Chicken Ramen
Ingredient
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8 cups low-sodium chicken broth
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1 cup water
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2 cups dried shiitake mushrooms, rinsed
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1 cup chopped onions
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1 2-inch piece of kombu
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4 garlic cloves, thinly sliced
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1 1/2-inch piece of fresh ginger, peeled
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3 tablespoons shoyu (can substitute soy sauce)
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2 skin-on chicken breasts (about 8 ounces each)
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1 tablespoon togarashi or gochugaru (Korean chili flakes)
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 tablespoons olive oil
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2 large eggs
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2 packages ramen noodles (4 ounces fresh or 3 ounces dried, each)
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4 ounces gai lan (Chinese broccoli) or baby bok choy
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2 tablespoons toasted sesame oil
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Sliced scallions to garnish
Direction
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Make the broth: Bring broth, water, mushrooms, onions, kombu, garlic, and ginger to a boil over medium-high in a large saucepan. Reduce heat to maintain a simmer and cook, stirring occasionally, for 30 minutes.
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While the broth is simmering, season the chicken with the togarashi or gochugaru. Let the seasoned chicken sit for 15 minutes.
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Bring 1 1/2 quarts water to a boil in a medium saucepan. Once boiling, add the eggs and cook for 6 ½ minutes. Remove the eggs from the boiling water (do not drain the water) and place directly into a bowl of ice water to stop the cooking process. Let the eggs sit until cool to the touch. Peel the eggs and set aside until ready to serve.
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Heat olive oil in a medium cast iron skillet over medium. Place seasoned chicken, skin side down, into the skillet. Cook the chicken, turning only once, until the internal temperature reaches 165°F, 4 to 6 minutes per side. Let the chicken rest for 5 minutes before slicing.
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Strain the broth through a fine mesh sieve, extracting as much broth from the shiitake mushrooms as possible. Place the mushrooms from the sieve on a plate to cool. Discard the stems from the shiitakes and thinly slice the mushrooms. Set aside.
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Add shoyu to the strained broth and add additional salt, if desired.
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Boil the ramen noodles according to the package directions in the pot of water and drain.
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To serve, add 1 cup cooked ramen noodles to warmed bowls. Top with sliced shiitake mushrooms, scallions, sliced chicken breast and soft-boiled egg. Pour 1 1/2 cups of hot broth into each assembled ramen bowl and drizzle with sesame oil to finish.
