Chicken and Egg Ramen

Food & Fun - By Rachael Ray on

Crunchy toppings, aromatic veggies, and bold chilies and ginger make Rach's chicken and egg ramen the ultimate antidote for cold, wintry weather. 

Because he loves to cook, Lou Diamond Phillips — "Prodigal Son" star and upcoming author of The Tinderbox: Soldier of Indira — was Rach's sous chef for this ramen dish. 

Ingredients
For the Ramen Bowls with Chicken or Meatless "Chicken":
  • 4 large eggs
  • 1 rotisserie chicken, or one 10.5-ounce bag meatless grilled chicken
  • 2 tablespoons high-temp cooking oil, such as canola or peanut
  • 1 ½ inches ginger root, grated, minced or fine matchsticks
  • 4 cloves garlic, crushed and sliced or chopped
  • 1 red or green chili pepper, thinly sliced and seeded (or 4-5 bird’s eye chiles, very thinly sliced)
  • 1 large or 2 medium bunches scallions, 10-12, sliced on bias and whites and greens separated
  • 2 ½ - 3 cups sliced mushrooms (about 12 ounces), such as a blend of enoki, pulled hen of the woods or maitake, and stemmed sliced shiitake
  • 2 quarts chicken bone broth, vegetable stock or vegan "chicken stock"
  • 2 tablespoons Mirin or rice wine vinegar
  • Shoyu, soy sauce or gluten-free soy sauce
  • 1 cup lightly packed sliced or shredded seaweed sheets, or 1 cup fresh shiso leaves, stacked and sliced into chiffonade
  • 10-12 ounces ramen noodles or 1 pound fresh spaghetti, cooked 3 minutes in rolling, boiling water (salt the water if using fresh spaghetti)
To serve:
  • Pickled ginger, matchsticks of radishes or watermelon radishes
  • Hot sauce of choice, such as ginger and garlic or Sriracha, etc.
Preparation

In a small pot, bring water to a boil. Add eggs and cook 6 minutes. Cold shock in ice water, cracking shells to loosen, peel eggs and reserve. 

Remove skin and bones from chicken and pull or chop 2-3 cups of meat into small bite-sized pieces or chop or pull the meat substitute.

Heat a soup pot or Dutch oven over medium-high heat with oil, 2 turns of the pan. Add ginger, garlic, chiles, scallion whites, and mushrooms and cook to brown mushrooms, 5 minutes. Add stock, mirin and shoyu, bring to low boil, add chicken and seaweed or shiso. Divide noodles into 4 bowls and ladle soup on top. Serve with pickled ginger, radishes, and scallion greens. Halve eggs and set on top, pass hot sauce.