For serving: chopped scallions, roasted peanuts, red pepper flakes
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the mushrooms and cook for about 4-5 minutes, stirring occasionally, until they are tender and golden. Remove them from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Season the thinly sliced chicken breasts with sea salt and black pepper, then add them to the pot. Cook for about 5-6 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the pot and set aside.
In the same pot, add 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the chicken broth (or bone broth) and bring to a gentle simmer.
Next, stir in the coconut aminos, rice vinegar, toasted sesame oil, onion powder, mustard powder, and ground ginger. If you like a spicy kick, add a dash of hot sauce at this point. Let the broth simmer for about 10 minutes to allow the flavors to meld together.
Add the uncooked ramen noodles to the simmering broth and let them cook according to the package instructions (usually 3-4 minutes). Then, stir in the chopped baby bok choy and cooked mushrooms, allowing them to soften in the hot broth for about 2 minutes.
Slice the cooked chicken into strips and add it back into the pot. Stir gently to combine all the ingredients, ensuring the chicken soaks up the rich flavors of the broth
Ladle the ramen into bowls and top with chopped scallions, roasted peanuts, and red pepper flakes for extra crunch and spice. Serve immediately and enjoy your cozy, homemade ramen!