Chicken Ramen Recipe
Chicken Ramen is the ultimate comfort food, bringing together bold flavors and nourishing ingredients in one satisfying bowl. With its rich broth, tender noodles, and fresh toppings, it’s a dish that feels both restorative and indulgent.
Fragrant sesame oil, ginger, and garlic create a savory base, while mushrooms, cabbage, and scallions add depth and freshness. Every spoonful balances warmth and vibrancy, making it a versatile meal for any season.
Topped with soft-boiled eggs, sliced chicken, and a splash of lime or hot sauce, this ramen transforms into a customizable experience. It’s a wholesome, hearty dish that turns simple ingredients into a flavorful, restaurant-worthy bowl at home.
Chicken Ramen Ingredients
Sesame oil lays the foundation with its nutty aroma, infusing the broth with warmth and depth.
Fresh ginger and garlic bring brightness and spice, creating layers of flavor that elevate the entire dish.
Mushrooms add an earthy richness, while scallions and cabbage deliver freshness and crunch.
Ramen noodles provide comforting texture, soaking up the broth’s savory essence.
Tender chicken and soft-boiled eggs transform the bowl into a hearty, protein-packed meal.
Recipe Tips
1. Perfecting the Broth
The heart of any ramen lies in its broth, and this recipe gives you a flavorful base with sesame oil, ginger, and garlic. To deepen the flavor, allow the broth to simmer a bit longer than the suggested 10 minutes—up to 20 minutes if time permits. This helps the vegetables release their natural sweetness and enhances the savory notes of the chicken stock. If you enjoy a richer umami taste, add a splash of soy sauce or a teaspoon of miso paste while simmering.
2. Timing the Eggs Just Right
The eggs are one of the highlights of Chicken Ramen, adding richness and texture. For soft-boiled eggs with a creamy yolk, stick to the 7-minute mark, and immediately cool them in an ice bath to stop cooking. For firmer yolks, 9 minutes works best. Always peel them gently after chilling to prevent tearing the whites. Preparing the eggs ahead of time makes assembling the ramen quicker and more stress-free.
3. Customizing the Bowl
Ramen is versatile, so don’t hesitate to make it your own. Swap cabbage for spinach, kale, or bok choy depending on preference or availability. If you enjoy extra heat, stir Sriracha or chili oil directly into the broth. For added protein, leftover rotisserie chicken or even tofu works beautifully. This flexibility ensures your ramen can suit any mood, whether you crave comfort or bold flavors.
What to Serve with Chicken Ramen
Chicken Ramen is a satisfying meal on its own, but thoughtful sides can elevate the experience. A light Asian cucumber salad adds freshness and crunch, balancing the warmth of the broth with cool, tangy flavors.
For something heartier, consider steamed dumplings or gyoza, which pair perfectly with ramen and offer an extra bite of savory goodness. They can be pan-fried or steamed, depending on preference.
If you’d like to keep it simple, edamame with sea salt makes an easy, protein-rich side that complements ramen without overpowering it. These options round out the meal while allowing the ramen to remain the star.
FAQ
Q1: Can I make the broth ahead of time?
Yes, the broth can be made up to two days in advance and stored in the refrigerator. Simply reheat before serving.
Q2: What noodles work best for this recipe?
Fresh ramen noodles give the best texture, but dried ramen or even soba noodles can be used as substitutes.
Q3: How do I store leftovers?
Keep the broth, noodles, and toppings separate in airtight containers. This prevents the noodles from becoming soggy.
Q4: Can I make this recipe vegetarian?
Absolutely. Replace the chicken stock with vegetable broth and swap chicken for tofu or extra vegetables like bok choy or broccoli.
Chicken Ramen
Ingredients
Method
- Prepare the broth
- Warm the sesame oil in a large saucepan over medium heat. Add the scallions, garlic, carrot, mushrooms, and cabbage, stirring frequently for about 3 minutes until softened. Incorporate the ginger and, if using, the brown sugar. Cook briefly for 30 seconds, then pour in the chicken stock. Allow the mixture to reach a gentle simmer and cook for 10 minutes.
- Cook the eggs
- Meanwhile, bring a pot of water to a boil and keep a bowl of ice water nearby. Gently lower the eggs into the boiling water with a slotted spoon. Simmer for 7 minutes for soft yolks or 9 minutes for firmer centers. Transfer immediately to the ice bath to cool until ready to serve.
- Cook the noodles
- Return the pot of water to a boil and cook the ramen noodles according to package directions, usually about 3 minutes. Drain thoroughly in a colander.
- Assemble the ramen
- Divide the cooked noodles evenly among four serving bowls. Ladle the hot broth and vegetables over the noodles. Peel the cooled eggs, slice them in half, and arrange alongside the sliced chicken.
