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Simple Chicken Ramen with a Fried Egg (Ramen Original at Home)

Recipe by The Cozy Bowl Kitchen

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  • Total Time30 minutes
  • Yield2 bowls 1x

A clean, savoury chicken and soy ramen broth with springy noodles, sliced chicken and a runny-yolked fried egg. Our home version of Ramen Original at The Cozy Bowl, ready in about 30 minutes.

Ingredients

Scale

For the broth

  • 1 tbsp toasted sesame oil
  • 3 garlic cloves, thinly sliced
  • 15 g fresh ginger, peeled and thinly sliced
  • 2 spring onion green tops, bruised
  • 800 ml good chicken stock
  • 2 tbsp light soy sauce, plus more to taste
  • 1 tbsp mirin
  • 2 tsp white miso paste (optional but recommended)
  • 10 g unsalted butter
  • Pinch of caster sugar, if needed

For the bowls

  • 200 g fresh ramen noodles, or 140 g dried ramen nests
  • 4 slices cooked chicken thigh or breast, about 120 g total
  • 2 large free-range eggs
  • 1 tbsp vegetable oil, for frying
  • 2 spring onions, white and pale green parts thinly sliced
  • 1 tsp toasted sesame seeds
  • Chilli oil, to serve (optional)

Instructions

  1. Fill your serving bowls with boiling water and set aside to warm.
  2. Warm the sesame oil in a saucepan over a medium heat. Add the sliced garlic, ginger and bruised spring onion tops. Cook for 60 to 90 seconds, stirring, until fragrant and only just turning golden. Do not let the garlic brown.
  3. Pour in the chicken stock, add the soy sauce and mirin, and bring to a gentle simmer. Simmer for 10 minutes, uncovered, so the aromatics steep.
  4. Put the miso paste in a small bowl, add 2 tablespoons of the hot broth and mash to a smooth slurry. Stir it back into the pan. Keep the broth at a bare simmer from now on and do not let it boil hard.
  5. Lift out and discard the ginger, garlic and spring onion tops. Taste the broth. Add more soy sauce a teaspoon at a time if it needs salt, or a pinch of caster sugar if it tastes sharp.
  6. Bring a second pan of unsalted water to a rolling boil. Cook the ramen noodles according to the packet, but drain them 30 seconds early. Shake the colander well.
  7. Meanwhile, heat the vegetable oil in a frying pan over a medium-high heat. Crack in the eggs and fry for 2 to 3 minutes, until the whites are fully set and crisp at the edges but the yolks still wobble.
  8. Whisk the butter into the hot broth off the heat until glossy.
  9. Tip the water out of the warmed bowls. Divide the drained noodles between them, then ladle the hot broth around the edge of the noodles.
  10. Top each bowl with 2 slices of chicken and a fried egg. Scatter over the sliced spring onions and sesame seeds. Add chilli oil if you want heat, and serve immediately.

Notes

Make ahead: The broth can be made up to 3 days ahead and kept refrigerated, or frozen. Reheat to a simmer and re-taste for salt before serving. Cook the noodles and fry the eggs fresh.

The mistake to avoid: Do not cook the noodles in the broth. The released starch makes the broth cloudy and gluey. Always use a separate pan of plain water.

Variations: Swap to beef stock and sliced beef for a deeper bowl, add cooked king prawns in the final minute, or whisk in 2 tbsp single cream for a silkier finish. Sweetcorn, pak choi, crispy onions and nori are all welcome toppings.

Equipment: Two saucepans, a frying pan, a colander, a ladle, a sharp knife and deep serving bowls.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Particular care is needed with the noodles (wheat, egg), soy sauce (soya, wheat), miso paste (soya), stock (celery, wheat), butter (milk), sesame oil and seeds (sesame) and the eggs. Check every label yourself, and note that allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/simple-chicken-ramen-fried-egg/