Get ready for the best news of your life: There are definitely health benefits to eating ramen—when you make it with fresh ingredients and combine it with a collagen-rich, wholesome bone broth.
- 2 cups/bunches of mung bean threads (can sub any ramen)
- 2 tablespoons coconut oil
- 4 ounces shiitake mushrooms, sliced and stems removed
- 1/2 tablespoon minced garlic
- 1/2 pound boneless skinless chicken thighs (2–3 thighs)
- 1/2 teaspoon each sea salt/ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon of fresh, minced ginger (or ¼ t dried)
- 1 teaspoon chili powder
- 2.5 cups Boulder Broth chicken bone broth
- 1.5 cups of water
- 3 tablespoons organic Mirin (rice vinegar can be substituted, but not preferred)
Toppings: cilantro, lime juice, bean sprouts, soft or hard-boiled egg, scallions (green onions), chili sauce
- Soak noodles according to package directions and set aside.
- In a small bowl, mix salt, pepper, garlic powder, ginger, and chili powder. Place thighs and seasoning mix in a medium bowl and use tongs to mix until seasoning coats the chicken evenly.
- Heat 1 tablespoon of oil over medium heat in a large deep skillet or Dutch oven. Add shiitake mushrooms, minced garlic, and fresh ginger, if using. Cook for 3-5 minutes, stirring occasionally. Remove from pan and set aside.
- In the same pan, add the remaining 1 tablespoon of oil. Add chicken thighs and cook over medium heat for 5-6 minutes, until they begin to brown. Flip and cook for another 5 minutes, until the internal temperature reaches 165 degrees F. Remove the chicken from the pan and set it aside. There should be brown bits from the chicken left in the pan. Cut the chicken into strips once cooled.
- To the same hot pan over medium heat, add 1 cup of chicken broth and use a wooden spoon to scrape the bits from the bottom of the pan as they loosen (see notes below). After about 60 seconds, add the remaining broth. Reduce heat to low and simmer for 10 minutes. Sprinkle in Mirin.
- Assemble your noodle bowls: add noodles, mushrooms, and chicken, cover with 2 cups of broth, and add toppings.