Any Chicagoan knows—spring here is MADDENING. Just last week, a beautiful 70-degree day turned freezing in a matter of hours. Good thing we have ramen for the April and May nights where BBQ weather turns blustery.
I rarely cook Asian food—my inexperience with the flavors and techniques has always been intimidating. Regardless, I studied up, experiemented, sampled my broth as I built the flavors, and ended up with a recipe that got two enthusiastic thumbs up from my taste tester.
Easy chicken ramen
Thanks to a little help from my local grocer, Ramen becomes an easy weeknight meal.
- 2 cups water
- 4 cups veggie stock
- 1 1/2 tbsp fish oil
- 1/2 tbsp low sodium soy sauce
- 1/2 tbsp garlic chili sauce
- 1 8 oz package soba noodles
- 1/4 tbsp ginger, minced
- 1/3 cup dried shitake mushrooms
- 1/4 yellow onion chopped
- 3 cloves garlic, minced
- 4 soft boiled eggs
- green onion, sesame seeds and cilantro for garnish
- rotisserie chicken, pulled into pieces
Cook soba noodles according to package instructions. Drain, rinse and set aside.
Heat a tablespoon of olive oil in a stock pot on medium high heat. Saute ginger, onion, garlic and shitake for 3-4 minutes, being careful no to burn.
Add fish oil, soy sauce and chili sauce to the stock pot, stir for 1-2 minute. Then add water and veggie stock. Bring to a boil, then simmer for 30-40 minutes, or until shitake mushrooms are soft.
While simmering stock, make the soft-boiled eggs: Bring a pot of water to a boil, add eggs and cook for 7-8 minutes. Immediately transfer to a bowl of ice water and set aside.
Stir in soba noodles and pulled rotisserie chicken.
Garnish bowls of ramen with soft-boiled eggs, green onions, cilantro and sesame seeds.