2 chicken breasts, cooked- can use rotisserie
Kosher salt and black pepper, to season
2 Tbsp. olive oil
2 tsp. fresh ginger, minced
3 tsp. fresh garlic, minced
3 tsp. low-sodium soy sauce
2 Tbsp. mirin or substitute 2 Tbsp. rice wine vinegar and 1 tsp. sugar
8 cups Brave Broth- 4 jars
1 cup fresh assorted mushrooms
3 large eggs
1/2 cup scallions, sliced
3 3oz. packs dried ramen or rice noodles
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Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the bone broth, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
Assemble the ramen bowls: drop cold eggs into a separate pot with just enough boiling water to cover them. Let them simmer for 7-8 minutes then remove and transfer them immediately to an ice bath. Chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Peel the eggs once fully cooled. Set aside. Add the ramen noodles to the boiling water. Cook according to package instructions, then divide into bowls. Add the sliced chicken and the ramen broth. Top with fresh scallions, jalapeño, and a soft boiled egg. Serve immediately and enjoy!