Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4

Japanese Ramen

Ingredients:

  • 6 cups chicken bone broth (unsalted)
  • 1 boneless chicken breast  (thinly sliced)
  • 1 tablespoon sesame oil 
  • 1 small onion 
  • 2 cloves minced garlic OR 1 teaspoon garlic paste
  • 1 inch piece minced ginger OR 1 teaspoon ginger paste
  • ½ teaspoon roasted sesame seeds (whole or crushed) 
  • 1 cup shiitake mushrooms (or any you prefer) 
  • Soy sauce or salt – to taste
  • Sugar – to taste (Optional)
  • ½ teaspoon (or to taste) red chili powder (Optional)
  • 4 servings ramen
  • 2-3 cups bean sprouts 
  • 2 eggs – medium or soft boiled – each sliced in half
  • 1 bunch scallions – thinly sliced

Directions:

  1. In a large wok, over medium heat, heat sesame oil.
  2. Add garlic, ginger and onion. Stir fry for about 1 minute. 
  3. Add sesame seeds and mushrooms. Stir until well mixed (about 30 seconds). 
  4. Add chicken broth, cover and bring to simmer.
  5. Once broth is boiling, add the sliced chicken. Keep covered and simmer for additional 10-15 minutes.
  6. Taste and season with soy sauce or salt and/or sugar if needed.
  7. Add red chili powder. 
  8. Meanwhile, in a separate pot, boil unsalted water over high heat and cook the ramen according to package instructions.
  9. In a separate wok, stir fry the bean sprouts in oil.

Assembly:

  1. Divide the ramen between 4 bowls.  
  2. Layer with bean sprouts.
  3. Ladle soup base into the bowl.
  4. Garnish with sliced scallions and halved egg.

Note:

  1. I used homemade chicken broth. While personally, I prefer homemade as I find it tastes way better, you can also use store bought. 
  2. Shiitake mushrooms taste the best in ramen, but you can use any other you like. 

Enjoy!

 

Tried this recipe? I would love to hear how it went! Please leave a comment below and tag me on Instagram @girlgallivating