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Pan Seared Chicken Ramen Bowl with Spicy Scallion

 October 14, 2019

PAN SEARED CHICKEN RAMEN BOWL WITH SPICY SCALLIONS - INGREDIENTS2 Mikes Mighty Good Chicken Ramen Cups (code kalejunkie for discount)1 bunch green onion1/2 lb mixed mushrooms1 tsp sea salt1 tsp cracked black pepper1/2 tsp crushed red pepper2 tsp sesame oil2 tsp avocado oil2 organic pasture raised eggs

Fall is finally here, which means SOUP WEATHER! One of my favorite things to make this time of year is always ramen. It truly is the ultimate comfort food, especially when you load up that bowl with veggies, meats, and eggs.

For so many years I avoided ramen all together, and that’s because many of the brands on the market are made with low quality ingredients, and are just not healthy (and no one wants to feel bloated and uncomfortable from eating a bowl of soup).

Last year, I discovered Mike’s Mighty Good Ramen. They are all organic and made with better-for-you ingredients…and DELICIOUS. For me, the best part is that my boys are obsessed with the individual serving cups – they don’t like sharing. They also have a lot of fun adding their own toppings. I’ve learned that involving children in the process always makes for a smoother dinner experience; trust me!

Today I wanted to share one of my favorite ramen combinations – loads of mixed mushrooms, a soft boiled egg, and a spicy scallion sauce. My mouth is watering again just writing this, so you know what I will be making myself for lunch tomorrow. Here’s how to make this!


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Nicole Modic
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  • 2 Mikes Mighty Good Chicken Ramen Cups (code kalejunkie for discount)
  • 1 bunch green onion
  • 1/2 lb mixed mushrooms
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1/2 tsp crushed red pepper
  • 2 tsp sesame oil
  • 2 tsp avocado oil
  • 2 organic pasture raised eggs


  • Boil water in a small sauce pan on the stove
  • Once boiling, gently drop in two eggs. set timer for six minutes.
  • When eggs are done, rinse quickly with cold water, peel eggs, and set aside.
  • To make ramen, pour boiling water into each ramen cup, add seasoning pouches, and cover so the noodles soften.
  • To make the mushrooms, add one tsp sesame oil to a pan over medium heat, along with the mushrooms.
  • Sprinkle with salt & pepper.
  • Once soft (about 5 min), remove from heat. divide ramen among two bowls.
  • Top each bowl with mushrooms and one of the eggs.
  • In the pan that you used for the mushrooms, add avocado oil. sprinkle chicken with salt and pepper and cook on each side for 4-6 min
  • Once cooked through, remove from pan, slice, and top bowls.
  • To make spicy scallions, just chop scallions, add remaining sesame oil, crushed red pepper, and salt.
  • Add to each bowl.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



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