Ingredients
- 1 lb Sliced chicken
- 1 Tbsp Sesame oil
- 1 Tbsp Fresh ginger minced
- 2 Tbsp Fresh garlic minced
- ⅓ cup Low-sodium soy sauce
- ¼ cup Mirin
- 2 qt Chicken stock
- 1 cup Fresh shiitake mushrooms or 2 oz. dried
- 2 tsp Sea salt or more to taste
- 4 Large eggs soft boiled
- 1 cup Scallions sliced
- 1 cup Carrot shredded or julienned
- 12 oz Ramen noodles cooked
Instructions
Broth Instructions
- Heat sesame oil in large pot over medium heat.
- Add garlic and ginger. Cook until softened.
- Add soy sauce and mirin, stir to combine, and cook for an additional minute.
- Add chicken stock, cover, and bring to a boil.
- Remove lid and let simmer for 5 minutes. Add mushrooms and simmer gently for 2-3 minutes. (Simmer for 10 minutes if using dried mushrooms.)
- Season with salt, to taste.
Ramen Bowl Instructions
- Cook chicken per specifications.
- Divide noodles into 4 bowls.
- Add chicken and pour hot ramen broth over.
- Top with fresh scallion, soft boiled egg, and carrot.
