Roasted Chicken Ramen.
It’s kind of a secret… but I’m a ramen freak.
So very true. I’d probably eat it everyday if I could. Everyday – if I could find somewhere that I loved so much. Or if I could make it… which I haven’t had the guts to do – until now.
I feel like this is a major accomplishment for me in the kitchen, maybe even more so than making things that leave me having panic attacks like homemade croissants and pies. No panic attacks here. I’m free.
And it took practically no time at all. You can make this super quick. Like omg-it’s-a-weeknight-and-I-want-to-order-pizza quick.
If you happen to read my saturday crushing on posts (or even my tuesday things), then you know I have the most massive crush on Stephanie from i am a food blog. She is ridiculously creative and makes things that I can only dream of, like grilled cheese eggs benedict and insanely delicious recipes that always leave me wondering… how the HECK did she come up with that?
This ramen is a recipe out of her new cookbook!! It’s called easy gourmet, and I have to say I love just as much as her blog. Like really can’t take it, want to frame every photo and nail them to my wall.
Also, wait. Let’s talk about these soft boiled eggs. I have NEVER soft boiled eggs, and I am egg obsessed. I figured it was much more difficult that it actually is. Um no. It is so easy, probably because her directions are spot on. A leeeeettle part of me felt like a rockstar after this.
I will now be soft boiling eggs every minute of my life. Most likely. FYI to you other pregnant people, I used pasteurized eggs. Do.it.everyday.
AND. I’m dying – like really dying – to make this with pork. Because all things are better with pork. And the corn here? Ugh. It was like the most perfect use for the end of the sweet corn season. Really, I sound like a broken record but the entire thing was just… perfect. With every bite I didn’t want it to end. And then I shook some toasted sesame oil over the top and, well… the bowls disappeared.
Ramen for life. You can find Stephanie’s book HERE – you seriously need it in your kitchen. Like now.
Roasted Chicken Ramen
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 cup sweet corn
- 1 tablespoons olive oil
- 8 ounces fresh spinach
- 1 quart chicken stock
- 1 teaspoon red miso paste
- 6 ounces ramen noodles
- 6 ounces cooked chicken, I used leftover garlic butter roasted chicken
- 4 green onions, thinly sliced
- toasted sesame oil for drizzling
- nori/seaweed pieces for serving
- Begin by soft boiling the eggs so they can cool. Heat about 3 inches of water in a small saucepan pver medium heat until boiling. Once boiling, reduce the heat until it’s barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
- In a small saucepan, heat the butter and add the corn, stirring to coat. You can add a sprinkle of salt and pepper if desired. Place the corn in a bowl. Add the olive oil to the skillet and cook the spinach until it just begins to wilt.
- Heat the chicken stock just until it’s boiling. Whisk in the miso paste. Add the ramen noodles and cook for 2 to 3 minutes – or as long as the noodles call for. As soon as they are finished, begin serving the ramen in bowls. I like to add the noodles, corn, spinach and chicken, then ladle some broth over top. Finish it off with sliced green onions, a drizzle of sesame oil and the soft boiled eggs – cut in half. Slide some nori on the side of the bowl to serve.
Did you make this recipe?
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79 Comments on “Roasted Chicken Ramen.”
This looks amazing! And it’s official: we are so twins. I just made ramen for the first time recently (I was scared too!) – posted it a week or two ago. Mine has eggs and bacon in it. TOTAL comfort food. And yes to the soft-boiled eggs! I have been rockin’ them all pregnancy long. PS – these pictures are gorgeous. You know I love a good egg yolk shot ;)
Ahhh yum! I love soft boiled eggs. I’ve never made ramen but it sounds delish when it’s made like this!
What great timing for this recipe! I have been hooked on ramen since I had a tonsillectomy in May. Had the most delicious pork ramen in NYC recently and may or may not have used my husband being sick yesterday as an excuse to buy the cheap instant ramen & make it for dinner…. This looks so easy & delicious – can’t wait to make it!!
Oh wow. I’ve never had a soft boiled egg and I feel sure I’ll be able to think of nothing else to eat all day.
My daughter would be right with you eating ramen all day every day if we let her. Your version looks darn good, and might get her to eat some little extras she might not normally eat on her own. And the soft boiled egg looks, yummy, but I’m switching it out for a poached egg…duck egg if I can find them…oooooo heaven!
This looks amazing. I LOVE ramen. You should go to Ippudo while you are in NYC. They have the best ramen ever. Be there right when it opens, as the lines get super long and they don’t take reservations! I am absolutely terrified to make ramen. It seems so complicated. Maybe I will try it! Ugh, I might just go to Ippudo instead. It was such a pleasure meeting you last night!
OK, this is like the sixth blog post I am coming across this week with a recipe from that cookbook. I think I’m going to have to cave and buy it. This looks fantastic. That egg looks PERFECTLY cooked. A thing of beauty! Thanks for sharing.
Oh, Houston we have a problem, you should have told us girls in H-town, we have soo.much.many.noodles.of.Ramen.
I want that egg on my wall! And on/in my face. Congrats on conquering ramen, yay!
BEAUTIFUL!!! isn’t steph a MAD GENIUS?! seriously, with your book and her book newly added to my bookshelf, i have no excuse not to make earth shattering meals every single day.
that soft boiled eggs look so goood!!!
You can use ramen noodles for anything, it’s amazing! I like them too. This looks so good, yum!
aaah, I LOVE ramen noodles!! Never been able to make it successfully myself. So definitely trying this, this weekend :)
Jess!! This is so great!! I live in Mexico City and there’s a japanese store where they sell an instant ramen package that also includes the chicken seasoning, but it’s not regular ramen, this is a thick-ramen I think it’s called Udon but I looove to cook it with boiled eggs and spinach. Now I will add the sweet corn!
I’m seriously craving ramen now … Mmmm!
Ramen is a gift from the gods!!
AH! Anytime I need an idea for dinner, I pop onto your site or check my emailed blog posts – YOU NAIL IT EVERY TIME! I have every single item for this recipe in my kitchen, right MEOW and cannot wait to make this : ) Thanks!!
That soft-boiled egg!! Perfection.
I think you are coming to SF during your book tour. If so, you must go to Chotto–http://www.chottosf.com. Top rated ramen in the city. If you need other restaurant recs, I am happy to help! This city has the best food in this country..hard to go wrong!
Love soft boiled eggs! Ramen remains my emergency lunch at the office for days when I didn’t pack a lunch. My version isn’t nearly as nice as this tho!
Gah, this looks so good! I’m sure it doesn’t help that I am hungry as I am looking at this. And the soft boiled eggs look perfect, I adore runny yolks.
Yummy. I’ve been a bit of a ramen freak too recently. My boyfriend loves ramen, so many of our date nights have been ramen-centric. A new hotspot opened up near our house, and we’ve been there at least 5 times in the past 2 weeks. This version looks easy AND tasty. Need to give it a go.
So funny – I just made nearly the exact same chicken ramen recipe. I couldn’t believe how easy it was, and how great it ended up tasting! Thanks for sharing!
And ps – I am also super stoked about my newfound ability to soft boil eggs. Definitely my favorite part of the ramen bowl.
This looks absolutely delicious! Mmmm making me so hungry!
I mean.. that just looks delicious, I’m with you on the pork tho….
Oh I roasted a pork tenderloin for my ramen. My son requested this meal. I bought the udon from world market. And the rice wine and sesame oil too. I absolutely love the soft boiled eggs and the roasted pork tenderloin was such a great addition. I did use scallions and bamboo shoots. But didn’t like that. It’s a fantastic meal in one.
I have always loved a chicken dish. So to mix chicken with ramen noodles is a very nice little combination I think. It is not very often that you get noodles and chicken in the same dish unless you order a chines/Indian takeaway. This dish really is rich in protein with the eggs and chicken and adds a good source of carbs with the noodles , a great all rounder which I think most people would enjoy. I think this dish would serve very well as a main course , if you have a salad before the meal that would compliment it nicely.
I would advise anyone who is trying to lose weight or get some extra variety in there diet to try this dish out as it is packed full of goodness.
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ALL the ♡♡♡♡♡♡♡ for this Jessica!!!
That noodle shot!! Amazing!!
And that soft boiled egg with the perfectly just-runny-enough center…oh that’s awesome!
Gorgeous recipe & images and congrats to Stephanie on her book!
Soft boiled eggs in soup make me scared.
I know the recipe is supposed to be all about the ramen, but as soon as I saw the seaweed sheets and the soft boiled egg in the first picture, you had me hooked! And this is perfect timing because i was just given an awesome egg timer (did I just say that?!) as a gift and now I have yet another reason to put it to use. Thanks so much for introducing me to Stephanie’s blog – going to check it out right now!
Runny egg ramen with corn? YESSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.
I soooooooo wanna eat this every day for a month. omg!
If you’re ever in New York, the most incredible ramen place is on University Pl. and the corner of Washington Square Park. It’s called Ramen Takumi. It’s unreal…
I just recently discovered ramen, and now i’m obsessed…as in, I’ll schedule my weekend around getting some amazing ramen lol. Definitely need to try this out, because girl, you made it look even better than it already is!
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Ok so this looks extremely different. BUT still looks freaking delicious!!!
OH MAN I can’t tell you how happy I am that this ramen recipe is not pork based. I’m Jewish and I keep kosher, which sometimes presents a challenge in my relationship with your blog. ;)
Excited to try this soon!
A long-time lurker completely obsessed with your blog
this looks preeeetty, pretty amazing!
Um yes. This looks amazing. I am completely addicted to ramen, and I love that this looks so great but doesn’t use those seasoning packets that have way more sodium than a person should eat (not saying I don’t eat them anyways…).
Between your book and Stephanie’s book my Christmas list is growing! I am on an extended trip right now so trying not to spend money, but once I get back, it’s on.
I looove ramen (#asian4life) and that yolk porn omgggg
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love love love Stephanie’s book. . amazing and now I need to get YOURS!
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I ALWAYS make poached eggs when I’m making raman. Soooo good. There is just something about eggs and raman together.
This looks fab. I can’t wait to try it!