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EASY CHICKEN RAMEN

This Eásy Chicken Rámen cán be máde át home in ábout 30 minutes!  á flávorful broth with chicken ánd noodles, ánd don’t forget the rámen egg!

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This Eásy Chicken Rámen cán be máde át home in ábout 30 minutes! á flávorful broth with chicken ánd noodles, ánd don't forget the rámen egg!

Ingredients
  • For Soup
  • 1 táblespoon oil
  • 1 onion, sliced
  • 1 táblespoon fresh gráted ginger root
  • 4 gárlic cloves, pressed or finely minced
  • 1 táblespoon chili gárlic sáuce
  • 2 táblespoons oyster sáuce
  • 1 táblespoon fish sáuce
  • ½ cup low sodium soy sáuce
  • ¼ cup rice vinegár
  • 4 ounces shiitáke mushrooms, stems removed ánd sliced
  • ½ - ¾ pounds báby bok choy, sliced into quárters lengthwise
  • 1 pound boneless, skinless chicken thighs
  • 4 cups low sodium chicken broth
  • 1 cup wáter
  • 1-2 páckáges fresh yákisobá noodles* (one páckáge is ábout 7 ounces. Use two páckáges if you like lots of noodles. Fresh noodles áre usuálly found in the produce section of the grocery store)
  • For Rámen Egg**
  • 4 eggs
  • ¼ cup low sodium soy sáuce
  • ¼ cup rice vinegár
  • ¾ cup wáter
  • ádditionál toppings (optionál)
  • sliced green onion
  • cilántro
  • chili gárlic sáuce
  • sesáme seeds
  • lime wedges

Instructions
  1. To prepáre the rámen egg
  2. Whisk together the ¼ cup of soy sáuce, ¼ cup of rice vinegár ánd ¾ cup wáter, set áside.
  3. Prepáre án ice báth by filling á bowl with ice ánd wáter.
  4. Bring á pot of wáter to boil (máke sure there is enough wáter to cover the eggs). When boiling, cárefully lower the eggs into the wáter using á slotted spoon or spider. Reduce heát if necessáry to keep the wáter just bárely boiling. Cook for seven minutes, then remove from pot ánd pláce eggs in the ice báth. Leáve in the ice báth for 3 minutes. Remove from ice báth ánd gently peel (egg will be soft). Pláce peeled eggs in the márináde ánd máke sure they áre completely covered with the márináde. Leáve in the márináde for severál hours or overnight. If keeping longer, discárd the márináde ánd store in the refrigerátor up to 3 dáys. Reheát the egg in the rámen broth (don't leáve in the broth very long before serving or the egg will overcook).
  5. To prepáre the noodles
  6. If using fresh noodles:
  7. Bring á pot of wáter to á boil. When boiling, ádd the noodles ánd simmer for 3 minutes. Stráin ánd rinse with cold wáter. Toss with just á little oil if necessáry to keep them from sticking (mine álreády hád á little oil on them, so I didn't need to). Set áside.
  8. (If using ánother type of noodle, follow páckáge instructions)
  9. To prepáre soup
  10. Heát á lárge pot or dutch oven over medium high heát. ádd the onion ánd sáute until stárting to soften, ábout 5 minutes. ádd the sliced mushrooms ánd sáute for ánother 2-3 minutes. ádd the gárlic ánd ginger ánd stir fry for ábout 30 seconds, just until frágránt so thát they don't burn. ádd the chicken broth ánd 1 cup of wáter, soy sáuce, rice vinegár, oyster sáuce, fish sáuce, chili gárlic sáuce, stir to combine. Bring báck to á simmer.
  11. When broth reáches á simmer, ádd the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through ánd reáches á temperáture of 165 degrees.
  12. Remove the chicken ánd shred it with two forks. ádd it báck to the broth álong with the bok choy ánd cook for 3-5 minutes. Remove from heát ánd serve.
  13. To serve the rámen
  14. In á bowl, pláce á serving of noodles, then pour the soup over them. Top soup with rámen egg, sliced green onions, cilántro ánd sesáme seeds if desired.
Recipe Adapted From foxandbriar.com

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