Healing Ginger Chicken Ramen

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A warm and nourishing bowl of ramen filled with chicken bone broth, noodles, ginger, and fresh veggies for healing and reenergizing the body.

Healing ginger chicken ramen is the perfect warming bowl of noodles for when you are sick or need a pick me up. Last week, I caught a virus that my kids had a few days prior. Just as they were recovering, I got really sick and actually had to call in the reinforcements (aka my husband).

As a mom, I typically am able to push through when I'm sick, but not with this virus. I was completely knocked down, and the only thing I wanted was noodles and ginger.

Now that I'm starting to feel better, I thought I would put together a bowl of everything that I'm craving.

The broth is everything in this homemade ramen recipe. Sautéed mushrooms create a umami base. Then nutrient-dense chicken bone broth is combined with red curry paste and freshly-ground ginger for the ultimate warming broth.

Then I toss in tender brown rice noodles, fresh veggies, and a soft boiled egg for a satisfying and comforting meal. For this healthy ramen, feel free to add as much or as little ginger as you would like.

Ingredients

2 tbsp avocado oil

4 cups cremini mushrooms chopped

1 medium onion diced

4 cloves garlic minced

3+ tbsp fresh ginger grated (see notes)

4 cups chicken bone broth

3 tbsp red curry paste

¼ cup rice vinegar

¼ cup coconut aminos

salt to taste

1 lb chicken breast

2 bunches baby bok choy ends trimmed

8 squares brown rice ramen noodles cooked

4 soft boiled eggs halved

4 green onions julienned

1 medium carrot julienned

2-3 tbsp sesame seeds

Instructions

Stovetop

Warm the avocado oil in a large pot over medium heat.

Add the mushrooms, onion, garlic, and ginger to the pot and sauté until the onion is translucent.

Next, pour in the bone broth, red curry paste, rice vinegar, coconut aminos, and salt to taste. Stir.

Add in the chicken and let the pot simmer covered for 20-30 minutes or until the chicken has reached an internal temperature of 165°F.

Once the chicken is cooked, remove it from the pot and shred the chicken with a fork before adding it back into the pot.

Add in the baby bok choy and let it cook until it is softened.

Serve into bowls and allow to cool for 5-10 minutes. Once cooled, add the cooked ramen noodles, carrots, green onions, sesame seeds, and a halved soft boiled egg to each bowl. Ramen is not exactly a soup, so you only need a little bit of broth per bowl. Enjoy!

Instant Pot

Add the avocado oil to the instant pot and set it to to sauté.

Add the mushrooms, onion, garlic, and ginger to the pot and sauté until the onion is translucent.

Next, pour in the bone broth, red curry paste, rice vinegar, coconut aminos, and salt to taste. Stir.

Add the chicken to the pot, secure the lid on top, and pressure cook for 8 minutes with a quick release.

Once cooked, remove the chicken from the pot and shred it with a fork before adding it back into the pot.

Set the instant pot to sauté. Add in the baby bok choy and let it cook until it is softened.

Serve into bowls and allow to cool for 5-10 minutes. Once cooled, add the cooked ramen noodles, carrots, green onions, sesame seeds, and a halved soft boiled egg to each bowl. Ramen is not exactly a soup, so you only need a little bit of broth per bowl. Enjoy!

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