Chicken Ramen Recipe

Ben Carraoli

I have to admit, making chicken ramen 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.

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Prep Time 10

Cook Time 30

Servings: 4

Ingredients Method Notes

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.

Method

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.
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.
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.
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.
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.

Notes

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