Chicken Ramen
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
317 kcal
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Course
Main Course, Soup
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Cuisine
Asian
Chicken Ramen
Description
The Chicken Ramen recipe features a broth made by sautéing garlic and fresh ginger in olive oil, then simmering with chicken broth, water, soy sauce, mirin, and sesame oil. Dried shiitake mushrooms soak in the broth, imparting umami depth over about 10 minutes. The broth becomes a fragrant and richly layered base.
Shredded cooked chicken and rehydrated Chuka Soba noodles are portioned into bowls, then hot broth is ladled over. Soft-boiled eggs, sliced scallions, and thinly sliced fresh jalapenos or Thai bird chiles add visual appeal, texture, and varied flavors—earthen mushroom undertones, spicy notes, and freshness.
This meal yields four ramen servings. It can be enhanced with optional toppings like braised pork belly or bok choy for texture and complexity. The broth can be made in advance and frozen, while noodles and fresh toppings should be added fresh, preserving optimal texture. Thicken the soup by whisking in a cornstarch slurry if desired.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 (2-inch) piece ginger peeled and grated, fresh
- 8 cups chicken broth (see note 1)
- 1 cup water
- 1/2 cup soy sauce
- 1/4 cup mirin (see note 2)
- 2 teaspoons sesame oil
- 2 ounces dried shiitake mushrooms (see note 3)
- 2 cups chicken shredded (see note 4, cooked
- 1 (8 ounce) package Chuka Soba noodles rehydrated (see note 5)
- 4 oft-yolk egg halved (boiled 6 1/2 minutes), for garnish
- 2 cup scallions sliced, for garnish
- 1 large jalapeno pepper thinly sliced, for garnish (see note 6
- 1 Thai bird chile thinly sliced, for garnish, optional (see note 6)
Instructions
- In a Dutch oven or 3-quart saucepan, heat oil until shimmering. Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in broth, water, soy sauce, mirin, and sesame oil. Bring to boil, reduce heat to a simmer, and add dried mushrooms.
- Simmer until mushrooms have softened, about 10 minutes.
- Using two large shallow bowls, divide chicken and noodles. Top with hot broth and garnish with eggs, scallions, and chilis.
Notes
- The broth can be made in advance and frozen to preserve flavor and convenience.
- Use leftover rotisserie or poached chicken shredded for ease.
- Rehydrate dried shiitake mushrooms before adding to develop rich umami notes.
- Soft-boil eggs for about 6 1/2 minutes for a set white and slightly runny yolk.
- For a thicker broth, add a slurry of cornstarch and cold water gradually, simmering briefly until desired consistency.
- Garnish with fresh scallions, jalapeno slices, and optional Thai bird chiles to adjust heat and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 205mg | 68% |
| Sodium | 4183mg | 174% |
| Potassium | 850mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 774IU | 15% |
| Vitamin C | 62mg | 69% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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