a classy, three-layer cake with a superb cream cheese frosting that is moist and peppery. In our home, this is a Christmas tradition that everyone enjoys! I split red and green candied cherries in half and fashioned a wreath out of the top.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ cup rice vinegar, or to taste
- ½ cup reduced-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons mirin
- 1 tablespoon fish sauce
- 1 tablespoon Sriracha sauce
- 4 cups low-sodium chicken broth
- 1 cup water
- ¾ pound baby bok choy, quartered lengthwise
- 1 cooked chicken breast, shredded
- 3 (3 ounce) packages dried ramen noodles
- 4 eggs
- 1 jalapeño pepper, sliced, or to taste
- 2 green onions, chopped, or to taste
- ¼ cup chopped cilantro, or to taste
Instructions
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add onion and sauté until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce the heat and simmer for about 5 minutes. Stir in bok choy and chicken; simmer gently until bok choy is just tender, about 2 minutes. Cover and keep warm.
- Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered and stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain noodles and drizzle with remaining 1 tablespoon oil to prevent sticking.
- While the ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
- Fill a large bowl with ice water. Transfer eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away the shells, and slice in half.
- Divide ramen between four bowls. Add broth, then top with jalapeño, green onions, cilantro, and soft boiled egg halves. Serve immediately.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 208 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 2032 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
it tass it my grand mas raman
Yummy but with modifications. Too tangy so it needed to be diluted with more broth, some salt and baking soda
delicous!
I listened to other recipes and did not use 1/2 c of rice vinegar. I used 1 tbsp. Perfection! Kids don’t like soft boiled eggs so hard it was. Even the picky 4 year old loved it. Winner!!!
The broth was exceptional! Added stir-fried broccoli, cauliflower and tofu to the mix! We loved it—especially my 9 year old!! Thanks so much!
Will not make again! Nothing like what it would taste like…..In all fairness I used Bok Choy, not baby Bok Choy but the flavor was not what I was expecting.
This makes a delicious broth! I had to substitute worcestershire sauce for the fish sauce and hoisin sauce for the oyster sauce because that’s what we had on hand. My daughter liked it so much she asked that this be made for dinner every week. I topped it with cilantro and seaweed as a garnish and for extra flavor. Easy and flavorful and fun!
cant find mirin anywhere but its delicious without it too. thanks
Had to make substitutions based on what was in the house (broccoli & celery instead of bok choy for example) but I thought it came out great.
So my experience with Ramen is out of a packet so this was a big step for me! Really tasty! Might even get super fancy next time and make it in a bread bowl! Or…a pepper bowl? Stuffed pepper with ramen?
This was not a hit with my family. I think the vinegar was too much! I would omit the vinegar completely.
It was actually very good but I had to adjust at the end. The broth was just too strong – it could have been the brand of soy sauce we use – I added double the water and broth and it was still sort of strong. I will use the recipe again but keep in mind the strength of flavor! For vegetables we used a greens blend that was on hand, jalapenos & green onions. Gluten free son used rice noodles and the rest of us used the ramen noodles he leaves behind when he steals the flavor packs to use.
The rice vinegar needs to be omitted IMO. I used this recipe instead of my usual and I didn’t like it as much.
Made exactly as written and it was absolutely delicious. I agree with other reviewers that you could do with half the amount of soy, but would keep everything else the same. Mirin is a must! It really adds to the flavour.
I love this ramen. I’ve made it three times now and love it more every time.
Too much sodium!
WOW!!! I had a craving for a ramen bowl so I decided to make it at home instead of going out and I was pleasantly surprised and over full. I halved the rice vinegar and soy sauce at the recommendation of other reviews and it was perfect. I also added some kimchi as a topping and a braised egg. The family couldn’t get enough!
My family loved it. I would definitely make it again!!!
My daughter and I made it. I used Riesling instead of Mirin because I had it on hand. I really liked it. We also didn’t get the baby boo Chou but it was fine. Very tasty.
Used spaghetti as never had noodles
Made with a low sodium vegetable broth for a vegetarian twist! Added squeeze of lime which help cut the salt. Really enjoyed it and would make again!!