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Chicken and Mushroom Ramen

Chicken and Mushroom Ramen


  • 1 medium zucchini
  • 4 skinless, boneless chicken thighs
  • 1 teaspoon salt-free Chinese five-spice powder
  • 1/2 teaspoon black pepper
  • 8 cups unsalted chicken stock
  • 1 1-inch piece ginger, peeled and cut into matchstick-size pieces
  • 2 cloves garlic, peeled and thinly sliced
  • 4 ounces shiitake mushrooms, stems removed and sliced
  • 5 ounces fresh baby spinach, roughly chopped
  • 2 hard-cooked eggs, halved lengthwise
  • Sliced scallions
  • Crushed red pepper (optional)


  1. To make zucchini noodles, use a julienne slicer or spiralizer to cut zucchini into thin slices. Set aside.
  2. Preheat broiler. Rub chicken thighs with five-spice powder; sprinkle with black pepper. Place on a foil-lined baking sheet and broil 4 to 5 inches from the heat for 8 to 10 minutes or until done (175 degrees ), turning once halfway through. Let stand 10 minutes. Slice chicken and set aside.
  3. Meanwhile, in a large saucepan combine stock, ginger, and garlic. Bring to boiling; reduce heat. Add mushrooms; simmer, uncovered, 2 minutes. Add zucchini noodles; simmer 1 minute. Remove saucepan from heat. Add spinach; stir just until wilted. Stir in chicken.
  4. Divide among four bowls; top with hard-cooked egg halves and scallions. If desired, sprinkle with crushed red pepper.


  • Adapted with permission from Real Paleo Fast & Easy by Loren Cordain (Houghton Mifflin Harcourt, 2015)
  • Photo credit: Waterbury Publications


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