Easy chicken ramen

Name: Easy chicken ramen
Prep time: 1 h
Cook time: 8 min
Total time: 1 h 8 min
Cuisine: japanese
Ingredients: 4 chicken legs (boneless); 7 oz ramen noodles; 3 scallions; 6 cloves garlic; 4 oz ginger; 1 leek; 8.5 cups chicken stock; 1 sheet kombu; 0.5 cup light soy sauce; 0.25 cup sake; 0.25 cup mirin; 2 eggs; 0.75 oz soy sprouts; shichimi togarashi (for serving)

Based on 52 ratings

In app

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"Ramen is a Japanese noodle soup with rich, flavorful broths as well as chew, springy noodles, and is every occasion type of dish. This variation of shoyu ramen is the most widespread style in Tokyo and is based on a broth seasoned with soy sauce. In addition to the variation with shoyu, there is also miso and tonkotsu (not to be confused with tonkatsu; broth based on pork cooking). For this recipe, use light Japanese soy sauce for the best taste and finish the dish with a sprinkle of shichimi togarashi—a common spice mixture in Japan that usually contains coarsely ground chili pepper, Japanese pepper, roasted orange zest, black and white sesame seeds, hemp seed, ground ginger, nori, and poppy seeds."

Difficulty

Easy 👌

Preparation

60 min

Baking

8 min

Resting

0 min

Ingredients

2Servings

chicken legs (boneless)

100 g

ramen noodles

1½

scallions

3 cloves

garlic

57½ g

ginger

leek

1 l

chicken stock

½ sheet

kombu

62½ ml

light soy sauce

25 ml

sake

25 ml

mirin

eggs

10 g

soy sprouts

shichimi togarashi (for serving)

MetricImperial

Utensils

cutting board, knife, large pot, tongs, fine sieve, oven, saucepan (small), baking sheet, 2 pots, colander, ladle

How-To Videos

How to prepare garlic

How to cut green onions

How to peel ginger

Nutrition per serving

Cal704

Fat47 g

Protein49 g

Carb41 g

Step 1/ 3
- 1½ scallions
- 2½ cloves garlic
- 50 g ginger
- ½ leek
- 2 chicken legs (boneless)
- 1 l chicken stock
- ½ sheet kombu
- cutting board
- knife
- large pot
- tongs
- fine sieve
Thinly slice scallions and set aside. Roughly chop most of the garlic and some ginger. Halve the leek lengthwise and slice. Add chicken stock, leek, chopped ginger and garlic, and boneless chicken legs to a large pot and bring to a boil. Boil for approx. 15 min., remove the chicken from the pot and allow to cool slightly and set aside. Add the kombu and boil the broth for another 15 min., then pass through a sieve.
Step 2/ 3
- ½ clove garlic
- 7½ g ginger
- 62½ ml light soy sauce
- 25 ml sake
- 25 ml mirin
- oven
- saucepan (small)
- baking sheet
For the seasoning sauce, peel and mince remaining garlic and ginger. Add soy sauce, sake, mirin, and minced garlic and ginger to a small saucepan. Heat ingredients over medium-low for approx. 5 min. Slice boiled chicken and transfer to a baking sheet. Toss with half of the warmed seasoning sauce and roast in the oven at 200°C/400 °F for approx. 8 min. Then remove and set aside.
Step 3/ 3
- 1 eggs
- 100 g ramen noodles
- 10 g soy sprouts
- shichimi togarashi (for serving)
- 2 pots
- colander
- ladle
Boil the eggs for approx. 7 min., then peel and slice in half. Cook the noodles according to the package instructions, approx. 6 min. Add some seasoning sauce into the bottom of a serving bowl. Add cooked noodles, broth, chicken, soy sprouts, half an egg, and scallions. Enjoy!
Enjoy your meal!