Ramen noodle shops and restaurants in New York are popping up all over the city, and now there’s a new addition to the city’s ramen scene: Chicken Ramen.
Ramen noodles, which are often made in a slow-cooking process with a mixture of chicken, rice, and soy sauce, are typically served with a thin sauce.
A bowl of Ramen ramen at a Ramen restaurant in New Orleans.
Ramen noodles are typically made in an incredibly slow-cooked process that involves mixing up the ingredients and letting it cook until the sauce thickens and coats the noodles.
But when ramen is served as a noodle soup, the noodles are often fried.
In order to make a chicken ramen bowl, you’ll need:A chicken stock or broth.
A chicken thigh.
Some chopped fresh garlic.
A large pot with a lid.
And a pot full of water.
Heat the broth and stock over high heat.
Add the chicken and whisk to combine.
Add garlic and cook until fragrant.
Add the chicken to the broth.
Add egg and whisk for about three minutes.
Add chicken broth and whisk until incorporated.
Add soy sauce and salt to taste.
Add chicken and broth to a pot with noodles.
Pour the chicken broth over noodles and cook for about five minutes.
Remove the lid from the pot and allow the noodles to cool.
Add the soy sauce.
Add the noodles and stir to combine again.
Add rice and chicken broth to the pot.
Add about three tablespoons of water and stir until combined.
Add egg, garlic, and salt.
Cook noodles for another minute.
Stir in the chicken, soy sauce (if using), and salt, and serve.