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A rotisserie chicken makes quick work of Rach's flavorful ramen bowl that's heaped high with veggies and fresh crunchy toppings.
Remove skin from chicken and cut meat way from bone, then thinly slice and reserve.
Heat a pot of water to boil ramen.
Heat a Dutch oven or soup pot over medium-high to high heat, add oil, 2 turns of the pan, brown the mushrooms a couple of minutes, add ginger, carrot, whites of scallions, and garlic, then toss 2-3 minutes. Add mirin, soy sauce, miso, sesame oil, stock and hot sauce, bring to boil, then reduce heat to simmer and wilt in the spinach.
Meanwhile, boil 4 eggs for 5 minutes, then crack and cool under cold water.
Cook ramen about 5 minutes, drain and drizzle with a bit of toasted sesame oil.
Peel and halve the soft-boiled eggs.
Fill bowls with ¼ of noodles per bowl and arrange the sliced chicken in equal amounts over the noodles. Top each bowl of noodles and chicken with ¼ of soup and broth. Arrange eggs, cilantro or shiso, radishes, and chili peppers, then sprinkle sesame seeds over top.