EASY CHICKEN RAMEN

This Easy Chicken Ramen can be made at home in about 30 minutes!  A flavorful broth with chicken and noodles, and don’t forget the ramen egg!
Let’s talk about ramen.  And I’m not talking about the ten for a dollar packs beloved by college students the world around.  I’m talking about the good stuff.  It has been all the rage for quite a few years, but for some reason I had never bothered to get myself to a ramen house for a bowl until recently when my cousins invited me to try it with them.  I had a feeling I would love it and I was not wrong.

EASY CHICKEN RAMEN

Ingredients
  • 1 tablespoon oil
  • 1 onion, sliced
  • 1 tablespoon fresh grated ginger root
  • 4 garlic cloves, pressed or finely minced
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • ½ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • 4 ounces shiitake mushrooms, stems removed and sliced
  • ½ - ¾ pounds baby bok choy, sliced into quarters lengthwise
  • 1 pound boneless, skinless chicken thighs
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 1-2 packages fresh yakisoba noodles* (one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store)
Instructions
  • Whisk together the ¼ cup of soy sauce, ¼ cup of rice vinegar and ¾ cup water, set aside.
  • Prepare an ice bath by filling a bowl with ice and water.
  • Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for seven minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).