Skip the store-bought flavor packets. Using your homemade chicken stock gives you a rich, deeply savory ramen broth loaded with natural collagen and flavor in minutes.
Ingredients & Prep:
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The Broth Base: 1 or 2 of your 16 oz Deli Containers of frozen chicken stock (thawed or dropped straight into the pot to melt down).
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Aromatics & Seasoning: A splash of soy sauce (or tamari), a splash of mirin, 1-2 cloves of minced garlic, and a thumb-sized knob of freshly grated ginger.
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The Noodles: Your favorite ramen noodles (fresh blocks or dried ramen cakes).
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The Greens: Bok choy or something else from that leafy family.
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The Toppings: A soft-boiled egg, soy sauce (for the egg bath), a dry seaweed piece (nori), black sesame seeds, and your favorite local restaurant’s crispy chili oil.
Instructions:
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Melt & Simmer the Broth: Pop your frozen chicken stock into a saucepan over medium-high heat. Drop in your minced garlic, grated ginger, soy sauce, and mirin. Let it come to a gentle simmer so all those aromatics infuse into the stock as it melts.
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Boil the Egg: Bring your water to a fully rolling boil. Gently lower the egg in so it doesn’t crackâtease it in using a colander to guide it safely.
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The Egg Dance & Slice: Once cooked and peeled (sans shell), drop the whole soft-boiled egg into a mixing bowl with a splash of soy sauce and let it do a little dance to pick up that savory glaze. Slice it the long way right down the middle.
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Cook the Noodles & Greens: Drop your ramen noodles right into the simmering broth, tossing your bok choy (or other greens) in to wilt down nicely.
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Assemble & Garnish: Ladle the steaming broth, noodles, and greens into a bowl. Top with your soy-glazed, sliced soft-boiled egg, a dry piece of seaweed, a generous sprinkle of black sesame seeds, and a heavy spoonful of that store-bought crispy chili oil.