Chicken Ramen w/Shiitake Mushrooms

Ingredients:

  • 2 chicken breasts
  • Salt, pepper, garlic powder to season/to taste
  • 1 tbsp butter
  • 2 tsp sesame or vegetable oil
  • 2 tsp fresh ginger, minced
  • 3 tsp fresh garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp apple cider vinegar
  • 4 cups rich chicken stock
  • 1 oz dried shiitake mushrooms (or 1/2 cup fresh)
  • 1-teaspoons sea salt, to taste
  • 2 large eggs
  • 1/2 cup scallions, diced
  • 2 (3 oz) packs dried ramen noodles
  • Fresh jalapeño slices for serving

Directions:

  • Cook the chicken - rub meat down with desired amounts of salt, pepper and garlic powder and grill outdoors as you normally would, cooking thoroughly
  • Make the ramen broth:  Heat the oil in a large pot over medium heat, until shimmering. (yes, shimmering like hot oil does - not simmering as in bubbles)  Add the garlic and ginger and cook for a few minutes until softened.  Add the soy sauce and apple cider vinegar, stir to combine.  Cook for another minute.  Add the stock, cover, and bring to a boil.  Remove the lid, let simmer uncovered for 5 minutes, then add the dried (or fresh) mushrooms.  Simmer gently for another 10 minutes and season with salt to taste.
  • Make the soft-boiled eggs:  Fill a pot with enough water to cover the eggs, bring to a boil.  Gently lower the eggs (still cold from the fridge) into the boiling water, let simmer for 7 minutes (for a slightly runny yolk) or 8 minutes (for a soft, but set-up yolk)
  • Meanwhile, fill a large bowl with ice water.  When the timer finishes on the eggs, transfer them to the ice bath to stop the cooking process.  Wait at least 5 minutes or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise.  Set aside until ready to serve.
  • Add ramen noodles to boiling water, cook for 2-3 minutes, until soft, then divide the noodles into two large bowls.  
  • Chop the scallions and jalapeño
  • Add the sliced chicken and the ramen broth, dividing the mushrooms between bowls.  Top with the fresh scallions, jalapeño and soft boiled egg.  Serve immediately.


Printed from:  http://www.browniferbites.com/2017/06/chicken-ramen-wshiitake-mushrooms-with.html