"HOMEMADE EASY CHICKEN RAMEN & SOFT BOILED EGGS Recipe

Ingredients

For Soup:
1 tablespoon oil
1 onion, sliced
1 tablespoon fresh grated ginger root
4 garlic cloves, pressed or finely minced
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1/2 cup low sodium soy sauce
1/4 cup rice vinegar
4 ounces shiitake mushrooms, stems removed and sliced
1/2 - 3/4 pounds baby bok choy, sliced into quarters lengthwise
1 pound boneless, skinless chicken thighs
4 cups low sodium chicken broth
1 cup water
1-2 packages fresh yakisoba noodles* (one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store)
Additional toppings (optional):
sliced green onion
cilantro
chili garlic sauce
sesame seeds
lime wedges
INSTANT POT Soy Marinated Soft Boiled Eggs (Ajitsuke Tamago):
PREP 10 minsCOOK 2 minsINACTIVE 8 hoursTOTAL 8 hours, 12 mins
4-6 eggs
1 cup water
For the marinade:
1/4 cup low sodium soy sauce
2 Tbsp Mirin
1/4 cup water

Preparation

Step 1

INSTRUCTIONS
To prepare the ramen egg:

Whisk together the soy sauce, mirin and water, set aside.

Prepare an ice bath by filling a bowl with ice and water.
Add one cup of water to your instant pot/electric pressure cooker. Put the steamer rack in the bottom of the pot, and place the eggs on top of the rack. Set to manual, high pressure for two minutes. Be sure your vent is set to sealing. After cooking, use the quick pressure release right away. If you allow them to sit in the heat they will continue to cook and will be over done. Place in the ice bath for 3-5 minutes. Remove from ice bath and gently peel (egg will be soft). To peel gently tap the bottom of the egg to get it started. Sometimes peeling under water makes it easier. However, the freshness of the egg will make a difference in how easy or difficult it is to peel them.

Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).

To prepare the noodles
If using fresh noodles:
Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
(If using another type of noodle, follow package instructions)
To prepare soup
Heat a large pot or dutch oven over medium high heat. Add the onion and saute until starting to soften, about 5 minutes. Add the sliced mushrooms and saute for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165 degrees.
Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.
To serve the ramen
In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.
NOTES
*Keep the noodles seperate from the soup until just before serving. For leftovers, store the broth and noodles seperately.
**The egg is optional but I really recommend it. If you don't have time to marinade the egg, you can just skip the marinading step. You can also serve with a fried or poached egg if you prefer.

*NOTES: Many readers love the broth as is. However, some people find it too salty. This may depend on the brand of ingredients being used and personal taste. If you find the broth is too salty for your taste, add 1-2 cups of water to the broth.
If you have an Instant Pot or electric pressure cooker, I have a recipe for the Ramen Egg in the Instant Pot HERE. You may also like my recipe for easy chicken ramen in the instant pot – see that recipe HERE.
Ramen Egg adapted from Just One Cookbook