Japanese Cuisine

Chicken Ramen Bowl Recipe- Japanese Special

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Chicken Ramen Bowl Recipe- Japanese Special

Ramen bowls are currently enjoying popularity, and there’s a strong desire to try making them at home, especially now that the holiday season has ended and the focus is on wholesome eating. Flavor remains a top priority, even when choosing lighter dishes. This recipe delivers robust broth, tender meat, and noodles, all complemented by a perfectly cooked seven-minute egg — a wonderful addition. The dish received rave reviews from my family; it’s both satisfying and easy to prepare. Skipping the egg is optional, but it undeniably enhances the overall experience.
  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min

Chicken Ramen Bowl Ingredients :

  • 2 tablespoons vegetable oil, divided
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • ½ cup rice vinegar, or to taste
  • ½ cup reduced-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons mirin
  • 1 tablespoon fish sauce
  • 1 tablespoon Sriracha sauce
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • ¾ pound baby bok choy, quartered lengthwise
  • 1 cooked chicken breast, shredded
  • 3 (3 ounce) packages dried ramen noodles
  • 4 eggs
  • 1 jalapeño pepper, sliced, or to taste
  • 2 green onions, chopped, or to taste
  • ¼ cup chopped cilantro, or to taste

How to Make Chicken Ramen Bowl Recipe :

1
 
Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Add the onion and sauté until it begins to soften, about 5 minutes. Stir in the garlic and ginger, cooking for an additional 30 seconds. Pour in the rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha sauce, stirring well to combine. Add the chicken broth and water, and bring the mixture to a boil. Reduce the heat and let it simmer for about 5 minutes. Add the bok choy and shredded chicken, simmering gently until the bok choy is just tender, approximately 2 minutes. Cover and keep warm.
2

Fill a large pot with lightly salted water and bring it to a rolling boil. Add the ramen noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until they are tender yet firm to the bite, which should take about 5 to 7 minutes. Drain the noodles and toss them with the remaining 1 tablespoon of oil to prevent sticking.

3

While the ramen noodles are cooking, fill another pot with enough water to cover the eggs. Bring the water to a boil, then gently lower the eggs into the boiling water. Cook the eggs until the yolks are barely set, approximately 7 minutes.

4

Place eggs in a large bowl of ice water to halt cooking; allow them to sit for approximately 3 minutes. Remove eggs from water, peel them carefully, and slice each egg in half.

5

Distribute the ramen evenly among four bowls. Pour the broth over the noodles, then garnish each bowl with sliced jalapeños, green onions, cilantro, and halved soft-boiled eggs. Serve promptly.

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