Rotisserie Chicken Ramen

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Rotisserie Chicken Ramen

Ingredients

1 tablespoon olive oil

2 cups sliced mushrooms

Salt and freshly ground black pepper

3 eggs

4 cups chicken broth

2 cups beef broth

2 tablespoons soy sauce

20 ounces ramen noodles

3 cups shredded store-bought rotisserie chicken

1 bunch scallions, thinly sliced

Chile garlic sauce, to taste (such as Huy Fong, available near the Sriracha in grocery stores)

Direction

1. In a medium sauté pan, heat the oil over medium heat. Add the mushrooms and sauté until well browned, 6 to 8 minutes. Season with salt and pepper. Set aside.

2. In a medium pot, cover the eggs with water. Bring to a boil over medium heat. Once the water is boiling, remove the pot from the heat and cover. Let sit for 8 minutes. Run the eggs under cool water and then crack and peel. Set aside.

3. In a large pot, combine the chicken broth with the beef broth and soy sauce. Bring to a simmer over medium heat.

4. Drop the ramen into the broth and cook until tender, 4 to 6 minutes.

5. To serve, divide the ramen and broth among six bowls. Top each with 3 to 4 tablespoons cooked mushrooms, ½ cup shredded chicken, 3 tablespoons sliced scallions and chile garlic sauce to taste.

6. Cut the peeled eggs in half and place one half in each bowl. Serve immediately.

Source: This article and recipe was adopted from this site.

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