Craving comfort in a bowl? The Easy Chicken Ramen swirls together savory notes of deliciously spiced broth, succulent slices of chicken, and tender noodles in an easy-to-make culinary marvel. Every spoonful is a mosaic of flavors, topped with a gently soft-boiled egg, fresh veggies, and a sprinkle of herbs to create not just a meal, but an experience for the senses. Ready in a flash, it's a soul-soothing escape any day of the week.
Ingredients:
- Noodles: Instant noodles. The flavor sachet is not needed as you will be making your own broth.
- Stock: You can use homemade or store-bought. The recipe suggests using 4 chicken Oxo stock cubes with water.
- Soy Sauce: A mix of light and dark. Light soy sauce adds a salty seasoning, while dark soy sauce provides a beautiful color and a hint of sweetness.
- Chinese Rice Wine: Just a tablespoon but it's crucial for depth. Sherry can be substituted if you don't have rice wine.
- Sesame Oil: For a golden, toasty flavor and beautiful aroma.
- Sriracha: To add a bit of heat.
- White Pepper: For mild, warming heat.
- Ginger and Garlic: To be fried in butter with the sesame oil, adding incredible flavor.
Additional Ingredients for Serving:
- Boiled egg, peeled and sliced in half
- Spring onions (scallions), chopped
- Strips of carrots
- Sesame seeds
- Chilli oil, chilli paste, or chilli sauce as desired
Instructions:
- Fry Garlic and Ginger: Begin by frying minced garlic and ginger in butter with a little sesame oil. Then add in chicken stock.
- Mix in Flavorings: Incorporate soy sauce, chili sauce, Chinese rice wine, white pepper, a little brown sugar, and shredded cooked chicken. Boil these together for a few minutes.
- Cook Noodles: Add in the instant noodles and cook for an additional 3 minutes.
- Serve: Use tongs to transfer the noodles to bowls. Ladle over the stock and add the chicken. Top with soft-boiled egg, spring onions, carrot strips, sesame seeds, and a drizzle of chili oil or sauce as preferred.
Perfect Soft-Boiled Egg for Ramen:
- Place room-temperature large eggs in a saucepan and cover with cold water.
- Bring to a boil, then simmer very gently for 6 minutes.
- Turn off the heat and transfer the eggs to a bowl of iced water for 5 minutes to stop the cooking process.
- Carefully peel the eggs before slicing in half. Lightly tap and roll the boiled egg on a surface to crack the shell all over for easier peeling.
Enjoy your Easy Chicken Ramen, a silky and flavor-packed broth perfect for a quick and satisfying meal!
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