Directions
- 1Boil an egg for exactly 6 minutes to get a semi-cooked egg.
- 2Salt both sides of the chicken thigh.
- 3Add some olive oil into a pan.
- 4Add the chicken to the pan and apply pressure to get good contact for cooking.
- 5For the broth, add spring onions, ginger, and a clove of garlic to a pot with olive oil.
- 6Pour chicken stock into the pot.
- 7Add 3/4 tablespoon of light soy sauce and dark soy sauce to the broth and let it simmer for 7 and a half minutes.
- 8For the honey soy glaze, add a tablespoon of light soy sauce, 1.5 tablespoons of honey, and 0.5 tablespoon of water to a small bowl and mix.
- 9Add the prepared glaze into a hot pan and let it reduce.
- 10Slice the cooked chicken and add it back into the reduced glaze in the pan.
- 11Cook the dry ramen noodles in boiling water.
- 12Add mushrooms into the broth.
- 13Add the cooked noodles into the ramen bowl with the broth and mushrooms.
- 14Place the boiled egg halves into the bowl.
- 15Add the honey-soy glazed chicken into the bowl.
- 16Garnish with fresh spring onions.
- 17Add chili oil on top of the eggs and a few drops into the broth.
Ingredients
- 1 Egg
- 1 Chicken thigh
- Olive oil
- Spring onions
- Ginger
- 1 Garlic clove
- Chicken stock
- 0.75 tablespoons Light soy sauce
- 0.75 tablespoons Dark soy sauce
- 1.5 tablespoons Honey
- 0.5 tablespoons Water
- Dry ramen noodles
- Mushrooms
- Chili oil
Equipment
PotPanTongsSmall bowl
Tips
- No need to worry too much if the chicken is not crispy, we're not trying too hard for this quick recipe.
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m