Chicken Ramen
A simple and satisfying chicken ramen noodle soup made with a soy-mirin broth, tender chicken breast, soft-boiled marinated eggs, vegetables, and ramen noodles.
A simple and satisfying chicken ramen noodle soup made with a soy-mirin broth, tender chicken breast, soft-boiled marinated eggs, vegetables, and ramen noodles.
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Make the broth: In a saucepan, mix 3 tablespoons of soy sauce, 3 tablespoons of mirin, and 2 tablespoons of sugar. Add ½ diced carrot and ½ sliced onion, then bring to a boil.
Prepare the eggs: Boil 2 large eggs. Cook for 6 minutes for a soft yolk or 9-10 minutes for a hard-boiled egg. Place the eggs in a zip-lock bag, add some broth, and refrigerate for 2 hours.
Cook the chicken: In 800ml of boiling water, dissolve 2 chicken stock cubes. Add 300g of chicken breast and cook until fully done. Set aside.
Add vegetables: Toss in ½ diced carrot, 30g of mushrooms, and ½ a cabbage into the boiling stock.
Add the noodles: Add 2 nests of egg noodles, bringing the mixture to a boil. Simmer for 2-5 minutes or until the noodles are tender.
Assemble the ramen: In a ramen bowl, place the noodles, sliced chicken breast, and halved eggs. Pour the hot broth over everything and garnish with chives. Serve immediately.
