INGREDIENTS
- 2 boneless/skinless chicken breasts (cut in chunks)
- 1 tbsp 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 shitake mushrooms, optional (or ½ cup fresh)
- 1 ¼ tsp sea salt (to taste)
- 2 eggs (large)
- ½ cup scallions (sliced)
- 2 3 oz packs dried ramen noodles (or organic samen noodles)
- fresh jalapeño or chili slices (optional)
INSTRUCTIONS
Chicken
- Preheat the oven to 375℉. Season the chicken generously with salt and pepper.
- Melt the butter in a large skillet over medium heat.
- Add the chicken chunks and cook until golden brown about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.
- Transfer the chicken to a Pyrex dish and place in the oven. Roast for 15-20 minutes, until the chicken is cooked through.
- Remove from the oven and slice chicken.
- Place the sliced chicken back in the baking dish and cover with foil until ready to serve.
Ramen Broth
- Heat the oil in a medium-sized pot over medium heat, until shimmering.
- Add the garlic and ginger, and cook for a few minutes until softened.
- Add the stock, cover, and bring to boil.
- Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms (if desired). Simmer gently for another 10 minutes, and season with salt, to taste.
Soft-boiled eggs
- Fill a pot with enough water to cover the eggs, and bring to a boil.
- Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
- Meanwhile, fill a large bowl with ice water.
- Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
Assemble the Ramen Bowls
- Meanwhile, chop the scallions and jalapeño (if you haven't already) and slice the chicken into thin pieces. Set aside.
- Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls.
- Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
NOTES
Notes:
- Begin by cutting/mincing/measuring all ingredients before getting started.
- When I've made this, the chicken is always ready before the broth. Experiment with what is best for you. I would start the broth as soon as you put the chicken in the skillet.
- "Chunk" the chicken, but don't cut in pieces that are too small to easily turn in the skillet. I cut the chicken in half length-wize, creating two pieces of thinner chicken, then I cut those pieces in half, making 4 pieces. Butterflying the bottom parts of the chicken breasts makes them easier to handle.
- Mirin is rice wine and fairly easy to find. I haven't tried substituting rice vinegar, but am not inclined to try it.
- To make the chicken moist, pour enough chicken broth on the bottom of the baking dish. After baking and slicing the chicken, place back in the baking dish and stir, making sure the slices are coated with the chicken broth.
- I couldn't find ramen noodles, so I tried somen noodles. Chandler likes them better than ramen noodles! They are slippery, so you'll need to use a fork instead of chopsticks.
- Be sure to use a large pot when making the noodles, no matter how I try, the noodles always overflow when I use a medium-sized pot that I normally cook spaghetti in.
- Mirin on Amazon
- Mirin at Kroger
- Ramen noodles on Amazon
- Somen noodles at Kroger
NUTRITION
Nutrition Facts
Chicken Ramen
Serving Size
2 g
Amount per Serving
Calories
244
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
237
mg
79
%
Sodium
2589
mg
113
%
Potassium
610
mg
17
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
31
g
62
%
Vitamin A
533
IU
11
%
Vitamin C
6
mg
7
%
Calcium
62
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.