Chicken and Mushroom Ramen Recipe

This Chicken and Mushroom Ramen recipe is a hearty meal in a bowl that is loaded with lots of vegetables, flavor and is gluten free. 

How to Make Chicken and Mushroom Ramen Recipe

Ramen is one of those recipes that I’d have to admit gets a bad rap. After all, those little pre-packaged meals with crimped noodles and handy broth packet (loaded with salt) has been touted to be eaten by broke college students all over the country.

But that’s where the buck should stop. The fact is, ramen is and can be super healthy, if it is filled with plenty of vegetables, and gluten free, if you choose the right noodles. And, yes, you can control the amount of salt that you consume, which is great for your blood pressure and your overall health.

That’s why I love this Chicken and Mushroom Ramen recipe. It’s a hearty meal in a bowl that is a standout for being loaded with plenty of vegetables, tons of flavor with the caveat of being gluten free. Super easy to make and so delicious.

So let’s say: Yes, to ramen.

Did You Know? Ramen isn’t just one recipe but a bunch of variations based upon key main ingredients from miso, seaweed, or curry–to the type of noodle–to the region where it’s made. ~All About Ramen {Wikipedia}

There’s more. Ramen is becoming the new rage and for good reason. It’s super simple to make and takes very little time to prep.

Gluten free, vegan and easily digestible: Lotus Foods Organic Millet and Brown Rice Ramen.

And, speaking of prep, the work you put into it, is what you will get out–in other words, if you want this dish to be filled with a variety of textures and flavors–it’s all yours.

Do you want it to be meat free? You can. Just omit the meat. It’s that simple.

The power of this Chicken and Mushroom Ramen recipe is its broth. Pure and simple. Without a rich and tasty broth, your noodles will fall flat–no pun intended. I use a half-and-half mix of beef and chicken stock. Although if you are a die-hard fan, you can reconstitute Shiitake mushrooms and use this stock as a base for all of your ramen needs.

Did You Know? The instant variety of ramen noodles was invented in 1958. And, it’s suggested, although no one really knows for sure that it has its origin in China, not Japan, as one might believe. Really, it doesn’t matter. The fact is, it’s becoming a phenomenon throughout the Western world not only for foodies but average families, as well.  ~History of the Ramen Noodle from The New Yorker 

The meat, believe it or not, is secondary–or third–really. The star besides the broth are the noodles.

Never ever short change your recipe with sub-par noodles. Otherwise, your Ramen will never taste good. I am hooked on Lotus Foods ramen, because it’s low-salt, gluten free, vegan and a good source of protein and fiber.

And, it goes without saying that when making ramen, fresh veggies rock. So knock yourself out with the green onions, Shiitake mushrooms, julienne carrots and bok choy.

Did You Know? Ramen is NOT Pho. They are actually two different recipes with two different tastes. Ramen is made with noodles made with grain and Pho is made with rice noodles. More often, Pho is made with very thin sliced beef steak in an anise, cinnamon broth (yes, it’s awesome too!).

Getting back to the meat. The beauty of this dish is that you can vary the meat to suit your needs. Many home cooks start out with fresh cut meat or seafood. I love to use this recipe to use up leftover meat. But in a pinch, you can use a rotisserie chicken with ease. Got leftover steak? Slice it up thin and add it to the broth–delish!

Finally, and this is important–slurping is a sign of appreciation and approval for the cook. So when you slurp up this bowl full of flavor and healthy goodness, be sure to thank your cook. Good fortune to you!

For more awesome one bowl meals be sure to check out my Pinterest Board: Dinner Recipes from Wisconsin Homemaker.