How to Make Fancied up Instant Ramen Option #5: Tonkotsu with Teriyaki Chicken & Avocado

This recipe for fancied-up instant Tonkotsu ramen with teriyaki chicken & avocado is so comforting and delicious! You can make the chicken breast in advance and use it up in this dish, making this a very easy meal you can prepare in under 10 minutes. I made this dish recently for lunch using up some chicken breast I had in the fridge and it was the perfect bowl of fancy instant ramen to cozy up with. Usually, I eat ramen in the winter but for some reason, I was craving it in the summertime!

I love soft-boiled eggs so much and you’ve probably noticed how often I use avocado. Avocado might be my favorite food (other than mashed potatoes, haha!) Anyhow, I think you’re gonna love this dish and if you’re vegetarian you should check out my teriyaki tofu ramen recipe! Cheers! Thanks for supporting my blog, I love you guys! Let me know how you like this dish in the comments!

Fancied up Instant Tonkotsu Ramen with Teriyaki Chicken & Avocado Ingredients (serves 2)

Ramen Ingredients

2 soft-boiled eggs (instruction below to help boil)
1 teriyaki chicken breast
2 packs of instant ramen of your choice (I’ve chosen Sapporo Ichiban Tonkotsu Ramen)
1 avocado
sesame seeds
gochujang sauce
sriracha sauce
fresh cilantro for garnish
Nanami togarashi or chili powder

Instructions

1. bake the teriyaki chicken breast following this recipe, slice one breast and set it aside for this ramen dish
2. Boil 7 cups of water in a large pot. After the water is boiling add the two eggs to the pot and boil for an additional 5-10 minutes depending on how soft you like them. I like to boil mine for 5-6 minutes.
3. Turn the burner off and set the pot with hot water and eggs in the sink, dump water out carefully and fill part way with cold water, repeat this process twice. Peel eggs, cut in half & set aside.
4. peel and slice the avocado into thin pieces similar to how you cut a pear
5. boil 2 cups of water and add seasoning packs and ramen to it, stir. Boil for 2-3 minutes and remove from burner. Cover and let sit for 3 minutes.
6. using salad tongs scoop up noodles evenly into 2 bowls, pour broth over noodles
7. garnish with avocado, fresh cilantro, sesame seeds, gochujang sauce, sriracha & sprinkle with Nanami togarashi & sesame seeds
8. place the teriyaki chicken breast on top & serve! (1/2 a breast for each bowl)

Tips: It’s important to let the water boil before adding the eggs otherwise it’s very difficult to peel the shells off. I have learned this the hard way and I want to spare you the lesson! If you like a lot of broth feel free to add an extra 1/2 cup of water to the pot when you’re making the instant ramen. You can get extremely creative with this dish and use any kind of veggies, ramen, and seasonings you choose! If you like this fancied-up instant ramen option #3: Tonkotsu with Teriyaki Tofu & Avocado please check back for more options!

If you like this recipe you will love this one too: How to Make Hawaiian Chicken Thighs