Week Night Ramen

Recipe by Mitchell Griffith 

Prep time: 10 Min
Cook time: 20 min
Total time 30 min
Servings: 2

Ingredients: 

• 1 Chicken breast (Butterflied) 
• 6 shiitake mushrooms
• 1 egg (soft boiled) 
• 1 Bok choy stalk (sliced vertically) 
• 4 Garlic cloves (minced) 
• 4 Green onions (sliced) 
• 1 ½ tsp Ginger paste 
• 2 tsp Sesame oil 
• ½ Tbsp chili flakes
• 2 tbsp Soy sauce
• 1 Tbsp Mirin
• 32 ounces Ramen Broth 
• Sesame seeds (garnish) 
• Nori (garnish) 
• Chili oil (optional) 

Directions: 

1.  In a large stock pot add the sesame oil and allow to come up to medium heat. Once oil is shimmering add in your butterflied chicken breast and cook until browned. Remove your chicken breast from the pot and allow to rest on a cutting board for a few minutes before slicing into ½ in pieces. 
2. In the same stock pot add in the garlic, ginger, chili flakes, Bok choy, soy sauce, mirin and cook until your Bok choy stalk is tender.
3. In the same stock pot add in the ramen broth and mirin. Once your broth has come up to a soft boil add in your ramen noodles, chicken, shiitake mushrooms, half of your green onion, and allow to cook until noodles are al dente. 
4. Ladle out your ingredients into two large bowls and garnish with your soft boiled egg, the other half of your green onion, sesame seeds, nori, and chili oil if you would like a little spice. Enjoy!