Simple Light Chicken Ramen
We love ramen in The Q Cafe Company. Made with either homemade stock or good chicken stock, ramen is a Japanese noodle soup. It consists of Chinese wheat noodles served in a meat or fish-based broth. It packs a punch with delicious umami flavours, whilst being quite simple to make. There are so many different variations of ramen. We have put together a light and bright ramen for you to try. You can use left over chicken from a roast chicken, or follow the recipe as below.
Give it a try and let us know what you think!
- 1 red chilli, finely chopped, and more sliced for garnish.
- 1 garlic clove, finely chopped
- 3cm piece of ginger, peeled and grated
- 2 chicken breasts
- 600ml of good chicken stock
- 2 tablespoons of fish sauce
- 1 tablespoon soy sauce
- 250g egg noodles
- 2 handfuls of bean sprouts
- 1 head pak choi, chopped
- 1 red onion, sliced
- 1 lime, quartered
- bunch of coriander, roughly chopped
- 2 eggs
- Optional: Pinch of sesame or nigella seeds.
Make the Broth & Cook the Chicken
- Pour the stock into a large saucepan and add the ginger, garlic, chilli and chicken. Bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender and cooked through.
- Remove the chicken from the saucepan and set aside. Pour the broth through a sieve into a jug and discard the rest of the contents. Return the broth to the pan and place over a medium–high heat.
- Cook the eggs, in their shells, in the broth for 6 minutes. Lift out the eggs and transfer to a bowl of iced water to cool.
- Add the fish sauce and soy sauce to the broth and simmer for 3-5 minutes.
- Cook the noodles by soaking in boiling water for 3 minutes or until soft.
- Shell the boiled eggs and cut each one in half.
- Place the noodles into preheated bowls and top with the vegetable mix.
- Pour over enough stock to cover and place slices of chicken in each bowl.
- Add the eggs and garnish with more chilli, chopped coriander and a lime quarter. Add some sesame seeds or nigella seeds if you have them too!