If you’re looking for a simple yet delicious meal that can be tailored to your taste, Easy Chicken Ramen is the perfect choice. This recipe is incredibly versatile, allowing you to adjust flavors and ingredients based on what you have at home. Plus, it’s a fantastic option for busy days when you want something warm and comforting without spending hours in the kitchen.
Recipe Information
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 550
Protein: 30 grams
Carbohydrates: 60 grams
Fat: 20 grams
Fiber: 2 grams
Sugar: 4 grams
Sodium: 800 mg
Why Make Easy Chicken Ramen
Easy Chicken Ramen is not only scrumptious but also packed with nutrients. The combination of fresh vegetables and flavorful chicken broth makes for a hearty meal that’s enjoyable any day of the week. Plus, it’s a great way to incorporate protein and fiber into your diet, while also allowing for plenty of customization. You can easily switch out ingredients to cater to your dietary needs or personal preferences, making this dish suitable for everyone!
How to Make Easy Chicken Ramen Step by Step
Ingredients
1 tablespoon oil
1 onion (sliced)
1 tablespoon fresh grated ginger root
4 garlic cloves (pressed or finely minced)
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1/2 cup low sodium soy sauce
1/4 cup rice vinegar
4 ounces shiitake mushrooms (stems removed and sliced)
1/2 – 3/4 pounds baby bok choy (sliced into quarters lengthwise)
1 pound boneless (skinless chicken thighs)
4 cups low sodium chicken broth
1 cup water
1-2 packages fresh yakisoba noodles
4 eggs
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
3/4 cup water
Sliced green onion, cilantro, chili garlic sauce, sesame seeds, lime wedges
Directions
To Prepare The Ramen Egg:
Boil water and gently lower in your eggs. Cook for 6-7 minutes for a soft yolk. Remove and place in ice water for a few minutes. Once cooled, peel the eggs and marinate in a mixture of soy sauce and rice vinegar for at least 30 minutes.
To Prepare The Noodles:
Cook the yakisoba noodles according to package instructions. Drain and set aside.
To Prepare The Soup:
In a large pot, heat the oil over medium heat. Add sliced onion, ginger, and garlic; sauté until fragrant. Stir in chili garlic sauce, oyster sauce, and fish sauce. Next, add soy sauce, rice vinegar, chicken broth, and water. Bring to a simmer. Add chicken thighs and cook until they are fully cooked, about 15-20 minutes. Remove the chicken, shred it, and return it to the pot along with mushrooms and bok choy. Simmer until the veggies are tender.
To Serve The Ramen:
Divide the noodles among bowls and ladle soup over the top. Add shredded chicken, a ramen egg, and garnish with sliced green onion, cilantro, chili garlic sauce, sesame seeds, and lime wedges.
How to Serve Easy Chicken Ramen
Easy Chicken Ramen pairs beautifully with a side salad or some steamed dumplings for a well-rounded meal. You can also serve it with a sprinkle of extra chili garlic sauce or a tangy dipping sauce on the side for an extra kick!
How to Store Easy Chicken Ramen
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm up the soup on the stove, adding a little extra water or broth if it seems too thick. If you want to freeze it, consider storing the soup and noodles separately to maintain texture and quality.
Expert Tips for Cooking Easy Chicken Ramen
- Always adjust the seasoning at the end; taste and add more soy sauce or rice vinegar as needed.
- For added richness, consider adding a splash of coconut milk to your broth.
- If you like a spicy kick, add more chili garlic sauce or fresh chili peppers.
- Use fresh vegetables to enhance crunch and flavor; feel free to mix in bell peppers or green beans.
- Don’t skip marinating the eggs; it adds a wonderful depth of flavor to your ramen.
Delicious Variations of Easy Chicken Ramen
- Spicy Ramen: Add sliced jalapeños and extra chili garlic sauce for an even bolder flavor.
- Herbed Ramen: Incorporate fresh herbs like basil or mint just before serving for a fresh twist.
- Citrus Ramen: Drizzle with a bit of fresh lemon or lime juice to brighten up the dish—perfect for a summer meal.
- Vegetarian Ramen: Swap out chicken for tofu and vegetable broth for a meat-free option that’s equally satisfying.
Easy Chicken Ramen is the epitome of delicious comfort food! We encourage you to give this recipe a try. Its combination of rich flavors and wholesome ingredients will surely become a favorite in your household. Plus, with its ease of preparation and variety of possibilities, you can’t go wrong!
Easy Chicken Ramen
Ingredients
For the Ramen Egg
- 4 pieces eggs For a soft yolk, boil for 6-7 minutes.
- 1/4 cup low sodium soy sauce For marinating the eggs.
- 1/4 cup rice vinegar For marinating the eggs.
For the Soup
- 1 tablespoon oil For sautéing.
- 1 piece onion (sliced)
- 1 tablespoon fresh grated ginger root
- 4 cloves garlic (pressed or finely minced)
- 1 tablespoon chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 4 ounces shiitake mushrooms (sliced) Stems removed.
- 1/2 - 3/4 pounds baby bok choy (sliced) Sliced into quarters lengthwise.
- 1 pound boneless skinless chicken thighs For protein.
- 4 cups low sodium chicken broth
- 1 cup water
- 1-2 packages fresh yakisoba noodles
For Garnish
- sliced green onion
- cilantro
- chili garlic sauce Additional for serving.
- sesame seeds For garnish.
- lime wedges For serving.
Instructions
Preparation of Ramen Egg
- Boil water and gently lower in your eggs. Cook for 6-7 minutes for a soft yolk.
- Remove and place in ice water for a few minutes. Once cooled, peel the eggs.
- Marinate in a mixture of soy sauce and rice vinegar for at least 30 minutes.
Preparing the Noodles
- Cook the yakisoba noodles according to package instructions.
- Drain and set aside.
Preparing the Soup
- In a large pot, heat the oil over medium heat.
- Add sliced onion, ginger, and garlic; sauté until fragrant.
- Stir in chili garlic sauce, oyster sauce, and fish sauce.
- Next, add soy sauce, rice vinegar, chicken broth, and water. Bring to a simmer.
- Add chicken thighs and cook until they are fully cooked, about 15-20 minutes.
- Remove the chicken, shred it, and return it to the pot along with mushrooms and bok choy. Simmer until the veggies are tender.
Serving the Ramen
- Divide the noodles among bowls and ladle soup over the top.
- Add shredded chicken, a ramen egg, and garnish with sliced green onion, cilantro, chili garlic sauce, sesame seeds, and lime wedges.
