Easy Spicy Chicken Ramen

By Bill Kim

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Bill Kim's Spicy Chicken Ramen

Knife used in this recipe:

Shun Classic 8" Chef's Knife

Shun Dual Core 7" Santoku

Prep Time: 20 minutes

Cook Time: 45 minutes

Serves 2

Ingredients:

Spicy Chicken Breast

• 2 8-oz skin-on chicken breasts
• 1 teaspoon kosher salt
• 10 turns of fresh ground black pepper
• 1 tbsp togarashi or Korean chili flakes
• 2 tablespoons olive oil

Shoyu-Sesame Broth

• 2 cups dried shiitake mushrooms
• ½ inch piece fresh ginger, peeled and sliced thin
• 4 garlic cloves, sliced thin
• 8 cups low sodium rich chicken broth
• 1 cup room temperature water
• 1 cup onion, cut medium-dice
• 3 tablespoons shoyu
• 2 tablespoons sesame oil

Soft Boiled Eggs

• 2 whole large eggs
• 1 quart room temperature water

Ramen Noodles

• 2 packages of 4 oz fresh ramen noodles or 2 packages of 3 oz dried ramen noodles
• 2 quarts room temperature water

Instructions:

Cooking the Spicy Chicken Breast

1. Season the chicken breasts with togarashi or Korean Chili flakes, salt and pepper. Chef Hack: Let the seasoned chicken sit for 15 minutes before cooking. This will make the chicken even more flavorful.
2. Heat a medium size cast iron skillet on medium heat. Add olive oil to the skillet then place seasoned chicken breast skin side down in the skillet.
3. Cook the chicken breast, about 5 minutes per side or until internal temperature 165 degrees. Chef Hack: Let the chicken breast cook undisturbed on each side so you can get a nice golden brown crust on the skin side.
4. Remove from the skillet and let it rest for 5 minutes before serving.

Shoyu-Shiitake Mushroom Broth

1. Rinse the dried shiitakes. Place them in a large saucepan with ginger, garlic, onion, water and low sodium chicken broth. Simmer for low heat for 30 minutes.
2. Strain the broth through a fine mesh sieve, squeeze out as much broth from the shiitake mushrooms. Once the shiitake mushrooms cools off, discard shiitake mushroom stems. Slice shiitake mushrooms thinly and save until ready to garnish ramen.
3. Add shoyu to the strain broth and taste then adjust if needed.

Soft Boiled Eggs

1. In a medium saucepan, bring water to boil, add the eggs, boil for 6.5 minutes, remove from the boiling water into an ice bath. Let the boiled egg get cool. Peel the egg and set aside until ready to serve the ramen.

Cooking the Ramen

1. Get the water boiling for the noodles and have the broth hot.
2. Add noodles to the boiling water and give them a stir so they don’t clump together.
3. While the noodles are cooking, add hot broth to each serving bowl.
4. Drain the noodles and add to each bowl of broth. Stir the noodles to avoid clumping.
5. Add topping and serve.