Triple Garlic Chicken Ramen Content
This ramen comes together in about half an hour and uses our Momofuku Soy & Scallion Noodles. In our restaurants, we simmer our broth for hours. In this quick weeknight recipe, the key to the big flavors is that the garlic is cooked in three different ways: roasted, fried, and sautéed. Level it up with Momofuku Chili Crunch and a soft boiled egg. One recipe makes about 4 bowls of ramen.
Heat oven to 400°F. While you’re preparing the rest of the recipe, roast garlic bulb for 30 minutes until it is totally soft.
Heat oil in a large dutch oven or soup pot over medium high heat. Thinly slice 6 cloves of garlic, then add to the oil once it’s hot. Fry garlic 2–3 minutes until browned. Remove the garlic from the oil and set aside for later. Reduce heat to medium.
Chop remaining six cloves of garlic and add to the pot with scallion whites and chopped ginger. Cook until softened, about 5–6 minutes. Add chicken broth and noodle sauce packets and bring to a boil.
Add chicken, then reduce to a simmer and cover and cook for 20 minutes or until the chicken is cooked through. Remove chicken from the pot and using a fork, pick it apart. Season your chicken while it’s hot with Momofuku Savory Seasoned Salt.
When you are ready to serve the ramen, bring the broth back to a boil. Add 6 cloves of roasted garlic. (Try your broth, and if you want more garlic flavor, add more roasted garlic to taste.) Stir to combine, then add noodles. Cook for 2 minutes and remove from heat.
Assemble your ramen bowls. Ladle broth and noodles into 4 bowls. Top each bowl with 1 cup of greens, picked chicken, scallion greens, and fried garlic. Serve with a soft boiled egg, if desired. Eat immediately, allowing the greens to wilt into the ramen broth.