Japanese Chicken Ramen with Soft-Boiled Egg
Classic Japanese Chicken Ramen in Rich Broth with Jammy Eggs
Ingredients:
2 chicken thighs, boneless and skin-on
Salt and pepper to taste
1 tablespoon sesame oil
4 cups chicken broth (preferably low-sodium)
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon miso paste (white or yellow)
2 cloves garlic, minced
1-inch piece of ginger, grated
2 packs ramen noodles (fresh or instant, seasoning discarded)
2 soft-boiled eggs, halved
1/2 cup corn kernels (optional)
1/2 cup sliced green onions
1/2 cup baby spinach or bok choy
Nori sheets for garnish
Chili oil (optional, for heat)
Directions:
Season the chicken thighs with salt and pepper. Heat sesame oil in a skillet over medium heat and sear the chicken, skin-side down, until golden and crispy, about 5–6 minutes per side. Remove and slice.
In a large pot, combine chicken broth, soy sauce, mirin, miso paste, garlic, and ginger. Bring to a gentle simmer and let cook for 10 minutes.
Cook the ramen noodles according to package directions. Drain and set aside.
Soft-boil the eggs by boiling them for 6½ minutes, then transferring to an ice bath. Peel and halve.
Add spinach or bok choy to the broth and cook until wilted, about 2 minutes.
Assemble bowls: Place noodles in each bowl, pour over hot broth, and top with sliced chicken, soft-boiled eggs, corn, green onions, and nori. Drizzle with chili oil if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 510 kcal per serving | Servings: 2 servings
#japaneseramen #chickenramen #ramennoodles #homemaderamen #ramenbowl #ramenlove #comfortfood #softboiledeggs #misobroth #japanesefood #chickenrecipes #quickramen #noodlesoup #asianflavors #ramenobsession #soulfood #weeknightdinner #ramenfromscratch #savorybowl #slurpworthy
There's nothing like a warm bowl of Japanese Chicken Ramen with a perfectly jammy soft-boiled egg! Rich broth, tender chicken, and all the toppings—pure comfort in a bowl.
Classic Japanese Chicken Ramen in Rich Broth with Jammy Eggs
Ingredients:
2 chicken thighs, boneless and skin-on
Salt and pepper to taste
1 tablespoon sesame oil
4 cups chicken broth (preferably low-sodium)
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon miso paste (white or yellow)
2 cloves garlic, minced
1-inch piece of ginger, grated
2 packs ramen noodles (fresh or instant, seasoning discarded)
2 soft-boiled eggs, halved
1/2 cup corn kernels (optional)
1/2 cup sliced green onions
1/2 cup baby spinach or bok choy
Nori sheets for garnish
Chili oil (optional, for heat)
Directions:
Season the chicken thighs with salt and pepper. Heat sesame oil in a skillet over medium heat and sear the chicken, skin-side down, until golden and crispy, about 5–6 minutes per side. Remove and slice.
In a large pot, combine chicken broth, soy sauce, mirin, miso paste, garlic, and ginger. Bring to a gentle simmer and let cook for 10 minutes.
Cook the ramen noodles according to package directions. Drain and set aside.
Soft-boil the eggs by boiling them for 6½ minutes, then transferring to an ice bath. Peel and halve.
Add spinach or bok choy to the broth and cook until wilted, about 2 minutes.
Assemble bowls: Place noodles in each bowl, pour over hot broth, and top with sliced chicken, soft-boiled eggs, corn, green onions, and nori. Drizzle with chili oil if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 510 kcal per serving | Servings: 2 servings
#japaneseramen #chickenramen #ramennoodles #homemaderamen #ramenbowl #ramenlove #comfortfood #softboiledeggs #misobroth #japanesefood #chickenrecipes #quickramen #noodlesoup #asianflavors #ramenobsession #soulfood #weeknightdinner #ramenfromscratch #savorybowl #slurpworthy
There's nothing like a warm bowl of Japanese Chicken Ramen with a perfectly jammy soft-boiled egg! Rich broth, tender chicken, and all the toppings—pure comfort in a bowl.
Japanese Chicken Ramen with Soft-Boiled Egg
Classic Japanese Chicken Ramen in Rich Broth with Jammy Eggs
Ingredients:
2 chicken thighs, boneless and skin-on
Salt and pepper to taste
1 tablespoon sesame oil
4 cups chicken broth (preferably low-sodium)
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon miso paste (white or yellow)
2 cloves garlic, minced
1-inch piece of ginger, grated
2 packs ramen noodles (fresh or instant, seasoning discarded)
2 soft-boiled eggs, halved
1/2 cup corn kernels (optional)
1/2 cup sliced green onions
1/2 cup baby spinach or bok choy
Nori sheets for garnish
Chili oil (optional, for heat)
Directions:
Season the chicken thighs with salt and pepper. Heat sesame oil in a skillet over medium heat and sear the chicken, skin-side down, until golden and crispy, about 5–6 minutes per side. Remove and slice.
In a large pot, combine chicken broth, soy sauce, mirin, miso paste, garlic, and ginger. Bring to a gentle simmer and let cook for 10 minutes.
Cook the ramen noodles according to package directions. Drain and set aside.
Soft-boil the eggs by boiling them for 6½ minutes, then transferring to an ice bath. Peel and halve.
Add spinach or bok choy to the broth and cook until wilted, about 2 minutes.
Assemble bowls: Place noodles in each bowl, pour over hot broth, and top with sliced chicken, soft-boiled eggs, corn, green onions, and nori. Drizzle with chili oil if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 510 kcal per serving | Servings: 2 servings
#japaneseramen #chickenramen #ramennoodles #homemaderamen #ramenbowl #ramenlove #comfortfood #softboiledeggs #misobroth #japanesefood #chickenrecipes #quickramen #noodlesoup #asianflavors #ramenobsession #soulfood #weeknightdinner #ramenfromscratch #savorybowl #slurpworthy
There's nothing like a warm bowl of Japanese Chicken Ramen with a perfectly jammy soft-boiled egg! Rich broth, tender chicken, and all the toppings—pure comfort in a bowl.
