Pauhana Ramen Recipe

Prepare aromatics: light smash 4 garlic cloves, slice 1 oz fresh ginger, and bruise and roughly chop the white part of 1 lemongrass stalk.

Combine liquids: in a large pot (4–5 qt), pour 6 cups chicken stock, 1 cup dashi, and 1 cup unsweetened coconut milk. Stir gently to combine.

Add aromatics and seasonings: add the smashed garlic, sliced ginger, bruised lemongrass, 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp light brown sugar, 1 tbsp fresh lime juice, 1 tsp salt, and 1 tsp black pepper to the pot.

Simmer: bring the pot to a gentle boil over medium-high heat, then reduce to low and let the broth simmer, uncovered, for 25–30 minutes to allow flavors to meld. Taste after 20 minutes and adjust salt, soy, or lime as needed.

Strain and finish: strain the broth through a fine-mesh sieve into a clean pot or bowl to remove ginger, garlic, and lemongrass. Return the strained broth to low heat and keep warm while preparing other components.

Marinate and Cook Chicken

Thinly slice or cut 1 lb boneless chicken thighs into bite-size pieces. In a small bowl combine 1/4 cup pineapple juice, 1 tbsp soy sauce (marinade), and 1 tsp minced garlic. Add the chicken, toss to coat, and let marinate at room temperature for 10–15 minutes (or up to 1 hour in the fridge).

Sear chicken: heat 1 tbsp vegetable oil in a skillet over medium-high heat. Remove excess marinade from chicken, then add chicken in a single layer and sear 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent with foil.

Soft-Boiled Ramen Eggs

Bring a small pot of water to a boil. Gently lower 2 eggs and boil for 6 1/2 minutes for jammy yolks (6 minutes for slightly runnier, 7 minutes for more set). Immediately transfer eggs to an ice bath for 5 minutes. Peel carefully and set aside. (Optional: marinate peeled eggs in 1/4 cup soy sauce mixed with 1/4 cup water and 1 tbsp sugar for 30 minutes to 2 hours for seasoned ramen eggs.)

Prep fresh toppings: thinly slice 3 green onions on the diagonal, pick through 2 cups baby spinach (remove any thick stems), and roughly chop or pluck 1/2 cup cilantro leaves. If using pickled red onion, drain 1/4 cup to top bowls. Toast 2 tbsp coconut flakes in a dry skillet over medium heat until golden, 2–3 minutes, and set aside to cool.

Finish sesame: toast 1 tsp sesame seeds in the same dry skillet for 1 minute until fragrant.

Cook noodles: bring a large pot of water to a rolling boil. Add 12 oz fresh ramen noodles and cook per package instructions, usually 1–3 minutes for fresh or 3–5 minutes for dried. Drain and rinse briefly under warm water to remove excess starch and prevent sticking.

Reheat broth and assemble bowls: bring the strained broth back to a simmer. Divide cooked noodles among 4 bowls (about 3 oz noodles per serving). Ladle hot broth over the noodles until they are just submerged (about 1 1/2 cups per bowl).

Add protein and toppings: arrange the seared chicken pieces on top of the noodles. Halve the ramen eggs and place one half or whole egg in each bowl according to preference. Tuck a handful (about 1/2 cup) of baby spinach into each bowl so it wilts in the hot broth. Scatter sliced green onions, cilantro, toasted coconut flakes, sesame seeds, and pickled red onion over each bowl. Drizzle 1 tsp chili oil over bowls for heat if using, and serve lime wedges on the side.

Final taste and serve: taste one bowl and adjust with extra soy sauce, fish sauce, or a squeeze of lime as needed. Serve immediately while broth is hot and toppings fresh.