Ingredients (~3-4 servings)
- 3 chicken breasts (boneless, skin-on)
- kosher salt and freshly-ground black pepper, to season
- 1 1/2 Tbsp unsalted butter
- 1 Tbsp sesame or vegetable oil
- 1 Tbsp fresh ginger, minced
- 1 1/2 Tbsp fresh garlic, minced
- 1/4 cup low-sodium soy sauce
- 3 Tbsp mirin
- 6 cups rich chicken stock
- 1 1/2 oz dried shiitake mushrooms (or 3/4 cup fresh)
- 1-2 tsp sea salt, to taste
- 3 large eggs
- 3/4 cup scallions, sliced
- 3 (3 oz) packs dried ramen noodles
- optional: fresh jalapeño or chili slices, for serving
Get the Chicken Golden and Roasted
Preheat the oven to 375F and season the chicken generously with salt and pepper.
Melt the butter in a large oven-safe skillet over medium heat. Add the chicken skin-side down and cook until the skin is golden brown and releases easily from the pan – this takes ~5-7 minutes.
Flip the chicken over and cook for another ~4-5 minutes until golden on both sides.
Transfer the skillet to the oven and roast for ~15-20 minutes until the chicken hits 165F internal. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve.
Build the Ramen Broth Base
Heat the oil in a large pot over medium heat until shimmering. Add the garlic and ginger and cook for ~2-3 minutes until softened and fragrant.
Add the soy sauce and mirin, stir to combine, and cook for another minute. This deglazes any bits and builds the flavor base.
Add the stock, cover, and bring to a boil. Remove the lid and let simmer uncovered for 5 minutes, then add the dried mushrooms.
Simmer gently for another 10 minutes – the mushrooms will rehydrate and add umami depth. Season with salt to taste.
Make Soft-Boiled Eggs
Fill a pot with enough water to cover the eggs and bring to a boil.
Gently lower the cold eggs from the fridge into the boiling water and let simmer for 7 minutes for slightly-runny yolks or 8 minutes for soft but set yolks.
Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process.
Wait at least 5 minutes until cool enough to handle, then carefully peel away the shell and slice in half lengthwise. Set aside until ready to serve.
Assemble the Ramen Bowls
Chop the scallions and jalapeño if using. Slice the chicken into thin pieces and set aside.
When the eggs finish cooking, add the ramen noodles to the boiling water and cook for ~2-3 minutes until soft.
Divide the noodles into three large bowls. Add the sliced chicken and ladle the hot ramen broth over everything.
Top with the fresh scallions, jalapeño, and halved soft-boiled eggs. Serve immediately while the broth is steaming hot.
Simple Homemade Chicken Ramen
Ingredients
Ingredients (~3-4 servings)
- 3 chicken breasts boneless, skin-on
- kosher salt and freshly-ground black pepper to season
- 1 1/2 Tbsp unsalted butter
- 1 Tbsp sesame or vegetable oil
- 1 Tbsp fresh ginger minced
- 1 1/2 Tbsp fresh garlic minced
- 1/4 cup low-sodium soy sauce
- 3 Tbsp mirin
- 6 cups rich chicken stock
- 1 1/2 oz dried shiitake mushrooms or 3/4 cup fresh
- 1-2 tsp sea salt to taste
- 3 large eggs
- 3/4 cup scallions sliced
- 3 packs dried ramen noodles 3 oz
- optional: fresh jalapeño or chili slices for serving
Instructions
- Preheat oven to 375F and season chicken with salt and pepper.
- Melt butter in oven-safe skillet over medium heat and cook chicken skin-side down 5-7 minutes until golden.
- Flip chicken and cook 4-5 minutes more, then transfer skillet to oven and roast 15-20 minutes until chicken reaches 165F.
- Remove chicken to a plate and cover with foil.
- Heat oil in large pot over medium heat and cook garlic and ginger 2-3 minutes until fragrant.
- Add soy sauce and mirin, stir, and cook 1 minute.
- Add stock, cover, and bring to boil, then uncover and simmer 5 minutes.
- Add dried mushrooms and simmer 10 minutes more, then season with salt to taste.
- Bring a pot of water to boil and gently lower cold eggs into water.
- Simmer eggs 7 minutes for runny yolks or 8 minutes for set yolks.
- Transfer eggs to ice bath and cool 5 minutes, then peel and halve lengthwise.
- Slice chicken thinly and chop scallions.
- Cook ramen noodles in boiling water 2-3 minutes until soft.
- Divide noodles into bowls, add sliced chicken, and ladle hot broth over top.
- Top with scallions, jalapeño if using, and halved eggs.
