Description
Enjoy a comforting and quick bowl of Rotisserie Chicken Ramen, perfect for busy weeknights or a cozy meal. This recipe uses pre-cooked rotisserie chicken to create a flavorful broth and tender ramen noodles, all customizable with your favorite toppings for a satisfying and budget-friendly dinner.
Ingredients
Scale
- For the Broth:
- 1 whole Rotisserie Chicken
- 8 cups Water
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 cup Soy Sauce
- 1 tsp Ginger
- 1 tbsp Sesame Oil
- 1/4 tsp Cayenne Pepper
- 2 tbsp Mirin
- 4 stalks Scallions (whites for broth, greens for garnish)
- For the Toppings:
- 2 cups Mushrooms (e.g., shiitake)
- 4 large Eggs
- 2 whole Serrano Chilies
- 2 medium Carrots
- Olive oil for sautéing
- Salt and pepper to taste
- Ramen noodles (quantity as per package instructions)
Instructions
- Prepare Broth: In a large pot, combine 8 cups of water with the rotisserie chicken carcass, garlic powder, onion powder, soy sauce, ginger, sesame oil, cayenne pepper, mirin, and the white parts of the scallions. Bring to a boil, then reduce heat and simmer for about 45 minutes to extract flavors.
- Cook Mushrooms: While the broth simmers, heat a drizzle of olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until soft and lightly browned. Season with salt and pepper. Set aside.
- Strain Broth: Once the broth has simmered, carefully strain out the solids using a fine-mesh sieve or colander. Return the liquid broth to the clean pot and bring it back to a rolling boil.
- Cook Noodles: Add the ramen noodles to the boiling broth. Cook according to package instructions, usually 3-5 minutes, until al dente. Stir occasionally to prevent sticking.
- Soft-Boil Eggs: In a separate pot, gently place eggs and simmer for 7-8 minutes. Transfer the eggs to an ice bath for a few minutes before peeling.
- Assemble: Divide the cooked noodles among serving bowls. Ladle the hot rotisserie chicken ramen broth over the noodles. Top each bowl with half a soft-boiled egg, sautéed mushrooms, sliced serrano chilies, chopped scallion greens, and shredded carrots. Serve immediately.
- Optional: Drizzle with chili oil for an extra spicy kick.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust cayenne pepper or serrano chilies to control the spice level.
- Other fresh herbs like cilantro can be used as a garnish instead of scallions.
- Consider adding a drizzle of chili oil for an extra layer of heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 180 mg