30 Minute Restaurant Style Chicken Ramen
Cooking in Chinglish recipe - Japanese
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 boneless chicken thighs
- salt
- Noodles
- 2 servings of spaghetti
- 1 tbsp baking soda
- 1 tbsp salt
- or 2 servings of ramen noodles (fresh or dry)
- Ramen Broth
- 1 tbsp butter
- 2 tbsp minced shallot
- 1 tsp grated ginger
- 1 tbsp miso
- 2 tbsp soy sauce
- ¼ tsp sugar
- 1 tsp Chinese sesame paste (or 1⁄4 tsp sesame oil and 1 tsp tahini)
- 2 ½ cup chicken broth/stock
- 1 tbsp heavy cream
- ¼ cup bonito flakes (lightly packed)
- 2 eggs
- ½ cup frozen Edamame (thawed)
- ½ cup frozen corn (thawed)
- 1 nori sheet
- chili flakes
- 1 scallion (thinly slice vertically and soak in cold water)
Instructions
- 1
Marinate chicken thighs with a generous pinch of salt per thigh and set it aside for 15 minutes (can be done the night before).
- 2
Heat a frying pan over medium high heat with 2 tablespoons of vegetable oil. Place chicken thighs in the pan and cook uncovered for 5-6 minutes or until golden brown. Flip the chicken thighs, reduce the heat to medium low and cook covered for another 5-6 minutes or until they're cooked through. Keep warm in the pan until it's ready to eat.
- 3
Bring 2 quarts of water to a boil in a 5-6 quart pot, add salt, baking soda and spaghetti noodles and cook until it's just cooked through. Drain and soak the noodles in cold water.
- 4
If using Japanese ramen noodle, cook according to the instruction on the package.
- 5
Meanwhile, melt butter in a 2 quart Dutch oven or sauce pan over medium low heat, add shallots and ginger and saute for about 2 minutes until it's aromatic.
- 6
Add miso, soy sauce, sugar and Chinese sesame paste and stir/saute for another 30 seconds before adding chicken broth/stock. Bring the broth to a boil.
- 7
Turn off the heat and then add heavy cream and bonito flakes, stir a bit before letting it sit for 3 minutes.
- 8
Pour the broth through a strainer into another pot and discard the contents of the strainer.
- 9
Boil water in a sauce pan.
- 10
Crack an egg in a bowl and add a 1⁄4 cup of water from the edge/sides of the bowl so that the egg is not stuck to the bowl as much.
- 11
When water is boiling, stir the water to make a swirl, add the egg, turn off the heat and cover with a lid.
- 12
Remove the egg with a ladle after 3 minutes (or until your desire texture), repeat steps for the other egg.
- 13
Add noodles in a bowl, pour in broth, arrange the toppings and enjoy!