Take your ramen to the next level with this delicious, overstuffed number!
Servings: 4 to 6
4 tablespoons grapeseed oil, divided
1 large white onion, diced
4 celery ribs, diced
4 carrots, peeled and diced
4 ounces shiitake mushrooms, thinly sliced, with stems removed
2 tablespoons ginger, minced
4 cloves garlic, minced
10 cups chicken stock
1 cup soy sauce
1/2 cup rice vinegar
4 boneless chicken thighs
Coarse kosher salt
Coarse ground black pepper
3 large eggs
4 (7-ounce) packages ramen noodles
Green onions, diced
Toasted sesame seeds
Let's get Cooking...
To prepare soup: Heat a large Dutch oven over medium-high heat. Add 3 tablespoons of grapeseed oil, then add the onion, carrot, celery and shiitake mushrooms. Saute for 5 minutes, or until vegetables begin to soften. Add the ginger and garlic and saute for another 30 seconds until fragrant. Add the chicken stock, soy sauce and rice vinegar. Reduce heat to low and simmer for one hour.
Heat a cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon grapeseed oil, then place liberally seasoned chicken thighs into the skillet. Cook for 3 minutes on each side, or until golden brown. Set aside.
To prepare soft-boiled eggs: Prepare an ice bath by filling a large mixing bowl with ice and water.
Bring a large pot of water to a rolling boil. Carefully lower the eggs into the pot using a spider. Cook for 6 1/2 minutes, remove the eggs, and place immediately in the ice bath. After 3 minutes, remove the eggs and carefully peel them. Set aside
To prepare ramen noodles: Bring a large pot of water to a rolling boil. Lower noodles into water using a blanching basket.
After 2 minutes, remove blanching basket from water and transfer cooked noodles to a serving bowl.
To serve: In a large ramen bowl, place a serving of noodles, then ladle hot soup over them. Slice chicken thigh and place on top of noodles. Garnish with half a soft boiled egg, green onions, lime wedge, toasted sesame seeds and toasted nori.