How to make a simple Ramen in just under 1 hour? 

A delicious broth, roasted chicken, fresh veggies, plenty of noodles, and a soft cooked egg make this easy homemade chicken ramen. Traditional Japanese ramen is the inspiration for this dish, but it’s ready in less than an hour.

• 2 chicken breasts (boneless, skin-on)*
• kosher salt and freshly-ground black pepper, to season
• 1 Tbsp unsalted butter
• 2 tsp sesame or vegetable oil
• 2 tsp fresh ginger, minced
• 1 Tbsp fresh garlic, minced
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp mirin
• 4 cups rich chicken stock
• 1 oz dried shitake mushrooms (or 1/2 cup fresh)
• 1–2 tsp sea salt, to taste
• 2 large eggs
• 1/2 cup scallions, sliced
• 2 (3 oz) packs dried ramen noodles

optional: fresh jalapeño or chili slices, for serving

1. Cook the chicken* as follows: Preheat the oven to 375 ℉. Season the chicken with salt and pepper to taste. 
2. In a large oven-safe skillet, melt the butter over medium heat. Cook, skin-side down, until the chicken is golden brown and readily releases from the pan, about 5-7 minutes. Cook for another 4-5 minutes, or until golden on the other side. 
3. Place the skillet in the oven for 15-20 minutes, or until the chicken is fully cooked. Remove the chicken from the oven, place it on a platter, and cover with foil until ready to serve.
4. Make the ramen broth: In a large saucepan, boil the oil over medium heat until it shimmers. Cook for a few minutes, until the garlic and ginger are softened. Stir in the soy sauce and mirin to mix. Cook for an additional minute. 
5. Bring the stock to a boil, covered. Remove the lid and cook for 5 minutes uncovered before adding the dry mushrooms. Cook for another 10 minutes on low heat, then season with salt to taste. 
6. Make the soft-boiled eggs by filling a kettle halfway with water and bringing it to a boil. Gently lower the eggs into the boiling water (still cold from the fridge) and cook for 8 minutes.
7. Fill a big bowl with ice water. Transfer the eggs to the ice bath when the timer goes off to stop the cooking process. Allow at least 5 minutes for the shell to cool before carefully peeling it away and slicing it in half lengthwise. Remove from the oven and set aside until ready to serve. 
8. Assemble the ramen bowls as follows: Chop the scallions and jalapeo in the meantime. Using a sharp knife, cut the chicken into thin slices. Remove from the equation. Add the ramen noodles to the boiling water once the eggs have finished cooking. 
9. Cook for 2-3 minutes, or until the noodles are mushy, then divide between two big bowls. Combine the cut chicken and ramen soup in a large mixing bowl. Fresh scallions, jalapeo, and a soft boiled egg go on top. Serve right away.