No longer the cheap microwave meal that sustained you on your college budget, ramen is all grown up. Our recipe for rotisserie chicken ramen doesn't call for fancy ingredients (hey, we use a precooked store-bought chicken), and it's flavorful, filling and best of all, super-simple to make.
1 tablespoon olive oil
2 cups sliced mushrooms
Salt and freshly ground black pepper
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
Chile garlic sauce, to taste (such as Huy Fong, available near the Sriracha in grocery stores)
1. 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.
2. 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.
3. In a large pot, combine the chicken broth with the beef broth and soy sauce. Bring to a simmer over medium heat.
4. Drop the ramen into the broth and cook until tender, 4 to 6 minutes.
5. 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.
6. Cut the peeled eggs in half and place one half in each bowl. Serve immediately.