Easy and Delicious Chicken Ramen At Home

I had my first chicken ramen in a real Japanese shop cook by real Japanese not so long ago and boy it is so delicious it had lingering effect up until now, especially when the weather is cold and chilly. We had to wait outside in the cold for a while as there’s quite a queue when we arrive. The shop was quite small, let say it only have 6-7 tables, and basically you’re just staring at those hungry eater munching on their ramen inside.

So I decided to try my hand on cooking ramen.

chicken ramen
Home Made Chicken Ramen

Ingredients:

Ramen Noodles : you can simple get it from any Asian groceries store.
Soup / broth : 700 ML chicken stock
a teaspoon of sweet corn
chili oil
sesame oil
shiitake mushrooms

 

Make the ramen broth: Heat olive oil in a big pot over medium heat. Add chopped garlic and thinly sliced ginger, and cook for 2-3 minutes until fragrant. Add the soy sauce and mirin, and stir to combine. Dash a few drop of sesame oil. Cook for another minute. Add the chicken stock and bring to boil, then cover. Remove lid and let it simmer for around 5 minutes. Add shiitake mushrooms if you have some. Simmer for around 5-10 minutes and sprinkle some salt to taste.

 

Making Ramen Egg
You can basically put in boiled egg or do a sunny side up egg and toss it in, however let’s do the full ramen and use ramen egg. Here’s what you need to make ramen egg.

Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Lower the eggs (I use free range egg and fresh from the fridge) into the boiling water, let it boil for 30 seconds and stop the fire, and let it sit for 10 minutes (if you preferred slightly-runny yoke), or 12 minutes (for a soft yoke).

In the mean time, prepare another pot with ice water. Remove the eggs after the prefers time and place it into the ice bath. Let is sit for at least 4 mins or until cool to touch.

Peel the eggs gently and set it aside ready to server. Good luck peeling the egg. Slice it in half.

Noodle : Boiled water and put the dry ramen in, just like pasta. See instruction on package on how long to leave it. Set aside when ready.

Dry Ramen Noodle

Chicken Ramen : Set the ramen noodle on a shallow bowl. Place the sliced egg on the side. Pour the ramen broth into the bowl gently. Sprinkle some spring onion and dash with chill oil. Place a spoon of sweet corn.

 

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