What happens if you overcook ramen?

Most ramen is served in a steaming, hot broth. This means noodles can overcook and become mushy and cause the broth to be more starchy if they sit too long before eating. When you serve and eat ramen, make sure to eat it as soon as possible for the best quality.

Should you rinse ramen noodles?

While it's certainly not required, I recommend draining and rinsing the noodles in cold water to stop the cooking process. This can additionally prevent the noodles from getting mushy too fast.

How do you store leftover ramen?

Separate the noodles and the broth before storing them. If you don't separate the two, the noodles u003cemu003ewillu003c/emu003e get mushy. Transfer the broth and noodles into separate airtight containers and store them in the fridge for up to 2 days.

Best Easy Chicken Ramen Recipe

Name: Easy Chicken Ramen
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 chicken breasts, cut into strips; salt and pepper; 1 Tablespoon unsalted butter; 2 teaspoon sesame oil; 1/2 teaspoon ground ginger; 3 garlic cloves, minced; 3 Tablespoon soy sauce; 2 Tablespoon mirin; 4 cups chicken broth; 1/2 cup fresh shitake mushrooms; 2 large eggs; 1/2 cup green onions, chopped; 2 3-ounce packages dried instant ramen noodles, seasoning omitted

Easy Chicken Ramen

A bowl of chicken ramen with chopsticks on a white towel.

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4.3 from 4 reviews

This easy Chicken Ramen is made with a few simple ingredients: onions, poached egg, shitake, chicken, and a flavorful broth. The easiest, most flavorful ramen you'll ever try, just like you would find at a restaurant. After trying this elevated ramen recipe, you'll never want to make the store-bought version ever again!

Author: Ashley
Prep Time: 10 minutes
Inactive Time: 0 hours
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 2 1x
Category: Entrees
Cuisine: Japanese

Ingredients

Units Scale

2 chicken breasts, cut into strips
salt and pepper
1 Tablespoon unsalted butter
2 teaspoon sesame oil
1/2 teaspoon ground ginger
3 garlic cloves, minced
3 Tablespoon soy sauce
2 Tablespoon mirin
4 cups chicken broth
1/2 cup fresh shitake mushrooms
2 large eggs
1/2 cup green onions, chopped
2 3-ounce packages dried instant ramen noodles, seasoning omitted

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Instructions

Melt butter in a large frying pan over medium heat. Add the chicken and cook until golden brown, about 5-7 minutes. Turn the chicken over and cook for 4-5 more minutes or until thoroughly cooked. Season with salt and pepper. Place cooked chicken on a plate and set aside.
In a large pot, heat oil over medium heat. Add garlic and ginger and cook for several minutes until fragrant. Stir in soy sauce and mirin. Cook for an additional minute. Add chicken broth, cover, and bring to a rapid boil. Remove the lid and simmer for 5 minutes. Add the mushrooms. Simmer for another 10 minutes.
Fill a saucepan with enough water to cover two eggs. Bring to a boil. Place the cold eggs into the boiling water and reduce the heat to a rapid simmer. Cook eggs for 7 minutes for a very runny yolk or 7 minutes for a more set yolk. While eggs are boiling, prepare an ice bath (a bowl of water and ice cubes). After boiling, gently place eggs in the bath. After a minute or two, peel the eggshell and slice the eggs in half, lengthwise. Set aside.
In the same pan used for the eggs, cook the ramen noodles according to the directions on the package (omit the seasoning). Cook noodles until soft, drain, and rinse to stop the cooking process before dividing them into two bowls. Add the chicken and broth. Top with green onions, boiled egg, and salt and pepper. Enjoy!

Notes

Adapted from Fork Knife Swoon

If you're in a time crunch, try swapping out the chicken breasts for a few pieces of a rotisserie chicken instead.

Nutrition

Serving Size: 1 grams
Calories: 524
Sugar: 11
Sodium: 3911
Fat: 23
Saturated Fat: 8
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 24
Fiber: 2
Protein: 52
Cholesterol: 313

Find it online: https://wanderzestblog.com/japanese-ramen-with-chicken/