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Prep 15 minutes
Total 45 minutes

Charred Chicken Ramen

If you are craving for a lovely soup, look no further this is the soup loaded with veggies, lovely smoky chicken and flavourful broth. I have used carrots, button mushrooms and pak choy. Feel free to use any veggie you like. I had homemade chicken stock. Feel free to use store-bought stock.

Serves
US|Metric
ingredients

Chicken marination

  • chicken thighs: 4
  • Light soy sauce: 2 tbsp
  • Dark soy sauce: 1 tbsp
  • Mirin: 1 tbsp
  • Sesame oil: 1 tbsp

Chicken stock

  • Homemade/store-bought stock: 4 cups
  • Bird's eye red chillies/ red chilli peppers: 1-2 (sliced)
  • Ginger slices: 2" piece
  • Garlic cloves: 3 (sliced)
  • Button mushrooms/ chestnut mushrooms: 100 gm (sliced)
  • Carrot: 1 (shavings)
  • Light soy sauce: 1 tbsp
  • Rice vinegar: 1 tbsp

Other ingredients

  • Oil:2-3 tbsp (for grilling)
  • Fine egg noodles: 150 gm
  • Pak choy: 2 (cut in halves)

Charred Chicken Ramen

If you are craving for a lovely soup, look no further this is the soup loaded with veggies, lovely smoky chicken and flavourful broth. I have used carrots, button mushrooms and pak choy. Feel free to use any veggie you like. I had homemade chicken stock. Feel free to use store-bought stock.

Step 1:

Marinate the chicken thighs with all the ingredients written under 'chicken marination' for 10 minutes.

Step 2:

Meanwhile prep the veggies.

Step 3:

In a stock pot, pour the chicken stock and add in ginger slices, chopped garlic and sliced red chilli (of your preference). Bring this to a boil.

Step 4:

Now add in button mushroom and carrot shavings. Let them cook for 3 minutes.

Step 5:

Season the stock with soy sauce, rice vinegar and salt (check if its needed - as I had already added salt in stock I did not additional salt). Let the soup simmer for 3-4 minutes, switch off the flame and cover the stock pot.

Step 6:

Preheat the oven at 180C fan.

Step 7:

Take a grill pan, add oil and brown the chicken on high flame for 2-3 minutes on each side and then transfer the pan into the oven and let the chicken cook properly on the insides too for 7-8 minutes. Transfer the chicken thighs into a plate.

Step 8:

Meanwhile, cook the egg noodles, drain, rinse and set aside.

Step 9:

In the same grill pan, grill the halves of pak choy for 2-3 minutes.

Ste 10:

Assemble the dish and enjoy!