Homemade Ramen

Ingredients

• 8 oz Ramen Noodles (discard seasoning packet)
• 6 cups Chicken Stock (low‑sodium preferred)
• 2 inch Fresh Ginger (peeled and sliced)
• 5 Garlic Cloves (minced)
• 1 bunch Green Onion (Scallion) (white and green parts separated)
• 5 Shiitake Mushrooms (sliced)
• 1 piece Kombu (Dried Kelp) (about 4×4 inches, optional)
• to taste MSG (optional flavor enhancer)
• 0.5 cup Soy Sauce (low‑sodium)
• 0.5 cup Mirin
• 0.25 cup Sake
• 2 tablespoons Rice Wine Vinegar
• 0.25 cup Brown Sugar
• 2 tablespoons Soy Sauce (for chicken)
• 2 tablespoons Chili Garlic Sauce
• 2 tablespoons Mirin (for chicken)
• 1 tablespoon Rice Wine Vinegar (for chicken)
• 1 pinch Pinch of Sugar
• 2 pieces Chicken Breast (boneless, skinless, about 8 oz each)
• 2 heads Bok Choy (washed and quartered)
• 2 Eggs (soft‑boiled)
• 2 stalks Green Onion (for garnish) (thinly sliced)

Instructions

1. Cook the Ramen Noodles

   Bring a pot of water to a rolling boil, add the ramen noodles and cook for 4–5 minutes until just tender. Drain and rinse briefly under cold water to stop cooking.

   Time: PT5M

   Temperature: boiling

2. Prepare the Broth Base

   In a large pot combine 6 cups chicken stock, the sliced ginger, minced garlic, and the white parts of the green onion. Bring to a gentle simmer, then turn off the heat.

   Time: PT10M

   Temperature: simmer

3. Add Umami Enhancers

   Stir in the sliced shiitake mushrooms, kombu piece, and a pinch of MSG (if using). Let steep for 5 minutes, then remove kombu.

   Time: PT5M

4. Make the Atarī Seasoning Sauce

   In a small saucepan combine 0.5 cup soy sauce, 0.5 cup mirin, 0.25 cup sake, 2 Tbsp rice wine vinegar, and 0.25 cup brown sugar. Bring to a boil, then reduce heat and simmer until the volume is cut in half, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

5. Marinate the Chicken

   In a bowl whisk together 2 Tbsp soy sauce, 2 Tbsp chili garlic sauce, 2 Tbsp mirin, 1 Tbsp rice wine vinegar, and a pinch of sugar. Add the chicken pieces, coat well, and let sit at room temperature for 15 minutes.

   Time: PT20M

6. Cook the Chicken

   Heat the cast‑iron skillet over medium‑high heat. Add the marinated chicken and sear 4 minutes per side, or until an instant‑read thermometer registers 165°F (74°C). Transfer to a cutting board to rest.

   Time: PT8M

   Temperature: medium‑high

7. Slice the Chicken

   After the chicken rests for 5 minutes, slice it thinly against the grain.

   Time: PT5M

8. Soft‑Boil the Eggs

   Bring a small pot of water to a boil, gently lower the eggs in, and cook for 6 minutes. Transfer to an ice‑water bath for 2 minutes, then peel.

   Time: PT6M

   Temperature: boiling

9. Assemble the Ramen Bowls

   Divide the cooked noodles between two large bowls. Add 2‑3 Tbsp of the reduced atarī, then ladle generous broth over the noodles. Top with bok choy, sliced chicken, a halved soft‑boiled egg, and garnish with sliced green onion.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g