I’ve been wanting to make ramen at home for awhile now, but always was too nervous to invest in the time and long list of ingredients to really do it the right way. Real ramen takes hours to make, simmering and simmering broth for a long time, and includes a bunch of ingredients I’d need to go to an Asian market to find.
THIS ramen, however, is just about as delicious and easy to make in about thirty minutes. I was able to find everything I needed at my city Stop & Shop, making this whole dinner something that’s totally possible on a weeknight and less than week’s worth of sodium, compared to the instant type.
A few things to note about this recipe:
- The real winner here is the soft boiled egg. While I know how to make boiled eggs, I could never figure out how to get that perfectly soft center until I found out the secret. The ICE BATH. As soon as the eggs’ seven minutes are up – direct into the ice bath you go. This allows for the egg to stop cooking.
- Cook the noodles separately from the broth so they don’t soak up all the broth so that you have no soup. Try to keep them separate until you’re ready to dive in. When I had leftover noodles, I kept them separate from the soup and reheated each separately before combining.
This recipe has been adapted from one I found via Pinterest on Fox and Briar.
- 1 tablespoon oil
- 1 onion, sliced
- 1 tablespoon fresh grated ginger (I used ginger paste)
- 4 garlic cloves, pressed or finely minced (again, used the squeeze tube I have of ginger
- 1 tablespoon chili garlic sauce
- ½ cup low sodium soy sauce
- ¼ cup rice vinegar
- 4 ounces shiitake mushrooms, stems removed and sliced
- 1 pound boneless, skinless chicken thighs
- 4 cups low sodium chicken broth
- 1 cup water
- 1-2 packages fresh yakisoba noodles* (You want to use two. Let’s be serious. Fresh noodles are usually found in the produce section of the grocery store)
- 4 eggs
- sliced green onion
To prepare the egg
- Fill a bowl with ice and water and set aside
- Bring a pot of water to boil. Once boiling, carefully lower the eggs using a slotted spoon.
- Cook for seven minutes, with the water just barely boiling.
- When the timer goes off, put the eggs in the ice bath and leave in there for a few minutes. You can then feel the eggs (be careful, they’ll be a soft!)
- Set aside until you’re ready to serve.
- Bring ANOTHER pot of water to a boil (or pro tip, cook the egg first and reuse the water. Maybeeee not the most sanitary but it’s all going the same place!
- Add the noodles and simmer for 3 minutes. Strain and rise with cold water.
- Add a little oil so they aren’t super duper sticky. Set aside until serving.
- Heat a large pot over medium high. Saute the onion, about 5 minutes, until starting to soften. Add the sliced mushrooms and saute for another 2-3 minutes. Add the garlic and ginger and stir fry for less than a minute, until you really smell them.
- Add the liquids: chicken broth, water, soy sauce, rice vinegar and chili garlic sauce. Bring back to a simmer.
- Once simmering, add the chicken thighs and cook for 15-20 minutes or until the chicken is cooked through.
- Remove the chicken thighs with a slotted spoon and shred them with two forks. Add the chicken back tot he broth and cook for another few minutes.
- In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg and sliced green onions (if desired).