Japanese Cuisine

Chicken Ramen Bowl Recipe- Japanese Special

231 Views

Chicken Ramen Bowl Recipe- Japanese Special

This Chicken Ramen Bowl features a rich broth infused with soy, rice vinegar, oyster sauce, and a hint of Sriracha, gently simmering bok choy and tender shredded chicken. Paired with chewy ramen noodles and crowned with a soft-boiled egg, this bowl is a comforting, flavorful centerpiece made for nourishing meals and family-style enjoyment
  • 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.

Recipe Notes:

For easier cooking, prep ahead broth: combine all sauce ingredients and broth the night before—it develops deeper flavor overnight.

To prevent noodle sticking, toss cooked noodles with a light coat of oil right after draining.

Time your eggs carefully; a soft-boiled egg with a set white and jammy yolk takes around 7 minutes in gently boiling water, followed by an ice-bath rest to stop cooking.

Add bok choy toward the end—brief simmering preserves its vibrant color and crispness.

Serve promptly after assembly to keep textures from becoming soggy and temperatures just right.

You may also like