Chicken & Mushroom Ramen in Dashi Broth
with Crispy Fried Onions
- Fish
- Soy
- Wheat
- Sesame
Silky ramen noodles swim in an aromatic dashi broth infused with ginger, garlic, and hoisin for deep umami flavor. Golden-brown chicken and sautéed mushrooms add hearty protein and earthy richness, while scallions and crispy fried onions provide fresh crunch. A drizzle of Sriracha brings customizable heat to this comforting Japanese-inspired bowl.
Ingredients
1 teaspoon
Dashi Powder
(Contains: Fish, Soy, Wheat)
8 ounce
Button Mushrooms
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
12 ounce
Chicken Cutlets
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Sriracha
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
4.5 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!).
-
Once water is boiling, add noodles to pot. Cook, stirring, until just softened, 1-2 minutes.
-
Drain and rinse noodles under cold water for at least 30 seconds, then toss in the strainer with a drizzle of oil. Reserve pot.
-
Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites and garlic-ginger scallion paste; cook, stirring, until fragrant, 30 seconds.
-
Add 3 cups water (5½ cups for 4 servings), hoisin, and dashi. Stir to combine; season with salt and pepper. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.
- Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper.
- Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side.
- Turn off heat; transfer chicken to a cutting board and tent with foil to keep warm.
-
Heat another drizzle of oil in same pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and softened, 6-8 minutes.
-
Thinly slice chicken crosswise.
-
Divide noodles and mushrooms between bowls. Pour broth over noodles.
-
Top bowls with chicken. Garnish with scallion greens, Sriracha, and a few crispy fried onions. Serve. TIP: Don’t add all the crispy fried onions just yet! Add more as you eat, to keep them crispy.
