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EASY Homemade Chicken RAMEN


Chicken ramen with a flavorful broth, roasted chicken, fresh vegetables, noodles, and soft cooked egg. Inspired by the traditional Japanese ramen, but in a comfort in your own kitchen, you can eat as much as you like without paying more (LOL!) and will be ready in under an hour.



INGREDIENTS

2 pcs chicken breasts, skin on

kosher salt and freshly-ground black pepper, to season

1 Tbsp unsalted butter

2 tsp sesame or vegetable oil

2 tsp fresh ginger, minced

1 Tbsp fresh garlic, minced

3 Tbsp low-sodium soy sauce

2 Tbsp mirin

4 cups rich chicken stock

1 oz dried shitakee mushrooms (or 1/2 cup fresh)

1–2 tsp sea salt, to taste

2 large eggs

1/2 cup scallions/ green onions, chopped

2 (3 oz) packs dried ramen noodles



INSTRUCTIONS

CHICKEN

  • Preheat oven to 375℉

  • Season chicken breasts generously with salt and pepper.

  • Melt butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down let sit to cook until the skin is golden brown about 5-7 minutes. Flip it over and cook for another 4-5 minutes, until golden.

  • Transfer your skillet to the oven and roast for 15-20 minutes.

  • Take it out of the oven and set aside to cool.

  • Slice into thin pieces


RAMEN BROTH:

  • Heat oil in a large pot over medium heat until shimmering.

  • Add garlic and ginger, and cook for 3-4minutes.

  • Add soy sauce and mirin, and stir to combine. Cook for another minute.

  • Add stock, cover, and bring to a boil. Once it boiled, remove the lid, and let it simmer for 5 minutes before you add the dried mushrooms.

  • Let it simmer for another 10 minutes, and season with salt, to taste.



SOFT-BOILED EGGS:

Boil eggs for 7 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk).

Transfer eggs immediately to ice water to stop the cooking process. Wait at least 5 minutes then peel the shell and slice in half, lengthwise. Set aside.


RAMEN

Cook for 2-3 minutes in boiling water. I like mine soft enough but not mushy.





SERVING

You can always pre-cook your noodle but I like to wait until everybody is ready to eat before I cook my Ramen and re-heat my broth.

  • Divide noodles into big bowls

  • Add broth

  • Put your chicken and eggs

  • Sprinkle the scallions and your favorite pepper if you want to heat it up a bit!

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