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Recipe: Chicken Or Duck Ramen Bowl


Adapted from Wild Greens and Sardines and Fork Knife Swoonwe are loving noodle bowls these days. Stock, spring greens and fresh mushrooms! 


  • ~8 cups chicken stock (Classic Recipe or Instant Pot Recipe
  • 1-inch piece fresh ginger, sliced
  • 1.5 cup fresh mushrooms (shitake or maitake), sliced
  • 2 chicken breasts sliced or shredded left over chicken
  • baby bok choy
  • 2 tablespoons miso paste
  • 2 eggs, soft boiled, over easy, poached or hard boiled (optional)
  • green onions/scallions/wild leeks thinly sliced
  • Ramen noodles (cooked according to package, without the seasoning); thin pasta noodles also work
  • Fat (lard, oil)
  • toasted nori strips (optional)
  • sesame seeds (optional)

Variation for Duck

  • 2 duck breasts, sliced
  • 2 stalks lemongrass
  • 2 star anise
  • Kimchi, chopped


  1. Prepare the eggs as preferred (soft boiled, hard boiled, poached or fried) and set aside.
  2. Heat the fat in a pot over medium heat; add the ginger and cook for a few minutes. 
  3. In the mean time, boil water in another pot and cook the Ramen or pasta according to package (omit package seasoning).
  4. Add mushrooms to the ginger until slightly brown (another few minutes).
  5. Add the stock to mushrooms and ginger and bring to a simmer.
  6. Cook the bok choy for 3 minutes in the stock; and then chicken until it warms (~ 2 minutes)
  7. Stir in miso 
  8. Put noodles in a bowl, pour stock over the noodles and top with green onions, sesame seeds, kim chi, etc.
  9. The sky’s the limit – get creative and SLURP AWAY!

Variation for Duck

  1. For the broth, slice off the very bottom of the lemongrass stalks and the tops of the lemongrass, so that you have 3-4″ pieces. Peel off any dried layers. Slice the lemongrass in half lengthwise. Slightly smash the lemongrass to release its aromatic oils, and add to the broth.
  2. Add the star anise and ginger to the broth and warm.

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