This soup is good for one of those days when winter seems like it’s going to last forever. It’s based on a recipe I found in the recently published How to Cook Everything Fast cookbook by Mark Bittman. So many good ideas in there.
Have you ever bought those little packages of ramen soup noodles? I have heard from reputable sources that elementary school kids take the ramen packages to school and eat the dry noodles and the little spice packages that come with them. Not my idea of a good lunch but to each his own…
This soup, although it does contain those same noodles, is something that I would LOVE to have for lunch.
Simple Chicken Ramen
Serves 6 or more.
4 boneless, skinless chicken thighs, sliced into small bite-sized pieces (approximately 12 ounces)
1 Tbsp finely grated fresh ginger
3 garlic cloves, finely grated
2 tsp toasted sesame oil
¼ tsp dried red chili flakes
8 cups chicken stock
6 green onions, thinly sliced
4 packages ramen soup noodles
Combine the chicken pieces, grated ginger, grated garlic, sesame oil, red chili flakes and 1 Tbsp soy sauce in a medium bowl. Set aside.
Place the chicken stock and 2 Tbsp soy sauce in a large stock pot and bring to a boil. Stir in the marinated chicken and the whites of the green onions. Reduce the heat to a simmer and let the chicken cook for about 5 minutes, stirring occasionally.
Discard the little seasoning packages from the noodle packages and break the noodles up with your hands, adding the noodles to the stock. Continue simmering the soup, stirring occasionally, until the noodles are tender, about 5 minutes.
Place a skillet over medium-high heat. Add a splash of oil to the pan. Depending on how many people you are serving, crack that number of eggs into the pan. Turn the heat to low and cover the pan with a lid. Let the eggs cook for a few minutes until the whites are just set and the yolks are still runny.
Ladle the soup into bowls and top with a cooked egg. Sprinkle the remaining sliced green onions on the soup and serve hot.