Chicken Ramen
Ingredients
Chicken broth, unsalted, 2 quarts (8 cups)Ginger, sliced, 1 TBSP
Garlic, sliced, 3 cloves
Salt, 3/4 TSP
Chicken breasts, boneless and skinless, 1.25 lbs
Soy sauce, 2 TBSP
Rice vinegar, 1 TBSP
Ramen noodles, 2 packages (or other noodles, same quantity)
Carrot, shredded
Radish, sliced
Scallion, chopped
Eggs, 1 per ramen bowl
Directions
PREP:Prepare ramen eggs. In a medium saucepan, bring 3 inches of water to a boil; reduce heat to medium for a strong simmer. Add 4 cold large eggs and cook 7 minutes. Transfer to a bowl of ice water for 1 minute. Peel and cut in half.
COOK:
In a medium saucepan, bring broth, ginger, garlic, and salt to a boil. Reduce heat to medium-low and add chicken. Simmer until cooked through, about 10 minutes. Transfer to a cutting board, let cool slightly, then shred. Stir soy sauce and vinegar into the broth. Meanwhile, bring a pot of salted water t a boil. Cook 2 packages ramen noodles 3 minutes and drain. Divided noodles and chicken among 4 bowls and ladle in the hot broth. Top with carrots, radish, and scallions. Add halved ramen eggs.
