Easy Chicken Ramen
Four bowls of ginger chicken broth with poached thighs, mushrooms, bok choy, fresh noodles, and marinated eggs.
Ingredients
For the Broth and Noodles
- 1 tablespoon neutral oil
- 1 large onion sliced
- 1 tablespoon fresh ginger grated
- 4 cloves garlic minced
- 1 tablespoon chili garlic sauce for the broth
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/2 cup low-sodium soy sauce for the broth
- 1/4 cup rice vinegar for the broth
- 4 ounces shiitake mushrooms stems removed, sliced
- 1/2 – 3/4 pounds baby bok choy rinsed, quartered lengthwise
- 1 pound boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 1 cup water for the broth
- 14 ounces fresh yakisoba or ramen noodles two 7-ounce packages
Toppings
- 4 eggs pasteurized shell eggs for soft yolks, or regular eggs cooked firm
- 1/4 cup low-sodium soy sauce for the eggs
- 1/4 cup rice vinegar for the eggs
- 3/4 cup water for the eggs
- green onions sliced, optional garnish
- cilantro optional garnish
- chili garlic sauce optional, for serving
- sesame seeds optional garnish
- lime wedges optional, for serving
As Needed
- water for boiling eggs and noodles; additional hot water if needed for the broth
- ice for cooling eggs
Instructions
Prepare Eggs
- Gently boil pasteurized shell eggs for about 7 minutes for soft yolks, or regular eggs for 10–12 minutes until whites and yolks are firm. Cool in ice water for 5 minutes and peel.
- Mix 1/4 cup low-sodium soy sauce, 1/4 cup rice vinegar, and 3/4 cup water. Add peeled eggs and refrigerate for at least 30 minutes while cooking the soup, turning once; drain before serving.
Cook Soup and Noodles
- Heat oil in a large pot over medium heat. Cook onion for 5 minutes until softened, add mushrooms for 2–3 minutes, then stir in garlic and ginger for 30 seconds until fragrant.
- Add broth, 1 cup water, broth soy sauce and rice vinegar, chili garlic sauce, oyster sauce, and fish sauce; bring to a gentle simmer. Add thighs and simmer for 15–20 minutes until the thickest pieces reach 165°F, then remove and slice or shred.
- Simmer bok choy in the broth for 3–5 minutes until stems are tender and leaves wilted. Meanwhile, cook 14 ounces fresh noodles separately according to package directions and drain.
- Divide noodles, chicken, and broth with greens among 4 bowls. Top each with 1 halved drained egg and optional garnishes; serve immediately.
Notes
- Refrigerate broth, chicken, noodles, and eggs separately at 40°F or below; use within 2 days.
- Reheat cooked broth and chicken to 165°F; add garnishes afterward.
- Discard the used egg marinade.