Chicken Ramen Recipe

Warm, savory, and deeply satisfying, this chicken ramen offers a perfect balance of comfort and flavor. The sesame-infused broth, fragrant with ginger and garlic, creates a rich base that elevates every spoonful.

Tender chicken, soft-boiled eggs, and springy ramen noodles bring hearty texture and nourishing protein. Fresh vegetables add vibrant color and a subtle sweetness, making each bowl both wholesome and indulgent.

Customize each serving with soy sauce, Sriracha, or a splash of lime for a bright, zesty finish. This recipe transforms simple ingredients into a restaurant-quality meal that’s ready to impress on any night.

Chicken Ramen Ingredients

• Toasted Sesame Oil – Lends a nutty aroma and silky depth, forming the flavorful backbone of the broth.
• Fresh Ginger – Infuses gentle heat and bright, earthy spice for a warming undertone.
• Shiitake Mushrooms – Add rich umami and a satisfying, meaty texture to each spoonful.
• Napa Cabbage – Brings subtle sweetness and delicate crunch, balancing the savory broth.
• Ramen Noodles – Provide the signature springy texture that makes the dish hearty and comforting.
• Tender Chicken – Offers lean, succulent protein, transforming the soup into a complete meal.
• Soft-Boiled Eggs – Deliver creamy richness and a luxurious finish to every bowl.

Recipe Tips

1. Build Layers of Flavor
Start by gently sautéing the scallions, garlic, and ginger in toasted sesame oil to release their natural aromas. This short step creates a deep, savory base that carries through every bite, elevating the broth from simple to restaurant-worthy.

2. Perfect the Soft-Boiled Eggs
For the ideal jammy yolk, simmer the eggs for exactly seven minutes before plunging them into an ice bath. This rapid cooling halts the cooking process, preserving a creamy center that adds luxurious richness to the finished ramen bowl.

3. Customize the Vegetables
Napa cabbage is classic, but feel free to swap in kale, spinach, or bok choy. Quick-cooking greens maintain vibrant color and texture while soaking up the flavorful broth, allowing you to tailor the soup to seasonal produce or personal preference.

What to Serve with Chicken Ramen

Pair this hearty bowl with a crisp cucumber salad dressed in rice vinegar for a refreshing contrast. For something warm and savory, steamed edamame sprinkled with sea salt makes an easy side. If you crave extra crunch, add a plate of vegetable spring rolls with a light soy dipping sauce. These accompaniments balance the rich, umami broth and keep the meal vibrant and satisfying.

Frequently Asked Questions

Q1: Can I make the broth ahead of time?
Yes. Prepare the broth up to two days in advance and store it in the refrigerator. Reheat gently before serving.

Q2: What noodles work best?
Fresh ramen noodles deliver the best chewy texture, but quality dried ramen or even udon noodles are excellent substitutes.

Q3: How can I add more spice?
Stir Sriracha or a spoonful of chili paste into the broth, or top each bowl with sliced fresh chilies for a fiery kick.

Q4: Is it possible to make this dish vegetarian?
Absolutely. Replace chicken stock with vegetable broth and substitute tofu or seared mushrooms for the chicken for a satisfying vegetarian version.

Chicken Ramen

This Chicken Ramen transforms simple staples into a comforting, restaurant-quality meal. A fragrant broth enriched with ginger, sesame oil, and garden vegetables forms the foundation, while tender chicken slices and soft-boiled eggs provide hearty protein. The result is a dish that is both nourishing and indulgent.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 People

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

  

• For the Broth
• 2 tablespoons toasted sesame oil
• 1 garlic clove finely minced
• 1- inch piece fresh ginger minced
• 4 medium scallions thinly sliced (including green tops)
• 1 small carrot cut into thin rounds
• 4 ounces shiitake cremini, or button mushrooms, thinly sliced
• 1 ½ cups finely shredded Napa cabbage spinach, kale, or similar greens
• 1 tablespoon brown sugar optional
• 6 cups low-sodium chicken stock
• Lime wedges optional
• For the Soup
• 4 large eggs
• 20 ounces fresh ramen noodles or 12 ounces dried ramen noodles
• 2 medium cooked chicken breast halves thinly sliced
• For the Garnish
• Soy sauce
• Sriracha or preferred hot sauce
• Fresh cilantro leaves
• Lime wedges

Method

 

1. Prepare the Broth
2. Warm the sesame oil in a large saucepan over medium heat. Sauté the scallions, garlic, carrot, mushrooms, and cabbage for about 3 minutes until the vegetables begin to soften. Stir in the minced ginger and, if desired, the brown sugar, cooking for 30 seconds. Pour in the chicken stock and bring to a gentle simmer. Continue simmering for 10 minutes.
3. Cook the Eggs
4. While the broth simmers, bring a pot of water to a boil and set a bowl of ice water nearby. Lower the eggs carefully into the boiling water using a slotted spoon. Simmer for 7 minutes for a soft yolk or 9 minutes for a firmer center. Transfer the eggs to the ice bath to cool completely.
5. Prepare the Noodles
6. Return the pot of water to a boil and cook the ramen noodles according to package instructions, typically about 3 minutes. Drain thoroughly.
7. Assemble the Soup
8. Divide the cooked noodles among four serving bowls. Ladle the hot broth and vegetables over the noodles. Peel the cooled eggs, pat them dry, and slice in half. Arrange the eggs and sliced chicken over each portion.

Notes

Serve with soy sauce, Sriracha, fresh cilantro, and lime wedges for added flavor and brightness.