Chicken Ramen
A comforting bowl of noodles in savory broth with toppings. This is a quick weeknight version, not an all-day project, but still deeply satisfying.
by Culicious Kitchen
Ingredients
- 1 tbsp vegetable oil
- 3 garlic cloves
- 1 tbsp fresh ginger
- 1 L chicken stock
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 200 g cooked chicken
- 2 ramen noodle nests
- 2 eggs
- 2 green onions
- sesame oil, chili oil, nori
Method
- 1
If making soft-boiled eggs: lower eggs into boiling water and cook exactly 6.5 minutes, then transfer to cold water. Peel and halve. The yolks should be jammy.
- 2
Heat the oil in a pot over medium heat. Add the garlic and ginger and cook 1 minute until fragrant — this aromatic base lifts the whole broth.
- 3
Pour in the chicken stock, soy sauce, and miso (if using). Whisk to dissolve the miso. Bring to a gentle simmer and let it bubble for 10 minutes to develop flavor.
- 4
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.