Rotisserie Chicken Ramen
Ingredients
- 1 tablespoon olive oil
- 2 cups sliced mushrooms
- Salt and freshly ground black pepper
- 3 eggs
- 4 cups chicken broth
- 2 cups beef broth
- 2 tablespoons soy sauce
- 20 ounces ramen noodles
- 3 cups shredded store-bought rotisserie chicken
- 1 bunch scallions, thinly sliced
Instructions
In a medium sauté pan, heat the oil over medium heat. Add the mushrooms and sauté until well browned, 6 to 8 minutes. Season with salt and pepper. Set aside.
In a medium pot, cover the eggs with water. Bring to a boil over medium heat. Once the water is boiling, remove the pot from the heat and cover. Let sit for 8 minutes. Run the eggs under cool water and then crack and peel. Set aside.
In a large pot, combine the chicken broth with the beef broth and soy sauce. Bring to a simmer over medium heat.
Drop the ramen into the broth and cook until tender, 4 to 6 minutes.
To serve, divide the ramen and broth among six bowls. Top each with 3 to 4 tablespoons cooked mushrooms, ½ cup shredded chicken, 3 tablespoons sliced scallions and chile garlic sauce to taste.
Cut the peeled eggs in half and place one half in each bowl. Serve immediately.