- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
A quick-infused broth, lightly seasoned chicken, and vegetables come together for this easy ramen.
Ingredient:
- 8 cups low-sodium chicken broth
- 1 cup water
- 2 cups dried shiitake mushrooms, rinsed
- 1 cup chopped onions
- 1 2-inch piece of kombu
- 4 garlic cloves, thinly sliced
- 1 1/2-inch piece of fresh ginger, peeled
- 3 tablespoons shoyu (can substitute soy sauce)
- 2 skin-on chicken breasts (about 8 ounces each)
- 1 tablespoon togarashi or gochugaru (Korean chili flakes)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 large eggs
- 2 packages ramen noodles (4 ounces fresh or 3 ounces dried, each)
- 4 ounces gai lan (Chinese broccoli) or baby bok choy
- 2 tablespoons toasted sesame oil
- Sliced scallions to garnish
