Teriyaki Chicken Ramen Noodle Soup

Name: Teriyaki Chicken Ramen Noodle Soup
Total time: 2400 s
Yield: 4 servings
Cuisine: South African
Ingredients: 500 g chicken thighs; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1/2 cup teriyaki sauce, 150g; 6 cups chicken broth, 1.4L; 3 cloves garlic; 1 tbsp light soy sauce; 1 tap dark soy sauce; 1 tbsp mirin; 1 tsp Chilli oil; 2 tsp miso paste; 1/2 cup coconut milk, 120ml; 1 tsp cooking oil; 2 eggs; 3 spring onions; Pak Choi; 2 tsp Chilli oil; 1 tsp Sesame seeds; 400 g Ramen noodles

Brandi @cook_110227848

Teriyaki Chicken Ramen Noodle Soup

Brandi @cook_110227848

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Ingredients

40 minutes

4 servings

Chicken:
500 gchicken thighs
1 tbsplight soy sauce
1 tspdark soy sauce
1/2 cupteriyaki sauce, 150g
Broth:
6 cupschicken broth, 1.4L
3 clovesgarlic
1 tbsplight soy sauce
1tap dark soy sauce
1 tbspmirin
1 tspChilli oil
2 tspmiso paste
1/2 cupcoconut milk, 120ml
1 tspcooking oil
Toppings:
2eggs
3spring onions
Pak Choi
2 tspChilli oil
1 tspSesame seeds
400 gRamen noodles

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Steps

40 minutes

1

Chicken:
Start by marinating the chicken thighs in a mixture of light and dark soy sauces. Set aside to marinate
2

Toppings:
As the chicken marinates, prep your toppings. Chop the spring onions, rinse and trim the pak choi, and prepare the ramen eggs. For perfectly soft-boiled eggs, cook them in boiling water for 6 minutes and 30 seconds, then immediately transfer them to an ice bath to stop the cooking process.
3

Broth:
In a large pot on medium heat, heat a teaspoon of cooking oil and chopped garlic for roughly 1 minute until fragrant. Stir in the miso paste, light and dark soy sauces, chili oil, and mirin, allowing the flavors to meld together.
4

Pour in the coconut milk, then pour in the chicken broth. Turn the mixture down to the lowest heat and let it simmer
5

Chicken:
Heat a large pan over high heat and sear the marinated chicken thighs for 3-4 minutes on each side until they are charred and caramelized.
6

Pour in the teriyaki sauce and let it thicken, coating the chicken in a sticky, flavorful glaze. Remove from heat and slice the chicken for serving.
7

Noodles:
Cook the ramen noodles according to package instructions. During the last 2-3 minutes of cooking, add the pak choi to the boiling water to quickly cook it. Drain and divide the noodles and pak choi among your serving bowls.
8

Assembly:
Ladle the hot broth over the noodles and pak choi. Arrange the sliced teriyaki chicken on top, along with half a soft boiled egg. Garnish with chopped spring onions, a drizzle of chili oil, and a sprinkle of sesame seeds.