Kimchi Chicken Ramen

Name: Kimchi Chicken Ramen
Prep time: 10 min
Cook time: 20 min
Yield: 2 servings
Ingredients: 8 ounces chicken thighs, boneless, skinless; 4 cups low-sodium chicken broth; 1 cup kimchi; 2 tablespoons gochujang; 2 packages instant ramen noodles; 2 large eggs; 3 scallions; 2 cloves garlic; 1 teaspoon toasted sesame oil

A spicy, savory bowl of chicken ramen simmered with tangy kimchi and gochujang, finished with noodles, a soft egg, and fresh scallions.

Prep: 10 min · Cook: 20 min · Yield: 2 · Method: Stovetop

Ingredients

8 ounces chicken thighs, boneless, skinless
4 cups low-sodium chicken broth
1 cup kimchi
2 tablespoons gochujang
2 packages instant ramen noodles
2 large eggs
3 scallions
2 cloves garlic
1 teaspoon toasted sesame oil

Cooking instructions

Thinly slice the chicken thighs. Slice the scallions, keeping the white and green parts separate, and mince the garlic. (about 5 min)
In a medium saucepan, combine the chicken broth, kimchi, gochujang, garlic, and sliced scallion whites. Bring to a gentle boil over medium-high heat. (about 5 min) — Bring to a gentle boil
Add the chicken, reduce the heat to maintain a steady simmer, and cook until the chicken reaches 165°F in the thickest pieces, about 7 minutes. (about 7 min) — Simmer; chicken 165°F
Stir in the sesame oil and ramen noodles. Cook according to the noodle package directions, usually 2 to 3 minutes, until tender. (about 3 min) — Simmer
Ladle the ramen into two bowls. Top each with a fully cooked egg cut in half and the reserved scallion greens. If using a soft-boiled egg with a runny or jammy yolk, use a pasteurized shell egg. Serve hot.