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Chicken Ramen Bowl with Ginger & Tumeric

Chicken Ramen Bowl with Ginger & Tumeric

By MorrisonsPublished on 10 December 2020Full of warming flavours, this comforting dish is super simple to make and super tasty. 
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Time and servings

45 minsTotal time
2Servings
15 minsPrep time
30 minsCooking time

Ingredients

  • 100 g of shiitake mushrooms
  • 1 head pak choi, cut into quarters
  • 2 spring onions, sliced
  • 50 g of thai paste
  • 20 g of ginger puree
  • 100 g of whole wheat ramen noodles
  • 150 g of sliced cooked chicken breast
  • 2 tablespoons of whipping cream
  • 0.5 tsp of turmeric
  • 1 chicken stock pot
  • 1 large carrot, peeled into ribbons
  • 50 g of edamame beans
  • 2 boiled eggs
  • 1 tsp of miso paste

Method

  • Step 1

    For the Broth mix all the ingredients together including 500ml water and bring to the boil. Simmer the Broth for 5 minutes and keep warm.

  • Step 2

    Cook the noodles to the instructions provided.

  • Step 3

    Soft Boil the Eggs for approximately 5 ½ to 6 minutes.

  • Step 4

    Slice and stir fry the shitake mushrooms, Spring onion and carrot ribbons

  • Step 5

    Reheat the chicken in the broth.

  • Step 6

    To assemble add the warm noodles to your ramen bowl, top with the boiled egg sliced in half add your cooked vegetables, when the chicken is piping hot add the sliced chicken and poor over the broth.