Ramen with Chicken
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The following recipe was adapted from Fork Knife Swoon.
A dear coworker and friend introduced me to Ramen soup many years ago. He’d always have an extra shirt on underneath his work attire, and would always take off his glasses while he was eating because Ramen gets messy - it’s a soup that you like to (have to?) slurp. This recipe is no exception, bursting with that distinctive umami flavor!
Cooking Level
Foundational | Beginner | INTERMEDIATE | Advanced
Ramen with Chicken
Ingredients
- 2 chicken breasts
- 1 T sesame oil (alternatively, avocado or olive oil)
- 4 t fresh ginger, peeled and minced (I usually use a piece a little bigger than the size of my thumb)
- 6 t fresh garlic, minced (~ 6 small cloves)
- 6 T soy sauce*
- 4 T mirin**
- 8 C chicken stock or broth
- 4 large eggs
- 2 packs of ramen noodles, fresh or dried, any brand***
- 1 package shiitake mushrooms (~5 oz)
- 1 large bok choy (or 2-3 baby bok choy)
- 4 green onions (scallions), sliced (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Line a baking sheet with foil and drizzle with avocado or olive oil, and sprinkle with salt and pepper. Lay the chicken breasts down and drizzle with the same oil and season with salt and pepper.
- Cook chicken for 20-30 minutes or until internal temperature reads 165 degrees Fahrenheit.
- While the chicken is cooking, heat 1 T sesame oil over medium high heat in a large stock pot or Dutch oven. Add the 6 t minced garlic and 4 t minced ginger and cook until softened, 2-3 minutes.
- Add the 4 T mirin and 6 T soy sauce and stir, making sure to scrape up any pieces of ginger or garlic stuck to the bottom of the pot.
- Add the 8 C chicken stock and bring to a boil.
- Remove the woody stems from the shiitake mushrooms by gently pulling away from the cap, and discard. Rinse the mushrooms caps and slice into strips. Place into the soup.
- Rinse and dry the bok choy thoroughly; cut off the end and the tops of the leaves, then slice until a third or halfway down the white part of the bok choy. Discard the rest or save for another use, such as a stir fry.
- I prefer to steam my eggs rather than boiling them; it makes them easier to peel and they come out perfect every time. To do this, place about an inch of water into a large pot. Place a steamer basket inside, cover the pot, and bring to a boil over medium high heat.
- Place the 4 eggs inside the covered pot and let steam for 8 minutes for creamy soft-boiled eggs. For hard-boiled eggs, steam for 10-11 minutes.
- While the eggs are cooking, fill a small bowl with ice water.
- When the eggs are done, carefully remove them from the pot, being careful of the steam, and place them in the ice water to stop the cooking process.
- Prepare the ramen noodles by boiling in fresh water in a separate pot, or add the noodles to the boiling broth.
- Cut the cooked chicken breast into slices.
- Peel the eggs, and cut in half.
- Add the bok choy to the broth and cook until bright green.
- In two bowls, ladle broth and noodles; top with the sliced chicken, eggs, and green onions (if using).
- Enjoy!
* Instead of soy sauce, I use Bragg’s Liquid Aminos (a soy alternative).
**Mirin is a Japanese rice wine and can be found in the international aisle of most grocery stores. Be careful not to confuse this with rice wine vinegar!
***I have used Maruchan Ramen noodles (discard the seasoning packet), Ka-Me curly noodles, and fresh Nona Lim ramen noodles. Out of these three, my favorite is definitely the Nona Lim ramen noodles, which I’ve found in the refrigerated section of Whole Foods and Fresh Thyme Market. These noodles hold up in the soup better and are a little thicker than the other varieties. to make this recipe gluten-free, I would suggest using rice-based noodles.
