Cheesy Chicken Shio Ramen
Cheesy Chicken Shio Ramen
Ingredients
For the Chicken Broth
- 6 cups chicken broth, low sodium
- 1 inch fresh ginger, sliced
- 3 garlic cloves, smashed
- 2 green onions, whites only, roughly chopped
- 1/4 cup soy sauce, low sodium
- 2 tablespoons mirin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon white pepper
For the Chicken Topping
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Toppings
- 12 ounces ramen noodles, fresh or dried
- 4 large eggs, soft-boiled
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup canned corn, drained
- 2 cups baby spinach
- 2 green onions, sliced, green parts only
- 1 teaspoon sesame oil, for drizzling
Instructions
- 1
Prepare the soft-boiled eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6 1/2 to 7 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cooled, peel and set aside.
⏱️ 10 min
- 2
Cook the chicken: Pat the chicken breasts dry and season generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove from skillet, let rest for a few minutes, then slice thinly against the grain.
⏱️ 15 min
- 3
Simmer the broth: In a large pot, combine chicken broth, sliced ginger, smashed garlic, and the white parts of the green onions. Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and let it infuse for at least 15 minutes. Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot.
⏱️ 20 min
- 4
Season the broth: To the strained broth, add soy sauce, mirin, salt, and white pepper. Stir well and taste, adjusting seasonings as needed. Keep the broth warm over low heat.
⏱️ 5 min
- 5
Cook the ramen noodles: Bring a separate large pot of water to a rolling boil. Cook the ramen noodles according to package directions until al dente. Drain well.
⏱️ 5 min
- 6
Assemble the ramen: Divide the cooked ramen noodles among 4 large serving bowls. Add a handful of fresh baby spinach to each bowl, allowing the hot noodles and broth to wilt it. Arrange the sliced chicken, soft-boiled egg (halved), and drained corn over the noodles.
⏱️ 5 min
- 7
Add cheese and serve: Ladle the hot seasoned broth over the noodles and toppings. Immediately sprinkle a generous amount of shredded Monterey Jack cheese over the hot broth in each bowl. The cheese will melt into the broth, creating a creamy, cheesy ramen. Garnish with sliced green onions and a drizzle of sesame oil. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Shio Ramen
Ingredients
For the Chicken Broth
- 6 cups chicken broth, low sodium
- 1 inch fresh ginger, sliced
- 3 garlic cloves, smashed
- 2 green onions, whites only, roughly chopped
- 1/4 cup soy sauce, low sodium
- 2 tablespoons mirin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon white pepper
For the Chicken Topping
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Toppings
- 12 ounces ramen noodles, fresh or dried
- 4 large eggs, soft-boiled
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup canned corn, drained
- 2 cups baby spinach
- 2 green onions, sliced, green parts only
- 1 teaspoon sesame oil, for drizzling
Instructions
- 1
Prepare the soft-boiled eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6 1/2 to 7 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cooled, peel and set aside.
⏱️ 10 min - 2
Cook the chicken: Pat the chicken breasts dry and season generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove from skillet, let rest for a few minutes, then slice thinly against the grain.
⏱️ 15 min - 3
Simmer the broth: In a large pot, combine chicken broth, sliced ginger, smashed garlic, and the white parts of the green onions. Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and let it infuse for at least 15 minutes. Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot.
⏱️ 20 min - 4
Season the broth: To the strained broth, add soy sauce, mirin, salt, and white pepper. Stir well and taste, adjusting seasonings as needed. Keep the broth warm over low heat.
⏱️ 5 min - 5
Cook the ramen noodles: Bring a separate large pot of water to a rolling boil. Cook the ramen noodles according to package directions until al dente. Drain well.
⏱️ 5 min - 6
Assemble the ramen: Divide the cooked ramen noodles among 4 large serving bowls. Add a handful of fresh baby spinach to each bowl, allowing the hot noodles and broth to wilt it. Arrange the sliced chicken, soft-boiled egg (halved), and drained corn over the noodles.
⏱️ 5 min - 7
Add cheese and serve: Ladle the hot seasoned broth over the noodles and toppings. Immediately sprinkle a generous amount of shredded Monterey Jack cheese over the hot broth in each bowl. The cheese will melt into the broth, creating a creamy, cheesy ramen. Garnish with sliced green onions and a drizzle of sesame oil. Serve hot.
⏱️ 5 min