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Chicken Ramen

Chicken Ramen

Warm your soul with this vibrant Chicken Ramen. It features a golden, aromatic broth and silky noodles, offering the perfect balance of salty, savory, and fresh notes with a crunch of fresh veggies against the tender meat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Japanese
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 500g Chicken Thighs, skin-o
  • 400g Ramen Noodles, fresh or dried
  • 1.5 Liters Chicken Broth, low-sodium
  • 30g Ginger, freshly grated
  • 4 Garlic Cloves, minced
  • 3 tablespoons Soy Sauce (or Tamari for gluten-free)
  • 1 tablespoon Sesame Oil
  • 2 heads Bok Choy, sliced
  • 4 large Eggs
  • 3 stalks Green Onions, sliced
  • 2 sheets Nori, cut into rectangles

Method
 

  1. Pat the chicken thighs dry with a paper towel, season with salt and pepper, and sear skin-side down in oil for 6 minutes. Flip and cook for another 4 minutes, then set aside to rest.
  2. In the same pot, keep the rendered fat, lower the heat, and sauté minced garlic and grated ginger for about 1 minute.
  3. Pour in the chicken broth, scrape the bottom for flavors, add soy sauce, and let it simmer for at least 15 minutes.
  4. Boil a small pot of water and cook the eggs for exactly 6 and a half minutes, then transfer them to an ice bath. Peel and slice in half.
  5. Cook the ramen noodles according to package instructions and toss in the bok choy for the last minute. Drain well.
  6. Divide the noodles into bowls, ladle hot broth over, and top with chicken, bok choy, egg halves, sesame oil, green onions, and nori.

Notes

Use organic or locally-raised poultry for richer flavor. Save vegetable scraps to make your own broth. For heat, add chili oil or miso paste.