Packaged ramen is a guilty pleasure of mine. Shh…I know this blog is all about real ingredients your grandmother would recognize. But there is something about that salty, 10-cent package of soup that is really comforting. Maybe it’s because my uncle would make it for me as a child, whisking in a fresh cracked egg at the last minute to turn it into a quick take on egg drop soup. It’s usually all I want when I’m sick. Just don’t talk to me about the sodium levels.
But this homemade ramen sure has the packaged stuff beat when it comes to quality and depth of flavor. I make no claims that this is “authentic” ramen; only that it is delicious. I realize that most traditional ramens pride themselves on the broth which usually takes hours and hours to infuse with flavors. This is perhaps a “cheater” ramen, but it’s one of my favorite recipes I’ve made recently. Hope you love it too.
HOMEMADE CHICKEN & MUSHROOM RAMEN
- Inspired by Fork Knife Swoon
- Yields: 2 servings
- 1 lb. boneless, skinless chicken thighs (apprx. 4 thighs)
- sea salt and freshly ground black pepper
- 1 Tbsp. butter
- 2 tsp. sesame oil
- 2 tsp. fresh ginger, grated
- 2 cloves garlic, minced
- 3 Tbsp. soy sauce
- 2 Tbsp. mirin
- 4 cups low-sodium chicken stock
- 8 oz. cremini mushrooms, sliced
- 2 large eggs
- 1/2 cup scallions, sliced (green parts only)
- 6 oz. ramen noodles (or from two packages of Ramen, seasoning packets discarded)
- For the chicken: Preheat the oven to 375 degrees. Salt and pepper both sides of your chicken thighs. In a medium skillet over medium high heat, melt your butter. Once the butter is melted, add your chicken thighs and brown for 2-3 minutes. Flip and brown the other side for another 2-3 minutes. Remove from pan to a baking dish and cook the rest of the way in the oven for 10-15 minutes until done. Remove from the oven and set aside to rest for 10 minutes before slicing. After resting slice thinly.
- For the ramen broth: Heat the sesame oil in a large pot over medium heat. When the oil is shimmering, add the ginger, garlic, and mushrooms and cook for 4-5 minutes until the mushrooms start to shrink & brown. Stir in your soy sauce and mirin which will help deglaze the brown bits from the pan. Reduce for 3-4 minutes. Pour in your chicken stock and bring it up to boil. Then reduce the heat and simmer gently uncovered for 10 minutes. Add in your ramen noodles directly to the broth and cook for 2-3 minutes until soft. Taste and add salt & pepper as needed (I ended up add 1/2 tsp. of sea salt to the broth).
- For the soft-boiled eggs: Add two eggs to a small pot and fill with water to cover the eggs. Bring it up to a boil. Once at a boil, cover the pot and remove from the heat. Allow to cook for 7 minutes. Once the 7 minutes is up, immediately add the eggs to a bowl of ice water to stop the cooking process. Allow them to cool in the ice bath for 5 minutes and then peel very gently. Slice each egg carefully in half and set aside until ready to serve.
- To serve: I used tongs to first divide the noodles evenly between two bowls. Then I poured the broth with mushrooms evenly into the two bowls. Then top each bowl with a halved egg, half of the sliced chicken and half of the sliced scallions. Serve immediately.