Easy Chicken Ramen

Easy Chicken Ramen The Icing on the Jersey in 2023

The soup that seduces your eye and then flatters your palate before warming your stomach is ramen.

It’s a fashionable Japanese soup, which I really like and I’ve been cooking and sharing Asian-inspired broths for quite some time because it’s so simple and so tasty.

For this recipe, I was inspired by the traditional ramen and adapted it in my own way, that is to say in super easy mode.
As for ingredients, I opted for a chicken-mushroom version to be consensual (I have difficult children but they love mushrooms while many hate them, do not look).

Well I must say that it was good, and even very good, and that there was not a drop left in the bowls, proof if one were needed that this small easy ramen keeps its promises.

I propose here a chicken version and a vegetarian tofu option because in addition to being an easy recipe, it is an à la carte recipe!

Table of Contents

EASY CHICKEN RAMEN : THE RECIPE

My easy and express recipe for ramen, this delicious Japanese soup here in gourmet version with chicken, mushrooms and egg.

Preparation10 min

Cooking25 min

Total time35 min

For 4 people

EASY CHICKEN RAMEN: Ingredients

200 g chicken fillet
4 eggs
200 g button mushrooms
125 g noodles for ramen 2 wheat noodle nests for me
2 stem onions or 2 shallots
1 liter of water
4 cm fresh ginger, peeled and grated
1 cube of chicken or vegetable broth for the vegetarian option
4 tablespoons salty soy sauce
2 tablespoons sweet soy sauce
2 tablespoons sesame oil

EASY CHICKEN RAMEN : For decoration

sesame seeds, optional coriander

EASY CHICKEN RAMEN : Veggie option

200g smoked tofu

EASY CHICKEN RAMEN : Preparation

Cook the eggs for 8 minutes in boiling water. Let them cool a little before peeling them off and cutting them in half.
Cook the noodles according to the instructions on the package (for mine, you had to put them in boiling water, on a cut heat, for 9 minutes), drain them and set aside.
Cut the beard of the stem onions, remove the first skin and cut them into rings.
In a saucepan, sauté the onions with the peeled and grated ginger for 3 minutes over medium heat in a tablespoon of sesame oil.
Pour in the water, add the salted soy sauce, the poultry stock cube, cover and cook for 10 minutes over medium heat.
Clean and slice the mushrooms. Cook them for 5 minutes in a pan with a tablespoon of sesame oil. Book them.
In the same uncleaned pan, place the chicken fillets. Cook them for 1 minute per side over high heat, then lower the heat, drizzle with sweet soy sauce and cook for 8 minutes over very low heat (minimum) and covered, turning regularly.
Put the noodles in the broth, mix.
Cut the chicken into strips.
Divide the broth and noodles into 4 bowls, then the chicken, mushrooms and eggs.
Sprinkle with sesame seeds and coriander to look pretty.

CHICKEN RAMEN : Veggie option

Dice the smoked tofu and cook for 5 minutes over low heat in the sweet soy sauce and stirring them.

CHICKEN RAMEN : Nutritional information for 1 person

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