Chicken Ramen is both authentic Japanese cuisine and one of the greatest comfort foods ever devised. The noodles soak in a savory broth that bursts with the taste of garlic, mushrooms, ginger, and chicken with every sip. Add in bites of tender chicken with plenty of meaty flavor and crunchy scallions and bean sprouts, and Chicken Ramen shows why it can beat any other chicken noodle soup in a taste test. This meal takes a little time and patience, but the end results are a soup unlike any you’ve ever tasted before!
Ingredients
For the chicken:
- 2 chicken breasts, boneless and skin-on
- kosher salt, to taste
- ground black pepper, to taste
- 1 tablespoon unsalted butter
For the ramen broth:
- 2 teaspoons sesame or vegetable oil
- 2 teaspoons ginger, minced
- 3 teaspoons garlic, minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 4 cups chicken stock
- 1 ounce dried shiitake mushrooms or 1/2 cup fresh
- 1-2 teaspoons sea salt
For serving:
- 2 large eggs
- 2 (3 ounce) packs dried ramen noodles
- 1/2 cup scallions, sliced
- bean sprouts, optional, to taste
- 1 lime, optional, to taste
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Season the chicken with the salt and pepper.
Step 3 –In a large oven-safe skillet, melt the butter on the stovetop over medium heat.
Step 4 –Add the chicken to the skillet, skin-side-down.
Step 5 –Cook until golden brown, about 5-7 minutes.
Step 6 –Flip and cook until cooked through at 165 degrees F, about 4-5 minutes.
Step 7 –Place the skillet in the oven. Cook for 15-20 minutes, until the chicken is cooked through.
Step 8 –Whenever the chicken is done, transfer it to a plate until ready to serve.
Step 9 –Heat a large pot or Dutch oven over medium heat on the stovetop.
Step 10 –Heat the oil until it shimmers.
Step 11 –Add the garlic and ginger, and cook until fragrant, about 1 minute.
Step 12 –Add in the soy sauce and mirin, and stir.
Step 13 –Add the chicken stock.
Step 14 –Place the lid on the pot until the contents come to a boil.
Step 15 –Remove the lid and simmer, uncovered, for about 5 minutes.
Step 16 –Add in the mushrooms and simmer for 10 minutes to draw some of the mushroom flavors into the broth. Season with salt to taste.
Step 17 –Fill a small pot with enough water to cover the eggs.
Step 18 –Bring the water to a boil.
Step 19 –Lower the eggs into the boiling water.
Step 20 –Simmer until the eggs reach desired doneness, about 7-8 minutes.
Step 21 –Transfer the eggs to a bowl of ice water.
Step 22 –Once cooled, peel and slice in half lengthwise.
Step 23 –Cook the ramen according to package instructions, discarding any flavor packets.
Step 24 –Drain the noodles.
Step 25 –Slice the cooked chicken.
Step 26 –Divide the cooked noodles into two large bowls.
Step 27 –Pour the broth over the noodles.
Step 28 –Top the noodles with the eggs, scallions, and fresh bean sprouts, and a slice of lime.
Step 29 –Serve.
