Warm up with a tasty bowl of Ramen Chicken Noodle Soup! It’s filled with tender chicken, slurpy noodles, and fresh veggies, making it a cozy dish perfect for any day.
I love how quick and easy it is to make! Just toss everything in one pot, and you’ll have a delicious meal that feels like a hug in a bowl. Who doesn’t want that? 😋
Key Ingredients & Substitutions
Chicken Broth: Use homemade or store-bought chicken broth for a great base. If you’re looking for a lighter option, vegetable broth works well, too. You can also use low-sodium broth to control salt levels.
Instant Ramen Noodles: While instant ramen is convenient, feel free to use fresh ramen or any other noodle type like udon or soba, but adjust cooking times accordingly. Gluten-free noodles are also an option if needed.
Chicken: Shredded rotisserie chicken is super quick and tasty! If you prefer, you can use cooked leftover chicken or even tofu for a veggie option.
Eggs: Soft-boiled eggs add richness, but if you prefer, hard-boiled eggs work too. For a vegan version, you could skip the eggs entirely or use a plant-based alternative.
Miso Paste: While it adds a depth of flavor, it’s optional. You can substitute it with a bit of soy sauce for a different taste, or use tahini for a nutty creaminess.
How Do You Make Perfectly Soft-Boiled Eggs?
Soft-boiled eggs can really elevate the dish! Here’s how to do it right:
- Bring a small pot of water to a rolling boil. Use enough water to cover the eggs.
- Gently lower the eggs into the boiling water using a spoon.
- Boil for 6-7 minutes for that perfect runny yolk. Adjust the time if you prefer a firmer yolk.
- Once done, quickly transfer the eggs to an ice bath or cold water to stop cooking.
- Let them sit for a few minutes, then peel under running water to make it easier.
With this technique, you’ll achieve that creamy center that pairs beautifully with the ramen!
Ramen Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken broth
- 2 packs instant ramen noodles (discard seasoning packets or save for another use)
- 2 chicken breasts, cooked and shredded
- 3 large eggs
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (optional for depth of flavor)
- 1 teaspoon sesame oil
- 1 tablespoon vegetable or canola oil
- 2 green onions, sliced
- 1 teaspoon chili oil or chili flakes (adjust to taste)
- Salt and pepper, to taste
- Sesame seeds, for garnish
How Much Time Will You Need?
This delicious ramen chicken noodle soup takes about 15 minutes to prepare and an additional 10 minutes for cooking. In total, you’ll need around 25 minutes to enjoy this warm and comforting meal!
Step-by-Step Instructions:
1. Start the Base:
In a medium pot, heat the vegetable oil over medium heat. Once hot, add the minced garlic and ginger, sautéing for about 1 minute until they become fragrant. This will create a wonderful aroma that sets the stage for your soup!
2. Simmer the Broth:
Pour in the chicken broth and bring it to a gentle simmer. Stir in the soy sauce, miso paste (if you’re using it), and sesame oil. Let this delicious mixture simmer gently for about 5 minutes to allow all the flavors to blend together beautifully.
3. Prepare the Soft-Boiled Eggs:
While the broth is simmering, take a small pot of water and bring it to a boil. Carefully lower the eggs into the boiling water and let them cook for 6-7 minutes for a slightly runny yolk. When done, remove the eggs and place them in an ice bath for a few minutes to cool. Once cooled, peel the eggs and slice them in half for serving.
4. Cook the Noodles:
Add the ramen noodles to the simmering broth and cook according to package instructions, usually about 3-4 minutes. Just keep an eye on them and stir occasionally to ensure they cook evenly!
5. Combine and Season:
Add the shredded chicken to the pot, warming it through. Taste the broth and adjust seasoning with salt and pepper to your preference.
6. Serve It Up!
To serve, ladle the noodles, warm broth, and chicken into bowls. Top each bowl with halved soft-boiled eggs, sliced green onions, a drizzle of chili oil or a sprinkle of chili flakes, and a pinch of sesame seeds for an added crunch.
7. Enjoy!
Dig in immediately with chopsticks and a spoon to enjoy the flavorful, comforting broth! This delicious bowl is sure to warm your heart and satisfy your taste buds.
With this recipe, you’ll create a delightful ramen soup brimming with flavor, tender chicken, and perfectly cooked eggs—just like the comforting bowl shown in the photo!
Can I Use Other Types of Noodles?
Absolutely! You can use fresh ramen noodles, udon, or even soba noodles. Just keep in mind that different noodles may require varying cooking times, so check the package instructions for the best results.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the soup. It’s best to store noodles separately to prevent them from getting too soft.
Can I Make This Recipe Vegetarian?
Yes! To make it vegetarian, substitute chicken broth with vegetable broth, use cooked tofu or chickpeas instead of chicken, and skip the eggs or use a plant-based egg alternative. You can also add more vegetables like mushrooms or spinach for extra nutrition.
What Can I Substitute for Miso Paste?
If you don’t have miso paste on hand, you can omit it altogether, or use a small amount of tahini or even additional soy sauce for a different flavor profile. While it adds depth, it’s not critical to the dish!