chicken ramen
main | asian chicken japanese meat soup1 tbsp. cooking oil
1 lb. chicken breast, cubed
- heat oil and stir fry chicken until browned
- remove from pot and cover to keep warm
1 tbsp. cooking oil
4 cloves garlic, minced
2” ginger, peeled and minced or 2 tsp. ground ginger
4 green onions, sliced
1/2 tsp. red pepper flakes
6 cups chicken stock
1/4 cup soy sauce
1/4 cup mirin
cooked chicken
4 eggs
- heat oil and saute garlic, ginger, onions, and red pepper flakes until vegetables soften
- add stock, soy sauce and mirin, increase heat, and bring to a boil
- reduce heat and add chicken and eggs
- simmer for 15 minutes, then remove eggs to an ice bath, peel, and set aside
9 oz. ramen noodles
cooked, peeled eggs
salt to taste
- add noodles and eggs, simmer for about 5 minutes, until noodles are done
- remove eggs and slice
- garnish with sliced eggs, shredded nori, sliced green onions, and sesame oil
source: https://www.theflavorbender.com/easy-homemade-chicken-ramen
01/31/2024: made this using leftover peruvian roast chicken and it was great. it definitely needed more liquid than the original recipe, so i increased that. also, it was fairly sweet (not in an unpleasant way), so i think i would decrease the mirin a bit (maybe 2 tbsp. instead of 1/4 cup?) next time.