Chicken Ramen

Ingredients

• 2 cooked chicken breasts, or 2 cups shredded chicken

• 1 tbsp unsalted butter

• 2 tsp sesame oil

• 2 tsp fresh ginger, minced

• 3 tsp fresh garlic, minced

• 3 tbsp soy sauce

• 2 tbsp mirin

• 8 cups chicken stock

• 4 cloves and 1 star anise

• 1 oz dried shitake mushrooms (or 1/2 cup fresh)

• 1–2 tsp sea salt, to taste

• 2 large eggs

• 1/2 cup scallions, sliced

• 2 (3 oz) packs dried ramen noodles

• optional: fresh jalapeño slices, for serving

What To Do

Get out 2 large pots - one to boil ramen and other for soup.

Add avocado oil to the pan, sauté 4 cloves garlic and ginger.

Add soy sauce and mirin.

Add chicken broth (8 cups).

Add cloves and star anise (in tea strainer).

Let simmer while you boil water for ramen.

Before water is boiled for ramen add mushrooms and chicken in the STOCK POT (not the one you’re going to boil ramen in) to heat up.

Boil ramen in separate pot for 4 minutes until almost cooked (it will cook more in hot soup).

Strain and add to stock pot then serve.