Happy Tuesday pretty friends! It’s been a while since I featured a recipe on the blog so I thought I’d share one of my current favorites with you. Lets face it- we have all craved cheap, salt filled Ramen noodles at a certain point in our adult life. Lucky for us ramen dishes are pretty trendy right now! A few months ago my husband and I went and got some fancy ramen. It was delicious but we were a little shocked with how expensive it was. We decided to give it a shot at home instead of spending $17-$20 every time we had a craving.
While doing some research on ramen I learned that there are actually various types of ramen. Huffpost wrote an awesome article on ramen and describes the different types-
Shio ramen is the subtlest form with a clear, light-bodied salty chicken broth. Sometimes fish or pork are included.
Shoyu ramen is soy sauce flavored and made with a chicken and vegetable broth base. Sometimes fish or beef are included.
Tonkotsu ramen is rich and pork based, almost milky white in color.
Miso ramen is rich in flavor from miso paste — it also comes in a spicy version that’s topped with spicy bean paste. The broth can be a combination of chicken, fish and/or pork.
Ramen Soup Recipe
I would not consider this a healthy recipe per se, but it’s definitely a lot better than eating the ramen packs. And it’s a whole lot more affordable than eating ramen at a restaurant. This recipe is also very easy to make! You can substitute the chicken with pork or tofu to change things up. I hope you like it!
Yield: 2 Servings
INGREDIENTS
- 2 chicken breasts (boneless, skin-on) // or pork belly // or tofu
- Garlic salt
- 2 tsp olive oil
- 3 tsp fresh garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 4 cups water
- 1 reduced sodium chicken bouillon
- 1/2 cup fresh shitake mushrooms
- 2 large eggs
- 1/2 cup scallions, sliced
- 2 (3 oz) packs dried ramen noodles (discard the flavor packs)
INSTRUCTIONS
- Cook the chicken or pork: Preheat the oven to 375 degrees. Season the chicken with garlic salt. Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
- Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and mushrooms and cook for a few minutes until softened. Add the soy sauce and rice vinegar, and stir to combine. Cook for another minute. Add the water, chicken bouillon, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes.
- Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke). I like to use this reference from Pinterest when making my eggs!
- Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
- Assemble the ramen bowls: Meanwhile, chop the scallions. Slice the chicken into small pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, more mushrooms and the soft boiled egg. Serve immediately.
Enjoy!
Xo,
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