Fall is headed our way, which means tasty soups and warm comfort food are just around the corner. At the top of my list this coming season: Ramen!
Ramen gets a bad reputation because most recipes are packed with sodium – which isn’t great for little kids. This recipe pares back the sodium (simply add to taste) in favor of flavorful aromatics and healthy ingredients. There are quite a few steps, but ultimately, each element of this classic ramen recipe is simple to prepare.
It starts with a spectacular, savory broth seasoned with sesame and soy, plus aromatics like shallot and green onion, and some earthy mushrooms that add a touch of yumminess and umami to the soup base.
Next I’ve added some fabulous protein in the form of an egg and chicken – feel free to double these ingredients! They make for great finger food for your little ones, and can rest in the broth for a while for some added flavor.
And last but definitely not least, ramen noodles! The package we used has five servings, but we split it across four bowls, because noodles are the BEST part of ramen soup, in my opinion.
Our toddler had no problem diving right in to the bowl of deliciousness, but she is definitely picky when it comes to “mixed up” foods. If your kid is the same way, do what we did! Serve the broth and noodles in a bowl (including shallot and green onion), and separate out the egg, chicken and mushrooms. Boom. Deconstructed, toddler-friendly ramen.
- 2 tablespoons butter
- 2 teaspoons sesame oil divided
- 1 teaspoon soy sauce
- 1 shallot thinly sliced
- 4 oz package of baby bell mushrooms sliced
- 4 green onions diced
- 32 oz chicken stock
- Sea salt to taste
- 4 eggs
- 2 tablespoons olive oil
- 2 chicken thighs
- 1 package ramen noodles 9 oz
In saucepan over medium heat, cook butter, 1 teaspoon of sesame oil and 1 teaspoon of soy sauce.
Once butter is melted, add shallots, mushrooms and half of the diced green onions. Sauté 3-5 minutes, until softened.
When shallots, onions and mushrooms are softened, add chicken stock, cover and bring to a boil.
Reduce heat to low and simmer for 5 -7 minutes, turn off heat and leave covered.
Salt the broth to taste.
In separate saucepan, bring water to a boil and prepare a bowl of ice water next to the pot. (Exact measurements are unnecessary when it comes to the water – use your best judgment to cook and cool the eggs.)
Gently add eggs and boil for 6.5-7.5 minutes, depending on how runny you like your yolks. Remove the eggs with a slotted spoon and place directly into the ice water when complete.
Reserve boiling water over heat.
Once cool, remove eggs from ice water and peel.
While cooking the eggs, grill your chicken thighs using a grill, stovetop griddle or cast iron pan.
Oil your grill surface or add 2 tablespoons oil to your griddle or cast iron pan. Cook the thighs over high heat, for 5 to 6 minutes per side, until your chicken reaches an internal temperature of 165 degrees Fahrenheit.
Remove chicken from heat and allow to rest on a cutting board while you cook your ramen. Then, slice your chicken thighs into long ½-inch-thick slices.
Add ramen noodles to boiling water from the eggs. Boil for 4-5 minutes, then pour into colander and run under cold water.
Toss with 1 tablespoon of sesame oil and set aside.
Fill each bowl with ¼ of the ramen noodles and ¼ of the grilled chicken. Pour broth over the top.
Top each bowl with the remaining green onion and 1 egg, sliced in half.
Eat and enjoy!