Japanese · Dinner
Soy Broth Ramen
Chicken thigh simmered in a soy-seasoned dashi-chicken broth, poured over wheat ramen noodles with a soft-boiled egg, wilted spinach, bamboo shoots, and scallion. Seasoned with garlic, ginger, mirin, and sesame oil, the broth is glossy, savoury, and lightly sweet, finished with a nori sheet and toasted sesame seeds.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.3gProtein
22.1gFat
48.6gCarbs
6.8gSugar
4.2gFiber
2380mgSodium
484mgChol
5.9gSat Fat
980mgPotassium
150mgCalcium
4.8mgIron
1.1mcgVitamin B12
8.5mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Pat chicken thigh dry on a cutting board. Mince garlic, grate ginger, tear kombu into pieces, and slice scallion; set aside.
2
Simmer
Combine chicken stock, water, and kombu in a small pot over medium heat and bring to a gentle simmer for 5 minutes until fragrant.
3
Poach
Add chicken thigh to the pot and poach over medium-low heat for 12 minutes until the thickest piece reaches 165°F internally.
4
Season
Stir soy sauce, mirin, sesame oil, minced garlic, and grated ginger into the broth and simmer over low heat for 5 minutes.
5
Finish
Lift chicken onto a board and slice into strips. Wilt spinach in the hot broth for 30 seconds, then arrange chicken, egg, bamboo shoots, scallion, and nori in a bowl over drained ramen noodles.
6
Plate
Ladle hot broth over noodles and toppings. Scatter sesame seeds and black pepper over the bowl and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 cup480ml chicken stock
- 1 cup240ml water
- 2 tbsp2 tbsp kombu
- 3 tbsp3 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 5.2 oz150g fresh wheat ramen noodles
- 22 eggs, soft-boiled and halved
- 2 oz56g baby spinach
- 2 oz56g bamboo shoots, canned and drained
- 22 scallion
- 11 sheet nori, cut into strips
- 1 tsp1 tsp sesame seeds
- 1/4 tsp1/4 tsp black pepper
