Homemade Ramen “Raise the Dead”

20 min
This recipe is the perfect solution for a cold day, for when you want something comforting, or just for when you're short on time but don't want to sacrifice flavor. We're going to take an instant ramen base and we're going to elevate it with juicy chicken, fresh vegetables, a powerful broth with kion and garlic, and of course, an egg with the perfect yolk to give it all the creaminess!

INGREDIENTES

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1
Porción

HERRAMIENTAS

  • + Medium pot or saucepan
  • + Cutting board and knife
  • + Deep serving bowl
  • + Kitchen tongs

INSTRUCCIONES

Step 1:

The perfect egg. For that soft, creamy yolk egg, bring water to a boil in a small pot. When it is boiling, carefully insert one of the eggs and cook it for exactly 7 minutes. Remove it and immediately transfer it to a bowl of ice water to cut off the cooking. Reserve it.

Step 2:

The flavor base. In the pot where you'll make the ramen, heat the oil over medium heat. Sauté the minced garlic and kion for one minute, until you feel that incredible scent that perfumes the whole kitchen.

Step 3:

The powerful broth. Pour the chicken stock into the pot and bring it to a gentle boil. Add the sillao and lemon juice to give it that touch of acidity and umami flavor.

Step 4:

Cook the stumbles. Add the chicken slices and broccoli sprouts to the hot broth. Cook for about 3-4 minutes, until chicken is cooked and broccoli is tender but still crisp.

Step 5:

The time for ramen. It's time to add the ramen noodles and the seasoning packet that comes in the package. At the same time, shell the second egg and carefully drop it into the broth to poach it to your liking (about 3-4 minutes for a liquid yolk).

Step 6:

Plate like a master. Using tongs, serve the noodles in a deep bowl. Arrange the chicken slices, broccoli and poached egg artfully. Pour the hot broth over everything.

Step 7:

The final touch. Carefully peel the egg you cooked at the beginning, cut it in half (look at that yolk!) and place it in the bowl. Sprinkle generously with fresh Chinese onion and, if you like spicy, a pinch of red pepper flakes. Now, let's enjoy!

TIPS

  • + Brodo is King: The quality of your ramen will depend a lot on the quality of your broth. Using good chicken or beef bone broth will give you an incredible depth of flavor.
  • + Poached Egg vs. Past Egg: In this recipe, we use both techniques. The poached egg is cooked directly in the broth, absorbing its flavor. The last egg (or Soft-boiled) is cooked separately in water to achieve that perfectly creamy and intensely colored yolk, a ramen classic.
  • + Tap Chifa: For a flavor closer to our dear chifa, you can add a splash of sesame oil (sesame) to the broth right at the end and a few drops of oyster sauce. It looks spectacular!
  • + Vary your vegetables: Don't limit yourself to broccoli. Ramen is very versatile. Try adding mushrooms, sweet corn, pak choi (Chinese cabbage), or soybean sprouts.