Instructions

1. Preheat the oven to 375 degrees.
2. Roast the chicken: Place the chicken breast on a baking sheet. Drizzle the chicken with olive oil and salt and pepper. Roast the chicken for 35- 45 minutes, depending on how large the breast is. The chicken is finished cooking when it registers 160 degrees and the juices run clear. Cover the chicken with foil and let rest until needed.
3. Make the broth: Heat the oil in a large pot over medium/high heat. When the oil is hot, add the garlic and ginger. Cook the garlic and ginger until tender, about 2-4 minutes. When the aromatics have softened, add the soy sauce and mirin. Cook for another minute or two and then add the chicken broth. Bring the broth to a boil then lower the heat to a simmer. Simmer the both for 15 minutes or until you are ready to serve. Five minutes before serving, add in the sliced mushrooms to let cook in the broth. Season the broth.
4. Cook the egg and ramen noodles: While the broth is cooking put 2 eggs in a pot of water. Bring the water to a boil. When the water starts to boil, cover the pot and turn off the heat. Cook the eggs in the water for 2.5 minutes. Remove the eggs from the water and place in cold water while you cook the noodles. Bring the same pot of water that you cooked the eggs in back to a boil. This shouldn’t take long since the water should still be pretty hot. Add a handful of salt to the water and boil the pasta. Mine only took 2-3 minutes because I used fresh noodles but dried will take longer. Drain the pasta when it is al dente.
5. Assemble the ramen bowls: Place 1 cup of noodles in each bowl. Remove the skin from the chicken and slice in ¼ in slices. Place half of the chicken slices in each bowl. Fill each bowl ¾’s the way to the top with broth. Peel the eggs and slice them in half. Put 2 egg halves in each bowl. Top with mushrooms, scallions, and jalapenos if desired.
6. Serve immediately! Enjoy!