- 2 Chicken Breast(boneless, skin-on)
- 2 tsp Gingerfresh, minced
- 3 tsp Garlicfresh, minced
- 1 oz Shiitake mushroomsdried or 1/2 cup fresh
- 1/2 cup Scallionssliced
- 2 (3 oz) packs Ramen noodlesdried
- Kosher Saltto taste
- Black pepperfreshly-ground, to taste
- 1 tbsp Butterunsalted
- 2 tsp Sesame oilor vegetable oil
- 3 tbsp Soy saucelow-sodium
- 2 tbsp Mirin
- 4 cups Chicken brothrich
- 1–2 tsp Sea saltor to taste
- 2 Large eggs
- 1 Jalapeño pepperfresh, sliced, for serving (optional)
Garlic Ginger Chicken Ramen
This Garlic Ginger Chicken Ramen is the new recipe on the market that’s got everyone talking! A traditional Japanese soup made from a ginger and garlic vegetable broth, soft noodles, topped with chicken strips and oriental mushrooms and an authentic hard boiled egg that completes the dish.
From stove top to table in under an hour just 1 hour. Try it for yourself, you’ll be the most popular cook in the room!
To make Garlic Ginger Chicken Ramen, you will need the following ingredients:
So, how to make Garlic Ginger Chicken Ramen?
Steps to make Garlic Ginger Chicken Ramen
Preheat the oven to 375 °F. Season the chicken generously with salt and pepper. Melt the butter 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.
Prepare ramen broth
Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
Assemble ramen bowls
Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin 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, jalapeño and the soft boiled egg.