afoona
Chicken Ramen in Clear Dashi Broth with Marinated Egg
Soups

Chicken Ramen in Clear Dashi Broth with Marinated Egg with homemade chicken stock

A light shio-style bowl: the chicken broth gets depth from kombu and dried shiitake steeped in it. The chicken breast is cooked in residual heat and stays tender, and the egg is marinated a whole night until the yolk turns jammy.

⏱ 16 hr 19 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 6 parts
🥩 Meat
Versions:Original🌾 Gluten-free

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

  1. 1
    Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
    StovePot
  2. 2
    Turn down and simmer gently 2.5–3 hours.
    Stove
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  3. 3
    Strain the stock.
    Colander

For the Stock

  1. 4
    Place the kombu and shiitake in a pot with the chicken stock, cold, and leave to soak for 30 minutes.
    Pot
  2. 5
    Heat the pot over medium-low heat. Just before it boils, when small bubbles appear at the edges, take out the kombu.
    StoveTongs
  3. 6
    Keep simmering the stock with the shiitake for 15 minutes over low heat, and strain.
    StoveFine sieve

For the Boiled Egg

  1. 7
    Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.
    StovePot
  2. 8
    Gently lower the eggs into it with a spoon.
  3. 9
    Turn down the heat slightly and simmer 6.5 minutes.
    Stove
  4. 10
    Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.
    Ice bath
    💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
  5. 11
    Put the eggs, peeled, in a bag with the soy sauce and water and refrigerate 8–24 hours.
    Zip-top bagRefrigerator

For the Ramen Chicken

  1. 12
    Season the chicken breast with salt.
  2. 13
    Put the chicken in a small pot with water covering it by a centimeter and bring to a gentle boil. Turn off the heat right away, cover and leave 20 minutes in the hot water.
    StoveSmall saucepan
  3. 14
    Remove the chicken and cut into slices.
    KnifeCutting board

To assemble

  1. 15
    Add the soy sauce, mirin and salt to the stock and stir.
  2. 16
    Slice the leek into very thin threads and soak in cold water 5 minutes.
    KnifeCutting boardBowl
  3. 17
    Cook the noodles according to the package directions.
    StovePot
  4. 18
    Drain.
    Colander
  5. 19
    Put quarter teaspoon of the sesame oil in each bowl, add the noodles and pour the boiling soup over them.
    Ladle
  6. 20
    Arrange slice the chicken on top.
  7. 21
    Halve the eggs and arrange them on top, then sprinkle with the leek and green onion.
    Knife
505calories
43 gprotein
39 gcarbs
18 gfat
● protein 35%● carbs 32%● fat 33%

Per serving, servings (calculated for this version)

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⚖ About the ingredients

🔧 Tools needed (12) · 🍳 2 cooking vessels

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • Fine sieve · Also works: Cheesecloth (Cheesecloth over a sieve) · 💡 Workaround, changes the dish: Colander (Lets more through)
  • Ice bath · 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
  • Ladle · Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
  • Tongs · Also works: Turner (None) · 💡 Workaround, changes the dish: Fork (Pierces the meat)

🧻 Consumables: Zip-top bag

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

homemade chicken stock → Chicken Stock with Kombu and Shiitake → Cooked pasta → Boiled Egg → Poached Chicken Breast → Asian noodle soup (ramen)

🧩 Another 29 recipes based on Asian noodle soup (ramen)

Japanese Ramen with Rich Chicken BrothJapanese Ramen with Chicken and EggVietnamese Chicken PhoLaksa - Malaysian Curry Noodle SoupHomemade Japanese Ramen with Chicken BrothAsian Noodle Soup with Tofu and ShiitakeAsian Chicken Soup with Ginger and NoodlesSpicy Shrimp Soup with Rice NoodlesHomemade Japanese RamenJapanese Ramen SoupThai Chicken SoupVegetable Ramen

And 21 more. All of them on the generics map: /lab/en/map/

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