Homemade chicken ramen from How to Cook Everything Fast: A Better Way to Cook Great Food (page 238) by Mark Bittman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

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  • sldoug on December 13, 2015

    Made December 2015. My eggs didn't curdle this time and this once again proved a nice, easy meal for my family. Served it with soy and mirin cucumbers and toasted sesame seeds for garnish.

  • sldoug on May 15, 2015

    Made 5/15. Used four chicken thighs instead of three but otherwise kept the recipe the same. Followed the variation to add the eggs like egg drop soup because we don't love fried eggs, and added probably an extra half tablespoon of soy sauce. Overall it was really good although really, really noodley. The eggs curdled but that was fine. I wished for a bit more chicken, but ultimately it was a very family friendly recipe that I would definitely make again.

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