Chicken Ramen with Soy Eggs
Ramen noodles in a red miso, ginger, and chicken broth with poached chicken, soy marinated eggs, carrots, mushrooms, and sugar snap peas.
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.
Nutrition
Calories: 425kcal
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