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Chicken Ramen Mustard Bowl
Japanese fare with umami flair. Just add some Original Mild to let that classic signature zip take it up a notch.
Active Time: 15 Minutes
Total Time: 45 Minutes
Servings: 2
Ingredients
- 2 teaspoons sesame oil
- 2 teaspoons minced ginger
- 1 tablespoon minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons Plochman’s® Mild Yellow Mustard
- 4 cups chicken broth
- ½ cup shiitake mushrooms
- ½ cup broccoli
- 1 teaspoon salt
- 2 cups ramen noodles
- 2 large soft-boiled eggs
- ½ cup sliced scallions
- Lemon juice to taste
Directions
- In a large pot, heat sesame oil over medium heat until simmering. Add minced garlic and ginger, cooking until softened and fragrant.
- Add soy sauce and mustard to the pot, stirring until well combined. Let cook for an additional minute.
- Add chicken broth to the pot and cover until boiling. Once boiling, remove the lid and let simmer for five minutes, uncovered.
- Add mushrooms and broccoli, and simmer for an additional 10 minutes. Add salt to taste and set the broth aside.
- Boil a medium pot of water, adding ramen noodles once boiling. Cook until noodles have softened (about 3 minutes). Strain water.
- Divide the noodles into two large bowls. Add broth and top each bowl with an egg, sliced scallions, and lemon juice to taste.
