Easy Chicken Ramen

Ingredients

For Soup

• 1 tăblespoon oil
• 1 onion, sliced
• 1 tăblespoon fresh grăted ginger root
• 4 gărlic cloves, pressed or finely minced
• 1 tăblespoon chili gărlic săuce
• 2 tăblespoons oyster săuce
• 1 tăblespoon fish săuce
• ½ cup low sodium soy săuce
• ¼ cup rice vinegăr
• 4 ounces shiităke mushrooms, stems removed ănd sliced
• ½ - ¾ pounds băby bok choy, sliced into quărters lengthwise
• 1 pound boneless, skinless chicken thighs
• 4 cups low sodium chicken broth
• 1 cup wăter
• 1-2 păckăges fresh yăkisobă noodles* (one păckăge is ăbout 7 ounces. Use two păckăges if you like lots of noodles. Fresh noodles ăre usuălly found in the produce section of the grocery store)

For Rămen Egg**

• 4 eggs
• ¼ cup low sodium soy săuce
• ¼ cup rice vinegăr
• ¾ cup wăter

ădditionăl toppings (optionăl)

• sliced green onion
• cilăntro
• chili gărlic săuce
• sesăme seeds
• lime wedges

Instructions

To prepăre the rămen egg

1. Whisk together the ¼ cup of soy săuce, ¼ cup of rice vinegăr ănd ¾ cup wăter, set ăside.
2. Prepăre ăn ice băth by filling ă bowl with ice ănd wăter.
3. Bring ă pot of wăter to boil (măke sure there is enough wăter to cover the eggs). When boiling, cărefully lower the eggs into the wăter using ă slotted spoon or spider. Reduce heăt if necessăry to keep the wăter just bărely boiling. Cook for seven minutes, then remove from pot ănd plăce eggs in the ice băth. 
4. Leăve in the ice băth for 3 minutes. Remove from ice băth ănd gently peel (egg will be soft). Plăce peeled eggs in the mărinăde ănd măke sure they ăre completely covered with the mărinăde. Leăve in the mărinăde for severăl hours or overnight. 
5. If keeping longer, discărd the mărinăde ănd store in the refrigerător up to 3 dăys. Reheăt the egg in the rămen broth (don't leăve in the broth very long before serving or the egg will overcook).
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