A quick homemade ramen with clear, savory chicken broth, tender sliced chicken, silky noodles, and melt-in-your-mouth ajitama eggs. This time-saving version uses ground chicken to build a flavorful broth in just 20 minutes.
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1
Prepare the chicken: Remove skin and bones from 2 chicken thighs, cut the meat into pieces, and place in a pot.
2
Break up the chicken into small pieces and add to the pot along with 8 cups of cold water, half a teaspoon of salt, chicken bones, and 2 crushed garlic cloves.
3
Heat over high heat without covering the pot. As foam rises to the surface, skim it off with a ladle to keep the broth clear, stirring occasionally.
4
Once boiling, reduce heat to low and add the 2 chicken breasts. Simmer gently for 20 minutes, continuing to skim foam as it appears.
5
Prepare the green onion oil: Thinly slice 1 green onion. Heat 3 tablespoons of vegetable oil with the sliced onion in a small pan over medium heat for about 3.5 minutes, stirring occasionally. Once hot, lower the heat and continue stirring. Strain the oil and discard the onion solids.
6
Slice the remaining 2 green onions and set aside to garnish the finished ramen.
7
Prepare the seasoning sauce (tare): In a small saucepan, combine 0.5 cup soy sauce, 2 tablespoons mirin, and 1 teaspoon sugar. Stir to begin dissolving the sugar, then gently heat over medium-low heat until it comes to a boil. Turn off the heat immediately.
8
After 20 minutes of simmering, turn off the heat. Remove the chicken breasts and place on a plate, cover, and let rest for 10 minutes.
9
Strain the broth to obtain a clear liquid. After resting, slice the chicken breasts.
10
Prepare ajitama eggs: Place 8 eggs in boiling water and cook over high heat for 6 minutes 30 seconds. Transfer to a bowl of cold water and cool for 10 minutes. Mix the marinade: combine 1 tablespoon sugar, 3 tablespoons soy sauce, 3 tablespoons cooking sake, and 2 tablespoons mirin.
11
Peel the softboiled eggs and place in a food-safe bag. Pour in the marinade, seal, and refrigerate for 2 days, occasionally rotating for even absorption.
12
Prepare the noodles: Use about 4 oz fresh noodles per serving, or 3 oz dried noodles. Bring a large pot of water to boil and reheat the broth over high heat.
13
Drop the noodles into boiling water and stir briefly to prevent sticking. Cook for 1 minute 10 seconds.
14
Add 2 tablespoons of the seasoning sauce to the bowl and pour in about 2 ladles of boiling broth.
15
Check the noodles for doneness by tasting. Drain well and add to the bowl.
16
Top with sliced chicken, half an ajitama egg, 1 teaspoon of green onion oil, fresh sliced green onions, and white pepper. Optionally sprinkle with shichimi (Japanese seven-spice powder). Serve immediately.
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