Kelp Noodle Japanese Ramen
Kelp Noodle Japanese Ramen
Ingredients
For the Kelp Noodles
- 1 pound kelp noodles
- 6 tablespoons lemon juice
- 2 2/3 tablespoons baking soda
For the Chicken
- 1 pound boneless skinless chicken thighs
- 1 1/3 second spray oil, as needed
- 4 teaspoons salt
- 4 teaspoons paprika
- 8 teaspoons minced garlic
- 4 teaspoons black pepper
For the Broth
- 4 teaspoons chicken bouillon powder
- 8 cups chicken bone broth
- 12 tablespoons soy sauce
For the Toppings
- 4 egg
- 4 green onion, diced
- 4 bok choy, leaves separated
- 4 teaspoons chili oil
Instructions
- 1
Prepare the green onions and bok choy: dice the green onions and separate the leaves of the bok choy. Set aside for topping.
⏱️ 5 min
- 2
In a large bowl, combine the kelp noodles with the lemon juice and baking soda. Mix well and let marinate for 10 minutes. This step helps soften the kelp noodles.
⏱️ 10 min
- 3
After marinating, rinse the kelp noodles thoroughly under running water. Let them sit in a colander for 15 minutes to drain completely.
⏱️ 15 min
- 4
Season the chicken thighs: in a bowl, toss the chicken thighs with salt, paprika, minced garlic, and black pepper, ensuring they are evenly coated.
⏱️ 5 min
- 5
Cook the chicken: heat a large pan over medium heat and coat with spray oil. Add the seasoned chicken thighs and cook until golden brown and cooked through, about 5-7 minutes per side. Once cooked, remove from the pan and slice into strips or bite-sized pieces.
⏱️ 15 min
- 6
Boil the eggs: bring a pot of water to a rolling boil. Carefully place the eggs into the boiling water and cook for exactly 6 minutes for a soft-boiled egg. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs and slice them in half.
⏱️ 10 min
- 7
Prepare the broth: in a separate pot or large bowl, combine the chicken bouillon powder, chicken bone broth, and soy sauce. Heat gently if serving warm, or simply mix well if using warm broth.
⏱️ 5 min
- 8
Assemble the ramen: divide the drained kelp noodles among four large serving bowls. Pour an equal amount of the prepared broth over the noodles in each bowl. Top each serving with the sliced grilled chicken, halved soft-boiled egg, separated bok choy leaves, diced green onions, and a drizzle of chili oil. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kelp Noodle Japanese Ramen
For the Kelp Noodles
- 1 pound kelp noodles
- 6 tablespoons lemon juice
- 2 2/3 tablespoons baking soda
For the Chicken
- 1 pound boneless skinless chicken thighs
- 1 1/3 second spray oil, as needed
- 4 teaspoons salt
- 4 teaspoons paprika
- 8 teaspoons minced garlic
- 4 teaspoons black pepper
For the Broth
- 4 teaspoons chicken bouillon powder
- 8 cups chicken bone broth
- 12 tablespoons soy sauce
For the Toppings
- 4 egg
- 4 green onion, diced
- 4 bok choy, leaves separated
- 4 teaspoons chili oil
Instructions
- 1
Prepare the green onions and bok choy: dice the green onions and separate the leaves of the bok choy. Set aside for topping.
⏱️ 5 min - 2
In a large bowl, combine the kelp noodles with the lemon juice and baking soda. Mix well and let marinate for 10 minutes. This step helps soften the kelp noodles.
⏱️ 10 min - 3
After marinating, rinse the kelp noodles thoroughly under running water. Let them sit in a colander for 15 minutes to drain completely.
⏱️ 15 min - 4
Season the chicken thighs: in a bowl, toss the chicken thighs with salt, paprika, minced garlic, and black pepper, ensuring they are evenly coated.
⏱️ 5 min - 5
Cook the chicken: heat a large pan over medium heat and coat with spray oil. Add the seasoned chicken thighs and cook until golden brown and cooked through, about 5-7 minutes per side. Once cooked, remove from the pan and slice into strips or bite-sized pieces.
⏱️ 15 min - 6
Boil the eggs: bring a pot of water to a rolling boil. Carefully place the eggs into the boiling water and cook for exactly 6 minutes for a soft-boiled egg. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs and slice them in half.
⏱️ 10 min - 7
Prepare the broth: in a separate pot or large bowl, combine the chicken bouillon powder, chicken bone broth, and soy sauce. Heat gently if serving warm, or simply mix well if using warm broth.
⏱️ 5 min - 8
Assemble the ramen: divide the drained kelp noodles among four large serving bowls. Pour an equal amount of the prepared broth over the noodles in each bowl. Top each serving with the sliced grilled chicken, halved soft-boiled egg, separated bok choy leaves, diced green onions, and a drizzle of chili oil. Serve immediately and enjoy!
⏱️ 5 min