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Chicken Ramen
4 boneless chicken breasts with skin on
Salt and pepper for seasoning
2 Tablespoons unsalted butter or ghee
3 teaspoons sesame oil
1 Tablespoon fresh grated ginger
4-5 cloves crushed garlic
4 Tablespoons low sodium soy
3 Tablespoons Mirin
8 cups chicken stock (plus one or two more if more liquid is needed at the end)
3/4 cup sliced shiitake mushrooms
Optional: other sliced fresh vegetables such as carrots, broccoli, or baby corn
4 large eggs
1 cup scallions chopped
10-12 oz Frozen ramen noodles (can be found at Japanese food stores, or can be substituted with dried ramen noodles or dried lo mein noodles)
Optional: seaweed snack squares
1. Broth: In a soup pot, heat sesame oil and add ginger and garlic. Stir over medium heat for about 4 minutes. Do not let the garlic burn. If it burns, you should probably just make that crapp ramen with the seasoning pack you give your kid in college pursuing a degree in video game studies.
2. Add the soy sauce and mirin to the pot and stir until combined. Then add in 8 cups of chicken stock. Stir occasionally and bring to a boil. Add mushrooms, place lid on the pot, and allow broth to simmer. Add other fresh vegetables about 15 or 20 minutes before serving so they do not get too soft.
3. Chicken: preheat oven to 375 degrees F. Heavily salt and pepper both sides of chicken. In an oven safe pan (I prefer a cast iron skillet or AllClad grill pan) melt the butter or Ghee. I prefer using ghee because it browns beautifully and does not burn as easily as regular butter. Place the chicken breasts skin side down on the hot pan. Cook for 5-7 minutes until the bottom is golden brown and releases easily from the pan. Flip the chicken and cook on the other side for another 5 minutes. Take the pan and place it in the oven. Bake for 20-25 minutes until chicken had an internal temperature of 165 F.
Remove chicken from the oven and transfer breasts to a cutting board and allow them to rest for at least ten minutes or until you are ready to serve your soup.
4. Eggs: Soft boiled eggs are ideal for ramen. The easiest way to soft boil eggs is to leave your eggs in the fridge until you are ready to put them in the boiling water. Boil water in a small pot making sure there is enough water to cover eggs. Get eggs from the fridge and gently place them in the boiling water. Set a timer for 7-8 minutes. 7 minutes will be a very runny yolk (you might need to add a disclaimer about the risks of consuming undercooked foods) and 8 minutes will be a loosely set yolk. Fill a bowl with water and ice. Remove eggs and place them into the ice water immediately in order to stop cooking. Allow eggs to sit for about 3 minutes or until they can be easily handled. Peel shells and set eggs aside.
5. Boil water for the noodles. Cook the noodles according to the package instructions. Frozen noodles normally need about 4 minutes and dried noodles need about 6 or 7 minutes. Drain noodles and set aside.
6. Taste your broth. Add more soy, mirin or chicken broth as desired.
7. Assemble your soup like a pro. Divide noodles into four bowls. Ladle broth and mushrooms over noodles. Cut eggs in half and place in the soup with yolks up. Slice chicken and place on top of noodles. Sprinkle with scallions and garnish with seaweed squares.
8. If you really want to impress your guests, serve the soup with that bottle of sake you bought in Japan two years ago and kept forgetting to drink.
Source: http://www.forkknifeswoon.com/simple-homemade-chic... Modified and tweaked by Carrie Law
