Have you ever had a real bowl of ramen? When we typically think of ramen in America, what probably comes to mind is the cheap and easy version of the food that college students so often rely on it. Though it’s definitely delicious, it’s not exactly something you would serve to impress your friends and family.
Typically, you would buy a crate of ramen with maybe 20 servings for only a few dollars—after that, you can boil it up, mix in the powder and snack away. Still, ramen means something very different in Japan and can be a delicacy and an art form.
Fortunately, we’ve got a way for you to enjoy some high-end ramen right at home. Here’s what you need:
- 2 chicken breasts
- salt and pepper
- 1 tbsp unsalted butter
- 2 tsp sesame or vegetable oil
- 2 tsp minced ginger
- 3 tsp minced garlic
- 3 tbsp soy sauce
- 2 tbsp mirin
- 4 cups rich chicken stock
- 1 oz shiitake mushrooms
- 1-2 tsp sea salt
- 2 large eggs
- 1/2 cup sliced scallions
- 2 packs of ramen noodles
Here are the steps:
Making The Chicken:
First, preheat the oven to 375 degrees. Season your chicken with salt and pepper and melt some butter in a pan. Throw the chicken in skin-side down and cook until the skin turns golden brown, approximately five to seven minutes.
Flip it over and cook for another four to five minutes. Finally, put the skillet in the oven and roast it for 15 to 20 minutes. When it’s done, put the chicken on a plate, cover it and set it aside.
Making The Broth:
Heat up your oil in a large pot over medium heat until it gets warm. Add garlic and ginger and cook until they soften. Next, add soy sauce and mirin. Cook for another minute before adding your stock, covering it and letting it boil. After that, take off the lid and let the mix simmer for five minutes before adding your mushrooms. Simmer it again for another 10 minutes and season with salt.
Making The Soft-Boiled Eggs:
Fill a pot with enough water to cover your eggs and bring it to a boil. Gently lower the eggs in and simmer them for seven to eight minutes.
In the meantime, fill a bowl with ice water. When the eggs are done, dunk the eggs in the ice bath. Wait five minutes before de-shelling them and slicing in half. Set them aside.
Assemble The Bowls:
Chop up your scallions and slice the chicken from earlier into thin slices. Once the eggs are done, boil your ramen noodles in word and cook them for two to three minutes before adding the noodles and broth into a bowl.
Finally, top the bowl with your chicken, scallions and your soft-boiled egg. Enjoy!
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