I have a confession: I’m a total ramen fanatic.
I could eat ramen every day if I had the right bowl. I’ve wanted to make restaurant-level ramen at home for ages, and I finally tried — and it turned out better than I expected.
This felt like a real kitchen win for me, maybe even bigger than tackling things that usually make me nervous like homemade croissants or pies. There were no panic moments — just a simple, delicious meal made without stress.
It’s quick too. This is the kind of dinner you can make on a weeknight when you want something comforting but fast.
If you follow my weekend or random favorites posts, you might know I have a huge crush on Stephanie from i am a food blog. She’s endlessly creative and comes up with dishes like grilled cheese eggs Benedict and other combinations that make you wonder how anyone thought of them.
This ramen comes from her new cookbook, Easy Gourmet, which I adore. The book is full of inspired recipes and gorgeous photos — I wanted to frame every page.
I also learned how easy soft-boiled eggs are. I’d never made them before, even though I love eggs, and Stephanie’s instructions made it foolproof. A tiny bit of kitchen pride came with perfectly set whites and jammy yolks.
Now I want to soft-boil eggs all the time. Note for other pregnant readers: I used pasteurized eggs.
I’m already thinking about making this with pork — everything’s better with pork, right? The sweet corn in this version was the perfect end-of-summer touch. Every bite was so satisfying that I didn’t want it to end. A final drizzle of toasted sesame oil sent the bowls into vanishing mode.
Ramen forever. Stephanie’s book is where this recipe came from and it’s worth having in your kitchen.
Roasted Chicken Ramen
Yield:
4
35
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Ingredients
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 cup sweet corn
- 1 tablespoon olive oil
- 8 ounces fresh spinach
- 1 quart chicken stock
- 1 teaspoon red miso paste
- 6 ounces ramen noodles
- 6 ounces cooked chicken (leftover garlic butter roasted chicken suggested)
- 4 green onions, thinly sliced
- toasted sesame oil for drizzling
- nori/seaweed pieces for serving
Instructions
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Soft boil the eggs first so they can cool: bring about 3 inches of water to a boil in a small saucepan. Reduce the heat to maintain a very gentle simmer, add the eggs gently and cook for 6 minutes. Remove with a slotted spoon and transfer to an ice bath. Cool completely before peeling.
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In a small saucepan, melt the butter and add the corn, stirring to coat. Season lightly with salt and pepper if you like. Transfer the corn to a bowl. Add the olive oil to the skillet and sauté the spinach just until it begins to wilt.
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Bring the chicken stock to a simmer and whisk in the miso until dissolved. Add the ramen noodles and cook 2–3 minutes or according to package instructions. To serve, divide the noodles between bowls and top with corn, spinach and shredded chicken. Ladle hot broth over the bowls, finish with sliced green onions, a drizzle of toasted sesame oil and the halved soft-boiled eggs. Serve with nori on the side.
Notes
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