We have taken this beautiful dish from Project Meal Plan

Ramen Noodles are traditionally made from wheat flour, various vegetable oils and flavourings.

We recommend using Rice Noodles or other noodles that have no MSG or preservatives or flavouring.

Ramen Talk: Ramen seasoning packets are out.

I tried to do a little research to determine what’s in those seasoning packets… and I learned the following:

• SO MUCH SODIUM
• some pronounceable/known foods like onion powder, garlic powder, and dried leek flake (??)
• some unpronounceable additives (I don’t know what they are, seriously)
• caramel color, citric acid, etc.

The Ramen Flavours can be replicated well by using Unami flavours like Miso.

As usual we will always recommend the healthiest and life giving versions of foods that people like. We LOVE Organic Miso and there are two we recommend. One if you are local to the Sunshine Coast is Fermenstation They do the most amazing, 8 months fermented Organic Miso that has the most incredible Unami flavours, especially the Chilli Miso. The second is a great Organic Miso that is Freeze Dried called Meru Miso

Ingredients:

1. Ramen noodles or substitute
2. 2 tablespoons avocado oil
3. 110 grams of shiitake mushrooms (slices and stems removed)
4. 1/2 tablespoon minced garlic
5. 1kg chicken boneless though (about 2-3 though)
6. 1/2 teaspoon each sea salt and ground black pepper
7. 1 teaspoon garlic powder
8. 1/4 teaspoon ground ginger
9. 1 teaspoon chilli powder
10. 4 cups Chicken Bone Broth
11. 1 1/2 tablespoons low sodium soy sauce

Toppings:

Cilantro, lime juice, bean sprouts, soft or hard boiled egg, green onions, chilli sauce

1. Cook ramen noodles according to package directions and set aside. If using brown rice ramen, be sure to leave the noodles sitting in a small amount of cold water to avoid sticking while waiting.
2. In a small bowl, mix salt, pepper, garlic powder, ground ginger, and chili powder. Place thighs and seasoning mix in a medium bowl and use tongs to mix until seasoning coats the chicken evenly.
3. Heat 1 tablespoon of oil over medium heat in a large deep skillet or Dutch oven. Add shiitake mushrooms and minced garlic. Cook for about 5 minutes, stirring occasionally. Remove from pan and set aside.
4. In the same pan, add remaining 1 tablespoon of oil. Add chicken thighs and cook over medium heat for 5-6 minutes, until they begin to brown. Flip and cook for another 5 minutes, until the internal temperature reaches 165 degrees F. Remove the chicken from the pan and set aside. There should be brown bits from the chicken left in the pan. Cut the chicken into strips once cooled.
5. To the same hot pan over medium heat, add 1 cup of chicken broth and use a wooden spoon to scrape the bits from the bottom of the pan as they loosen (see notes below). After about 60 seconds, add remaining broth and soy sauce. Reduce heat to low and simmer for 10 minutes.
6. Assemble your noodle bowls: add noodles, mushrooms, chicken, cover with 2 cups of broth and add toppings.

Prep 5-10 minutes

Cook-20 minutes

Total 25-30 minutes