Easy Chicken Ramen

Instant ramen is quick, but traditional ramen takes a long time to make because of the layered, long-simmered broth. In this easy chicken ramen, chef Bill Kim of Urbanbelly in Chicago skips the instant noodle package in favor of this quick homemade ramen from scratch. He starts by infusing chicken broth with dried mushrooms and kombu, then cooks chile-spiced chicken, soft-boiled eggs, and gai lan or boy choy to round out the meal. This recipe serves two people but you can double or triple it if you like;the broth freezes very well.

Notes from the Food & Wine Test Kitchen

It’s essential that ramen be served hot so traditionally, serving bowls are warmed before the ramen is added. To warm the ramen bowls, bring the broth to a boil and pour into each ramen serving bowl to warm up the bowl. Then pour the broth back into the pot and bring back to a boil once more.

Make ahead

You can refrigerate the broth for up to a week or freeze it for up to three months.