Chicken Ramen

Chicken Ramen

Chicken Ramen



If you don’t have homemade chicken stock, you can bring double the amount of the store-bought stock to a simmer and cook to reduce to by half to 6 cups stock. Fresh yakisoba noodles are often found in the produce section of the grocery store. If you can’t find them use dry noodles and cook in water only (without the seasoning packet) according to the package instructions.

Ingredients
For the eggs
4 large eggs, cold
¼ cup low-sodium soy sauce
¼ cup rice vinegar
¾ cup water

For the soup
6 cups rich chicken stock or 12 cups store-bought chicken stock
2 large boneless chicken breasts, skin on
1 tablespoon canola oil
1 tablespoons minced or grated ginger
1 tablespoon minced or grated garlic
2 tablespoons low-sodium soy sauce, or to taste
1 tablespoon mirin, or to taste
1 cup sliced shiitake mushroom caps
2 heads bok choy, sliced crosswise
2 packages fresh yakisoba noodles (about 12-14 ounces total)

Optional garnishes for topping the ramen: sliced scallions, minced chives, cilantro leaves, sliced serrano or jalapeno peppers, black sesame seeds.

To pass around the table: chili garlic sauce, additional soy sauce, lime wedges

Directions
For the eggs
If you have an egg cooker, place desired eggs in the cooker and measure water to medium boil. Prepare an ice water bath and set aside. (If you don't have an egg cooker, bring a large pot of water to a boil and carefully lower the eggs into the water. Reduce the heat to a low simmer and cook the eggs for 7 minutes.)

Meanwhile whisk the soy sauce, vinegar and water together in a bowl. Afterthe eggs are cooked, transfer the eggs to the ice water to cool for about 3 minutes until cool enough to handle.

Gently crack the shell (the egg will be soft) and under running water, carefully peel away the shell. Submerge the eggs in the marinade (they should be covered, if not, transfer to a smaller bowl). Leave them for at least 6 hours or overnight.

For the soup
Put 2 cups chicken stock in a small pot and add the chicken breasts. Add water as necessary to cover the chicken. Bring to a gentle simmer and cook for about 15 to 20 minutes until the breasts are just cooked through. Set aside and when they are cool enough to handle remove and discard the skin. If you cook breasts a day ahead, refrigerate them in the liquid. In a soup pot or Dutch oven, heat the oil. Add the ginger and garlic and sauté until fragrant. Add the remaining chicken stock and strain in the stock that remains from poaching the chicken. Add the 2 tablespoons soy sauce and the mirin. Bring to a boil. Reduce to a simmer and taste the broth. Add more soy sauce or mirin to taste. Add the mushrooms to cook for about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil for cooking the noodles. Meanwhile, shred or slice the chicken. If the chicken has been refrigerated, the slices can be warmed in a bit of the broth.

Add the noodles to the water and the bok choy to the broth. Cook for about 2-3 minutes until the noodles are done cooking. If the eggs are cold, they can be reheated carefully in the broth for a short time.

Cut the eggs in half.

Divide the noodles among the bowls (you may have extra for second helpings). Arrange the chicken in the bowl. Ladle very hot soup over the noodles and chicken. Place the eggs in the bowls and top with your choice of garnishes.

Pass chili garlic sauce, additional soy sauce and lime wedges on the side.

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Ingredients

  • 4 large eggs
  • ¼ cup low-sodium soy sauce
  • ¼ cup rice vinegar
  • ¾ cup water
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