Name: Classic shoyu ramen bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, thinly sliced; 1 large egg; 60 g dried ramen noodles; 1 1/2 cups reduced-sodium chicken broth; 2 3/4 tsp low sodium soy sauce; 1 tsp sesame oil; 2 1/2 tsp fresh ginger, grated; 1 clove garlic, minced; 3 1/4 cups water; 1 green onion, thinly sliced; 1 tsp canola oil; 1/2 tsp rice vinegar; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 10 min

Bring the water to a boil in a medium pot. Lower the egg carefully into the water and simmer for 7 minutes. While it simmers, prepare a small bowl of ice water. Transfer the egg to the cold water and let it sit for 3 minutes, then peel, slice in half, and set aside. Keep the pot of water boiling.
In a small saucepan, warm a few drops of the sesame oil over medium heat. Add the ginger and garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and soy sauce. Bring to a simmer and cook for 5 minutes. Stir in the rice vinegar, a pinch of the salt, and the rest of the sesame oil.
Pat the chicken slices dry with paper towels and season with black pepper and the remaining salt. Heat the canola oil in a skillet over medium-high heat. Add the chicken in a single layer and cook for 2 minutes, flip, and cook for 2 minutes more until browned and no longer pink. Done when opaque in the center, 165°F.
Add the ramen noodles to the pot of boiling water. Cook for 2 to 3 minutes until tender but still springy. Drain the noodles and rinse them briefly under hot water to prevent clumping.
Place the noodles in a deep bowl. Pour the hot shoyu broth over the noodles. Arrange the seared chicken, the halved egg, and the green onions on top.

Nutrition

Ingredients

Instructions

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