With a broth that boasts the rich, fragrant, deep flavor of a long-cooked stock and the prep and cook time of about an hour, ramen doesn’t get easier than this. There’s a wee bit of mirin (rice wine) in this dish; if you prefer to avoid the residual sugar, use 1 tablespoon rice wine vinegar instead. This recipe also includes a recipe for soft-boiled eggs; cook them three minutes longer for hard-boiled.
Ingredients List
- 2 boneless, skin-on half chicken breasts
- sea salt and freshly ground pepper
- 2 Tbsp coconut oil
- 2 heads baby bok choy, halved lengthwise
- 5 Tbsp gluten-free soy sauce, divided
- 2 Tbsp minced fresh ginger
- 1 Tbsp minced garlic
- 2 Tbsp mirin
- 6 cups chicken broth
- 4 large eggs, cold from the refrigerator
- 2 7 oz packs shirataki noodles, rinsed and drained
- 4 radishes, sliced very thin, reserved in ice water, then patted dry
For Garnish
- toasted white or black sesame seeds, for garnish (optional)
- 4 tsp gluten-free chili garlic sauce (optional)
Instructions
- Preheat the oven to 375°F (190°C). Season the chicken generously with salt and pepper.
- In a large, deep sauté pan over medium heat, melt the coconut oil. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, 5 to 6 minutes. Flip and cook, 4 minutes more. Transfer the chicken to a baking dish, reserving the pan and its drippings, and roast until the chicken is cooked through, 15 to 18 minutes. Transfer to a plate.
- Meanwhile, heat the pan with chicken drippings over medium-high heat. Add the bok choy, cut side down, and cook until it has a golden brown sear, 4 to 5 minutes. Add 1 tablespoon of the soy sauce, toss to coat, cover the pot and cook until soft when poked with the tip of a paring knife, 4 to 5 minutes. Transfer to a plate and cover to keep warm.
- Heat the same pan over medium heat. Add the ginger and garlic and cook until softened 3 minutes. Stir in the remaining ¼ cup soy sauce and the mirin. Cook for 1 minute. Add the broth, cover, bring to boil, then remove the lid and let gently simmer, uncovered, for 10 minutes more. Season to taste with salt.
- Fill a medium bowl with ice water. Fill a pot with enough water to cover the eggs (don’t add the eggs yet). Bring to a boil. Gently lower the eggs into the boiling water, lower the heat, then let simmer for 8 minutes. Immediately transfer the eggs to the ice water. Cool until cool enough to handle, 5 minutes. Carefully peel and halve the eggs lengthwise. Set aside.
- To serve, slice the chicken into thin pieces. Divide the noodles into four large bowls. Add the sliced chicken and hot ramen broth. Top with bok choy, radish slices, and soft-boiled eggs. Garnish with sesame seeds and chili sauce.
I always learn new things about the Keto lifestyle on this website!
Best compliment ever 🙂
Delicious! I’ve made variations of this recipe several times now and it has turned out delicious. Instead of soy, I use Bragg Liquid Aminos and add a little bit of fish sauce. I use rice vinegar instead of mirin. I’ve used bacon fat instead of the chicken drippings, added grilled chicken breast, added shitake mushrooms, and even made it without the eggs. Very grateful for this recipe.
Thanks for sharing all of your great variations, Mabel!
GREAT
I love this recipe! Made it last night and it was a big hit with the whole family. The only change I made was adding extra noodles to the kids bowls.