This Ramen Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, slurp-worthy noodles, and a light broth, it’s perfect for a cozy night in.
The best part? You can whip it up in no time! I love adding extra veggies for a pop of color and crunch. Who doesn’t enjoy a tasty bowl that’s good for the soul? 😊
Key Ingredients & Substitutions
Chicken Broth: Low sodium broth is great for controlling salt levels. You can use vegetable broth if you’re looking for a vegetarian option, though the flavor will change a bit.
Soy Sauce: This adds a savory note. If you’re avoiding gluten, try tamari or coconut aminos as a substitute.
Miso Paste: Using miso adds depth to the soup. You can skip it or use a tablespoon of tahini for a different flavor. White miso is milder and a good choice!
Ramen Noodles: Typical instant ramen noodles work fine, but you can also use fresh ramen for a chewier texture or buckwheat noodles if you prefer gluten-free.
Shredded Chicken: Rotisserie chicken is a great shortcut. If you’re vegetarian, consider tofu or chickpeas as protein alternatives.
How Do I Achieve the Perfect Soft-Boiled Egg?
Soft-boiled eggs can elevate your ramen! Here’s how to get that perfect jammy yolk:
- Start by bringing water to a rolling boil in a small pot.
- Gently add the eggs and boil for exactly 7 minutes.
- After the time is up, immediately transfer the eggs to an ice water bath to halt cooking.
- Once cool, peel and slice in half, and you’ll have a wonderfully creamy yolk ready to enhance your soup!
Enjoy these tips, and I hope your ramen soup turns out delicious! There’s nothing quite like a bowl of warm ramen to make your day better. 😊
Ramen Chicken Noodle Soup
Ingredients:
- 4 cups chicken broth (low sodium)
- 1 tbsp soy sauce
- 1 tbsp miso paste (optional for depth)
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1-inch piece ginger, minced
- 2 packs ramen noodles (discard seasoning packets)
- 1 cup cooked shredded chicken breast
- 2 green onions, thinly sliced
- 1/2 cup sliced mushrooms (shiitake or cremini recommended)
- 2 large eggs
- Salt and pepper, to taste
- Toasted sesame seeds (for garnish)
- Optional: chili flakes or Sriracha for heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15 minutes to cook. You’ll be enjoying your comforting bowl of ramen in no time!
Step-by-Step Instructions:
1. Soft-Boil the Eggs:
Start by boiling water in a small pot. Gently lower the eggs into the boiling water and cook for about 7 minutes to achieve that perfect soft, jammy yolk. After cooking, remove the eggs and place them immediately in ice water to stop the cooking process. Once they’re cool, peel and slice them in half.
2. Sauté Aromatics:
In a large pot, heat the sesame oil over medium heat. Add in the minced garlic and ginger, sautéing until they’re fragrant—this usually takes around 1-2 minutes. This is when your kitchen will start to smell amazing!
3. Prepare the Broth:
Pour the chicken broth into the pot, adding the soy sauce and miso paste if you’re using it. Give it a good stir to help dissolve the miso and bring everything to a simmer. Let it bubble gently!
4. Add Mushrooms:
Next, toss in the sliced mushrooms and let them simmer in the broth for about 5 minutes until they soften and add more flavor to your soup.
5. Cook the Noodles:
Now, it’s time to add the ramen noodles directly into the simmering broth. Cook according to package instructions, usually about 2-3 minutes, until they are tender but still a bit firm. You don’t want mushy noodles!
6. Add Chicken:
Stir in the shredded cooked chicken and heat it through. Taste the broth and season with salt and pepper according to your liking.
7. Serve and Garnish:
Divide the soup into bowls. Top each serving with halved soft-boiled eggs, a sprinkle of sliced green onions, and toasted sesame seeds. If you like a bit of heat, add chili flakes or a drizzle of Sriracha on top!
8. Enjoy!
Serve your hot Ramen Chicken Noodle Soup with chopsticks and a spoon. Enjoy the warmth and satisfaction of this homemade dish!
This recipe captures the delightful visuals seen in your image: a hearty broth filled with shredded chicken, tender ramen, soft-boiled eggs, mushrooms, and fresh green onions. Dive in and savor every bite!
Can I Use Different Types of Noodles?
Absolutely! While traditional ramen noodles are delicious, you can substitute them with udon noodles or even rice noodles for a gluten-free option. Just adjust the cooking time according to the type of noodle you use.
Can I Store Leftover Soup?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. However, it’s best to store the noodles separately if possible, as they can become soggy. Reheat gently on the stove or in the microwave when you’re ready to enjoy it again!
How Can I Make This Dish Vegetarian?
To make a vegetarian version, swap the chicken broth for vegetable broth and skip the chicken. You can substitute with tofu or chickpeas for protein and keep all other ingredients the same for a hearty, flavorful soup.
What Are Some Good Toppings for Ramen Soup?
Besides the soft-boiled eggs and green onions, you can add toppings like nori (seaweed), bean sprouts, corn, bok choy, or any of your favorite vegetables for added texture and flavor!