Easy Weeknight Chicken Ramen

As this weeknight chicken ramen demonstrates, a warm bowl of ramen does not have to be a time or effort-consuming endeavor. Add some flavor enhancers to store-bought chicken broth and create your bowls in under 30 minutes.

Ingredients :

For the broth

• 2 tablespoons toasted sesame oil

• 4 medium onions, finely cut, some of the green part included

• 1 clove garlic, minced

• 1 small carrot, thinly sliced

• 4 ounces of shiitake mushrooms, sliced thinly, or button, cremini, or shiitake mushrooms.

• 1 1/2 cups of thinly shredded Napa cabbage, spinach, kale, or other greens

• 1 1-inch piece fresh ginger, minced

• 6 cups low-sodium chicken stock

• 1 tablespoon brown sugar, optional

• Lime wedges, optional

For the soup

• 4 large eggs

• 12 ounces of dried noodles or 20 ounces of fresh ramen noodles

• 2 medium cooked chicken breast halves, sliced

For the garnish

• Soy sauce

• Sriracha or other hot sauce

• Handful fresh cilantro, leaves removed from stems

• Lime wedges

STEPS :

     1. Make the broth :

On a medium heat, place the oil in a big pot. Combine the scallions, garlic, carrot, mushrooms, and cabbage in a mixing bowl. Cook the vegetables for 3 minutes, regularly tossing, or until they soften.

Cook for 30 seconds after adding the ginger and brown sugar (if using). Finally, bring the chicken broth to a simmer. Cook for 10 minutes.

     2. Cook the eggs :

Bring a kettle of water to a boil while the broth is cooking. Put an ice-filled dish nearby.

Gently lower the eggs, still in their shells, into the water using a slotted spoon. Simmer for 7 minutes for soft-boiled eggs with a runny center, or 9 minutes for hard-boiled eggs.

Set the eggs aside in a dish of cold water until ready to serve.

     3. Cook the noodles :

Bring the water back to a boil. Cook for 3 minutes, or until the noodles are cooked, according to package guidelines. In a colander, drain

     4. Assemble the soup :

Distribute the noodles among four large dishes. Pour the broth and vegetables over the noodles and serve.

Take the eggs out of the ice water. Tap the shells with a spoon to crack them, then peel them off. After drying the eggs, cut them in half.

Top each bowl with half an egg and sliced chicken. With soy sauce, spicy sauce, cilantro leaves, and lime wedges, serve.