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!