Chicken Ramen
This recipe transforms humble ingredients into a bowl of pure comfort. Fragrant ginger, sesame oil, and fresh vegetables create a flavorful base, while soft-boiled eggs and sliced chicken add protein and heartiness. It's a meal that's both wholesome and indulgent.
Ingredients
- For the broth:
- 2 tablespoons toasted sesame oil
- 4 medium scallions thinly sliced (include some green tops)
- 1 garlic clove finely minced
- 1 small carrot sliced into thin rounds
- 4 ounces shiitake cremini, or button mushrooms, thinly sliced
- 1 1/2 cups finely shredded Napa cabbage spinach, kale, or similar greens
- 1- inch piece fresh ginger minced
- 1 tablespoon brown sugar optional
- 6 cups low-sodium chicken stock
- Lime wedges optional
- For the soup:
- 4 large eggs
- 20 ounces fresh ramen noodles or 12 ounces dried ramen noodles
- 2 medium cooked chicken breast halves thinly sliced
- For the garnish:
- Soy sauce
- Sriracha or another preferred hot sauce
- Fresh cilantro leaves
- Lime wedges
Instructions
- Make the broth
- Heat the sesame oil in a large saucepan over medium heat. Add the scallions, garlic, carrot, mushrooms, and cabbage, stirring frequently for about 3 minutes until the vegetables soften. Incorporate the ginger and, if desired, the brown sugar, cooking for an additional 30 seconds. Pour in the chicken stock and bring the mixture to a gentle simmer. Let it simmer for 10 minutes.
- Cook the eggs
- While the broth simmers, boil a pot of water and prepare a bowl of ice water nearby. Carefully lower the eggs into the boiling water using a slotted spoon. Simmer for 7 minutes for soft yolks or 9 minutes for fully set yolks. Transfer the eggs to the ice water and leave them to cool until ready to serve.
- Cook the noodles
- Bring the pot of water back to a boil and cook the ramen noodles according to package instructions (typically around 3 minutes). Drain the noodles in a colander.
- Assemble the soup
- Distribute the cooked noodles evenly among four bowls. Ladle the warm broth and vegetables over the noodles. Peel the cooled eggs, gently pat them dry, and slice them in half. Arrange the egg halves and sliced chicken breast on top of the noodles in each bowl.
Notes
Serve the ramen with soy sauce, Sriracha, fresh cilantro, and lime wedges for added flavor.