Easy Chicken Ramen 9/8/18, 7(21 am

Easy Chicken Ramen

Prep time Cook time Total time

10 mins 30 mins 40 mins

This Easy Chicken Ramen can be made at home in about 30 minutes! A

flavorful broth with chicken and noodles, and don't forget the ramen egg!

Author: Meghan
Serves: 4

Ingredients
For Soup
1 tablespoon oil
1 onion, sliced
1 tablespoon fresh grated ginger root
4 garlic cloves, pressed or finely minced
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
½ cup low sodium soy sauce
¼ cup rice vinegar
4 ounces shiitake mushrooms, stems removed and sliced
½ - ¾ pounds baby bok choy, sliced into quarters lengthwise
1 pound boneless, skinless chicken thighs
4 cups low sodium chicken broth
1 cup water
1-2 packages fresh yakisoba noodles* (one package is about 7 ounces. Use two packages if you like lots of
noodles. Fresh noodles are usually found in the produce section of the grocery store)
For Ramen Egg**
4 eggs
¼ cup low sodium soy sauce
¼ cup rice vinegar
¾ cup water
Additional toppings (optional)
sliced green onion
cilantro
chili garlic sauce
sesame seeds
lime wedges

Instructions
To prepare the ramen egg
1. Whisk together the ¼ cup of soy sauce, ¼ cup of rice vinegar and ¾ cup water, set aside.
2. Prepare an ice bath by filling a bowl with ice and water.
3. Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully
lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water
just barely boiling. Cook for seven minutes, then remove from pot and place 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. Leave in the marinade for
several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3
days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will
overcook).
To prepare the noodles
1. If using fresh noodles:
2. Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse
with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little

oil on them, so I didn't need to). Set aside.

3. (If using another type of noodle, follow package instructions)
To prepare soup
1. Heat a large pot or dutch oven over medium high heat. Add the onion and saute until starting to soften,
about 5 minutes. Add the sliced mushrooms and saute for another 2-3 minutes. Add the garlic and ginger

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Easy Chicken Ramen 9/8/18, 7(21 am

about 5 minutes. Add the sliced mushrooms and saute for another 2-3 minutes. Add the garlic and ginger
and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1
cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring
back to a simmer.
2. When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked
through and reaches a temperature of 165 degrees.
3. Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook
for 3-5 minutes. Remove from heat and serve.
To serve the ramen
1. In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced
green onions, cilantro and sesame seeds if desired.

Notes
*Keep the noodles seperate from the soup until just before serving. For leftovers, store the broth and noodles
seperately.
**The egg is optional but I really recommend it. If you don't have time to marinade the egg, you can just skip
the marinading step. You can also serve with a fried or poached egg if you prefer.
Recipe by Fox and Briar at https://www.foxandbriar.com/easy-chicken-ramen/

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