Chicken Ramen Soup offers a delightful escape into the world of authentic Japanese flavors right from your kitchen. This easy homemade chicken ramen recipe features a savory broth, tender chicken thighs, and an array of fresh vegetables including shiitake mushrooms and Asian greens. Perfectly cooked ramen eggs top off this comforting bowl, making it a favorite for cozy evenings. Let’s dive into the rich flavors and textures of this beloved dish!
Why You’ll Love This Chicken Ramen Soup
This Chicken Ramen Soup is not just delicious but also incredibly satisfying. Here are a few reasons why you’ll adore this dish:
- Rich and authentic Japanese flavors that warm your soul.
- Quick to prepare, perfect for a busy weeknight dinner.
- Customizable with your favorite vegetables, making it a great option for health-conscious eaters.
- Great for meal prep, as it stores well for future meals.
- A delightful combination of textures with noodles, tender chicken, and crisp veggies.
- Can be made spicy or mild to cater to your taste.
With a blend of easy chicken ramen soup ingredients, this recipe highlights the best aspects of homemade meals, ensuring it’s both hearty and wholesome. Plus, it’s a healthy chicken ramen soup that fits into a high-protein diet!
Ingredients for Chicken Ramen Soup
Gather these items:
- 30 mL mirin (2 tbsp)
- 15 mL dark soy sauce (or mushroom dark soy sauce)
- 15 mL light soy sauce (1 tbsp)
- ¼ tsp cayenne pepper
- 2 cloves garlic (chopped finely)
- 2 tsp brown sugar
- 4 – 5 cups good quality chicken stock (1000 – 1180 mL, no sodium or low sodium)
- 4 spring onions / scallions (trimmed and cut into 3 inch pieces, or just in half)
- 5 cloves garlic (whole cloves)
- 2 inch piece of ginger (sliced)
- 4 fresh red chili
- 60 mL light soy sauce (¼ cup)
- 60 mL mirin (¼ cup)
- 4 pieces chicken thighs (boneless, skin off or on)
- 8 ounces fresh shiitake mushrooms (stems trimmed and sliced, or cut in half)
- 6 pieces dried shiitake mushrooms (optional)
- 4 portions dried ramen noodles
- 4 large eggs
- 1 large bunch of yu choy OR spinach (or any Asian greens)
- Soy sauce (to taste)
- Sesame oil (a drizzle)
- 2 – 3 cloves garlic (finely sliced, to taste)
- 4 spring onions / scallions (finely sliced)
- Sliced radishes or bean sprouts
- Ramen eggs (marinated or plain)
- Chili garlic oil
How to Make Chicken Ramen Soup Step-by-Step
- Step 1: Combine chicken stock, sliced ginger, whole garlic cloves, fresh red chilies, whole spring onion pieces, and dried shiitake mushrooms (if using) in a large pot. Bring to a simmer and cook gently to infuse flavors for about 30 minutes.
- Step 2: In a separate pan, combine chicken thighs with mirin, dark soy sauce, light soy sauce, brown sugar, finely chopped garlic, and cayenne pepper. Cook until the chicken is caramelized on the outside and cooked through, about 10-12 minutes. Remove and set aside.
- Step 3: Boil eggs for 6-7 minutes for soft boiled yolks. Cool in ice water, peel, and marinate in a soy sauce and mirin mixture if desired for added flavor.
- Step 4: Cook dried ramen noodles according to package instructions until al dente. In the last minute of noodle cooking, blanch yu choy or spinach until just wilted. Drain both and set aside.
- Step 5: Strain broth to remove solids. Return broth to pot, add sliced fresh shiitake mushrooms, light soy sauce, dark soy sauce, and mirin. Adjust seasoning to taste, adding soy sauce or chili garlic oil as desired.
- Step 6: Divide noodles and greens among four bowls. Slice cooked chicken and arrange on top. Pour hot broth over. Garnish with finely sliced garlic, spring onions, radishes or bean sprouts, ramen eggs, and a drizzle of sesame oil and chili garlic oil.
Pro Tips for the Perfect Chicken Ramen Soup
Keep these in mind:
- Adjust the spiciness by modifying the amount of cayenne pepper and fresh red chilies.
- Use low sodium chicken stock for a healthier option.
- Ramen eggs can be marinated overnight for more flavor.
- Consider using an Instant Pot to speed up the cooking process!
Best Ways to Serve Chicken Ramen Soup
Pair this delightful dish with:
- Sliced radishes or bean sprouts for extra crunch.
- An assortment of fresh herbs like cilantro or basil for added freshness.
- A side of chicken noodle soup as a complementary dish during colder months.
How to Store and Reheat Chicken Ramen Soup
To store leftovers, let the soup cool down to room temperature before transferring it to airtight containers. Store in the refrigerator for up to three days. To reheat, simply warm it up on the stovetop or in the microwave until hot. Remember, it’s best to keep the noodles separate until serving to avoid them becoming mushy.
Frequently Asked Questions About Chicken Ramen Soup
What’s the secret to perfect Chicken Ramen Soup?
The secret lies in the broth! A rich, flavorful broth is the heart of any good chicken broth ramen. Simmering the stock with aromatic ingredients like garlic, ginger, and chilies will infuse it with depth and complexity.
Can I make Chicken Ramen Soup ahead of time?
Absolutely! You can prepare the broth and chicken ahead of time. Just store them separately in the fridge and cook the noodles fresh when you’re ready to serve.
How do I avoid common mistakes with Chicken Ramen Soup?
Check the seasoning! It’s essential to taste and adjust the flavors of the broth as you go. Overcooking the noodles can also make them mushy, so follow package instructions for the best results.
Variations of Chicken Ramen Soup You Can Try
If you’re feeling adventurous, here are some delicious variations:
- For a creamy chicken ramen soup, add coconut milk to the broth.
- For a spicy chicken ramen soup, include more fresh chilies or spicy sauces.
- Make a low-carb chicken ramen soup by substituting noodles with zucchini noodles.
- Add seasonal vegetables for a chicken ramen soup with vegetables that’s both colorful and nutritious.
Each variation showcases the versatility of this comforting dish, making it easy to cater to different dietary preferences and cravings.
For more delicious recipes, check out our Gingerbread Tiramisu or Creamy White Wine Mushroom Chicken.
For a hearty meal, consider pairing it with Irresistible Potsticker Soup or Creamy Vegetable Soup.
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Chicken Ramen Soup: 5 Amazing Comfort Food Recipes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
This Easy Homemade Chicken Ramen recipe offers a savory, authentic Japanese-style bowl of noodles packed with rich chicken broth, tender marinated chicken thighs, shiitake mushrooms, fresh Asian greens, and perfectly cooked ramen eggs.
Ingredients
- 30 mL mirin (2 tbsp)
- 15 mL dark soy sauce (or mushroom dark soy sauce)
- 15 mL light soy sauce (1 tbsp)
- ¼ tsp cayenne pepper
- 2 cloves garlic (chopped finely)
- 2 tsp brown sugar
- 4 – 5 cups good quality chicken stock (1000 – 1180 mL, no sodium or low sodium)
- 4 spring onions / scallions (trimmed and cut into 3 inch pieces, or just in half)
- 5 cloves garlic (whole cloves)
- 2 inch piece of ginger (sliced)
- 4 fresh red chili
- 60 mL light soy sauce (¼ cup)
- 60 mL mirin (¼ cup)
- 4 pieces chicken thighs (boneless, skin off or on)
- 8 ounces fresh shiitake mushrooms (stems trimmed and sliced, or cut in half)
- 6 pieces dried shiitake mushrooms (optional)
- 4 portions dried ramen noodles
- 4 large eggs
- 1 large bunch of yu choy OR spinach (or any Asian greens)
- Soy sauce (to taste)
- Sesame oil (a drizzle)
- 2 – 3 cloves garlic (finely sliced, to taste)
- 4 spring onions / scallions (finely sliced)
- Sliced radishes or bean sprouts
- Ramen eggs (marinated or plain)
- Chili garlic oil
Instructions
- Combine chicken stock, sliced ginger, whole garlic cloves, fresh red chilies, whole spring onion pieces, and dried shiitake mushrooms (if using) in a large pot. Bring to a simmer and cook gently to infuse flavors for about 30 minutes.
- In a separate pan, combine chicken thighs with mirin, dark soy sauce, light soy sauce, brown sugar, finely chopped garlic, and cayenne pepper. Cook until the chicken is caramelized on the outside and cooked through, about 10-12 minutes. Remove and set aside.
- Boil eggs for 6-7 minutes for soft boiled yolks. Cool in ice water, peel, and marinate in a soy sauce and mirin mixture if desired for added flavor.
- Cook dried ramen noodles according to package instructions until al dente. In the last minute of noodle cooking, blanch yu choy or spinach until just wilted. Drain both and set aside.
- Strain broth to remove solids. Return broth to pot, add sliced fresh shiitake mushrooms, light soy sauce, dark soy sauce, and mirin. Adjust seasoning to taste, adding soy sauce or chili garlic oil as desired.
- Divide noodles and greens among four bowls. Slice cooked chicken and arrange on top. Pour hot broth over. Garnish with finely sliced garlic, spring onions, radishes or bean sprouts, ramen eggs, and a drizzle of sesame oil and chili garlic oil.
Notes
- Adjust the spiciness by modifying the amount of cayenne pepper and fresh red chilies.
- Use low sodium chicken stock for a healthier option.
- Ramen eggs can be marinated overnight for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 658
- Sugar: 6 g
- Sodium: 1500 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 160 mg