- Heat sesame oil in a large pot over medium heat. And onion, garlic and ginger. Sauté 3 minutes. Add cabbage and mushrooms and continue to cook 5 minutes longer.
- While vegetables cook, boil ramen noodles per package directions. Strain and set aside.
- Add chicken broth, oyster sauce, soy sauce, and rice vinegar into vegetable mixture and bring to a boil. Reduce heat to simmer and add shredded chicken. Stir well. Simmer 10 minutes. Divide ramen noodles among serving bowls. Ladle soup on top and garnish with desired toppings.
Chicken Noodle Ramen
Yield
Makes 6 servings
Prep Time
10 minutes
Cook Time
18 minutes
kikkoman products used:
ingredients
1 pound cooked boneless, skinless chicken breast, shredded
5 cups chicken stock
2 cups mushrooms, sliced
2 cups Napa cabbage
½ cup white onion, chopped
2 Tablespoons Kikkoman® Oyster Sauce
⅓ cup Kikkoman® Soy Sauce
¼ cup Kikkoman® Rice Vinegar
1 Tablespoon Kikkoman® Sesame Oil
1 teaspoon garlic, minced
1 teaspoon ginger, grated
6-ounces dry ramen noodles
Optional toppings: Soft boiled eggs, green onion, cilantro, lime wedges, sesame seeds
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
