Ingredients
1 lb boneless, skinless chicken thighs or breasts
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
1 tbsp vegetable oil
6-8 cloves fresh garlic, minced
1 inch fresh ginger, grated
6 cups low-sodium chicken broth
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp mirin
2 packages ramen noodles (seasoning packets discarded)
1 tsp toasted sesame oil
2 soft-boiled eggs, halved
2 green onions, thinly sliced
Optional toppings: sautéed mushrooms, sweet corn, baby bok choy, nori
Instructions
1. Prepare toppings: soft-boil eggs, slice green onions, and cook any optional vegetables.
2. Pat chicken dry and season generously with salt, pepper, and garlic powder.
3. Heat oil in a large pot over medium-high heat and sear chicken for 5-6 minutes per side until cooked through.
4. Remove chicken from the pot, set aside to rest, then slice it.
5. In the same pot, reduce heat to medium, add minced garlic and grated ginger, and sauté for one minute until fragrant.
6. Pour in the chicken broth, soy sauce, and mirin, bring to a simmer, and cook for at least 10 minutes.
7. While the broth simmers, cook ramen noodles according to package directions and drain well.
8. Divide cooked noodles among serving bowls.
9. Ladle the hot garlic broth over the noodles.
10. Arrange sliced chicken, halved soft-boiled eggs, green onions, and any other desired toppings on the noodles.
11. Finish with a drizzle of toasted sesame oil before serving.
Notes
For best results when reheating leftovers, store the broth, chicken, noodles, and toppings in separate containers. To make the dish spicy, add red pepper flakes to the simmering broth or top with chili oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sauté, Simmer
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 7g
- Sodium: 1450mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 250mg