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🍲 Chicken Ramen with Soft-Boiled Egg

584 kcal · 30 min · 4 servings

Ingredients

• 450 g chicken breast fillet
• 4 tbsp sesame oil
• 30 ml rice wine
• 3 tbsp soy sauce
• 1 tbsp mirin (Japanese rice wine)
• 200 g ramen noodles
• salt
• 2 eggs (size M)
• 1 chili pepper
• 1 spring onion
• 250 g small mushrooms (e.g. button mushrooms, oyster mushrooms)
• 2 garlic cloves
• 20 g ginger
• 800 ml chicken broth
• pepper
• 1 tbsp toasted sesame seeds (15 g)

Instructions

1. 1. Rinse the chicken under cold water and pat it dry with a kitchen towel.
2. 2. Heat two tablespoons of oil in a large pot.
3. 3. Sear the chicken breast fillets on each side over medium heat for three minutes.
4. 4. Deglaze the meat with rice wine.
5. 5. Add 200 milliliters of water, two tablespoons of soy sauce, and mirin.
6. 6. Let the chicken cook through over low heat for eight minutes.
7. 7. Pour boiling salted water over the noodles.
8. 8. Let the noodles soak for five minutes.
9. 9. Drain the noodles in a colander.
10. 10. Let the noodles drip dry in the colander.
11. 11. Boil the eggs in water for about six minutes until soft-boiled.
12. 12. Immediately shock the eggs in cold water.
13. 13. Peel the cooled eggs.
14. 14. Cut the chili pepper lengthwise in half.
15. 15. Remove the seeds from the chili.
16. 16. Wash the deseeded chili.
17. 17. Chop the chili finely.
18. 18. Clean the spring onions.
19. 19. Wash the spring onions.
20. 20. Dice the spring onions finely.
21. 21. Clean the mushrooms.
22. 22. Cut the mushrooms in half or into slices depending on their size.
23. 23. Peel the garlic.
24. 24. Peel the ginger.
25. 25. Slice the garlic thinly.
26. 26. Slice the ginger thinly.
27. 27. Heat the remaining oil in a frying pan.
28. 28. Sauté the mushrooms in it over medium heat for three minutes.
29. 29. Add the garlic and ginger.
30. 30. Sauté the garlic and ginger briefly.
31. 31. Remove the chicken breast fillets from the pot.
32. 32. Top up the liquid in the pot with broth to about one liter.
33. 33. Bring the soup to a boil.
34. 34. Stir in the mushrooms, chili, and spring onions.
35. 35. Let the soup steep for five minutes.
36. 36. Season the soup with the remaining soy sauce.
37. 37. Season the soup with salt and pepper.
38. 38. Slice the chicken.
39. 39. Place the chicken and noodles in soup bowls.
40. 40. Pour the hot soup over the meat and noodles.
41. 41. Halve the boiled eggs.
42. 42. Place one half of an egg on top of the ramen soup.
43. 43. Sprinkle everything with sesame seeds.

Nutrition per serving

• kcal: 584
• Protein: 51 g · Fett/Fat: 24 g · Carbs: 39 g