Chicken Ramen

May 23, 2020
0 Ratings
  • 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
  • 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)
  • sesame oil or hot chili oil (optional)
  • 2 eggs
  1. 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.
  2. Skim out all of the aromatics and add soy sauce or salt to taste.
  3. 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.
  4. Boil or steam the eggs. To get a semi-runny yolk, steaming for 7 1/2 minutes is perfect.
  5. 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.
  6. While the noodles are boiling, reheat the broth, if needed, and add your greens to the pot of broth to let them wilt.
  7. 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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