Chicken Ramen
Japanese ramen at home: rich chicken broth with soy and ginger, noodles, jammy eggs and seared chicken.
- ⏱Time1 hr
- 📊DifficultyMedium
- 👥Serves4 people
- 🔥Per serving580 kcal
Ingredients for 4 people
- Noodles400 g ramen noodles
- Chicken500 g boneless thighs
- Stock cube2 cubes
- Water6 cups
- Soy sauce5 tbsp
- Garlic4 cloves
- Ginger3 cm piece, grated
- Eggs4
- Green onions3 stalks
- Mushrooms200 g
- Vegetable oil1 tbsp sesame oil
Optional extras
- Nori sheetsstrips, to garnish
- Hot sauceto taste
- Corn1/4 cup
Nutrition per serving
- Calories
- 580
- Protein
- 38 g
- Carbs
- 62 g
- Fat
- 19 g
Approximate values; they vary with the exact ingredients you use.
Method
Boil the eggs for 7 minutes, cool them in cold water, peel and soak them in two spoonfuls of soy sauce with a little water.
Sear the chicken in the sesame oil for 5 minutes on each side, then lift out and slice.
In the same pot fry the garlic and ginger for 1 minute, then add the water, stock cubes, the rest of the soy sauce and the mushrooms and simmer for 20 minutes.
Cook the noodles in another pot according to the packet and drain.
Divide the noodles into deep bowls, ladle the broth over, and top with the chicken, halved eggs and spring onion.
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