Chicken Ramen
Silky tonkotsu-style chicken ramen with tender poached chicken, rich broth, and springy noodles. A comforting Japanese classic ready in under an hour.
- Total time
- 45 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Place chicken thighs in a large pot and cover with cold water. Bring to a boil, then drain and rinse chicken under cold water to remove impurities.
Step 2
Add 8 cups of fresh water to the pot with cleaned chicken. Bring to a gentle simmer and add kombu strip.
Step 3
Simmer for 20 minutes, then remove kombu. Add bonito flakes and simmer for 5 more minutes until chicken is cooked through.
Step 4
Remove chicken thighs and set aside. Strain broth through a fine-mesh sieve into a clean pot, discarding solids.
Step 5
Return broth to pot and stir in soy sauce, mirin, and salt. In a small bowl, whisk miso paste with 2 tablespoons of warm broth, then stir back into pot. Keep broth warm on low heat.
Step 6
Bring a large pot of salted water to a boil. Cook fresh ramen noodles according to package directions, usually 2-3 minutes. Drain and divide between two bowls.
Step 7
Shred or slice the cooked chicken thighs and place over noodles in each bowl.
Step 8
Ladle hot broth over noodles and chicken, filling each bowl three-quarters full.
Step 9
Top each bowl with a soft-boiled egg half, green onions, nori strips, bean sprouts, sesame seeds, and ginger slices.
Step 10
Serve immediately while broth is steaming hot.
Tools you’ll need
- large pot (6-quart)
- fine-mesh sieve
- small bowl
- whisk
- tongs
- kitchen knife
- cutting board
- soup bowls (2)
- ladle
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