This is not your grandma’s chicken noodle soup (well … I guess if your grandma is Japanese, it might be).

Chewy, luxurious ramen noodles swim in a flavorful, savory broth with chunks of tender chicken, sweet carrot and an array of garnishes. Though the addition of a sliced hard-boiled egg might seem odd to those unfamiliar with the world of ramen, it adds a lovely richness to the soup.

Note that some chefs prefer to cook the ramen noodles in boiling water before adding them to the soup because the noodles release starch into the broth, thickening it. I actually like the richness it imparts, and so I cook my noodles directly in the broth. Either way results in delicious soup though.

Serves 2-4

Ingredients

1 quart reduced-sodium chicken broth

1 medium (2-inch) piece ginger, peeled and minced

3 cloves garlic, minced

3 tbsp soy sauce (or more to taste)

black pepper

2 boneless, skinless chicken thighs, chopped

2 carrots, sliced into thin strips (julienned)

8 oz. Japanese ramen noodles (ideally fresh)

2 eggs

1 Roma (plum) tomato, sliced

1 green jalapeño, sliced into rings

4 scallions, chopped

1 big handful fresh cilantro leaves, chopped

Japanese ramen soup with chicken, egg, chives and sprout.

Directions

Heat chicken broth plus 3 cups water in a large soup pot over medium-high heat. Add ginger and garlic and stir well. Season with soy sauce and black pepper and bring to a light boil. Add chicken thighs and cook for 7-8 minutes, or until the chicken has cooked through.

While the soup cooks, hard-boil the eggs. Rinse under cool water, peel the shells off and set aside.

Add the carrots and ramen noodles to the soup and cook until noodles are al dente (5-6 minutes for fresh noodles, slightly longer for dried).

Ladle the soup into bowls, making sure to divide the noodles and chicken evenly (I like to use tongs for this). Garnish with sliced egg, jalapeño, scallions and cilantro. Serve immediately.

BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog’s editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.

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