Description
Enjoy a comforting and quick bowl of Rotisserie Chicken Ramen, perfect for a cozy night in. This recipe transforms leftover rotisserie chicken into a savory broth with tender noodles and your favorite toppings.
Ingredients
Scale
- For the Broth:
- 1 whole Rotisserie Chicken (or cooked chicken breast/thigh)
- 8 cups Water
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 cup Soy Sauce (or tamari for gluten-free)
- 1 tsp Ginger
- 1 tbsp Sesame Oil
- 1/4 tsp Cayenne Pepper
- 2 tbsp Mirin
- 4 stalks Scallions (whites for broth, greens for garnish)
- For the Toppings:
- 2 cups Mushrooms (e.g., shiitake), sliced
- 4 large Eggs
- 2 Serrano Chilies, thinly sliced
- 2 medium Carrots, shredded
- Olive oil for sautéing mushrooms
- Salt and pepper to taste
- Optional: Chili oil for extra spice
Instructions
- Prepare Broth: In a large pot, combine 8 cups of water with the rotisserie chicken carcass (or cooked chicken pieces), garlic powder, onion powder, soy sauce, ginger, sesame oil, cayenne, mirin, and scallion whites. Bring to a boil, then reduce heat and simmer for about 45 minutes to extract flavors.
- Cook Mushrooms: While the broth simmers, heat a drizzle of olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until soft and lightly browned. Season with salt and pepper. Set aside.
- Strain Broth: Once the broth has simmered, carefully strain out the solids using a fine-mesh sieve or colander. Return the clear liquid broth to the pot and bring it back to a rolling boil.
- Cook Noodles: Add ramen noodles to the boiling broth. Cook according to package instructions, typically 3-5 minutes, until al dente. Stir occasionally to prevent sticking.
- Soft-Boil Eggs: In a separate pot, gently place eggs and simmer for 7-8 minutes. Immediately transfer eggs to an ice bath for a few minutes before peeling and halving them.
- Assemble: Divide cooked noodles among serving bowls. Ladle the hot rotisserie chicken ramen broth over the noodles. Top each bowl with a halved soft-boiled egg, sautéed mushrooms, sliced serrano chilies, shredded carrots, and chopped scallion greens. Serve immediately.
- Optional: Drizzle with chili oil for an extra spicy kick.
Notes
- For a richer flavor, you can use the shredded meat from the rotisserie chicken in addition to the carcass for the broth.
- Adjust the amount of cayenne pepper or serrano chilies to control the spice level.
- Other vegetables like bok choy, spinach, or snap peas can be added for extra nutrients and color.
- Leftover rotisserie chicken ramen can be stored in airtight containers in the refrigerator for up to 3 days. Store broth and noodles separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 180 mg