Name: Chicken Ramen Recipe
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 tablespoon oil – I prefer a neutral oil like canola to sauté vegetables without overpowering the flavors.; 1 onion (sliced – adds sweetness and depth to the broth.); 1 tablespoon fresh grated ginger root – fresh ginger gives a vibrant (zesty kick.); 4 garlic cloves (pressed or finely minced – garlic boosts the umami flavor.); 1 tablespoon chili paste – optional (but I love the subtle heat it adds.); 4 cups of chicken broth – homemade is ideal (but store-bought works too.); 2 tablespoons of soy sauce – enhances the savory taste.; 1 tablespoon rice vinegar – adds slight tanginess.; 2 teaspoons sesame oil – for that nutty aroma and depth.; 2 cups shredded cooked chicken – rotisserie chicken is my go-to for quick prep.; 8 ounces ramen noodles or fresh yakisoba noodles – cooked separately to prevent sogginess.; 2 soft-boiled eggs – marinated overnight if possible for maximum flavor.; Green onions (chopped – adds freshness.); Nori sheets (sliced – optional, for an authentic touch.); Bean sprouts or spinach – adds crunch and color.

Do Share Recipe

Chicken Ramen Recipe | A Flavorful Homemade Delight

I have to admit, making chicken ramen recipe at home has been a game-changer for me. I always thought it was something only ramen shops could do justice to, but after trying this recipe, I was hooked. The broth is rich and comforting, the noodles are perfectly tender, and don’t even get me started on the egg—it’s everything.

I love that I can whip this up in just about 30 minutes and enjoy restaurant-quality flavors without leaving my kitchen. Let me share my experience and guide you through making this delicious bowl of comfort. You can also enjoy a creamy twist with Crock Pot Cream Cheese Chicken Chili Recipe on cozy nights.

Ingredients

Here’s everything you’ll need for this chicken ramen, along with tips to make it taste even better.

For the Soup:

1 tablespoon oil – I prefer a neutral oil like canola to sauté vegetables without overpowering the flavors.
1 onion, sliced – adds sweetness and depth to the broth.
1 tablespoon fresh grated ginger root – fresh ginger gives a vibrant, zesty kick.
4 garlic cloves, pressed or finely minced – garlic boosts the umami flavor.
1 tablespoon chili paste – optional, but I love the subtle heat it adds.
4 cups of chicken broth – homemade is ideal, but store-bought works too.
2 tablespoons of soy sauce – enhances the savory taste.
1 tablespoon rice vinegar – adds slight tanginess.
2 teaspoons sesame oil – for that nutty aroma and depth.
2 cups shredded cooked chicken – rotisserie chicken is my go-to for quick prep.

For the Noodles:

8 ounces ramen noodles or fresh yakisoba noodles – cooked separately to prevent sogginess.

For Toppings:

2 soft-boiled eggs – marinated overnight if possible for maximum flavor.
Green onions, chopped – adds freshness.
Nori sheets, sliced – optional, for an authentic touch.
Bean sprouts or spinach – adds crunch and color.

Note: Serves 4 generously.

Variations

I love experimenting with this recipe, so here are some ways to customize it:

Dairy-free: The recipe is naturally dairy-free, so feel free to skip any cheese toppings.
Extra protein: Add tofu cubes or shrimp for a twist, or try a savory slider variation like French Dip Sliders Recipe.
Low-sodium: Use low-sodium soy sauce and broth.
Flavor boost: Try adding miso paste or a dash of fish sauce for depth.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Equipment You Need

Medium pot – for cooking the broth and simmering chicken.
Small saucepan – to cook noodles separately.
Knife and cutting board – for slicing vegetables and prepping toppings.
Grater – for fresh ginger.
Slotted spoon – to remove eggs or chicken from broth easily.

How to Make an Easy Chicken Ramen Recipe?

Preparing the Broth

I start by heating oil in a medium pot and sautéing the onions until soft. Then I add garlic, ginger, and chili paste, stirring for a minute to release the flavors. Next, I pour in chicken broth, soy sauce, and rice vinegar, letting it simmer for 10 minutes to develop a rich flavor.

Cooking the Chicken

While the broth simmers, I shred pre-cooked chicken and add it to the pot. It warms quickly and absorbs all the broth’s delicious flavors. This step ensures the chicken stays tender without overcooking.

Preparing the Noodles

I cook the ramen noodles in a separate saucepan according to package instructions. This prevents them from getting mushy and allows me to control the portion size. Once cooked, I drain and set them aside.

Soft-Boiled Eggs

I boil the eggs for exactly seven minutes for that perfect soft yolk. After cooling, I peel and optionally marinate them in a mixture of soy sauce and rice vinegar overnight for maximum flavor.

Assembling the Ramen

To serve, I place the cooked noodles in bowls, pour the hot broth with chicken over them, and top with soft-boiled eggs, green onions, nori, and spinach. I like to drizzle a little sesame oil over each bowl for a nutty aroma.

Additional Tips for Making this Recipe Better

Here are some personal tips I’ve learned while making this ramen:

I always cook noodles separately; it keeps the broth from thickening too much.
I marinate the eggs overnight whenever I can—it’s a game-changer.
Using fresh ginger and garlic makes a huge difference in flavor.
I prefer rotisserie chicken; it saves time and adds great flavor.
Adding vegetables like spinach or bean sprouts just before serving keeps them crisp.

How to Serve Easy Chicken Ramen Recipe?

I love presenting ramen in deep bowls so the broth stays hot. Garnish with chopped green onions, a drizzle of sesame oil, and neatly sliced nori for visual appeal. Serve immediately while warm, and don’t forget chopsticks and a spoon—it makes eating it extra fun!

Nutritional Information

Here’s a quick overview of what’s in each serving:

Calories: ~450 kcal – A satisfying, filling bowl.
Protein: ~30 g – Thanks to the chicken and egg.
Carbohydrates: ~45 g – Mainly from the noodles.
Fat: ~15 g – From sesame oil and eggs, adds richness.

Make Ahead and Storage

Storing

You can store the broth separately in the fridge for up to 3 days. Keep noodles and toppings in airtight containers.

Freezing

The broth freezes well for up to 2 months. Avoid freezing noodles, as they get mushy.

Reheating

Gently reheat the broth on the stove, then pour over freshly cooked noodles for the best texture.

Why You’ll Love This Recipe?

Here’s why I keep making this ramen:

Quick and Easy: Ready in just 30 minutes, perfect for weeknights.
Customizable: Easily swap proteins, veggies, or spices to match your taste.
Restaurant Quality: It tastes like you ordered it out, but homemade.
Comforting and Warm: Perfect for cold days or when you need a cozy meal.
Family-Friendly: Everyone can personalize their bowl with their favorite toppings.

This recipe is straightforward, packed with flavor, and perfect for anyone wanting a comforting homemade ramen without spending hours in the kitchen. I guarantee once you try it, you’ll be making it again and again!

Ben Carraoli