Roasted Chicken and Mushroom Ramen Bowl

Name: Roasted Chicken and Mushroom Ramen Bowl
Total time: 25 min
Yield: 4
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

Published: Sep 8, 2014

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Con Poulos

Yields:

Total Time:

25 mins

Succulent roast chicken and meaty mushrooms are hearty toppings for this simple but satisfying ramen noodle bowl.

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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

Directions

1. Step 1Preheat broiler, with oven rack 6 inches from heat. Toss chicken thighs with brown sugar and soy sauce; place on foil-lined baking sheet.
2. Step 2Broil 8 to 10 minutes or until cooked through, turning once. In pot, heat chicken broth and ginger to a boil. Cook ramen noodles.
3. Step 3During 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.