● By Lana Granfors
By Lana Granfors
Photo by Kara Stewart
Who wants ramen? If you haven’t tried it, well, now you can! This ramen dish is full of flavor and is so easy. Don’t let the long list of ingredients keep you from trying this - they are all easy to find. It can be prepared, finished and on the table in no time. It’s a dark and flavorful broth, loaded with shredded chicken and noodles. And the ramen egg - amazing!
And please, don’t resist the slurping. It’s just part of the overall dining experience.
Ramen Egg Ingredients
1⁄4 cup low-sodium soy sauce
1⁄4 cup rice vinegar
3⁄4 cup water
Ramen Broth Ingredients
2 T vegetable oil
1 tsp. sesame oil
1 onion, sliced into thin rings
1 cup shiitake mushrooms, sliced
4 garlic cloves, minced
1 T fresh ginger root, minced
4 cup chicken broth
1 cup water
1⁄2 cup low sodium soy sauce
1⁄4 cup rice vinegar
2 T oyster sauce
1 lb. boneless, skinless chicken thighs
1⁄2 lb. baby bok choy, sliced into quarters, lengthwise
1 package (17oz) fresh yakisoba noodles
Sliced green onions
Chili garlic sauce
Thinly sliced carrots
Ramen Egg Directions
STEP 1: Fill a pot with enough water to cover the 4 eggs and bring it to a boil. Once boiling, lower the eggs one at a time into the water using a spoon, being careful not to crack the eggs. Reduce heat to keep the water at a low boil. Cook for seven minutes for a soft boiled egg, 2 minutes longer if you prefer the eggs cooked a little more.
STEP 2: While the eggs boil, whisk together the soy sauce, rice vinegar and water and set aside.
STEP 3: Next, prepare an ice bath – fill a bowl with water and ice. Once eggs are done, remove from the pot and place the eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Cover the bowl and refrigerate. Leave in the marinade for several hours or overnight. When ready to serve, reheat the eggs in the hot ramen broth for a short time, but not too long, as the egg will overcook.
Ramen Broth Directions
STEP 1: Heat oils in a large pot over medium high heat. Add the onion and sauté until they soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2 – 3 minutes. Add the garlic and ginger and stir for about 30 seconds, or just until fragrant so they don’t burn. Add the chicken broth, 1 cup of water, soy sauce, rice vinegar and oyster sauce. Stir to combine.
STEP 2: Bring back to a simmer and then add the chicken thighs and allow to simmer for 15 – 20 minutes more or until chicken is cooked through. Remove the chicken and using two forks, shred the chicken. Add shredded chicken back to the broth, along with bok choy, and cook for 3 – 5 minutes. Cover and remove from heat.
If using fresh noodles, follow the package instructions or bring a pot of water to a boil, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little sesame oil to keep from sticking; set aside. If using another type of noodle, follow the package directions.
In a deep bowl, place a serving of noodles, and then ladle the ramen broth over them. Top ramen with your choice of toppings. Let the slurping begin!
Store any leftover noodles and ramen soup separately.