Ramen #2

Serves 3

Mushrooms & Chicken/Tofu

• 2 tablespoons olive oil divided

• 2 tablespoons butter divided

• 8 oz. mushrooms I used sliced baby bella

• ¾ lb chicken or one package of tofu.

• Salt/Pepper

Soup

• ½ cup dry white wine

• 1 tablespoon butter

• 3 cloves garlic minced

• 6 cups low sodium chicken broth

• 2 tablespoons low sodium soy sauce

• 2 teaspoons hot sauce I use Frank’s hot sauce

• 2 teaspoons honey

• ¾ teaspoon toasted sesame seed oil

• 2 (3 oz.) packets instant Ramen noodles don’t use flavor packet

• 6 leaves Bok Choy roughly chopped

Seasonings

• ¾ teaspoon EACH: onion powder, mustard powder

• ¼ teaspoon ground ginger

• 1/8 teaspoon white pepper

• 1 pinch red pepper flakes

For Serving

• Green Onions

• Soft boiled eggs see notes

1. Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms. Sauté until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture.

2. Slice the chicken/tofu in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick or leave as is for tofu.

3. Pat the chicken/tofu dry and season each side with salt and pepper.

4.  Heat remaining olive oil and butter in a large soup pot over medium-high heat. Sear the chicken/tofu in batches for 4-5 minutes per side, until a golden crust has developed. Set aside turn the heat off. Let the chicken/tofu rest for 10 minutes, then cut into strips of desired size.

5. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, 4-5 minutes.

6. Add the butter and garlic and cook for 2 minutes.

7. Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving.

8. Bring the soup to a more rapid boil, add the Ramen, and cook for 1 minute. Reduce to a gentle simmer and add the Bok Choy along with the cooked mushrooms and chicken/tofu. Simmer until the noodles are done, about 3 minutes.

9. Transfer to serving bowls and top with green onions and a soft-boiled egg.

511 calories per serving