Yield: 2 Servings
INGREDIENTS
2 Al Fresco All Natural Chicken Sausage
kosher salt and freshly-ground black pepper, to season
1 tbsp unsalted butter
2 tsp sesame or vegetable oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp low-sodium soy sauce
2 tbsp mirin
4 cups rich chicken stock
1 oz dried shitake mushrooms (or 1/2 cup fresh)
1-2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 (3 oz) packs dried ramen noodles
optional: fresh jalapeño slices, for serving
INSTRUCTIONS
1. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken sausage it is already fully cooked just to warm it up and brown the outside maybe 5-6 minutes. Then remove from the pan and place in a bowl
2. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
3. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly runny yoke) or 8 minutes (for a soft, but set-up yoke).
