Aromatic Ginger Chicken Ramen Soup with Jammy Quail Eggs
Depth of flavour does not have to mean hours of work. This ginger-forward chicken ramen soup is proof. Rich, aromatic broth built simply, hearty enough to satisfy, and light enough that you want another bowl. Tender chicken, springy noodles, jammy quail eggs, and just the right hit of fresh ginger make this one of those recipes you come back to all winter.
Ingredients
Broth & Chicken
- 2.6 quarts chicken stock (preferably no salt added) 2.5 L
- 3.1 to 3.5 lbs skinless chicken thighs, bone-in 1.4 to 1.6 kg
- 3.5 oz fresh ginger, peeled, cut into thick slices, lightly smashed 100 g
- 3 cloves garlic lightly crushed
- 4 scallions whites and greens separated (save greens for garnish)
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon white pepper
Add-ins
- 8.8 oz fresh ramen noodles (not instant) 250 g
- 4 heads baby bok choy finely shredded (or 8 mini baby bok choy)
- 10 to 15 quail eggs
- 1 to 2 red chilies thinly sliced
- 1 to 2 tablespoon low-sodium soy sauce or tamari
Instructions
Reinforce the Broth
- Combine the chicken stock, smashed ginger, garlic, scallion whites, salt, and white pepper in a large pot. Bring the liquid to a boil, then immediately turn the heat down to a gentle simmer.
Poach the Chicken
- Submerge the chicken thighs in the broth. Cover the pot partially and maintain a gentle simmer for 35 to 45 minutes. You want the meat to be tender enough to fall off the bone.
- Remove the chicken to a tray and discard the bones. Shred the meat into bite-sized pieces and return it to the simmering broth.
Prepare the Jammy Quail Eggs
- Bring a small pot of water to a boil. Using a slotted spoon, carefully lower the quail eggs into the water and boil for exactly 2 minutes and 15 seconds. Immediately move them to an ice bath for 5 minutes. Peel carefully and slice in half lengthwise.
- Pro Tip: To make peeling quail eggs easier, crack the shells all over and peel them under running cold water so the water seeps under the membrane.
Prepare the Noodles
- Cook the ramen noodles in a separate pot of boiling, salted water for 60 to 90 seconds (or per package directions). Drain thoroughly. Do not cook the noodles in the soup broth, as the starch will make the soup cloudy.
Season and Assemble
- Stir the soy sauce into the broth. Taste and add more salt if desired. To serve, divide the noodles, shredded bok choy, and chicken among warm bowls. Ladle the hot broth over the top (the heat of the broth will perfectly wilt the bok choy).
- Top each bowl with quail egg halves, sliced chilies, and a drizzle of chili oil, optional.
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