Chicken Ramen

Name: Chicken Ramen
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 g ramen noodles; 1500 ml chicken broth; 300 g chicken thigh; 4 tbsp soy sauce; 2 tbsp mirin; 2 piece egg, soft-boiled; 4 piece scallion, sliced; 2 sheet nori, cut into squares; 20 g ginger, sliced; 3 clove garlic

Shoyu broth, chashu, soft egg, and springy noodles.

260 min
Hard
2 servings
Japanese
Halal

Cooks: 0
Photos: 0

Ingredients

ramen noodlesfresh if possible200g
chicken broth1500ml
chicken thigh300g
soy saucetare base4 tbsp
mirin2 tbsp
egg, soft-boiled2 piece
scallion, sliced4 piece
nori, cut into squares2 sheet
ginger, sliced20g
garlic3 clove

Method

1
Simmer chicken thigh, ginger, garlic, and scallion whites in chicken broth for 90 minutes.
Skim foam early; you want a clean broth.
2
Remove the chicken; slice or shred into thin pieces and reserve.
3
Whisk soy sauce and mirin into the broth; taste and adjust salt.
This is the shoyu base — go in stages.
4
Soft-boil eggs for 7 minutes, plunge into ice water, peel, and halve.
7 minutes gives jammy yolks. Stir for the first minute for centred yolks.
5
Cook ramen noodles in a separate pot of boiling water exactly per packet timing; drain.
6
Divide noodles into bowls; ladle hot broth over; top with chicken, egg halves, scallion green, and nori.
Serve with chopsticks and a spoon — and slurping is encouraged.

Per serving

675
kcal: 48g
protein: 75g
carbs: 18g
fat