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a bowl of soy-colored chicken ramen broth with springy wheat noodles, sliced chicken, shiitake mushrooms, bok choy and two hard-cooked egg halves
Melissa Hart

Chicken Ramen Soup

Brown the chicken first, then let it finish gently in the soy-seasoned broth while the mushrooms soften and you cook the eggs. The ramen goes into the bowls just before serving, with two hard-cooked egg halves in each and bok choy simmered only long enough to soften its stems. Keep the noodles separate from any leftover broth so the next bowl isn't a tangle of swollen pasta with very little soup around it.
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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 a large pot over medium-high heat and brown chicken for 3 minutes per side. Add ginger and garlic for 30 seconds.
  2. Add broth, soy sauce, mirin and mushrooms. Simmer gently for 15 to 18 minutes until the chicken reaches 165°F, then lift the meat out to slice.
  3. Meanwhile, place eggs in a small saucepan and cover with water by 1 inch. Bring to a boil, reduce to a steady simmer and cook for 10 minutes; cool in cold water, peel and halve.
  4. Cook ramen noodles in a separate pot according to the package and drain. Add bok choy to the broth and simmer for 2 to 3 minutes.
  5. Stir sesame oil into the broth off the heat. Divide noodles and sliced chicken among four bowls, ladle broth and vegetables over them and add two egg halves to each.