Chicken Ramen
Elevate your weeknight meals with this Easy Chicken Ramen recipe—a harmonious blend of comforting flavors and nourishing ingredients. Perfectly seasoned broth, tender noodles, and vibrant toppings come together in a dish that’s as satisfying as it is simple.
This recipe transforms humble ingredients into a bowl of pure comfort. Fragrant ginger, sesame oil, and fresh vegetables create a flavorful base, while soft-boiled eggs and sliced chicken add protein and heartiness. It’s a meal that’s both wholesome and indulgent.
Whether you’re a ramen enthusiast or trying it for the first time, this recipe delivers restaurant-quality results in the comfort of your own kitchen. With its quick preparation and customizable garnishes, it’s sure to become a family favorite!
Easy Weeknight Chicken Ramen: Ingredients
For the Broth
- Toasted Sesame Oil: The aromatic foundation that infuses the broth with warm, nutty richness.
- Fresh Ginger: Adds a zingy warmth and depth, creating the signature ramen essence.
- Mushrooms: A touch of earthiness that balances the flavors with umami goodness.
- Napa Cabbage or Greens: Lends a delicate texture and a burst of freshness to every bite.
For the Soup
- Ramen Noodles: The heart of the dish, offering chewy comfort in every slurp.
- Cooked Chicken Breast: A protein-packed addition that keeps the soup hearty and satisfying.
- Soft-Boiled Eggs: Silky yolks that add richness and indulgence to each bowl.
For the Garnish
- Soy Sauce & Sriracha: A dynamic duo for customizable savoriness and heat.
- Fresh Cilantro: A bright, herbaceous finish that elevates the overall flavor.
Recipe Tips for Easy Weeknight Chicken Ramen
- Perfecting the Broth:
To enhance the broth’s depth, allow the vegetables to caramelize slightly before adding the chicken stock. If you enjoy a richer flavor, simmer the broth for 15–20 minutes instead of 10. Adding a splash of soy sauce or a few drops of sesame oil just before serving can elevate the umami profile. - Noodles and Timing:
Cook the ramen noodles just before assembling the soup to keep their texture springy and fresh. Overcooking will result in mushy noodles, so follow the package instructions precisely. Toss cooked noodles lightly in sesame oil if prepping in advance to prevent sticking. - Soft-Boiled Egg Perfection:
For soft and jammy yolks, stick to the 7-minute boiling mark. Use an ice bath immediately after cooking to stop the cooking process and make peeling the eggs easier. A dash of soy sauce on the halved eggs before serving enhances their flavor.
What to Serve with Easy Weeknight Chicken Ramen
- Crispy Gyoza (Potstickers):
The crispy, savory goodness of gyoza makes an excellent side dish. Pair them with a tangy dipping sauce to complement the ramen’s rich broth. - Seaweed Salad:
This light and refreshing side offers a contrast in texture and flavor. The crisp seaweed and sesame dressing add brightness that balances the hearty soup. - Pickled Vegetables:
A small plate of pickled radishes or cucumbers can provide a tangy, crunchy contrast that cleanses the palate between flavorful bites of ramen.
FAQ
1. Can I make the broth ahead of time?
Yes, the broth can be made up to two days in advance. Store it in an airtight container in the refrigerator and reheat it gently before assembling the ramen.
2. What can I use instead of chicken?
For a vegetarian option, substitute chicken with tofu or add extra mushrooms and greens. Use vegetable stock instead of chicken stock for a meat-free base.
3. How do I store leftovers?
Store the components separately—broth, noodles, and toppings—in airtight containers. This prevents the noodles from absorbing too much liquid and becoming soggy. Reassemble and reheat before serving.
4. Can I adjust the spice level?
Absolutely! Add sriracha, chili oil, or crushed red pepper flakes to the broth or as a garnish. For a milder soup, leave out spicy toppings entirely.
Chicken Ramen
Ingredients
- For the broth:
- 2 tablespoons toasted sesame oil
- 4 medium scallions thinly sliced (include some green tops)
- 1 garlic clove finely minced
- 1 small carrot sliced into thin rounds
- 4 ounces shiitake cremini, or button mushrooms, thinly sliced
- 1 1/2 cups finely shredded Napa cabbage spinach, kale, or similar greens
- 1- inch piece fresh ginger minced
- 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 another preferred hot sauce
- Fresh cilantro leaves
- Lime wedges
Instructions
- Make the broth
- Heat 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 the vegetables soften. Incorporate the ginger and, if desired, the brown sugar, cooking for an additional 30 seconds. Pour in the chicken stock and bring the mixture to a gentle simmer. Let it simmer for 10 minutes.
- Cook the eggs
- While the broth simmers, boil a pot of water and prepare a bowl of ice water nearby. Carefully lower the eggs into the boiling water using a slotted spoon. Simmer for 7 minutes for soft yolks or 9 minutes for fully set yolks. Transfer the eggs to the ice water and leave them to cool until ready to serve.
- Cook the noodles
- Bring the pot of water back to a boil and cook the ramen noodles according to package instructions (typically around 3 minutes). Drain the noodles in a colander.
- Assemble the soup
- Distribute the cooked noodles evenly among four bowls. Ladle the warm broth and vegetables over the noodles. Peel the cooled eggs, gently pat them dry, and slice them in half. Arrange the egg halves and sliced chicken breast on top of the noodles in each bowl.
