Chicken Ramen Recipe

Homemade Chicken Ramen

Course: Main Course, Soup

Keyword: ramen

Servings: 4

4-5 Cups Chicken Stock
4 stalks of spring onions trimmed and cut in half
5 Garlic Cloves
2 inch piece of ginger peeled and sliced
1 heaping tbsp of chili garlic
1 lb mushroom of choice shiitake preferred but baby bella/white buttons are fine
1/4 cup soy sauce
1/4 cup mirin
4 portions of ramen noodles

Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. If time permits, allow the chicken to marinate for at least 1 hour.
Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. If time permits, allow the chicken to marinate for at least 1 hour.
Place the chicken pieces on the baking sheet, skin side down (or smooth side down), evenly spaced apart. Then place the baking sheet in the preheated oven (upper third)
Let the chicken roast for 15 minutes. While the chicken is cooking, mix the brown sugar and dark soy sauce for the glaze, and start making the ramen.
After 15 minutes, flip the chicken pieces over and spoon the glaze over them. Let the chicken cook for a further 10 – 15 minutes. Then remove from the oven and let them cool down.
Slice the chicken and set aside.

Place two saucepans on the stove.
In one saucepan (Pot 1), place the stock, ginger, garlic, spring onions, chili (if using), soy sauce and mirin. Stir and cover the pot. Let it come to a boil at medium high – high heat. Then lower the heat to medium and let it simmer for 25 minutes. Taste the base and add more soy sauce if needed.
While Pot 1 is simmering, add water to the second pot (Pot 2), and bring it to a boil. Add the dried noodles to the boiling water, and cook according to package directions. I prefer cooking the noodles for ONE MINUTE LESS than what’s recommended on the package, as the noodles will continue to cook for a bit longer when served with hot broth. The straight ramen noodles I use here take 3 minutes to cook. Drain the noodles and divide into 4 bowls and set aside.
When the ramen base in Pot 1 has cooked for about 20 – 25 minutes, strain to remove the garlic, ginger, chili and spring onions (or only the spring onions and chili). Add the strained stock back into the pot and add the mushrooms, and let it cook for a further 5 minutes until the mushrooms have softened. The ramen base is now ready.

Bring a pot of water to a boil and prepare a bowl of ice water to put your eggs in
Lower your eggs carefully into boiling water and cook for 6 to 6 1/2 minutes.
Immediately place eggs in an ice water for a few minutes.
Peel and set aside

Wash your greens and cut them as you see fit.
Place the greens in a microwave safe bowl then drizzle with a little soy sauce, sesame oil, and garlic. Toss to combine.
Cover and microwave in 1 minute incredments until the greens have softened but not too wilted. You can also Sautee on the stove top if you wish.

Evenly divide your noodles and broth between up to 4 bowls
Top with steamed greens, chicken slices, eggs, spring onions, radishes, and whatever else you'd like to add.