If you have been following the cooking portion of this blog for any length of time, then you already know I am obsessed with all things broth! So, imagine my excitement at discovering the world of Ramen. Ok, I know I may be a bit behind the times (like 20 years!), but when I saw Michael Symon make it on The Chew (my other obsession) (both The Chew and Michael) I had to give it a go. With deep rich broth, chewy noodles, spicy peppers and citrusy lime, I seriously can’t get enough.
Make a lovely chicken broth; the easy recipe is here.
- Chicken broth (make your own or store-bought)
- Chicken, pre-cooked, bite-sized chunks
- Ramen Noodles, prepared
- Soft-boiled egg
- Spicy peppers (jalapeños, habaneros, etc) , bite-sized chunks
- Green onion, chopped
- Lime, fresh juice of one lime
- You will want to prep a few things for serving. Remake soft-boiled eggs, boil the Ramen noodles, cut up chicken meat, if you are using using, cut up vegetables, tear up the herbs and cut up a lime.
- To make soft-boiled eggs: Place 4 eggs in a sauce pan and cover with cold water. Bring to a boil. Immediately, remove from heat and let the eggs sit in the hot water for 3 minutes. Rinse eggs in cool water and remove the peel. This is a great soft-boiled egg!
- Make Ramen noodles according to package. I add the cooked noodles to each bowl as I serve rather than allowing them to sit in the broth. Store cooked noodles in a separate container in the refrigerator for up to 5 days.
- Place chicken and noodles at bottom of bowl, ladle hot broth over, add all the fixins and squeeze a bit of lime juice on top. Enjoy!
If you plan to have leftovers cut up all the fixins and store in one container in the refrigerator with the exception of the noodles, cilantro and broth. This makes it very easy to throw together.
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