Easy Chicken Ramen
Easy Chicken Ramen
Ingredients
For the Sauce (Tare)
- 200 g chicken thigh
- 200 ml soy sauce
- 25 ml sake, (rice wine)
- 3 cloves garlic
- 1 green onion
For the Ramen Soup
- 500 ml water
- 1 teaspoon chicken powder, Asian style
For the Ramen Eggs
- 4 eggs
For Assembly and Garnish
- 4 servings ramen noodles
- 1 green onion, chopped, for garnish
- as needed black pepper
- 1/2 teaspoon MSG, optional
Instructions
- 1
Heat a pot over medium heat. Place the chicken thigh skin-side down in the pot to lightly grill and render some fat.
⏱️ 5 min
- 2
Add the soy sauce, sake, garlic cloves, and 1 whole green onion to the pot with the chicken. Bring the mixture to a boil.
⏱️ 5 min
- 3
Reduce the heat to low and simmer for about 8 minutes, or until the chicken is cooked through. Once cooked, immediately remove the chicken from the pot to prevent it from becoming too salty.
⏱️ 8 min
- 4
Let the cooked chicken cool completely. Once cooled, slice the chicken into thin pieces. Set aside the tare sauce and any rendered oil from the pot.
⏱️ 10 min
- 5
For the ramen eggs, bring a separate pot of water to a boil. Carefully place the eggs directly from the refrigerator into the boiling water. Cook for exactly 6 minutes and 30 seconds.
⏱️ 7 min•🌡️ 100
- 6
Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once cooled, carefully peel the eggs.
⏱️ 3 min
- 7
Mix the prepared tare sauce with an equal amount of water. Place the peeled eggs into this diluted tare mixture and marinate overnight in the refrigerator to create ramen eggs.
⏱️ 5 min
- 8
To prepare the ramen soup, bring 500 ml of water to a boil. Dissolve 1 teaspoon of Asian-style chicken powder in the boiling water.
⏱️ 5 min•🌡️ 100
- 9
Cook the ramen noodles according to package instructions until tender.
⏱️ 3 min•🌡️ 100
- 10
To assemble each bowl, add 30 ml of the prepared tare sauce to a serving bowl. Add chopped green onion and a generous amount of black pepper.
⏱️ 2 min
- 11
Pour in 300 ml of the prepared ramen soup. Add 1 teaspoon of the oil collected from the tare sauce (rendered chicken fat/sauce oil). Optionally, add 1/2 teaspoon of MSG for enhanced flavor.
⏱️ 1 min
- 12
Add the cooked ramen noodles to the bowl. Top with the sliced chicken and a ramen egg, cut in half. Garnish with additional fresh green onion.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Chicken Ramen
For the Sauce (Tare)
- 200 g chicken thigh
- 200 ml soy sauce
- 25 ml sake, (rice wine)
- 3 cloves garlic
- 1 green onion
For the Ramen Soup
- 500 ml water
- 1 teaspoon chicken powder, Asian style
For the Ramen Eggs
- 4 eggs
For Assembly and Garnish
- 4 servings ramen noodles
- 1 green onion, chopped, for garnish
- as needed black pepper
- 1/2 teaspoon MSG, optional
Instructions
- 1
Heat a pot over medium heat. Place the chicken thigh skin-side down in the pot to lightly grill and render some fat.
⏱️ 5 min - 2
Add the soy sauce, sake, garlic cloves, and 1 whole green onion to the pot with the chicken. Bring the mixture to a boil.
⏱️ 5 min - 3
Reduce the heat to low and simmer for about 8 minutes, or until the chicken is cooked through. Once cooked, immediately remove the chicken from the pot to prevent it from becoming too salty.
⏱️ 8 min - 4
Let the cooked chicken cool completely. Once cooled, slice the chicken into thin pieces. Set aside the tare sauce and any rendered oil from the pot.
⏱️ 10 min - 5
For the ramen eggs, bring a separate pot of water to a boil. Carefully place the eggs directly from the refrigerator into the boiling water. Cook for exactly 6 minutes and 30 seconds.
⏱️ 7 min•🌡️ 100 - 6
Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once cooled, carefully peel the eggs.
⏱️ 3 min - 7
Mix the prepared tare sauce with an equal amount of water. Place the peeled eggs into this diluted tare mixture and marinate overnight in the refrigerator to create ramen eggs.
⏱️ 5 min - 8
To prepare the ramen soup, bring 500 ml of water to a boil. Dissolve 1 teaspoon of Asian-style chicken powder in the boiling water.
⏱️ 5 min•🌡️ 100 - 9
Cook the ramen noodles according to package instructions until tender.
⏱️ 3 min•🌡️ 100 - 10
To assemble each bowl, add 30 ml of the prepared tare sauce to a serving bowl. Add chopped green onion and a generous amount of black pepper.
⏱️ 2 min - 11
Pour in 300 ml of the prepared ramen soup. Add 1 teaspoon of the oil collected from the tare sauce (rendered chicken fat/sauce oil). Optionally, add 1/2 teaspoon of MSG for enhanced flavor.
⏱️ 1 min - 12
Add the cooked ramen noodles to the bowl. Top with the sliced chicken and a ramen egg, cut in half. Garnish with additional fresh green onion.
⏱️ 1 min