Chicken
Chicken Ramen
- Prep time 15 minutes
- Cook time 30 minutes
- Makes 2 bowls
Author Notes
This is a quick easy recipe for busy days. The broth can be made and stored ahead of time. There are endless variations of add-ins, so use whatever is on hand to make your bowls. —mc2020
What You'll Need
Ingredients
- Preparing the broth
-
2 cups
chicken broth (homemade or store bought)
-
2
garlic cloves smashed
-
1 piece
fresh ginger (about 1") smashed
-
2
green onions (white portion only)
-
3
whole peppercorns
-
1
whole star anise
-
1 tablespoon
soy sauce (add more to taste)
-
salt (to taste)
- For creating the bowls
-
1 bunch
greens (baby spinach, escarole, swiss chard, etc.)
-
3 ounces
dry ramen noodles
-
4 ounces
shredded chicken
-
1
radish, thinly sliced
-
1
small julienned carrot
-
2
sliced green onions (green portion only)
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sesame oil or hot chili oil (optional)
-
2
eggs
Directions
- First, prepare the broth. Add all the broth ingredients to a small saucepan and bring to a low simmer. Cover and simmer slowly for at least 20 minutes.
- Skim out all of the aromatics and add soy sauce or salt to taste.
- While the broth is simmering, prepare the other ingredients. For the greens, remove the stems and roughly chop. Shred the chicken, and chop the radish and carrot. Slice the green onion tops.
- Boil or steam the eggs. To get a semi-runny yolk, steaming for 7 1/2 minutes is perfect.
- When the egg is done, run it under cold water to stop the cooking. Refill the pot with water and bring to a boil. Add the noodles and cook briefly (ramen noodles should cook in just a few short minutes) and drain.
- While the noodles are boiling, reheat the broth, if needed, and add your greens to the pot of broth to let them wilt.
- To serve, add half of the ramen noodles to a bowl, pour about half the broth with greens over the noodles. Peel one egg and slice in half, and add to the bowl. Add half of the shredded chicken and raw veggies. Sprinkle with sliced green onions. Drizzle with sesame oil or hot chili oil.
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