This Marinated Egg Chicken Ramen Soup recipe is very easy and you too can prepare it at home by following the steps below.
The basis of Ramen soup is Tare (Ramen Tare) which is essentially the seasoning of the soup and is what determines its taste.
Its important ingredient is mirin, which gives a gentle sweetness to ramen, and of course soy.
If you want to prepare alternative Ramen soups you can flavor Tare with garlic, star anise, dashi, sake or miso.
Recipe for Ramen Soup with Chicken and Marinated Egg
Preparation time: 40 minutes
Portions: 3
Ingredients for ramen tare:
- 1.5 kts mirin
- 3 cups of soy
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
Remaining ingredients for the ramen:
- 3 portions of rice noodles of 75-80 g
- 1 liter of chicken broth
- 6 fresh or dried shiitake mushrooms
- 3 thin slices of fresh ginger
- 3 boneless chicken thighs
- 2 spring onions
- 1 red hot pepper
- A little fresh coriander
- A little sesame
Ingredients for the Ramen Marinated Egg:
- 3 large eggs
- 60 ml of soy
- 60 ml of mirin
Execute Recipe
Ramen Marinated Eggs Recipe
- We start by preparing the marinated eggs because they need more time.
- Heat enough water in a small saucepan to cover the eggs.
- Before adding the eggs to the boiling water, heat them in hot running water in the tap for half a minute so they don’t break.
- As soon as the water boils, lower the temperature a little to avoid intense boiling, add the eggs with a spoon and boil for exactly 6.5 minutes to keep them soft.
- Then we immediately put them in a large bowl of cold water and ice cubes to stop their boiling.
- Once the eggs have cooled, clean them under running cold water and put them in a small bowl together with the soy and mirin.
- Marinate the eggs for the ramen for at least 30 minutes in the refrigerator or ideally for 4 hours for a more intense effect.
- From time to time we turn them with a spoon so that they marinate properly.
Preparation of ramen tare
- In a small saucepan, add mirin, soy, brown sugar and rice vinegar.
- Simmer for a few minutes until the mixture is homogenized and the Tare slightly binds.
Preparing the chicken
- Add some salt and pepper to the chicken and roast it in a grill pan at medium temperature for 10-15 minutes in total.
- After the first 5 minutes, turn the chicken to cook on the other side and brush it with the soy sauce (tare) that we have prepared.
- Continue baking by brushing it 1-2 more times until it caramelizes and cooks inside.
- Remove the caramelized chicken from the pan and cut it into thin slices.
Preparation of ramen
- In a pot, heat the chicken stock with the fresh ginger and ramen tare.
- Before serving the ramen soup, add the shiitake mushrooms to the broth as they only need 2 minutes of cooking.
- Tip: if we use dried shiitake then we soak them in a little warm water for 15 minutes and at the end we add them to the broth together with their juice.
- At the same time, boil the noodles in water for 3 minutes or as long as the manufacturer says on their packaging, strain and cool under running water.
- Finely chop the spring onion and cut the hot pepper into thin slices.
- Divide the noodles into 3 deep plates and add the hot ramen broth on top.
- To each ramen we add a portion of the sliced chicken, an egg cut in half, some coriander, slices of the chili, two shiitake mushrooms and some spring onion.
- Serve the Ramen Soup with Chicken and Marinated Egg hot and add some roasted sesame seeds on top.
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