Chicken Ramen Soup

A quick and nourishing Chicken Ramen Soup that’s perfect for a comforting meal at home.

Scale

6 cups chicken stock
2–3 slices ginger
3 whole garlic cloves
2 fresh red chilies
2 whole spring onion pieces
3–4 dried shiitake mushrooms
3–4 chicken thighs, trimmed
1 tbsp mirin
1 tsp dark soy sauce
1 tbsp light soy sauce
1 tsp brown sugar
1 clove garlic, finely chopped
Pinch cayenne
4 eggs
2 tbsp soy sauce for marinating eggs
2 tbsp mirin for marinating eggs
Dried ramen noodles
Yu choy or spinach
Garnishes: sliced garlic, spring onions, radishes, bean sprouts, sesame oil, chili garlic oil

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Combine chicken stock, ginger, garlic, chilies, spring onion, and shiitake in a pot; simmer for 30 minutes.
In a separate pan, mix chicken thighs with mirin, dark soy, light soy, brown sugar, garlic, and cayenne; cook until caramelized (10-12 minutes).
Boil eggs for 6-7 minutes, cool in ice water, peel, and marinate in soy sauce and mirin for at least 20 minutes.
Cook ramen noodles until al dente, blanch greens in the last minute, and drain.
Strain the broth, return to pot; add sliced shiitake and season to taste.
Assemble bowls with noodles, greens, sliced chicken, hot broth, and garnishes.

For best results, warm bowls before serving to keep soup hot longer.