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Chicken Ramen recipe

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
Cook Time 15 minutes
Total Time 30 minutes
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.