Description
Ina Garten’s chicken ramen-noodle soup delivers comforting warmth with delicate Japanese-inspired flavors. Succulent chicken, silky noodles, and aromatic broth create a soul-soothing meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Protein:
- 2 chicken breasts, split (1 whole), skin-on, bone-in
Vegetables and Aromatics:
- 1.5 cups yellow onion, chopped (1 large, about 150 grams)
- 2 cups carrots, sliced (0.5-inch thick, about 3 to 5 carrots, about 250 grams)
- 8 ounces (225 grams) baby bok choy, leaves separated, trimmed, and cleaned
- 6 scallions, white and green parts, trimmed and sliced diagonally
- 3 tablespoons fresh ginger, peeled and minced (about 30 grams)
- 1 tablespoon garlic, minced (about 3 cloves)
Liquids and Seasonings:
- 3 tablespoons canola or vegetable oil (plus extra for the chicken)
- 10 cups (2.4 liters) chicken stock, simmering, preferably homemade
- 1 tablespoon soy sauce (such as Kikkoman)
- 1 package (3 ounces/85 grams) ramen noodles (discard flavor pack)
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare the chicken by preheating the oven to 350°F (175°C). Position chicken breasts on a baking sheet with the skin facing upward. Massage with olive oil, generously season with kosher salt and freshly ground black pepper, then roast for 35 to 40 minutes until fully cooked. Allow to cool briefly, remove skin and bones, and tear meat into substantial chunks.
- Create a flavor base by warming of vegetable oil in a medium-sized heavy-bottomed pot over moderate heat. Introduce finely diced onions and sauté for 7 to 8 minutes until translucent and softened. Incorporate thinly sliced carrots and continue cooking for an additional 5 minutes. Introduce freshly minced ginger and garlic, cooking for approximately 1 minute to release their aromatic qualities.
- Build the liquid foundation by pouring chicken stock into the pot, bringing the mixture to a vigorous boil. Reduce heat and allow the liquid to gently simmer for 10 to 12 minutes, developing deep flavor profiles.
- Integrate protein and vegetables by folding shredded chicken and soy sauce into the simmering broth. Adjust seasoning to taste. Carefully add ramen noodles and diagonally sliced bok choy stems. Continue simmering for 2 to 3 minutes until noodles become tender and vegetables are crisp-tender.
- Finalize the dish by removing from heat and gently incorporating bok choy leaves and thinly sliced green onions. Serve immediately in warm bowls, ensuring each portion receives an equal distribution of ingredients.
Notes
- Customize Your Stock Choice: Homemade chicken stock elevates this soup’s flavor profile, delivering unbeatable depth compared to store-bought alternatives.
- Master Chicken Shredding Technique: Allow roasted chicken to cool slightly before breaking apart, ensuring tender, intact meat pieces that maintain perfect texture.
- Protect Noodle Perfection: Introduce ramen noodles during final cooking moments to prevent mushiness, watching carefully for ideal tenderness.
- Layer Bok Choy Strategically: Begin cooking sturdy stems first, then gently fold in delicate leaves, creating a harmonious vegetable texture throughout the soup.
- Fine-Tune Flavor Balance: Sample the soup just before serving, carefully adjusting seasoning with measured soy sauce or salt to achieve a perfectly harmonized taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250
- Sugar: 6g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg