Gluten-Free Ramen

Ingredients

• 1 Tablespoon vegetable oil (or other neutral oil)
• 1 Tablespoon toasted sesame oil
• 1 1/2 Tablespoons ginger paste
• 3 cloves garlic (minced)
• 8 large cremini mushrooms (thinly sliced)
• 1/4 cup tamari gluten free soy sauce
• 2 Tablespoons rice vinegar
• 4 cups chicken stock (bone broth recommended)
• 2 eggs
• 2 packs dried gluten-free ramen noodles
• 2 scallions (white ends sliced, green parts julienned)
• 1 carrot (julienned)
• chili oil for serving
• 1 Tablespoon vegetable oil
• 2 chicken thighs, boneless skinless
• 1 head baby bok choy (cut into quarters lengthwise)

Instructions

1. 1

   --- Ramen Broth ---

2. 2

   Saute: Heat both oils in a large pot over medium heat until simmering. Add the garlic, ginger, and white parts of the green onions and cook for 2 minutes. Add the mushrooms, saute for 2 to 3 minutes Add the tamari and rice vinegar, and stir to combine. Cook for 1 minute.

3. 3

   Simmer: Add the stock and bring to a boil. Reduce the temperature and let simmer while you prepare the rest of the bowl, but at least 20 minutes.

4. 4

   --- Soft Boiled eggs ---

5. 5

   Hard Boil: Fill a pot with enough water to cover the eggs, cover and bring to a boil. Turn off the heat, let the eggs site for 6 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk). While the eggs are sitting fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

6. 6

   --- Chicken and Bok Choy ---

7. 7

   Sear: Season both sides of the chicken thighs generously with salt and pepper. Heat thes vegetable oil in a large skillet over medium heat. Add the chicken and cook 5-7 minutes. Flip the chicken over and cook for another 8-10 minutes until the internal temperature is 165 F degrees. Move to a cutting board.

8. 8

   Steam: Add a 1/4 cup of the ramen broth to the pan, scraping up the brown bits. Add the bok choy and cover to steam until tender. About 4 minutes.

9. 9

   --- Assmeble the Ramen Bowls ---

10. 10

    Boil: Cook the ramen according to the package directions until al dente, do not use any season packets included. Do not rinse the ramen noodles.

11. 11

    Assemble: Divide the cooked noodles into two large bowls. Add the sliced chicken and the ramen broth and mushrooms. Top with fresh vegetables, soft-boiled egg, and chili oil.