Name: Classic chicken shoyu ramen
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, halved horizontally and pounded to 1/2-inch thickness; 1 large egg; 40 g ramen noodles; 1 1/2 cups reduced-sodium chicken broth; 2 3/4 tsp low-sodium soy sauce; 3/4 tsp mirin; 2 1/2 tsp fresh ginger, sliced into coins; 1 clove garlic, smashed; 1 tsp canola oil; 1/2 tsp sesame oil; 3.5 oz baby bok choy, halved lengthwise; 1 scallions, thinly sliced; 1 3/4 cups water

Instructions

Prep 25 min · Cook 10 min

Bring the water to a rolling boil in a small saucepan. Use a spoon to gently lower the cold egg into the water and simmer for 7 minutes. Meanwhile, fill a bowl with ice and water. Transfer the egg to the ice bath for 3 minutes, then peel and halve. Done when whites are set and yolks are soft.
Wipe the saucepan and add the chicken broth, soy sauce, mirin, ginger, and garlic. Bring to a simmer over medium heat and cook for 10 minutes. Remove and discard the ginger and garlic with a slotted spoon.
Heat canola oil in a skillet over medium-high heat. Sear the chicken for 3 minutes, flip, and cook for 3 minutes more until the center is opaque. Transfer to a board to rest for 2 minutes, then slice into strips. Done when opaque in the center, 165°F in the thickest part.
Bring the infused broth back to a boil. Add the ramen noodles and baby bok choy. Simmer for 3 minutes until the noodles are tender and the bok choy is bright green.
Pour the broth, noodles, and bok choy into a deep bowl. Stir in the sesame oil. Top with the sliced chicken breast and the halved egg, then garnish with scallions.

Nutrition

Ingredients

Instructions

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