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i havent tried making this yet but im just wondering why do we have to make chicken breasts early in the week? i mean im only a teen so.. do chicken breats take a long time to cook?
Hi, there! You don’t necessarily have to make the chicken breasts earlier in the week. They just need to be already cooked when you start to make this recipe. If you’re prepping for a busy week, cooking the chicken breasts is an easy thing to get done ahead of time so that making this recipe later in the week is super quick and easy. Make sense?! Here’s our favorite method for cooking chicken breasts. Enjoy!
Sally, thank you for this recipe and all of the information! I will definitely be trying it soon. I like chard so I will probably be adding it to the ‘greens’.
I am wondering if you have any suggestions for a seafood ramen? I’m thinking – shrimp, clams or oysters.
Yes, absolutely!! You could use any of them in the broth–even in chicken broth. If you don’t want to use chicken broth, substitute fish stock, or a combination of clam juice and water (according to taste .) Fish pieces and shrimp, etc., may take less time to cook than chicken–depending on the size–so check the seafood after 5 minutes, and cook until done!
The sugar in this recipe was unnecessary for us. even my daughter with her sweet tooth disliked it. Our carrots also ended up really over-cooked
Hi, Lisa! Emma here, managing editor. Thanks so much for the feedback. I have adjusted the recipe so that the sugar is optional.
Too sweet for my taste- I was looking for a more “savory” ramen broth. I think if this recipe used less sugar and removed the carrots or only added the carrots back in at the end of cooking (the sweetness of the carrot takes over the dish and makes it taste overly sweet and more like an American chicken noodle soup). So unless you like a “sweet” tasting ramen, I would lessen the sugar and leave the carrots out if you want it to taste more like the ramen packets. (I would use ramen packets but unfortunately they have really unhealthy ingredients)
Hi, Sara! Emma here, managing editor. Thanks so much for the feedback! I have adjusted the recipe so that the sugar is optional.
This is definitely a keeper! It was easy and very tasty for supper, and leftovers worked well for lunch too. I used spinach and canned mushrooms (what I had) but look forward to the Napa cabbage version. I used the steam-cook method for the eggs that you posted recently and, as advertised, the eggs were perfectly done and EASY TO PEEL! Thanks for two great recipes.
I am definitely trying this recipe this week.
What an inspiring recipe! I made this last night with rice noodles (low FODMAP) and garlic oil. I added some miso paste for umami flavor, and I had some kaffir lime leaves and Thai basil in the freezer, so those went in too with a little mint. The egg was perfect in it. I am not usually a noodle “soup” person, but this was addictive. Thank you so much.
I made this with rice noodles, kale, and snow peas, and carrots but without the mushrooms. It was a hit. Thanks for the recipe!