Easy Chicken Ramen

Let’s point out ramen.  And I’m not talking concerning the 10 for a dollar packs beloved by faculty students the globe around.  I’m talking concerning the great stuff. it's been all the fashion for quite an few years, except for some reason I had ne'er discomposed to induce myself to a ramen house for a bowl till recently once my cousins invited ME to undertake it with them.  I had a sense i'd find it irresistible and that i wasn't wrong.

A bowl of ramen could be a total flavor bomb, stuffed with a chic, flavoursome broth, tender meat, noodles, and lidded with the crowning glory if you raise it – the ramen egg.  And there's a reason that ramen is therefore flavoursome. it's pretty long to form a broth that complicated. I even have been desire ramen prettty abundant each day since the primary time I had it, however there isn’t a eating house convenient to my house that serves it. i assumed concerning embarking on the task of constructing my very own real, authentic ramen, however once reading a couple of recipes i made a decision that was best left for one more time.  What i actually wished was to be able to cook an excellent flavoursome soup however in not significantly time.  Oh, and that i still wished that ramen egg, it's EVERYTHING.

So, this is often not associate authentic ramen direction. however it's a bowl filled with flavor, and you'll create it in concerning half-hour. additionally I even have created it fourfold within the past few weeks, soooo, I’ve been feeding loads of it and am not fed up it nevertheless.

I learned a couple of things whereas creating this direction, and therefore the most vital one is concerning the noodles.  I used contemporary yakisoba noodles as a result of I wished that contemporary noodle texture. however here is that the factor.  You can’t simply cook the noodles within the broth and decision it smart. i actually wished to cook them within the soup as a result of that creates sense and that i didn’t wish an additional step of cookery noodles one by one. however the matter is that if you cook the noodles within the soup, they unharness a bunch of starch that thickens up the broth and that they begin suction up all the liquid within the soup.  Then you're left with a bunch of soggy noodles and a soup with hardly any broth. it's not smart.  I mean, it isn’t dangerous.  I still Ate it. however it isn’t ideal and, if you heat up the leftovers the noodles just about dissolve.  Nope, best to only cook the noodles one by one , then serve them on an individual basis and pour the soup over them.  Bonus points: you're entirely up to speed of your noodle portion. heaps or simply a couple of, it's your selection.

Ingredients

For The Soup:

• 1 tablespoon oil
• 1 onion sliced
• 1 tablespoon fresh grated ginger root
• 4 garlic cloves pressed or finely minced
• 1 tablespoon chili garlic sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1/2 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 4 ounces shiitake mushrooms stems removed and sliced
• 1/2 - 3/4 pounds baby bok choy sliced into quarters lengthwise
• 1 pound boneless skinless chicken thighs
• 4 cups low sodium chicken broth
• 1 cup water
• 1-2 packages fresh yakisoba noodles* one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store

For The Ramen Egg

• 4 eggs
• 1/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 3/4 cup water
• Additional Toppings (Optional)
• sliced green onion
• cilantro
• chili garlic sauce
• sesame seeds
• lime wedges

Instructions

To Prepare The Ramen Egg:

1. Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.
2. Prepare an ice bath by filling a bowl with ice and water.
3. Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).

To Prepare The Noodles:

1. If using fresh noodles:
2. Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
3. (If using another type of noodle, follow package instructions)

To Prepare The Soup:

1. Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
2. When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.
3. Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.

To Serve The Ramen:

1. In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

Recipe From : Fox and Briar