Ingredients
1 quart reduced-sodium chicken broth
1 medium (2”) piece ginger, peeled and minced
3 cloves garlic, minced
3 tbsp soy sauce (or more to taste)
black pepper
2 boneless, skinless chicken thighs,
2 carrots, sliced into thin strips (julienned)
8 oz. Japanese ramen noodles (ideally fresh)
2 eggs
1 Roma (plum) tomato, sliced
1 green jalapeño, sliced into rings
4 scallions (green onions), chopped
1 big handful fresh cilantro leaves
Total Cost of Ingredients
Directions
Heat chicken broth plus 3 cups water in a large soup pot over medium-high heat. Add ginger and garlic and stir well. Season with soy sauce and black pepper and bring to a light boil. Add chicken thighs and cook for 7-8 minutes, or until the chicken has cooked through.
While the soup cooks, hard-boil the eggs. Rinse under cool water, peel the shells off and set aside.
Add the carrots and ramen noodles to the soup and cook until noodles are al dente (5-6 minutes for fresh noodles, slightly longer for dried).
Ladle the soup into bowls, making sure to divide the noodles and chicken evenly (I like to use tongs for this). Garnish with sliced egg, jalapeño, scallions and cilantro. Serve immediately,
Heat chicken broth plus 3 cups water in a large soup pot over medium-high heat. Add ginger and garlic and stir well. Season with soy sauce and black pepper and bring to a light boil. Add chicken thighs and cook for 7-8 minutes, or until the chicken has cooked through.
While the soup cooks, hard-boil the eggs. Rinse under cool water, peel the shells off and set aside.
Add the carrots and ramen noodles to the soup and cook until noodles are al dente (5-6 minutes for fresh noodles, slightly longer for dried).
Ladle the soup into bowls, making sure to divide the noodles and chicken evenly (I like to use tongs for this). Garnish with sliced egg, jalapeño, scallions and cilantro. Serve immediately,
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