Duck broth chicken ramen for quick lunch. Quick Chicken Ramen 💬 Reviews; It can be a challenge to make a really flavourful soup broth without spending hours simmering bones or roasting veggies. This ramen is super quick, but it's rich and silky with lots of umami flavour. Place the rice noodles in a large bowl and cover with warm water.
Add chicken broth and water and bring to a boil. For the easy version - To make this chicken ramen even easier, you can cook the chicken RIGHT IN THE BROTH, and then shred the chicken so that it gets mixed with the ramen noodles and broth. This does save time, but personally, I much prefer to cook the chicken separately, because it adds another great layer of flavor to your ramen bowl. You can have Duck broth chicken ramen for quick lunch using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Duck broth chicken ramen for quick lunch
- Prepare 2 packets of egg noodle.
- Prepare 6 of Chicken thighs with bone.
- It's 2 of eggs.
- Prepare 100 ml of Duck broth.
- Prepare 15 cm of Leek.
- It's 2 tbsp of soy sauce.
- Prepare 2 tbsp of white wine.
- It's 500 ml of water (for soup).
- You need of Chinese broth (anything you like).
- It's of Pintch salt.
Lower the heat and add the chicken soup stock and kombu dashi soup stock to the pan. Add the soy sauce, sake, sugar, and salt to the soup and bring to a boil again. In the meantime, boil water in a large pot. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
Duck broth chicken ramen for quick lunch step by step
- Boil the eggs.
- Boil the water for noodle..
- Heat a pot. Put olive oil, once it’s warmed up, put the chicken thighs in. Once the chicken come medium rare, add pinch salt, wine, soy sauce and the duck broth. Add 500ml water and gently boil it..
- While waiting the soup boiled, cut the leek..
- Once 2 come to boil, simmer the egg noodle for 5min..
- You should have boiled egg ready, crack, open and cut them..
- Once all prepared, pour soup and chicken thighs into bowls. Then add noodle, leek and eggs. All done..
Heat canola oil in a large skillet over medium heat. Add ramen noodles to pot with broth and shredded chicken. Peel and halve eggs, set aside. Add the Tonkotsu Broth and bring to a simmer. Meanwhile, bring some water to a rolling boil in a stockpot and add the ramen.