This is a take on homemade Ramen noodles, but it’s much healthier because everything is homemade. It also tastes better. I like having this dish when it’s cold out, or if I have a cold.
Cook Time: 1 hour
2 chicken breasts (boneless, with skin)
Vegetarians – omit or substitute tofu
Salt and pepper
2 tbsp. butter
2 tbsp. sesame oil
1 tbsp. minced ginger
2 tbsp. minced garlic
2 tbsp. soy sauce
1 tbsp. mirin
2 tbsp. rice vinegar
4 cups chicken broth
Vegetarians – sub vegetable broth
3 oz. shiitake mushrooms, stems removed, sliced
2-4 servings rice noodles
½ cup scallions, white and green parts, sliced
Preheat the oven to 350. Place an ovenproof medium skillet over medium high heat. Season the chicken with salt and pepper. Add the butter to the skillet. Sear the chicken for 5-7 minutes with the skin side down. Flip the chicken over and cook for another 4-5 minutes. Put the skillet in the oven and cook for an additional 15-20 minutes until fully cooked. Remove from the oven, transfer the chicken to a plate or cutting board, and cover with foil for later.
Heat the sesame oil in a soup bowl over medium high heat, then add the ginger and garlic, cooking and stirring for 2 minutes. Add the soy sauce, Mirin, and rice vinegar and cook another minute. Add the stock, bring to a boil, and let simmer for 5 minutes. Add the mushrooms and simmer 10 more minutes.
In a medium saucepan, add enough water to cover the eggs. Boil the water. Lower the eggs into the boiling water one at a time with a spoon. Let the eggs sit for 7 minutes and then transfer them to a bowl of ice water to stop the cooking. Peel the eggs under running water, and cut in half lengthwise.
Add the rice noodles to the soup and let them cook for 2-3 minutes. Using tongs or a pasta spoon, pull out the noodles and divide into 2-4 bowls. There should be one serving of rice noodles per bowl. Ladle the broth on top. Slice the chicken and divide evenly, placing the slices on top of the soup. Add two halves of soft boiled egg into each bowl. Sprinkle with scallions.