Healing Ginger Chicken Ramen

A healthy bowl of ramen loaded with fresh veggies and healing broth.

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Course: Lunch, Main Course, Soup

Cuisine: Asian

Diet: Gluten Free, Low Lactose

Keyword: chicken ramen, healthy ramen, homemade ramen recipe, ramen recipe

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 499kcal

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. Enjoy!

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. Enjoy!

You can add as much or as little ginger as desired.