MeatHotFriendlyIntermediateJapaneseSimmeredHigh in proteinSalty

Japanese Chicken Ramen

Name: Japanese Chicken Ramen
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4 portions
Ingredients: 400 g Ramen noodles (fresh or dried); 500 g Chicken breast (or boneless chicken thighs); 1,5 l Chicken broth; 6 tablespoon Soy sauce; 3 tablespoon Mirin; 1 tablespoon Sesame oil; 25 g Fresh ginger (peeled and thinly sliced); 3 cloves Garlic (crushed); 4 Eggs; 150 g Shiitake mushrooms (sliced); 2 Bok choy (halved); 3 Scallions (thinly sliced); 4 sheets Nori seaweed (cut into strips); 2 teaspoon Sesame seeds; 1 tablespoon Neutral oil; 2 g Salt (adjust according to the soy sauce)

A comforting bowl of Japanese ramen featuring noodles, a fragrant soy and ginger broth, tender chicken, marinated eggs, and fresh toppings.

35 minPrep

1 h 35Total

4Servings

MediumDifficulty

About 610 kcal per serving

Ingredients

Portions

Ramen noodles (fresh or dried)400 g
Chicken breast (or boneless chicken thighs)500 g
Chicken broth1,5 l
Soy sauce6 tablespoon
Mirin3 tablespoon
Sesame oil1 tablespoon
Fresh ginger (peeled and thinly sliced)25 g
Garlic (crushed)3 cloves
Eggs4
Shiitake mushrooms (sliced)150 g
Bok choy (halved)2
Scallions (thinly sliced)3
Nori seaweed (cut into strips)4 sheets
Sesame seeds2 teaspoon
Neutral oil1 tablespoon
Salt (adjust according to the soy sauce)2 g

Preparation

Prepare the eggs
Bring a saucepan of water to a boil. Cook the eggs for 6 minutes and 30 seconds, then immediately cool them in ice water. Carefully peel them.
Marinate the eggs
Mix 2 tablespoons of soy sauce with 1 tablespoon of mirin and 3 tablespoons of water. Add the eggs and marinate for at least 30 minutes, turning them regularly.
Cook the chicken
Heat the neutral oil in a frying pan. Sear the chicken for 4 to 5 minutes on each side until well browned and cooked through. Let it rest, then slice it.
Prepare the broth
Pour the chicken broth into a large saucepan. Add the ginger, garlic, the remaining soy sauce, the remaining mirin, and the sesame oil.
Simmer
Bring to a gentle simmer and cook over low heat for 30 minutes to concentrate the flavors.
Cook the vegetables
Add the shiitake mushrooms to the broth and cook for 8 minutes. Then add the bok choy and continue cooking for 3 minutes.
Cook the noodles
Cook the ramen noodles in a saucepan of boiling water according to the package instructions. Drain them thoroughly.
Assemble the bowls
Divide the noodles among four large bowls. Pour the hot broth over them with the mushrooms and bok choy.
Add the toppings
Arrange the sliced chicken, halved eggs, scallions, nori strips, and sesame seeds on top.
Serve
Serve immediately with extra soy sauce or chili oil to taste.

Tips & tricks

Preparing the broth in advance allows the flavors to develop more fully.
Cook the noodles separately to prevent them from absorbing too much broth.
Serve immediately after assembling so the noodles stay firm.
Prepare the marinated eggs the day before for a more intense flavor.

Variations

Replace the chicken with braised pork for a richer version.
Use tofu and vegetable broth for a vegetarian version.
Add a spoonful of miso paste to the broth for a deeper flavor.
Add chili oil or shichimi for a spicy version.

Storage

Store the broth, noodles, and toppings separately in the refrigerator for up to 2 days. Gently reheat the broth over low heat and cook or reheat the noodles just before serving. The broth can be frozen on its own for up to 2 months.