Easy Chicken Ramen
This is most definitely a cheats chicken ramen in terms of time and effort or skill required, but still full of flavor and absolutely stunning.
Equipment
- Wide bottomed pan
- Mixing Bowl
- Slotted Spoon
- Sharp knife
Ingredients
- 2 tablespoons of minced ginger
- 1 tablespoon of minced garlic
- 6 cups of chicken broth 1.4L
- 2 tablespoons of sesame oil
- 4 ounces of sliced shiitake mushrooms 115g
- 1 cup of shredded rotisserie or sliced cooked chicken 150g
- 2 hard boiled eggs
- 3 tablespoons of soy sauce
- 4 spring onions sliced
- 3 packets of ramen noodles discard flavor packets
- ½ teaspoon of salt
To Top The Ramen Dish:
- 2 tablespoons of sweet chili sauce
- 2 tablespoons of toasted sesame oil
- 3 spring onions sliced
- Toasted sesame seeds
Instructions
- First make the topping by mixing together the sweet chilli sauce, sesame oil and spring onions and set aside.
- Make the boiled eggs by bringing a pan of water to the boil, add in the eggs in their shells and turn down the heat. Simmer for round 6–7 minutes then remove from the water and place into a bowl of ice water to stop the cooking process.
- Heat the sesame oil in a wide bottomed pan and add garlic and ginger and cook for one minute until fragrant.
- Add the chicken stock, soy sauce, spring onions, mushrooms, cooked chicken and salt and bring to a boil. Add in the ramen noodles and cook until soft, around 4 minutes.
- Serve into large bowls. Remove the shells from the cooked eggs then slice in half. Place into the bowls of ramen broth. Top with the chili and sesame spring onion mixture and sprinkle over sesame seeds.
