Homemade Japanese Chicken Ramen
With this recipe, you can easily and quickly make that delicious Homemade Japanese Chicken Ramen. With tasty ingredients, you can make a perfect bowl of Ramen yourself. Enjoy the rich flavors. This broth soup is delicious filled and great for lunch or a light evening meal. And with lots of vegetables. Vary with the ingredients and meat (or not). This is a delicious soup that is on the table within 15 minutes!
Ingredients
- 2 tablespoons water
- 4 tablespoons Japanese soy sauce
- ½ clove garlic squeezed
- ½ teaspoon sesame oil
- 2 teaspoon Mirin wine
- ½ teaspoon fresh ginger grated
- 6 cups chicken stock
- 2 teaspoons 5 spice powder
- ½ lb. chicken breast cooked and cut in cubes ½ x ½ inch (1 x 1 cm)
- ⅔ lb. udon noodles
- 5 oz. bean sprouts
- ⅔ lb. bok choy sliced in small strips
- 4 hard-boiled eggs size M, peeled
Ingredients you need per step are listed below the step in Italic
Instructions
- Bring your water, soy sauce, garlic, sesame oil, mirin, and freshly grated ginger to a boil in a saucepan.2 tablespoons water, 4 tablespoons Japanese soy sauce, ½ clove garlic, ½ teaspoon sesame oil, 2 teaspoon Mirin wine, ½ teaspoon fresh ginger
- Simmer for a minute.
- Add chicken stock, chicken cubes, five-spice powder, and syrup.6 cups chicken stock, 2 teaspoons 5 spice powder, ½ lb. chicken breast
- Bring to the boil and simmer for 15 minutes.
- Meanwhile, cook the noodles according to package directions until they are al dente.⅔ lb. udon noodles
- Put the bok choy, bean sprouts, and noodles in the soup bowls.⅔ lb. bok choy, 5 oz. bean sprouts
- Pour the soup into the bowls.
- Halve the eggs and put in each bowl two halves.4 hard-boiled eggs
- Serve immediately
NOTES
1. Eggs:
Use hard-boiled eggs. I always use this method for cooking hard-boiled eggs. Rinse the eggs under cold running water after boiling to make them easier to peel.
2. Chicken: Use leftover cooked chicken or poach the chicken in boiling water for 10 minutes.
3. Soy sauce: Use Japanese soy sauce or light soy sauce (available at the Asian supermarket). These are salty soy sauces.
4. Chicken stock: To give the soup more flavor. The best thing is homemade chicken broth; if you don't have that, use a cube and water.
5. Vegetarian: Use vegetable broth and replace the chicken with 4 oz. (150 grams) of Shiitake.
6. Tips and variations
- You want to keep the vegetables as crunchy as possible. Place them in the soup bowl and pour the stock over them. These vegetables do not need to be pre-cooked but cook quickly in the broth.
- If you want to make the soup more intense, add miso to the broth. A tablespoon of miso paste is very tasty.
- Udon noodles: Ramen noodles or soba noodles are also good to use in the Ramen.
- Refrigerator: Make the soup up to and including step 4. Allow to cool and store covered in the fridge for up to 2 days. Heat the soup quickly and season with salt. Then continue with step 5.
- Freezer: Make the soup up to and including step 4 and pour it into a freezer box. Cool quickly to room temperature and cover. Freeze and store in the freezer for up to 2 months. Thaw the day you want to eat it (or the evening before) in the refrigerator. Heat over low heat and season with salt. Then continue with step 5.
Nutrition
Calories: 582kcal | Carbohydrates: 71g | Protein: 43g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 234mg | Sodium: 2649mg | Fiber: 6g | Sugar: 16g | Vitamin A: 3680IU | Vitamin C: 41mg | Iron: 4mg
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