Chicken Ramen Recipe

Make Broth: Add 1 tablespoon extra virgin olive oil to large Dutch Oven and bring to medium-high heat. Add 2 teaspoons shallots and move around pan until fragrant, approx. 1 minute. Add 2 teaspoons garlic and move around for another minute. Add 1½ teaspoons ginger and 1 teaspoon lemongrass and stir for 30 seconds then add 64 ounces chicken broth, 7 teaspoons soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon lemon juice, ¾ teaspoon kosher salt, and ¼ teaspoon sesame oil. Bring to a boil and reduce to simmer.

Boil Chicken: Add 6 bone-in, skin-on chicken thighs and cover. Let cook 15 minutes or until chicken is cooked through. Remove chicken thighs and place on a plate. Let cool slightly and then shred the meat. Cover broth and leave on low.

Cook Shiitake Mushrooms: Bring a large cast iron skillet to medium-high heat. Add 2 tablespoons butter and let melt. Add 8 ounces shiitake mushrooms and move around pan until they are soft, but firm. Add additional butter, as needed, and season with kosher salt. Move to plate and set aside.

Crispy Chili Garlic Chicken: In the same cast iron skillet, bring back to medium-high heat and add 1 teaspoon of olive oil. Add shredded chicken along with 4 tablespoons soy sauce, 1 teaspoon rice wine vinegar, and 1 teaspoon chili garlic sauce. Move around pan until chicken is warmed through. Feel free to place under broiler for a minute if you want to crisp up your chicken.

Cook Noodles: Bring the broth back up to a simmer and add in the ramen noodles. Cook al dente per package instructions (see Notes).

Serve: Divide noodles and broth between 4 bowls. Top with mushrooms, chicken, egg, onions, carrots, cilantro, jalapeño and Sriracha. Garnish with sesame seeds.