Black Bikini Blue Sky
Black Bikini Blue Sky
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Japanese Chicken Ramen with Soft-Boiled Egg
Soul-Warming Chicken Ramen with Marinated Eggs and Umami Broth
Ingredients:
2 boneless, skinless chicken thighs
2 soft-boiled eggs
4 cups chicken broth
2 cups water
2 packs fresh ramen noodles (or dried if unavailable)
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon miso paste
1 teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon vegetable oil
1 green onion, sliced
1/2 cup corn kernels
1/2 cup bamboo shoots (optional)
Nori sheets, for garnish
Salt and pepper, to taste
Directions:
Heat vegetable oil in a pot over medium heat. Sear chicken thighs for 3–4 minutes per side until golden. Remove and set aside.
In the same pot, sauté garlic and ginger for 1 minute. Add chicken broth, water, soy sauce, mirin, and miso paste. Stir to combine.
Return chicken thighs to the broth. Simmer gently for 20 minutes, covered, until chicken is tender. Remove chicken, slice thinly, and set aside.
Cook ramen noodles according to package instructions. Drain and divide between two large bowls.
Slice soft-boiled eggs in half.
Top noodles with sliced chicken, egg halves, corn, bamboo shoots, green onion, and nori.
Pour hot broth over the toppings. Drizzle with sesame oil.
Serve immediately, with extra soy sauce or chili oil on the side if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 540 kcal | Servings: 2 servings
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Just whipped up this soul-warming Japanese Chicken Ramen ! Juicy chicken, savory miso broth, and that perfect soft-boiled egg make every bite heavenlyJapanese Chicken Ramen with Soft-Boiled Egg Soul-Warming Chicken Ramen with Marinated Eggs and Umami Broth Ingredients: 2 boneless, skinless chicken thighs 2 soft-boiled eggs 4 cups chicken broth 2 cups water 2 packs fresh ramen noodles (or dried if unavailable) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon miso paste 1 teaspoon sesame oil 2 garlic cloves, minced 1 teaspoon grated ginger 1 tablespoon vegetable oil 1 green onion, sliced 1/2 cup corn kernels 1/2 cup bamboo shoots (optional) Nori sheets, for garnish Salt and pepper, to taste Directions: Heat vegetable oil in a pot over medium heat. Sear chicken thighs for 3–4 minutes per side until golden. Remove and set aside. In the same pot, sauté garlic and ginger for 1 minute. Add chicken broth, water, soy sauce, mirin, and miso paste. Stir to combine. Return chicken thighs to the broth. Simmer gently for 20 minutes, covered, until chicken is tender. Remove chicken, slice thinly, and set aside. Cook ramen noodles according to package instructions. Drain and divide between two large bowls. Slice soft-boiled eggs in half. Top noodles with sliced chicken, egg halves, corn, bamboo shoots, green onion, and nori. Pour hot broth over the toppings. Drizzle with sesame oil. Serve immediately, with extra soy sauce or chili oil on the side if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 540 kcal | Servings: 2 servings #ramenlove #chickenramen #softboiledeggs #japanesefood #comfortsoup #asianrecipes #homemaderamen #ramenbowl #soulfood #easyrecipes #weeknightmeals #misobroth #quickdinners #umamiflavor #noodlesoup #heartymeals #ramenrecipe #foodphotography #noodlelovers #cozykitchen Just whipped up this soul-warming Japanese Chicken Ramen ! Juicy chicken, savory miso broth, and that perfect soft-boiled egg make every bite heavenly
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