Ramen with Chicken, Ginger, Garlic and Greens

Ingredients

• 8 cups chicken stock (or store bought ramen broth)
• 1 lb chicken breast
• ~1.5 inches fresh ginger, grated with a microplane
• 4 cloves garlic, minced or pressed
• 5 oz package shiitake mushrooms, sliced
• 1 tbsp soy sauce
• 2 packages dried ramen (3 oz each, discard seasoning packets)
• 4 baby bok choy, separated into leaves (or 3 large bok choy leaves, chopped)
• 1 cup snow peas
• 2 green onions, sliced
• 2 tsp toasted sesame oil

Instructions

1. Add the chicken stock, chicken, ginger and garlic to large pot or dutch oven and bring to a boil. Cover, reduce the heat, and simmer until the chicken is cooked through, about 20 minutes.
2. Remove the chicken to a plate and add the mushrooms and soy sauce. Simmer the mushrooms until tender, about 10 minutes.
3. Meanwhile, shred the chicken and return to the broth.
4. Add the noodles to the broth and stir. When the noodles are beginning to soften after 2-3 minutes, add the bok choy and snow peas. When the vegetables are fork tender in 1-2 minutes, remove from heat.
5. To serve, sprinkle the ramen with the green onions and drizzle the sesame oil over the bowl.

Source