Easy & Delicious Chicken Ramen
Easy chicken ramen noodle soup you could whip in 30 minutes!
Servings: 4 servings
Calories: 370kcal
Ingredients
- 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
Toppings
- eggs, boiled recommended
- green onions recommended
- grilled or boiled chicken breast recommended
- pak choi recommended
- grated carrots
- toasted garlic optional
- sesame seeds optional
Instructions
- 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!