Simple Homemade Chicken Ramen
, Serves 2
Roast skin-on chicken, ginger-garlic soy broth with shiitake, soft-boiled eggs and noodles, all piled into one bowl.
| prepPreheat oven to 375°F / 190°C | |||||
| 2 chicken breasts (boneless, skin-on)* | Season, sear skin-side down 5-7 min | Flip, sear 4-5 min; roast 375°F / 190°C, 15-20 min | Slice chicken; bowl noodles, broth & toppings | ||
| kosher salt & freshly ground pepper, to season | |||||
| 14 g unsalted butter | |||||
| 10 ml sesame or vegetable oil | Soften ginger & garlic in oil | Add soy & mirin, cook 1 min | Add stock, boil; simmer 5 min | Add mushrooms, simmer 10 min, salt | |
| 2 tsp fresh ginger, minced | |||||
| 1 Tbsp fresh garlic, minced | |||||
| 45 ml low-sodium soy sauce | |||||
| 30 ml mirin | |||||
| 950 ml rich chicken stock | |||||
| 30 g dried shiitake mushrooms (or 40 g fresh) | |||||
| 1-2 tsp sea salt, to taste | |||||
| 2 large eggs | Boil eggs 7-8 min, ice bath, peel | ||||
| 50 g scallions, sliced | Slice scallions & jalapeño | ||||
| optional: fresh jalapeño or chili slices, for serving | |||||
| 2 (85 g) packs dried ramen noodles | Boil noodles 2-3 min | ||||
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