2 cold eggs
2 servings dry ramen noodles (about 6 ounces)
2 cups unsalted chicken stock
1/4 cup MIZKAN Ramen Broth Concentrate
1/4 pound sliced rotisserie chicken meat, warmed
2 tablespoons sliced green onions
1 tablespoon shredded pickled red ginger
Fill small saucepan with water on medium heat. Bring water to a rolling boil. Gently lower cold eggs into pan. Cook 7 minutes; immediately transfer eggs to ice water bath with slotted spoon. Cool completely. Peel; cut in half.
Meanwhile, cook noodles as directed on package. Rinse under running water; drain well. Divide noodles between two individual serving bowls.
Combine and heat stock and Broth Concentrate until simmering in small saucepan on medium heat. Pour broth evenly over noodles. Top with egg halves and remaining ingredients.
Tips:
Pickled red ginger is a common ramen topping in Japanese noodle shops. It is usually sold in the Asian section of a well-stocked grocery store, Asian market or online. Substitute halved cherry tomatoes or fresh red bell pepper strips for a pop of color.
Soft-set eggs can made ahead and stored unpeeled in the refrigerator for up to 3 days.
Ramen noodles are also available in the refrigerated and frozen aisle at most Asian markets.
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Mizkan rice vinegars, cooking sauces and dipping sauces are made in the USA.
