The BEST Way To Make Ramen!

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil for sautéing)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Red Curry Paste (Thai style, store‑bought)
• 4 cups Chicken Stock (low‑sodium)
• 2 cups Coconut Milk (full‑fat for richness)
• 1 teaspoon Salt
• 1 teaspoon Granulated Sugar
• ½ teaspoon Red Chili Flakes (adjust to heat preference)
• 200 grams Shiitake Mushrooms (sliced)
• 1 cup Corn Kernels (fresh, frozen or canned (drained))
• 2 pieces Chicken Thighs (bone‑in, skin‑on, about 300 g each)
• 200 grams Ramen Noodles (fresh or dried, broken into portions)
• 2 large Eggs (soft‑boiled then marinated in soy sauce (soy‑egg))
• 1 tablespoon Soy Sauce (for marinating eggs)
• 1 teaspoon Sesame Oil (optional drizzle for garnish)
• 2 stalks Green Onions (thinly sliced for garnish)

Instructions

1. Prepare Aromatics

   Dice the onion and mince the garlic. Set aside.

   Time: PT5M

2. Sweat Onion

   Heat 1 tbsp vegetable oil in the large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

   Time: PT5M

   Temperature: Medium

3. Add Garlic and Curry Paste

   Add the minced garlic and 2 tbsp red curry paste to the pot. Stir constantly for 2 minutes until fragrant and the paste darkens slightly.

   Time: PT2M

   Temperature: Medium

4. Build the Broth

   Pour in 4 cups chicken stock followed by 2 cups coconut milk. Bring to a gentle boil, then reduce to a simmer.

   Time: PT3M

   Temperature: Medium

5. Season the Broth

   Stir in 1 tsp salt, 1 tsp sugar, and ½ tsp red chili flakes. Taste and adjust seasoning if needed.

   Time: PT2M

6. Sauté Mushrooms and Corn

   While the broth simmers, heat the remaining 1 tbsp oil in a medium skillet over medium‑high heat. Add sliced shiitake mushrooms and sauté for 3–4 minutes until lightly browned. Add corn kernels and cook another 2 minutes. Transfer to a bowl.

   Time: PT5M

   Temperature: Medium‑high

7. Prepare Soy‑Eggs

   Bring a small pot of water to a boil, gently lower the eggs and boil for 6 minutes. Transfer to ice water, peel, and marinate in 1 tbsp soy sauce for at least 10 minutes.

   Time: PT12M

   Temperature: Boiling

8. Sear Chicken

   Pat the chicken thighs dry with paper towels. Place skin‑side down in the hot skillet used for the vegetables. Cook 5–6 minutes without moving until the skin is golden and crisp. Flip and cook another 4 minutes on the flesh side. Remove and let rest 5 minutes before slicing.

   Time: PT15M

   Temperature: Medium‑high

9. Cook Ramen Noodles

   Bring a separate pot of water to a rolling boil. Add the ramen noodles and cook according to package instructions (usually 3–4 minutes). Drain and rinse briefly under hot water to stop cooking.

   Time: PT5M

   Temperature: Boiling

10. Assemble the Bowls

    Divide the cooked noodles between two serving bowls. Ladle hot coconut‑curry broth over the noodles. Top with sautéed mushrooms, corn, sliced chicken thigh, and a halved soy‑egg. Drizzle with a few drops of sesame oil and sprinkle sliced green onions.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

28 g

Fiber

5 g