In Rob’s Kitchen — Asian-Inspired Chicken Soup W/3-Minute Egg.

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Asian-Inspired Chicken Ramen Soup w/3-Minute Egg

As Main Course this will serve 2, as a starter (with half an egg per person) this can serve 4. This recipe can also be doubled.

I was watching a PBS television show a few weeks back and I saw a similar soup. It used a rich chicken/soy/miso broth.  Inspired, I decided to recreate it to the best of my ability (and with my own special twists).

I started out by poaching a small chicken breast with carrot & celery. After the chicken was done to my liking (about 6-minutes) I used the resulting broth as the base of my soup. I soft-boiled the eggs (in their shell obviously) in the soup. When it came time to halve the egg I followed the tip from the show that inspired this recipe – I used a small length of fishing line instead of a knife. This eliminated losing much of the slightly runny yolk.

Since Walter & I try to reduce the amount of sodium in our cooking, I discarded the sodium-laden seasoning packet that came with the ramen, opting instead to use low-sodium Chicken broth.

INGREDIENTS:

  • 1 boneless Chicken Breast
  • 1 small carrot, peeled and sliced 1/4 inch thick.
  • 1 rib Celery, sliced 1/4 inch thick.
  • 2 ounces Dried Shitake Mushrooms
  • 1/2 Tsp fresh thyme
  • 2 cups water.
  • 3 scallions (thinly Julienne the green parts in 2-inch lengths, mince the whites.)
  • 1/4 Tsp Crushed Red-Pepper Flakes
  • 1/2 Tsp dried Oregano.
  • 1 tsp Minced garlic (about 2 cloves)
  • 1 tsp freshly grated Ginger (or 1/2 tsp. ground Ginger)
  • 1 Tablespoon Low-Sodium Soy Sauce
  • 1 Tablespoon Worchestershire Sauce
  • 3 cups Sodium-free Chicken Broth
  • 2-eggs
  • 1 3oz package Ramen Noodles (discard the seasoning packet – it has too much sodium)
  • Sesame Oil (Optional)

DIRECTIONS:

In a 2-quart saucepan, add the Chicken Breast, carrots, celery and the dried Shitake mushrooms. Bring to a boil. Lower heat to simmer. Simmer for 6 mins. Remove chicken and  shitake mushrooms. Boil till poaching liquid is reduced by half.

To the poaching liquid add the whites of the scallions, red pepper flakes, oregano, garlic, ginger, soy sauce, Worchestershire sauce and chicken broth. Bring to boil.

Add Ramen Noodles, which have been broken in half. Cook for 2 mins. Add the eggs and bring back to a boil. Remove from heat and let rest for 3 minutes. This will allow the ramen noodles to finish cooking and will also cook the 3 minute egg.

During the 3 minutes, jullienne the shitake mushrooms and thinly slice the Chicken. Return the mushrooms to the pot.

Remove the egg from the broth, carefully peel (the white will be soft) and cut in half lengthwise. (Use a length of fishing line to  slice the egg instead of a knife).

To Plate: Visualise the bowl divided in three sections: the top is half the bowl, the lower is divided in two. On the top half of your bowl lay your egg, yolk side up. In the bottom left place your sliced chicken. On the lower right add some of the scallions. Drizzle lightly with sesame oil. Serve & enjoy!!

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