Homemade Chicken Ramen
Translated from Spanish, the language of the reel.
Harry Heal cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Bryan Lagos on SeeMeCook
Comforting ramen made with a concentrated chicken broth, white miso, and soy sauce. Served with seared chicken breast, pak choi, shiitake mushrooms, soft-boiled egg, scallions, and chili oil.
- Time
- 3 hours 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Caldo
- 1.8 kg
- 18 g
- 60 g
- 2 g
- 3.5 kg
- 65 g
Ramen
- 500 g
- 14 g
- 400 g
- 200 g
- 55 g
Weights are estimates. Together, the ingredients weigh about 7.3 kg before cooking, which is about 1.83 kg per serving.
Steps
Carefully break down the chicken. Remove the two breasts, season them, and refrigerate them to cook later. Keep the carcass and wings for preparing the broth.
Place the carcass and wings in a large pot. Add the ginger, garlic, white parts of the scallions, dried shiitake mushrooms, and black peppercorns.
Cover all the ingredients with water. Bring the pot to a gentle boil and, as soon as it begins to boil, reduce the heat to maintain a very gentle simmer.
Cook the broth over low heat until rich, concentrated, and full of flavor, approximately 2 to 3 hours. Skim the foam from the surface occasionally if necessary.
Strain the broth through a fine-mesh strainer and discard the carcass, wings, vegetables, and used mushrooms. Return the clear broth to the pot.
Stir the white miso paste and soy sauce into the strained broth. Mix until the miso dissolves and adjust both seasonings to taste. Keep the broth very hot without allowing it to boil vigorously.
While the broth finishes cooking, boil the eggs in boiling water until the whites are set and the yolks are still creamy, about 6-7 minutes. Immediately transfer them to cold water, cool, peel, and cut them in half.
Heat a large skillet with the oil over medium-high heat. Add the seasoned chicken breasts and sear them on both sides until golden brown and fully cooked in the center, reaching 74 °C (165 °F).
Add the pak choi and fresh shiitake mushrooms to the skillet toward the end of cooking the chicken. Cook until the pak choi is tender and lightly browned and the mushrooms are tender.
Remove the chicken breasts from the skillet and let them rest for a few minutes so they retain their juices. Then slice them.
Cook the ramen noodles according to the package instructions. Drain them well so they do not dilute the broth.
Divide the cooked noodles among four large bowls. Pour plenty of hot miso chicken broth over them.
Top each bowl with the sliced chicken, pak choi, mushrooms, and half an egg or one sliced egg, depending on the serving size.
Finish with the finely sliced green parts of the scallions and a generous spoonful of chili oil. Serve immediately while the broth and noodles are very hot.
Notes
The source does not provide exact quantities for most of the ingredients; the listed quantities are practical estimates for four servings. The broth can be prepared in advance and gently reheated before serving. Adjust the salt carefully, as miso and soy sauce are salty.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1161
- Protein
- 151 g
- Carbs
- 46 g
- Fat
- 48 g
- Fiber
- 7 g
Where the calories come from
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