Never settle for boring ramen ever again. This recipe for Japanese ramen, with a few simple ingredients, will instantly up your ramen game.
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 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, and divide into two bowls. Add the chicken and broth. Top with green onions, boiled egg and salt and pepper. Enjoy!
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.