Chicken Ramen
This homemade chicken ramen is a quick and healthy dish that comes together in just 30 minutes, delivering restaurant-quality taste with comforting flavors.
Ingredients
Broth and Chicken
- 4 cups chicken broth Use homemade or store-bought.
- 2 pieces boneless, skin-on chicken thighs Marinated in soy sauce, mirin, and white pepper.
Noodles
- 12 ounces ramen noodles Fresh or dried; follow package instructions for cooking.
Toppings
- 4 pieces soft-boiled eggs Cook to your preferred level of doneness.
- 1 cup sliced green onions For garnish.
- 2 sheets nori seaweed Cut into strips.
- 1 tablespoon sesame seeds For garnish.
Instructions
Preparation
- Marinate the chicken thighs in a mixture of soy sauce, mirin, and white pepper for at least 30 minutes.
- Prepare the toppings: Soft-boil the eggs, slice green onions, and cut nori into strips.
Cooking the Broth
- In a pot, bring the chicken broth to a simmer over medium heat.
- Add garlic, ginger, scallions, soy sauce, mirin, and simmer for at least 20 minutes.
Cooking the Chicken
- Cook chicken thighs using your preferred method (pan-fry or oven-roast) until they reach an internal temperature of 165°F.
- Slice the chicken thinly.
Cooking the Noodles
- Cook ramen noodles according to package instructions until al dente, then rinse with cold water to stop cooking.
Assembling the Ramen
- In bowls, layer cooked noodles, pour the hot broth, and top with sliced chicken, soft-boiled eggs, green onions, nori, and sesame seeds.
Notes
Ensure to refrigerate leftovers with the broth and noodles separated. Add fresh toppings when reheating for the best flavor.