Easy & Delicious Chicken Ramen Recipe
Easy and delicious chicken ramen is one of those recipes that every cook wants to have in their repertoire. It’s something that tastes good, takes a relatively short amount of time, and can feed a crowd on a budget – it’s certainly worth learning!
Time for a little bit of honesty: before I developed this recipe, I’d never actually made a chicken ramen soup in my life! However, that’s the way for nearly any dish; you’ve never made it, and then you have. I’m just happy to report that my experimenting was a success.
I saw photos of amazing ramen on my Facebook feed, and I knew that I had to try to make it for myself. If all went well, this could be a new family staple for us! Everyone likes chicken, and soup is an easy thing to do for a whole family – all you need are bowls!
- Put a hot twist on your noodles by adding chili sauce or simply just fresh chili!
- Ramen is something that is utterly adored the world over, and as such there have been many alterations to it in different countries. A Korean addition is a small helping of gochujang in the broth. Whisk about half a tablespoon into your broth to ensure it’s smooth, and it will make for a uniquely hot, exciting bowl!
- Try frying your egg instead of boiling it!
- This is a little contentious with ramen, but I’ve tried it before and enjoyed it. If you don’t want a boiled egg but you know that egg enhanced good ramen, try frying an egg and topping with that instead. The crispy texture at the edge of the egg makes a great addition to a wonderful bowl.
- Almost any noodle will be great!
- If you’re really struggling to track down the exact noodles that I use for this recipe, then you can use Udon noodles or instant noodles. They will both work great, though make sure to regularly test them to see when they’re properly cooked.
- Don’t worry too much about your stock.
- Stock (or broth) is used in the recipe, and it can really affect the final flavor. I used liquid stock that I got from my pantry, but if that won’t be possible, then you can feel free to use stock cubes dissolved in the right amount of water. While the nutritional content isn’t as good, the flavor usually is.
- I cheated a bit with my chicken…
- When I made the recipe, I marinated my chicken in oyster sauce for about ten minutes. Then, I fried it until it was golden brown. This results in a more authentic flavor, though I didn’t actually put it in the recipe as a step because it’s not entirely necessary. If you’ve got the time to spare, I’d recommend trying it!
Whether you’re a long-standing monarch of great ramen or this will be your first time making it, I’d recommend trying the recipe. It’s full of flavor, really easy to make, and comes together in thirty minutes – that’s no time at all, even on a busy weeknight! Give it a go, and we’re sure you won’t be disappointed by our newest family staple.
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Easy & Delicious Chicken Ramen
- 3 packs ramen noodle about 200 grams per pack
- 1 tablespoon cooking oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon ginger, grated
- 5 tablespoons soy sauce
- 4 cups chicken broth
- 1 ½ tablespoons fish sauce
- ¼ cup mirin
- ½ cup shitake mushroom or button mushroom
- ½ cup water
- ½ teaspoon sesame oil
- eggs, boiled recommended
- green onions recommended
- grilled or boiled chicken breast recommended
- pak choi recommended
- grated carrots
- toasted garlic optional
- sesame seeds optional
- In a medium sauce pan, place the chicken stock, onions, garlic, grated ginger, soy sauce, fish sauce and mirin. Stir, cover and et it come to a boil at medium high – high heat. Then lower the heat to medium and let it simmer for 25 minutes. Taste the soup and add more soy sauce if needed.
- Meanwhile, cook the ramen as per the package instructions. I recommend to undercook the noodle a bit as it will still continue to cook when mixed with the soup base. Strain the cook noodles and divide into 4 bowls.
- In case the soup base is not ready yet, drain the noodles and cold running water to stop noodles in cooking further. Set aside until ready to use.
- Divide the ramen soup base between the four bowls with ramen noodles.
- Top with the pak choi, spring onions, sliced chicken breast, boiled eggs, roasted garlic and other toppings you like. Enjoy!
Absolutely amazing and delicious!!! I followed this recipe exactly as written. Hubby said we need to make this a regular. Thank you so much!
I’m glad your family liked it.
Fall weather has arrived where I live, and this recipe seems like the perfect chicken ramen noodle soup to keep the chill away. I have never marinated chicken in oyster sauce, and I can’t wait to try it. The ultimate game changer here, though, is frying the chicken. Oh my gosh – it all sounds and looks so mouth-wateringly delicious. Did you slice the chicken breast before marinating and frying or did you slice before you added the chicken to the ramen soup? I starting freezing chopped scallions and love when I can use them. This is my lunch tomorrow!
Hi Kimberly. It is also Fall season where I live, so soup is always in the menu. I sliced the chicken before adding them to the Ramen but you could slice them before frying if you want too 😉