Chicken Ramen

Chicken Ramen Ingredients

1 tablespoon toasted sesame oil1 large boneless & skinless chicken breast1 teaspoon sea salt½ teaspoon black pepper¼ teaspoon garlic powder1 cup cremini mushrooms, sliced1 teaspoon dried mushroom powder¼ teaspoon dried red pepper flakes1 teaspoon fresh ginger, peeled & minced2 cups chicken stock or homemade bone broth1 teaspoon fish sauce1 teaspoon coconut aminos2 whole scallions, minced8 ounces shirataki noodles½ medium jalapeño, sliced2 hard or soft-boiled eggs, halved2 teaspoons black sesame seeds

Instructions

Add sesame oil to a large stockpot or Dutch oven and bring to medium-low heat.When the pot is hot, add chicken breast and season with half of the sea salt, black pepper and garlic powder.Flip the chicken after 5 minutes and season with the rest of the sea salt, black pepper and garlic powder. Continue cooking for another 5-8 minutes.Remove the chicken from the pot and set aside. When cool, slice and divide 4 ways.Add the sliced mushrooms to the pot and season with dried mushroom powder, dried red pepper flakes and fresh ginger and sauté until the mushrooms begin to soften, about 5 minutes.Pour in the chicken stock, fish sauce and coconut aminos. Bring to a simmer for 10 minutes.Stir in shirataki noodles and half of the minced scallion.Serve between 4 and add sliced chicken and garnish with remaining minced scallion, hard or soft-boiled egg and black sesame seeds.Store any leftovers in the fridge for up to 3 days.