Homemade Chicken Ramen Bowl with Marinated Eggs
Homemade Chicken Ramen Bowl with Marinated Eggs
Ingredients
For the Marinated Eggs (Ajitama)
- 5 large eggs
- 1/4 cup soy sauce
- 1/4 cup water
- 1 teaspoon granulated sugar
For the Marinated Chicken Thighs
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup teriyaki marinade
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil, for cooking
For the Ramen Broth & Vegetables
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 6 cups water
- 1 head bok choy, leaves separated and rinsed
- 2 tablespoons miso paste
For the Noodles
- 12 ounces Chinese egg noodles, ramen-style
For Garnish (Optional)
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the Marinated Eggs: Gently place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 6 minutes for soft-boiled or 8 minutes for medium-boiled. Drain and transfer eggs to an ice bath to cool completely. Once cool, carefully peel the eggs.
⏱️ 15 min
- 2
In a small glass container or jar, combine 1/4 cup soy sauce, 1/4 cup water, and 1 teaspoon granulated sugar. Stir until sugar is dissolved. Add the peeled eggs to the marinade, ensuring they are mostly submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, turning occasionally to ensure even marination.
⏱️ 5 min
- 3
Prepare the Marinated Chicken: Place chicken thighs in a resealable plastic bag. Add teriyaki marinade, sesame oil, garlic powder, onion powder, and paprika. Seal the bag, removing as much air as possible, and massage to coat the chicken thoroughly. Refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 4
Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade (discarding excess marinade) and place in the hot skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and let rest for 5 minutes before slicing.
⏱️ 15 min
- 5
Prepare the Broth: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add chopped shallot and sauté for 2-3 minutes until softened. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 6
Pour 6 cups of water into the pot and bring to a simmer. Reduce heat to low. Place miso paste in a fine-mesh strainer and submerge it in the simmering broth, stirring with a spoon to dissolve the paste into the liquid. This helps prevent clumps.
⏱️ 5 min
- 7
Add the separated bok choy leaves to the simmering broth. Add the Chinese egg noodles and cook according to package directions, usually 3-5 minutes, until tender.
⏱️ 5 min
- 8
Assemble the Ramen Bowls: Divide the cooked noodles and bok choy among 4 large serving bowls. Ladle the hot broth over the noodles and bok choy.
⏱️ 2 min
- 9
Slice the cooked chicken thighs into strips. Halve the marinated eggs. Arrange chicken slices and egg halves on top of the noodles and broth in each bowl.
⏱️ 2 min
- 10
Garnish with sliced green onions and a sprinkle of sesame seeds, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Ramen Bowl with Marinated Eggs
Ingredients
For the Marinated Eggs (Ajitama)
- 5 large eggs
- 1/4 cup soy sauce
- 1/4 cup water
- 1 teaspoon granulated sugar
For the Marinated Chicken Thighs
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup teriyaki marinade
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil, for cooking
For the Ramen Broth & Vegetables
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 6 cups water
- 1 head bok choy, leaves separated and rinsed
- 2 tablespoons miso paste
For the Noodles
- 12 ounces Chinese egg noodles, ramen-style
For Garnish (Optional)
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the Marinated Eggs: Gently place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 6 minutes for soft-boiled or 8 minutes for medium-boiled. Drain and transfer eggs to an ice bath to cool completely. Once cool, carefully peel the eggs.
⏱️ 15 min - 2
In a small glass container or jar, combine 1/4 cup soy sauce, 1/4 cup water, and 1 teaspoon granulated sugar. Stir until sugar is dissolved. Add the peeled eggs to the marinade, ensuring they are mostly submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, turning occasionally to ensure even marination.
⏱️ 5 min - 3
Prepare the Marinated Chicken: Place chicken thighs in a resealable plastic bag. Add teriyaki marinade, sesame oil, garlic powder, onion powder, and paprika. Seal the bag, removing as much air as possible, and massage to coat the chicken thoroughly. Refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 4
Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade (discarding excess marinade) and place in the hot skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and let rest for 5 minutes before slicing.
⏱️ 15 min - 5
Prepare the Broth: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add chopped shallot and sauté for 2-3 minutes until softened. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 5 min - 6
Pour 6 cups of water into the pot and bring to a simmer. Reduce heat to low. Place miso paste in a fine-mesh strainer and submerge it in the simmering broth, stirring with a spoon to dissolve the paste into the liquid. This helps prevent clumps.
⏱️ 5 min - 7
Add the separated bok choy leaves to the simmering broth. Add the Chinese egg noodles and cook according to package directions, usually 3-5 minutes, until tender.
⏱️ 5 min - 8
Assemble the Ramen Bowls: Divide the cooked noodles and bok choy among 4 large serving bowls. Ladle the hot broth over the noodles and bok choy.
⏱️ 2 min - 9
Slice the cooked chicken thighs into strips. Halve the marinated eggs. Arrange chicken slices and egg halves on top of the noodles and broth in each bowl.
⏱️ 2 min - 10
Garnish with sliced green onions and a sprinkle of sesame seeds, if desired. Serve immediately.
⏱️ 1 min