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Recipe for ramen with chicken and egg

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Ramen with chicken and egg

My daughter found this ramen recipe and really wanted to try it. She had never eaten ramen before and was very curious about what it tasted like. So, we cooked ramen for the first time, and I have to say, we are all thrilled; we will definitely be cooking this more often. Ramen is basically a Japanese noodle soup. The ingredients are not too elaborate and are easy to get; admittedly, it takes a few steps and you need a lot of pots and pans, but it is not complicated and is really worth it.

Recipe for ramen with chicken and egg

Extra tips:

If you want it vegetarian or vegan, use tofu or soy crumbles instead of chicken; for the vegan version, also omit the egg.

Vegan Ramen with Tofu

Our recipe actually included a nori sheet and breadcrumbs, which I left out. If you want to include them, here is the info:

  • 1 sheet of nori seaweed
  • 1/2 slice of whole-grain toast

Heat the nori sheet in a pan over low heat for 1 minute, then cut into strips. Heat 1 tbsp of sesame oil in the pan and crumble the toast into it; toast over medium heat for about 3 minutes until golden brown. Simply add the nori strips to the soup with the vegetables, and sprinkle the toast crumbs on top of the soup.

Read also: Recipes for bowl dressings

Photo by Sabine, meinhaushalt.at

Ingredients

Preparation

  1. Rinse the chicken well and cut into small pieces.

  2. Heat 2 tbsp sesame oil in a pot and brown the chicken over medium heat for about 6 minutes.

  3. Deglaze with 3 tbsp rice vinegar, 200 ml water and 2 tbsp soy sauce.

  4. Let it cook for another 6–8 minutes.

  5. In the meantime, cook the noodles according to the package instructions, drain and set aside.

  6. Cook the broccoli and green beans in a pot of lightly salted water until done, then drain.

  7. Soft-boil the eggs in boiling water for 6 minutes so the yolk is still slightly soft.

  8. Cool the eggs under cold water and peel them.

  9. Wash the spring onion and slice into thin rings, and chop the garlic into small pieces.

  10. If using fresh ginger and chili, chop these finely as well.

  11. Heat 1 tbsp of sesame oil in a pan and sauté the garlic, ginger, and chili for about 3 minutes, then add half of the spring onions and fry for another 2 minutes.

  12. Remove the chicken from the pot and set it aside.

  13. Top up the soup in the pot to 1 L with the 800 ml of vegetable broth.

  14. Add the garlic, chili, ginger and the spring onion to the soup and bring to a boil, then simmer for about 5 minutes.

  15. Season the soup with 1 tbsp soy sauce and salt & pepper.

  16. Now plate the soup: prepare nice soup bowls and add the vegetables, noodles, chicken and the remaining spring onion.

  17. Pour the soup over everything, halve the eggs and place them on top.

  18. If you like, you can sprinkle everything with sesame seeds.

Tips & Notes

If you want it vegetarian or vegan, use tofu or soy crumbles instead of chicken; for the vegan version, also omit the egg.

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