Chicken Ramen
🛒 Ingredients
- Chicken Thigh (boneless, skinless) 150 g · 240 kcal
- Fresh Ramen Noodles 150 g · 200 kcal
- Large Egg 50 g · 70 kcal
- Chicken Stock (low sodium) 250 g · 25 kcal
- Soy Sauce 25 g · 18 kcal
- Mirin 10 g · 18 kcal
- Sake 10 g · 15 kcal
- Sesame Oil 3 g · 27 kcal
- Fresh Ginger (sliced) 5 g · 4 kcal
- Fresh Garlic (cloves) 5 g · 7 kcal
- Green Onions (sliced) 15 g · 5 kcal
- Nori (dried seaweed) 2 g · 6 kcal
- Bok Choy 50 g · 7 kcal
👨🍳 Instructions
- Prepare the toppings: soft-boil the egg for 6-7 minutes, then peel and slice it in half. Thinly slice the green onions and tear the nori sheet into halves or quarters.
- Cook the chicken: in a small pan, sear the chicken thighs until golden brown, then add a splash of soy sauce and mirin, simmer until cooked through, and slice.
- Prepare the ramen broth: In a saucepan, combine chicken stock, soy sauce, mirin, sake, sesame oil, sliced ginger, and garlic. Bring to a gentle simmer and let it infuse for 10-15 minutes.
- Cook the noodles: follow package instructions for your ramen noodles, typically boiling them in a separate pot of water until al dente.
- Assemble the ramen: divide the cooked noodles into serving bowls. Ladle the hot broth over the noodles. Arrange the sliced chicken, halved egg, bok choy, green onions, and nori on top.
