BY CHEF SUBHAHIT SADHUKHAN
PUNE CITY CENTRE, AN IHG HOTEL
Serving for: 04 Persons
Prep Time: 20 mins
Cooking Time: 40 mins
1 medium onion, thinly sliced.
3 cloves garlic, minced.
1 tablespoon freshly grated ginger
½ cup rice vinegar, or to taste
½ cup reduced-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin
1 tablespoon fish sauce
1 tablespoon sriracha sauce
4 cups low-sodium chicken broth
1 cup water
1 cooked chicken breasts, shredded.
¾ pound baby bok choy, quartered lengthwise
3 (3 ounce) packages dried ramen noodles
1 tablespoon vegetable oil
1 jalapeno pepper, sliced, or to taste.
2 green onions, chopped, or to taste.
¼ cup chopped cilantro, or to taste
Heat a Dutch oven over medium-high heat. Add onion and sauté until starting
to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds
more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha
sauce; stir to combine. Add chicken broth and water and bring to a boil.
Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer
gently until bok choy is just tender, about 2 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen
noodles and return to a boil. Cook, uncovered, stirring occasionally, until
noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with
vegetable oil to prevent sticking.
While ramen is cooking, fill a pot with enough water to cover the eggs and
bring to a boil. Gently lower eggs into the boiling water and cook until yolks
are barely set, about 7 minutes.
Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to
stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel
away shells, and slice in half.
Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green
onions, cilantro, and soft-boiled egg. Serve immediately.