Chicken Ramen Bowl
Author: 
Recipe type: Soup
Cuisine: Asian Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: makes 4 bowls
 
This ramen bowl is hearty, but not too heavy. It is packed with flavor and plenty of texture between the noodles, fresh toppings, and crispy egg roll wrapper. Make it and prepare to be cozy.
Ingredients
For the ramen egg:
  • 4 eggs
  • ¼ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • ¾ cup water
For the soup:
  • 4 Van’s Kitchen chicken egg rolls, thawed
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 4 ounces mushrooms, thinly sliced
  • 1 tablespoon fresh ginger, grated
  • 4 garlic cloves, grated
  • 4 cups chicken stock
  • 1 cup water
  • 1 tablespoon sriracha
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • ½ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • 1 pound boneless, skinless chicken thighs
  • 4 packages ramen noodles
Garnish with:
  • jalapeño slices
  • green onion slices
  • cilantro
  • sesame seeds
  • lime wedges
  • ramen egg
  • egg roll wrapper chunks
Instructions
For the ramen egg:
  1. Add water to a medium saucepan and bring to a boil. Carefully add eggs to the water and cook for 7 minutes. Remove eggs and immediately place them in an ice bath for 3 minutes. Peel the eggs and place them in a sealable container. Cover the eggs completely with the soy, rice vinegar, and water. Cover and turn gently to mix liquids. Place in the refrigerator to marinate for at least two hours before using.
For the soup:
  1. Cut the ends from 4 chicken egg rolls. Cut through the wrapper on one side of each, lengthwise. Carefully open the egg rolls and remove the filling. Set the filling aside. Reserve the wrappers for later use.
  2. Place a large pot over medium heat. Add olive oil to heat. Add onion and cook for 5-7 minutes until soft and translucent. Add mushroom and cook for 2-3 more minutes to soften. Add garlic and ginger and cook for 1 minute more.
  3. Add chicken stock, water, sriracha, oyster sauce, fish sauce, soy sauce, and rice vinegar. Bring mixture back to a simmer. Add chicken thighs and cook for 15-20 minutes or until chicken is cooked through and reaches an internal temperature of 165˚F. Reduce heat to low to keep the liquid warm. Remove chicken thighs and break in to small pieces. Return the chicken to the pot along with the egg roll filling.
  4. In a separate pot, prepare ramen noodles according to package directions. Drain noodles and divided over 4 bowls.
  5. Preheat oven to 350˚F. Flatten the egg roll wrappers and place them on a parchment-lined baking sheet. Cover the wrappers with another baking sheet. Bake the wrappers for 7-10 minutes or until golden brown, dried, and crispy.
  6. After cooling slightly, break the wrappers into large chunks.
  7. Pour the soup over the noodles. Top each bowl with jalapeño slices, green onion, cilantro, sesame seeds, and a lime wedge. Finally, cut the eggs in half and add to the bowl along with a few chunks of egg roll wrapper.
Recipe by Van's Kitchen at https://www.vanskitchen.com/chicken-ramen-bowl/