Roasted Chicken and Mushroom Ramen Bowl
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Succulent roast chicken and meaty mushrooms are hearty toppings for this simple but satisfying ramen noodle bowl.
Ingredients
4 boneless, skinless chicken thighs
2 tbsp. brown sugar
2 tbsp. soy sauce
2 qt. low-sodium chicken broth
1 piece ginger
12 oz. ramen noodles
6 oz. spinach
4 oz. shiitake mushrooms
1 tbsp. Asian sesame oil
Sliced green onions
Instructions
Preheat broiler, with oven rack 6 inches from heat. Toss chicken thighs with brown sugar and soy sauce; place on foil-lined baking sheet.
Broil 8 to 10 minutes or until cooked through, turning once. In pot, heat chicken broth and ginger to a boil. Cook ramen noodles.
During last 2 minutes as directed, stir in spinach, shiitake mushrooms, and Asian sesame oil. Cook 3 minutes. Divide among 4 bowls. Top with the chicken, sliced, and green onions.
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