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Chicken Ramen Soup Bowl

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
65 min
SERVINGS
4 servings
Dinner
Chicken Ramen Soup Bowl
Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/2 cup rice vinegar, or to taste
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons mirin
  • 1 tablespoon fish sauce
  • 1 tablespoon sriracha sauce
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 3/4 pound baby bok choy, quartered lengthwise
  • 1 cooked chicken breasts, shredded
  • 3 (3 ounce) packages dried ramen noodles
  • 4 eggs
  • 1 jalapeno pepper, sliced, or to taste
  • 2 green onions, chopped, or to taste
  • 1/4 cup chopped cilantro, or to taste
Instructions
1
Heat 1 tablespoon of oil in a large, heavy-bottomed cooking vessel over high heat. Add the sliced onion and cook until it begins to soften, taking about 5 minutes. Introduce the minced garlic and grated ginger into the pan; cook for an additional 30 seconds, allowing their flavors to meld.
2
Combine 2 tablespoons of rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha sauce in a bowl; whisk until well combined. Add the mixture to the pan with the onion and garlic, stirring constantly.
3
Pour in 2 cups of chicken broth and 1 cup of water; bring the mixture to a boil. Reduce the heat to low and let simmer for approximately 5 minutes, allowing the flavors to blend together.
4
Add the chopped bok choy and diced chicken to the pan; continue to cook until the vegetables are just tender, approximately 2 minutes. Cover the pan and keep the dish warm.
5
Simultaneously, fill a large container with salted water and bring it to a rolling boil. Add the ramen noodles and return the mixture to a boil. Cook, uncovered and stirring occasionally, until the noodles are tender yet retain some firmness in the center, taking about 5 to 7 minutes.
6
Remove the noodles from the boiling water and drain them in a colander. Drizzle 1 tablespoon of oil over the noodles to prevent sticking.
7
While the ramen is cooking, fill a separate pot with enough water to cover the eggs and bring it to a boil. Gently lower the eggs into the boiling water and cook until their yolks are barely set, approximately 7 minutes.
8
Transfer the eggs to a large bowl filled with ice water; let them sit for about 3 minutes, allowing the cooking process to come to an end. Drain the eggs and carefully remove their shells; slice them in half.
9
Divide the cooked ramen among four bowls. Add the hot broth, then top each bowl with sliced jalapeño peppers, chopped green onions, cilantro leaves, and soft-boiled egg halves.