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Chicken Ramen Soup on a plate
Melissa Hart

Chicken Ramen Soup

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil
  • 1 lb boneless skinless chicken thighs
  • 1 tbsp finely grated fresh ginger
  • 2 garlic cloves minced
  • 6 cups low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp mirin
  • 6 oz shiitake mushrooms stems removed and caps sliced
  • 4 large eggs
  • 10 oz fresh ramen noodles
  • 2 small heads bok choy sliced
  • 1 tsp toasted sesame oil

Method
 

  1. Heat oil in large pot over medium-high; brown chicken 3 minutes per side. Add ginger and garlic 30 seconds.
  2. Add broth, soy sauce, mirin, and mushrooms; gently simmer 15 to 18 minutes until chicken 165°F. Remove chicken to slice.
  3. Meanwhile, cover eggs with water by 1 inch in small saucepan. Boil; reduce to steady simmer and cook 10 minutes. Cool in cold water, peel, and halve.
  4. Cook noodles separately per package; drain. Add bok choy to broth; simmer 2 to 3 minutes.
  5. Off heat, add sesame oil. Divide noodles and sliced chicken among four bowls; ladle broth and vegetables over, adding two egg halves each.