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Prep Time:30 minsCook Time:1 hrTotal Time:1 hr 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsCook Time:1 hrTotal Time:1 hr 30 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Cook Time:1 hr
Cook Time:
1 hr
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSoy Eggs¾cupreduced-sodium soy sauce or tamari¼cupsake2tablespoonsmirin1tablespoonsugar4large eggsChicken & Stock2tablespoonscanola oil, divided1tablespoonchopped fresh thyme½teaspoonground ginger¼teaspoonsalt¼teaspoonground pepper3bone-in chicken leg quarters (about 2 1/4 pounds)1large onion, chopped2carrots, chopped2celery stalks with leaves, chopped1 (1 inch) piece fresh ginger, peeled and thinly sliced1bay leaf6peppercorns8cupscold waterRamen6ouncessomen, udon or ramen noodles2tablespoonsreduced-sodium soy sauce or tamari1 ½tablespoonsred or white miso paste1teaspoonchile-garlic sauce, or to taste½teaspoonsesame oil, toasted or hot1tablespooncanola oil2tablespoonsthin matchsticks peeled fresh ginger8small carrots, cut into 1-inch diagonal pieces1poundbok choy, cut into 1-inch pieces4scallions, trimmed and cut into 1-inch pieces¼cupchopped fresh cilantroGarnishesHot sesame oil½cupfinely chopped fresh scallions⅓cupfinely chopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
Soy Eggs
¾cupreduced-sodium soy sauce or tamari
¼cupsake
2tablespoonsmirin
1tablespoonsugar
4large eggs
Chicken & Stock
2tablespoonscanola oil, divided
1tablespoonchopped fresh thyme
½teaspoonground ginger
¼teaspoonsalt
¼teaspoonground pepper
3bone-in chicken leg quarters (about 2 1/4 pounds)
1large onion, chopped
2carrots, chopped
2celery stalks with leaves, chopped
1 (1 inch) piece fresh ginger, peeled and thinly sliced
1bay leaf
6peppercorns
8cupscold water
Ramen
6ouncessomen, udon or ramen noodles
2tablespoonsreduced-sodium soy sauce or tamari
1 ½tablespoonsred or white miso paste
1teaspoonchile-garlic sauce, or to taste
½teaspoonsesame oil, toasted or hot
1tablespooncanola oil
2tablespoonsthin matchsticks peeled fresh ginger
8small carrots, cut into 1-inch diagonal pieces
1poundbok choy, cut into 1-inch pieces
4scallions, trimmed and cut into 1-inch pieces
¼cupchopped fresh cilantro
Garnishes
Hot sesame oil
½cupfinely chopped fresh scallions
⅓cupfinely chopped fresh cilantro
Directions
To prepare soy eggs: Combine soy sauce (or tamari), sake, mirin and sugar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 8 minutes. Let cool for 15 minutes. Transfer to a wide-mouthed pint jar.
Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 5 minutes for softer yolks or 6 minutes for firmer yolks. Drain and rinse under cold running water. Peel when cool enough to handle.
Add the eggs to the jar; if they aren’t fully submerged, add a little more soy sauce (or tamari) to cover. Cover and refrigerate for at least 1 hour or up to 3 days.
To prepare chicken & stock: Combine 1 tablespoon oil, thyme, ground ginger, salt and pepper in a small bowl. Rub onto meaty side of chicken. Heat 1 tablespoon oil in a large pot over medium-high heat. Cook the chicken in 2 batches, meaty-side down, until browned, 2 to 3 minutes. Combine the chicken in the pot with onion, chopped carrots, celery, sliced ginger, bay leaf and peppercorns. Add water. Cover and bring to a boil over high heat. Reduce heat, partially cover, and simmer for 1 hour. Remove the chicken to a clean cutting board to cool; discard the skin. Shred the meat into bite-size pieces. Strain the stock; discard the solids.
To assemble ramen: Bring a large saucepan of water to a boil. Cook noodles in the boiling water for 1 minute less than the package directions. Drain and rinse.
Meanwhile, mix soy sauce (or tamari), miso, chile-garlic sauce and 1/2 teaspoon sesame oil in a small bowl into a paste. Heat canola oil and ginger matchsticks in a large pot over medium heat until sizzling. Add the paste and cook, stirring, for 30 seconds. Add carrots, bok choy and scallions and cook, stirring, for 30 seconds. Add the reserved stock; bring the soup to a boil over high heat. Remove from heat and stir in 1/4 cup cilantro.
Divide the noodles and chicken among 6 large shallow bowls. Ladle the soup over the top. Place half an egg in each bowl (reserve the extra egg for another use), nestling it in so the hot broth warms it up. Serve the garnishes on the side.
Equipment
Wide-mouthed pint jar
Frequently Asked Questions
This warm, flavorful bowl of goodness is chock-full of nutrition and health benefits. For starters, the veggies provide vitamins, minerals, fiber and antioxidants, lowering yourbody’s level of inflammation. And from the peppercorns and ginger to the thyme and cilantro, thespices and herbsin this soup also help reduce inflammation. Less inflammation means lower chronic disease risk. Theeggs are a nutritious source of proteinand other nutrients, including vitamin B12 and choline. And like eggs,chicken thighs are a great source of complete protein, as well as selenium, and a good source of zinc and vitamin B12.
For a flavorful stock, we use bone-in chicken leg quarters. Feel free to use bone-in chicken thighs or bone-in chicken legs—just make sure to use about 2 1/4 pounds. After simmering the stock with aromatics for an hour, the chicken is shredded into bite-size pieces. You can prepare the chicken and stock up to two days ahead; refrigerate separately until ready to assemble the ramen.
We boil the noodles separately for a clear ramen broth. If you cook the noodles in the broth, they release a lot of starch. The starch turns the broth cloudy and thickens it.
We use red or white miso paste in this recipe. Miso is a fermented bean paste made from barley, rice or soybeans. It’s available in different colors; in general, the lighter the color, the more mild the flavor. Look for miso alongside the refrigerated tofu in the store. It will keep, in the refrigerator, for more than a year.
Toward the end of cooking, we add carrots, bok choy and scallions. The soup is quickly brought to a boil and then removed from the heat. This prevents the vegetables from overcooking.
Originally appeared: EatingWell Magazine, March/April 2016
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Nutrition Facts(per serving)465Calories18gFat42gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
