Quick and Easy Chicken Ramen (Noodle Soup)
amen — the beloved Japanese noodle soup — actually traces its roots back to China, and over time has developed into countless delicious variations. This quick and easy version uses ready-made chicken stock enhanced with chili, garlic, anise, and miso paste. Topped with juicy chicken slices, soft “smiling” eggs, fresh noodles, crispy vegetables, and fragrant coriander, it delivers all the heart and soul of traditional ramen with a fraction of the time and effort.
Ingredients
- 6¼ cups chicken stock
- 3 cloves garlic finely chopped
- 2 red chilies finely chopped
- 1 star anise pod
- ½ stalk lemongrass halved
- 2 tbsp grated fresh ginger
- 2 tbsp miso paste soybean paste
- 4 eggs
- 5½ oz egg noodles
- 10½ oz chicken fillets
- 1 tbsp margarine for frying
- 2 tbsp chili paste such as sambal oelek
- 2 carrots thinly sliced (julienned)
- 4 spring onions finely chopped
- 2 tbsp finely chopped fresh coriander
Instructions
- Make the broth:In a large pot, combine chicken stock, garlic, chili, star anise, lemongrass, grated ginger, and miso paste. Bring to a boil, then lower the heat and simmer while preparing the other components.
- Boil the eggs: In a separate pot, bring water to a boil. Gently lower the eggs in and cook for 6–8 minutes for “smiling” eggs (firm edges, creamy center). Cool under cold running water, peel, and halve.
- Cook the noodles: In another pot, boil the noodles according to package directions (about 4 minutes). Drain and set aside.
- Cook the chicken: Season the chicken fillets with salt and pepper. Heat margarine in a pan until it stops fizzing. Sear chicken for 2 minutes per side, then reduce heat, cover, and cook for another 4 minutes. Brush with chili paste, turn off the heat, and let rest. Slice into thin strips.
- Prep the vegetables: Julienne the carrot into thin strips. Finely chop the spring onions.
- Assemble the bowls: Divide noodles into bowls. Arrange sliced chicken, two egg halves, carrot strips, and spring onions on top. Pour hot broth over each bowl. Finish with a generous sprinkle of chopped coriander.