Chicken Ramen with Soft Cooked Egg

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Serves 2


  • 1 chicken breast, boneless
  • Sea salt and ground black pepper, as needed, to taste
  • 1 pat unsalted butter

For the ramen broth

  • 2 teaspoons sesame or coconut oil
  • 2 to 3 coins fresh ginger, peeled and minced
  • 3 cloves garlic, peeled and minced
  • ½ cup fresh carrots, cut in matchsticks.
  • 4 Cremini mushrooms, cleaned and sliced
  • 1 ½ ounces soy sauce
  • 1 ounce mirin
  • 1 quart chicken bone broth

For finishing and serving

  • 2 large eggs
  • 2 green onions, trimmed, and green and white parts chopped
  • 2 portions (about 45 g each) dried ramen noodles
  • 1 fresh green chile pepper, sliced, or dashes of Sriracha, optional


  1. Fill and preheat the SousVide Supreme water oven to 146F/63.5C.
  2. Season the chicken with salt and pepper to taste, top with the butter and vacuum seal; submerge in the water oven to cook for 45 minutes.
  3. Meanwhile, on the stovetop, make the ramen broth
    a. In a soup pot, heat the oil over medium heat, add the ginger and garlic and sauté until tender.
    b. Add the carrots and mushrooms and continue to cook until they are tender.
    c. Stir in the soy sauce and mirin and continue to cook another minute.
    d. Add the bone broth, cover, and bring to a boil. Reduce heat and simmer for 8 to 10 minutes. Check seasonings and adjust as needed with salt and pepper. Cover and hold warm on the lowest simmer as you continue.
  4. When the chicken is cooked, remove it from the water oven, slice it and drop it into the ramen broth to keep warm.
  5. Raise the water oven temperature to 167F/75C.
  6. When it reaches temperature, gently drop the two eggs into the water bath and cook for precisely 15 minutes. Set the timer!
  7. Meanwhile, boil a pan of water on the stove, drop the dried ramen in, and cook for about 4 to 5 minutes, until tender.
  8. Divide the cooked ramen between two bowls, top with slices of chicken and half the ramen broth.
  9. Remove the eggs with tongs or a slotted spoon when the timer sounds and let them cook just enough to handle. Crack them, just as if they were fresh, and slide a soft- cooked egg out of the shell onto each ramen bowl.
  10. Top with a scattering of green onion and the slices of pepper or hot sauce if desired.

*Adapted from a recipe courtesy of Michael Ruhlman; Photo credit Donna Ruhlman, used with permission.

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This recipe is perfect for the SousVide Supreme!

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