30 Minute Restaurant Style Chicken Ramen
Servings: 2 people
Ingredients
- 2 boneless chicken thighs
- salt
- Noodles
- 2 servings of spaghetti
- 1 tablespoon baking soda
- 1 tablespoon salt
- or 2 servings of ramen noodles fresh or dry
- Ramen Broth
- 1 tablespoon butter
- 2 tablespoon minced shallot
- 1 teaspoon grated ginger
- 1 tablespoon miso
- 2 tablespoon soy sauce
- ¼ teaspoon sugar
- 1 teaspoon Chinese sesame paste or 1⁄4 teaspoon sesame oil and 1 teaspoon tahini
- 2 ½ cup chicken broth/stock
- 1 tablespoon heavy cream
- ¼ cup bonito flakes lightly packed
Toppings
- 2 eggs
- ½ cup frozen Edamame thawed
- ½ cup frozen corn thawed
- 1 nori sheet
- chili flakes
- 1 scallion thinly slice vertically and soak in cold water
Instructions
Cook chicken thighs
- Marinate chicken thighs with a generous pinch of salt per thigh and set it aside for 15 minutes (can be done the night before).
- Heat a frying pan over medium high heat with 2 tablespoons of vegetable oil. Place chicken thighs in the pan and cook uncovered for 5-6 minutes or until golden brown. Flip the chicken thighs, reduce the heat to medium low and cook covered for another 5-6 minutes or until they're cooked through. Keep warm in the pan until it's ready to eat.
Cook noodles
- Bring 2 quarts of water to a boil in a 5-6 quart pot, add salt, baking soda and spaghetti noodles and cook until it's just cooked through. Drain and soak the noodles in cold water.
- If using Japanese ramen noodle, cook according to the instruction on the package.
Make the broth
- Meanwhile, melt butter in a 2 quart Dutch oven or sauce pan over medium low heat, add shallots and ginger and saute for about 2 minutes until it's aromatic.
- Add miso, soy sauce, sugar and Chinese sesame paste and stir/saute for another 30 seconds before adding chicken broth/stock. Bring the broth to a boil.
- Turn off the heat and then add heavy cream and bonito flakes, stir a bit before letting it sit for 3 minutes.
- Pour the broth through a strainer into another pot and discard the contents of the strainer.
Make poached egg
- Boil water in a sauce pan.
- Crack an egg in a bowl and add a 1⁄4 cup of water from the edge/sides of the bowl so that the egg is not stuck to the bowl as much.
- When water is boiling, stir the water to make a swirl, add the egg, turn off the heat and cover with a lid.
- Remove the egg with a ladle after 3 minutes (or until your desire texture), repeat steps for the other egg.
Assembling
- Add noodles in a bowl, pour in broth, arrange the toppings and enjoy!
Notes
You can usually find the Japanese ramen noodle at your local Asian grocery store, but if it's not available to you, give the spaghetti ramen noodle hack a try!
For the chicken broth, I use 2 1⁄2 teaspoon of "Better than bullion chicken base" with 2 1⁄2 cups of water