Ingredients
- 2 skinless chicken breasts
- 1/3 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 6 cups chicken broth
- 1/4 cup soy sauce (for broth)
- 2 tablespoons mirin (for broth)
- 2 packs ramen noodles (seasoning packets discarded)
- 2 egg yolks
- 2 tablespoons mayonnaise, divided
- 2 teaspoons minced garlic, divided
- 2 boiled eggs
- 1 cup bok choy, boiled until tender
- 2 scallions, sliced (for topping)
Instructions
- In a bowl, mix 1/3 cup soy sauce, 1/4 cup mirin, brown sugar, 1 tbsp garlic, and ginger. Add chicken breasts and coat well.
- Heat a skillet over medium heat. Add chicken and marinade; cook for 10 minutes, flipping once, until fully cooked. Remove and slice thinly.
- While chicken cooks, boil the eggs and blanch bok choy.
- In a separate pot, combine chicken broth, 1/4 cup soy sauce, and 2 tbsp mirin. Bring to a simmer.
- Add ramen noodles to broth and cook until tender, then remove from heat.
- In each serving bowl, add 1 egg yolk, 1 tbsp mayonnaise, and 1 tsp garlic. Stir to combine.
- Slowly ladle in hot broth while stirring to create a creamy base. Add noodles and more broth to fill the bowl.
- Top with sliced chicken, bok choy, scallions, and halved boiled eggs. Serve immediately.
Notes
- Use rotisserie chicken for a shortcut version.
- Adjust spice by adding chili oil or red pepper flakes.
- Add mushrooms, corn, or bean sprouts for more texture.
- Prepare the mayo-egg base fresh when serving for the best texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 9g
- Sodium: 1900mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 230mg
