Chicken Ramen
Savory Japanese noodle soup with tender chicken and soft-boiled eggs
Ingredients
Instructions
-
Prepare the brothIn a large pot, combine chicken thighs, chicken stock, soy sauce, mirin, sake, ginger, garlic, and white parts of green onions. Bring to a boil, then reduce heat and simmer for 45 minutes until chicken is tender and falling off the bone.
-
Cook the eggsWhile the broth simmers, bring a small pot of water to a boil. Gently lower eggs into boiling water and cook for exactly 6 minutes and 30 seconds for soft-boiled eggs. Immediately transfer to an ice bath, then peel and cut in half when cooled.
-
Shred the chickenRemove chicken thighs from broth. Discard skin and bones, and shred the meat into bite-sized pieces. Set aside.
-
Strain and season the brothStrain the broth through a fine-mesh sieve to remove all solids. Return strained broth to the pot and keep at a low simmer. Taste and adjust seasoning with additional soy sauce if needed.
-
Cook the noodlesCook ramen noodles according to package instructions, typically 2-3 minutes in boiling water. Drain well and divide among four large serving bowls.
-
Assemble the ramen bowlsPour hot broth over the noodles in each bowl. Top with shredded chicken, soft-boiled egg halves, bean sprouts, bamboo shoots, and a piece of nori. Garnish with sliced green onions.
Nutritional Information
520
Calories
per serving
38
Protein
g per serving
42
Carbohydrates
g per serving
22
Total Fat
g per serving
5.2
Saturated Fat
g per serving
3.5
Fiber
g per serving
4.8
Sugar
g per serving
1580
Sodium
mg per serving
8.4
Vitamin C
mg per serving
2.8
Iron
mg per serving
Chicken Ramen is Also Known As
Tori Ramen, Chicken Noodle Ramen, Torigara Ramen or Chicken Shoyu Ramen
