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Chicken Ramen with Spring Vegetables

Chicken Ramen with Spring Vegetables

A soy and ginger chicken broth filled with ramen noodles, shredded chicken, carrots, asparagus and mushrooms.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine Japanese
Servings 4

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • ¼ tsp. each kosher salt and black pepper
  • 1 tbsp. olive oil
  • 1 minced shallot
  • 1 tbsp. minced garlic
  • 2 tbsp. grated ginger
  • 6 cups chicken stock
  • 1 tbsp. soy sauce
  • 2 cups peeled and thinly sliced carrots
  • 12 ounces ramen noodles
  • 1 bunch of asparagus, trimmed and cut in two inch pieces
  • 4 eggs
  • 1 tbsp. sesame oil
  • 1 sliced Fresno chilie
  • ¼ cup scallions, thinly sliced
  • 1 cup thinly siced mushrooms
  • 1 tbsp. sesame seeds
  • 1 tbsp. sesame oil
  • ¼ tsp. red pepper flakes
  • ½ cup cilantro leaves

Instructions
 

  • Begin by cooking the chicken: Pat the chicken dry and season with the salt and pepper. Heat the oil in a Dutch oven on medium heat and cook the breasts until golden on both sides, about four minutes. Remove to a plate. Add the shallot and cook on low heat until softened about 5 minutes. Add the garlic and ginger and cook another minute. Add the chicken stock, carrots, and soy sauce. Bring to a simmer. Add the chicken back to the pot and simmer covered until the chicken is cooked through, about 10 minutes.
  • While the chicken cooks bring an inch of water to boil in a three quart saucepan. Add the asparagus and simmer covered for four minutes. Drain.
  • Meanwhile, place four eggs in a three quart saucepan and cover with water. Bring the pot to a boil, and then cover the pot and remove it from the heat. Let the eggs sit in the hot water for six minutes. Then, drain the eggs and peel them. Cut the eggs in half.
  • Boil the ramen noodles according to the package directions and then drain them.
  • When the chicken is done, shred it and then stir it back into the pot. Add the sesame oil. Divide the soup between four bowls. To each bowl, add some noodles, asparagus, cilantro, fresno chili, asparagus and two egg halves.
  • Then, sprinkle on the sesame seeds, scallions, red pepper flakes, and another drizzle of sesame oil.
Keyword Chicken
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