Chicken Ramen Bowl

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Description

The holiday hoopla is over and I’m setting my sights on eating whole. Ramen has been all the rage and I’ve been dying to try this at home. I never skimp on flavor even when I’m eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg – my new favorite thing in the world. My family went nuts for this; it’s complex, easy, and satisfying. You don’t have to make the egg, but I think it’s so worth it.

Ingredients

  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • ½ cup rice vinegar, or to taste
  • ½ cup reduced-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons mirin
  • 1 tablespoon fish sauce
  • 1 tablespoon sriracha sauce
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 cooked chicken breasts, shredded
  • ¾ pound baby bok choy, quartered lengthwise
  • 3 (3 ounce) packages dried ramen noodles
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 1 jalapeno pepper, sliced, or to taste
  • 2 green onions, chopped, or to taste
  • ¼ cup chopped cilantro, or to taste

Instructions

  1. Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften
  2. about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar
  3. soy sauce
  4. oyster sauce
  5. mirin
  6. fish sauce
  7. and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender
  8. about 2 minutes.
  9. Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook
  10. uncovered
  11. stirring occasionally
  12. until noodles are tender yet firm to the bite
  13. 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
  14. While ramen is cooking
  15. fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set
  16. about 7 minutes.
  17. Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs
  18. carefully peel away shells
  19. and slice in half.
  20. Divide ramen between 4 bowls. Add broth. Top each with jalapeno
  21. green onions
  22. cilantro
  23. and soft boiled egg. Serve immediately.

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Servings: 4

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