Chicken Ramen with Soy Eggs
Chicken Ramen with Soy Eggs is one of our favorite spring soups. I start this soup by poaching chicken breasts in a fragrant chicken and miso broth. Then, I add ramen noodles and lots of sugar snap peas, mushrooms, soy marinated eggs, and carrots. We like this soup for several reasons. First of all, I like that the entire soup can be made ahead of time. I just keep all the components separately and combine them right before serving. Secondly, I like that this is a complete meal. No side dishes are necessary. Thirdly, I like that everyone can customize their bowls to their liking. Picky kids can just enjoy the broth and noodles. More adventurous eaters can add all the veggies and extra spicy peppers. And, lastly, we all love the rich and delicious flavors in this soup.
THE EQUIPMENT I USED
- A Dutch Oven- I like to make my soups in an enameled cast iron Dutch oven. But you can use any five quart or larger pot. For this soup, I used my Le Creuset Dutch oven.
THE INGREDIENTS NEEDED FOR CHICKEN RAMEN WITH SOY EGGS
- Chicken Stock- I like to use the Bell and Evans Organic Chicken Bone Broth.
- Miso– Use red miso.
- Ginger– I like to use fresh ginger root. You can store it in the freezer.
- Ramen Noodles- You can find these in the Asian section of your market.
- Eggs- For bright yolks, use pasture raised eggs. I like the Vital Farms brand.
- Fresno Chilis- Beware, these add lots of heat.
- Mushrooms- I used plain white mushrooms, but you could also use shitake mushrooms.
HOW I MADE MY RAMEN
- First, I made the broth. I also boiled the eggs and marinated them.
- Finally, I divided the ingredients among the bowls.
If you like ramen soup, you need to try this warm and comforting Chicken Ramen with Soy Eggs.
Chicken Ramen with Soy Eggs
Ingredients
- 4 large eggs
- ½ cup soy sauce
- 2 tbsp. mirin
- ¼ cup honey
- 1 clove minced garlic
- 2 tbsp. vegetable oil
- 4 cups Bell and Evans Organic Chicken Bone Broth or other chicken stock
- 2 tbsp. red miso paste
- 1 tbsp. peeled and thinly sliced ginger
- 2 bone-in, skin-on chicken breasts
- 4 carrots, sliced
- 1 cup sugar snap peas, halved
- 12 oz. ramen noodles
- 1 cup thinly sliced mushrooms
- 2 scallions, thinly sliced
- 1 Fresno chili, sliced
- 1 tbsp. sesame oil
Instructions
- Begin by making the Soy Marinated Eggs: Bring a pot of water to a boil. Add the eggs and simmer for 7 minutes. Drain the eggs and place them in a bowl of ice water for 5 minutes. Tap the shells all over and peel them. Mix together the soy sauce, mirin, honey, garlic , and a half cup of water. Add the eggs to the bowl and let them marinate in the refrigerator while you make the soup. Drain and slice the eggs in half before adding them to the soup.
- Next, prepare the soup and the chicken: In a Dutch oven, heat a tablespoon of vegetable oil and then add the red miso and ginger. Cook for one minute and then add the chicken stock, the chicken, and carrots. Simmer the chicken until it's cooked through about 20 minutes. Add the sugar snap peas for the last 6 minutes. Skim off any scum that rises to the top of the soup. Remove the skin and bones and cut the meat into bite sized pieces.
- Meanwhile, boil the ramen noodles according to the package directions and then drain them.
- Divide the broth between 4 bowls. Add the noodles, chicken, sugar snap peas, eggs, mushrooms, carrots, and peppers. Then, sprinkle on the scallions, and sesame oil.
