Tonkotsu-Style Chicken Ramen with Soft Egg
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Ingredients
- 500 g chicken thigh fillets
- 4 eggs
- 400 g ramen noodles
- 1000 ml chicken stock
- 2 tbsp white miso paste
- 20 g unsalted butter
- 3 spring onions, sliced
Nutrition (per serving)
- Calories
- 653 kcal
- Protein
- 45.2 g
- Carbohydrate
- 74.3 g
- of which sugars
- 3.2 g
- Fat
- 17.6 g
- of which saturates
- 6.4 g
- Fibre
- 3.7 g
- Salt
- 4.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 6-7 minutes for a soft-boiled centre, then cool under cold water and peel.
- 2
Heat a little oil in a large pan over a medium-high heat and brown the chicken thighs for 4-5 minutes each side until no pink remains, then slice thickly.
- 3
Pour the chicken stock into the same pan and bring to a simmer, whisking in the white miso paste and butter until the broth is rich and slightly creamy.
- 4
Cook the ramen noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the broth over the noodles, top with the sliced chicken and a halved egg, and scatter with the spring onions.
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