Ingredients:
- 2 boneless chicken breast
- 2 Tbsp unsalted butter
- 2 tsp vegetable oil
- 2 tsp minced ginger
- 3 tsp minced garlic
- 4 Tbsp low sodium soy sauce, or coconut aminos
- 4 cups reduced sodium chicken broth
- 1 oz shitake mushrooms fresh is better but dried will work
- 2 large eggs
- 1/2 cup sliced green onions
- 1 package of shirataki noodles
- salt and pepper
- fresh jalapeño slices for garnish (optional)
Instructions:
- Preheat the oven to 375°F.
- Season the chicken generously on both sides. You can use salt and pepper, or try it with the seasoning I used. Pic’s will be below.
- Melt butter in an oven safe skillet and cook chicken for 5-7 min on each side until golden brown.
- Transfer the skillet into the oven and roast for 10-15 minutes until chicken is cooked through.
- Cover with foil until ready to serve.
- In a large pot heat the oil and add the garlic and ginger and cook for a few minutes until tender.
- Add the soy sauce and stir to combine. Cook for about a minute.
- Add the chicken broth and shirataki noodles, cover, and bring to a boil.
- Remove the lid and simmer for 5 minutes.
- Take out shirataki noodles and set aside.
- Add mushrooms and simmer for 10min, if using dried you will have to cook longer.
- Season with salt and pepper to taste.
- While the mushrooms are simmering make the soft boiled eggs. Fill a pot with enough water to cover the eggs and bring to a boil. Simmer for 7 minutes.
- Transfer eggs to ice water to stop the cooking process. Wait about 5min or until they have cooled off before peeling.
- Peel the shell away and slice in half lengthwise. Season with salt and pepper.
- Assemble your ramen bowls and enjoy!
