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chicken ramen
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chicken ramen

Chicken Ramen is the ultimate comfort food—a warm bowl of tender noodles, savory broth, juicy chicken, and vibrant toppings that come together to create a soul-satisfying meal. This homemade version is far superior to the instant kind, offering deeper flavor, richer texture, and total control over the ingredients. Whether you're nursing a cold, craving something cozy, or simply want a delicious, fuss-free dinner, Chicken Ramen is a go-to favorite. It’s quick enough for a weeknight meal, yet impressive enough to serve to guests. Plus, with endless topping options, it’s easy to customize every bowl to suit your taste
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: chicken
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon sesame oil or vegetable oil
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger minced
  • 6 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce optional
  • 1 –2 teaspoons sriracha optional, for heat
  • 2 cooked chicken breasts shredded or sliced
  • 4 packs ramen noodles discard seasoning packets
  • 2 boiled eggs halved
  • 1 cup shredded carrots
  • 1 cup baby spinach or bok choy
  • ½ cup green onions sliced
  • Sesame seeds for garnish
  • Optional toppings: corn mushrooms, nori (seaweed), chili oil

Method
 

  1. In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger and sauté for 1–2 minutes until fragrant.
  2. Pour in the chicken broth, soy sauce, rice vinegar, hoisin (if using), and sriracha. Stir to combine and bring to a simmer. Let the broth cook for 10–15 minutes to deepen the flavor.
  3. Stir in the cooked chicken and your choice of vegetables like carrots and spinach. Simmer for another 5 minutes until everything is heated through and the veggies are just tender.
  4. In a separate pot, boil the ramen noodles according to the package directions (usually 2–3 minutes). Drain and rinse under warm water to remove excess starch.
  5. Divide the cooked noodles among serving bowls. Ladle the hot broth and chicken mixture over the noodles. Top with boiled eggs, green onions, sesame seeds, and any additional garnishes you like.

Notes

  • Refrigerator: Store leftovers (separate noodles and broth if possible) for up to 3 days.
  • Freezer: Freeze broth and chicken only; cook noodles fresh when reheating.
Reheating: Warm the broth on the stovetop and add noodles just before serving for best texture.