Gluten Free Chicken Ramen Recipe

Step 1

Make the ramen eggs earlier that day, or a day or two before if you’re having them. They are amazing in this ramen recipe. Highly recommended, but completely optional. Otherwise, you can boil eggs in a pot on the stove or in an air fryer for about 7 minutes.

Step 2

Heat all of the broth ingredients on the stove until it simmers. Allow the ramen broth to cook on low heat for about 20 minutes.

Step 3

Finally, 10 minutes before you're ready to serve the ramen, add the baby bok choy leaves into the broth (turn the heat on if you've turned it off) and allow them to soften up.

Step 4

Sautée the onions, baby bok choy stalks, and mushrooms until they become soft. This will take about 5 minutes, and then add in the garlic for another 2-3 minutes.

Step 5

Add the chicken and salt to the pan and brown on each side, flipping at around 5 minutes.

Step 6

Add in the coconut aminos, give it a little stir, place the lid on the pan, and allow everything to simmer for about 20 minutes on low heat, flipping the chicken halfway through.

Step 7

Cook whichever noodles you decide on if you want noodles at all! Rice noodles (which I used this time) take about 5 minutes, veggie noodles will take longer to soften up. My favorites are sweet potato or zucchini noodles. You can even use raw bean sprouts! They are a super easy option, just wash them and toss them in the bowl!

Step 8

After the 20 minutes have passed, cut into the thickest part of the chicken you can see on each breast, double-checking it has cooked all the way through. If it's still pink, flip, cover, and cook for 5-10 more minutes. When the chicken has finished cooking completely, cut it into slices or bite-sized chunks.

Step 9

Finally, in a large bowl start with the noodles if you're having them, followed by the vegetables, chicken, and seaweed, and then pour over the broth (especially on the seaweed if it's dry!). Garnish with Homemade Ramen Eggs!