Easy Chicken Ramen
A simple yet delicious meal that can be tailored to your taste, making it perfect for busy days.
Ingredients
For the Ramen Egg
- 4 pieces eggs For a soft yolk, boil for 6-7 minutes.
- 1/4 cup low sodium soy sauce For marinating the eggs.
- 1/4 cup rice vinegar For marinating the eggs.
For the Soup
- 1 tablespoon oil For sautéing.
- 1 piece onion (sliced)
- 1 tablespoon fresh grated ginger root
- 4 cloves garlic (pressed or finely minced)
- 1 tablespoon chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 4 ounces shiitake mushrooms (sliced) Stems removed.
- 1/2 - 3/4 pounds baby bok choy (sliced) Sliced into quarters lengthwise.
- 1 pound boneless skinless chicken thighs For protein.
- 4 cups low sodium chicken broth
- 1 cup water
- 1-2 packages fresh yakisoba noodles
For Garnish
- sliced green onion
- cilantro
- chili garlic sauce Additional for serving.
- sesame seeds For garnish.
- lime wedges For serving.
Instructions
Preparation of Ramen Egg
- Boil water and gently lower in your eggs. Cook for 6-7 minutes for a soft yolk.
- Remove and place in ice water for a few minutes. Once cooled, peel the eggs.
- Marinate in a mixture of soy sauce and rice vinegar for at least 30 minutes.
Preparing the Noodles
- Cook the yakisoba noodles according to package instructions.
- Drain and set aside.
Preparing the Soup
- In a large pot, heat the oil over medium heat.
- Add sliced onion, ginger, and garlic; sauté until fragrant.
- Stir in chili garlic sauce, oyster sauce, and fish sauce.
- Next, add soy sauce, rice vinegar, chicken broth, and water. Bring to a simmer.
- Add chicken thighs and cook until they are fully cooked, about 15-20 minutes.
- Remove the chicken, shred it, and return it to the pot along with mushrooms and bok choy. Simmer until the veggies are tender.
Serving the Ramen
- Divide the noodles among bowls and ladle soup over the top.
- Add shredded chicken, a ramen egg, and garnish with sliced green onion, cilantro, chili garlic sauce, sesame seeds, and lime wedges.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat by warming the soup on the stove, adding a little extra water or broth if necessary. For freezing, store soup and noodles separately to maintain texture.