Chicken Breast, Ramen with Shitake Mushroom, Green Onion, and Soft-Boiled Egg
A cozy, flavor-packed bowl that brings comfort and depth in every spoonful. Tender chicken breast tops a bowl of savory ramen noodles simmered in a rich miso-infused broth with sautéed shiitake mushrooms. Soft-boiled eggs and fresh green onions add creaminess and brightness to each bite. This comforting bowl blends umami depth with satisfying texture and warmth.
Ingredients
- 3
COLUMBUS ® Flame-Seared Chicken Thigh
- 1/2 ounces
dried shitake mushrooms, sliced thin
- 8 ounces
ramen noodles
- 1/2
green onion bunch, sliced thin
-
olive oil
- 3
eggs, soft boiled for 7 minutes and peeled
- 32 ounces
ramen broth, or chicken stock and 2 tablespoons white miso paste
Directions
Cook ramen in boiling water, remove from heat, rinse pot and place back on the stove under medium heat. Lay out chicken breasts and heat in air fryer for 7 minutes, or sauté on a pan for 2-3 minutes per side, remove from heat and slice into strips. Add shitakes to empty ramen pot and sauté for 2 minutes. Add ramen broth (or add chicken stock and 2 tablespoons of miso) to shitakes and then add noodles to warm.
Ladle noodles and stock into bowls, top with soft boil egg, green onions, and chicken breast.