Chicken Strip Ramen Bowl

Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375℉. Season the chicken generously with salt and pepper.

Step 2

Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.

Step 3

Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve.

Step 4

Heat the oil in a large pot over medium heat until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute.

Step 5

Add the stock, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

Step 6

Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk).

Step 7

Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water.

Step 8

Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the soft boiled egg. Serve immediately. Enjoy!!