to separate the noodles. Cook for an additional 3 minutes.

  2. Strain and rinse with cold water. Toss with a little oil to prevent sticking.

  3. Keep separate from the broth until you're ready to serve and make sure you store them separately from the broth.

To prepare soup

  1. Heat a large pot or dutch oven over medium high heat. Add a little bit of olive oil. Add the sliced mushrooms and saute for 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, coconut aminos, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.

  2. When broth reaches a simmer, add the chicken breasts. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165 degrees.

  3. Remove the chicken and shred it with two forks (I use my kitchen aid to save time). Add the chicken back to the broth.

  4. In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions (optional), and sesame seeds (I like Trader Joe's Everything but the Bagel seasoning because its adds extra crunch)

Meet Lyndsey

Lyndsey Ribble lives in San Antonio with her husband and two sons under 2. She loves reading, writing, traveling, food (cooking it, eating it, taking pictures of it…), wine, hole in the wall anything, and forming community in unexpected places.  She has a heart for bringing restoration to broken people and loving the unloved. She writes about all of these things and attempting to find balance here.

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