Easy Ramen with Chicken

An easy and satisfying weeknight dinner that you can have on the table in 30 minutes. Chicken, vegetables and noodles, with self-serve garnishes, yum.

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Serves 4–6

Soy Eggs

  • 4 eggs

  • 1⁄4 c soy sauce

  • 1⁄4 c rice vinegar

  • 3⁄4 c water

Soup

  • 1 T avocado oil

  • 1 lb boneless, skinless chicken thighs

  • 1 onion, sliced

  • 4 oz shiitake mushrooms, stemmed and sliced

  • 1 T grated fresh ginger

  • 1 T grated garlic

  • 4 c chicken broth (low sodium if available), use vegetable broth for vegan

  • 1 T fish sauce (omit or use coconut aminos for vegan)

  • 2 T oyster sauce

  • 1⁄2 c soy sauce

  • 1⁄4 c rice vinegar

  • 1 T miso paste

  • 1-2 t Sriracha, chili garlic sauce, or other hot sauce (optional)

  • 12 oz soba or udon noodles, or spaghetti

  • 2-3 baby bok choy, cut into 1-inch pieces

Garnishes

  • 2 scallions, thinly sliced

  • 2 T chopped cilantro

  • Sesame seeds

  • Avocado

  • Lime wedges

  • Chili crisp

To make soy eggs, combine soy sauce, rice vinegar, and water in a pint jar. Set aside.

Place eggs in a medium saucepan and cover with cold water. Slowly heat to boiling over medium high heat. Remove pan from the heat and let eggs sit in the hot water for 5 minutes for soft yolks, 6 minutes for firmer yolks. Drain and rinse under cold water until cool enough to peel. Place peeled eggs in the pint jar with the soy sauce mixture. Make sure eggs are submerged, add a little soy sauce or water if not. Cover and refrigerate at least one hour, up to 3 days.

To make the broth, add oil to a large soup pot or Dutch oven and heat over medium-high heat. Sprinkle thighs with salt and pepper and sear 2-3 minutes on one side until browned. Turn thighs and add onion to the pot. Cook for thighs and onions about 5 minutes, until onions begin to soften. Add the sliced mushrooms and cook for another 3 minutes. Add ginger and garlic and sauté for 1 minute. Stir in the broth, fish sauce, oyster sauce, soy sauce, rice vinegar, miso, sriracha, and a cup of water. Bring soup to a simmer and add bok choy. Simmer 15 minutes until the chicken is cooked through and bok choy is tender (if you're using dried noodles, add them now). Remove chicken and slice or shred for serving. Add chicken back to the broth. If you're using fresh noodles, add them now.

Garnish with remaining soy eggs sliced in half, scallions, cilantro, sesame seeds, avocado, lime, and chili crisp if using.

Soups and StewsCharlotte Pla