Ramen Stew
Dive into a bowl of comfort with this hearty and flavorful Ramen Stew, a delightful twist on classic noodle soup that combines the rich umami of soy sauce, tender bites of chicken (or tofu for a vegetarian option), and a medley of vibrant vegetables. Simmered in a savory broth infused with aromatic garlic and ginger, this dish is elevated with shiitake mushrooms, julienned carrots, and the option of baby spinach or bok choy for a nourishing touch. Perfectly balanced with soft-boiled eggs, green onions, and optional nori strips, Ramen Stew offers a cozy, restaurant-worthy meal you can savor right at home. Ready in just 45 minutes, this easy-to-make recipe is ideal for weeknight dinners or a satisfying weekend treat.
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Recipe Information
Ingredients
- 2 packs instant ramen noodles (discard seasoning packet)
- 500 grams boneless chicken thighs (or substitute tofu for vegetarian option)
- 4 cups vegetable or chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, peeled and grated
- 150 grams shiitake mushrooms, sliced
- 1 large carrot, julienned
- 2 cups baby spinach or bok choy
- 4 pieces soft-boiled eggs (optional)
- 2 stalks green onions, sliced
- 1 sheet seaweed (nori), cut into strips (optional)
- 1 teaspoon chili oil or red pepper flakes (optional for spice)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the sesame oil in a large pot over medium heat.
Add the minced garlic and grated ginger to the pot and sauté for 1-2 minutes until fragrant.
Slice the chicken thighs into bite-sized pieces and season with salt and black pepper. Add the chicken to the pot and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. (For vegetarian option, sauté cubed tofu until lightly golden.)
Add the sliced shiitake mushrooms and julienned carrot. Cook for another 2-3 minutes to soften the vegetables.
Pour in the chicken or vegetable broth and bring it to a gentle boil.
Reduce the heat to low and stir in the soy sauce. Let the stew simmer for about 10 minutes to allow the flavors to meld together.
While the stew simmers, prepare the ramen noodles according to the package instructions (do not use the seasoning packet). Drain and set aside.
Add the baby spinach or bok choy to the pot and cook for 2-3 minutes until wilted.
Taste the stew and adjust seasoning with additional soy sauce, salt, or pepper, if needed.
To serve, divide the cooked ramen noodles evenly among 4 bowls.
Ladle the hot stew over the noodles, ensuring each bowl gets a balanced mix of broth, chicken or tofu, and vegetables.
Top each bowl with soft-boiled eggs (if using), sliced green onions, and strips of seaweed. Drizzle chili oil or sprinkle red pepper flakes for some heat, if desired.
Serve immediately and enjoy this hearty and comforting ramen stew!
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1269 mg | 423% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 14.3 g | ||
| Protein | 176.4 g | 353% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 386 mg | 30% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3298 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
