If you love soup, this homemade chicken ramen soup recipe is for you. Learn how to make delicious chicken ramen at home with just a few ingredients.
We have chicken at least twice a week because it’s easy and simple to cook and always results in a delicious meal. Depending on the day and what we have, it can anything from tasty instant pot chicken breast or a sheet pan Mediterranean chicken to one pan Greek chicken and rice. Today we have another favorite here, homemade chicken ramen, with juicy chicken breast and a delicious stock, topped with and egg that has a silky golden yolk!
We love any kind of soup and always try to include them in our weekly meal plan. Some of our favorites are lentil soup and chicken soup. They’re easy, simple and very nutritious. I’m always up for soup, whether it’s summer or winter. And if you’re a soup fan like me, you’re going to love this chicken ramen recipe.
Homemade ramen soup recipe
Authentic chicken ramen recipe calls for a broth that has been cooked for several hour and there is no doubt that it’s an absolutely delicious broth. This recipe however includes a chicken broth that’s ready in 30 minutes. It’s perfect for the times you’re craving something delicious, comforting and homemade but don’t want to spend too much time in the kitchen.
This is a healthy and easy recipe you can make to jazz up your weeknight meals and bring more flavor to your table. You’ll be amazed by the flavors and how easy this homemade chicken ramen is.
A bowl of chicken ramen is full of umami flavors. Think delicious delicate noodles smothered with a tasty broth and topped with juicy chicken breast, some bok choy and unbelievably silky egg yolk.
All the good things, right? Brace yourself for a feast of flavors made possible with this chicken ramen recipe!
How to cook chicken for chicken soup
Sear the chicken
Heat some olive oil in a pan over medium high heat and preheat the oven to 400º F at the same time. Season both sides of chicken breasts generously with salt and pepper and once the oil is hot, sear each side of chicken breasts for four minutes until it’s golden brown.
Bake in the oven
Place browned chicken breasts on a baking sheet and bake in the oven for about twenty minutes until internal temperature reaches 165º F. Take the chicken breasts out of the oven and cover with aluminum foil to trap the juice inside. Slice after ten minutes and place in your ramen bowls.
How to make chicken ramen
Make the broth
The first thing you want to do is making the broth because the more it simmers, the tastier it’s going to be. The key to great broth is ginger and garlic. lots of it! Then cook the noodles and set them aside.You can use any type of Ramen you like. I used Organic Japanese Ramen noodles. The quantity also depends on you so put as much noodles as you like.
Prepare the chicken
Now as the chicken broth is being cooked, you should start making the chicken. Listen to me, this is the best way to make your chicken breast for your easy homemade chicken ramen: preheat the oven, heat some olive oil in a pan and rub some salt and pepper on the chicken breast. First pan sear the chicken, and, when it’s golden brown, cook it in the oven for 15 minutes. It’s going to be juicy and crispy!
Cook the eggs
Then comes to my favorite part, boiling the eggs! Exactly 7 minutes. So when the water starts boiling, you should let the eggs cook for only 7 minutes and then put them in a bowl full of ice water so they stop cooking. This way the eggs will have such silky yolks like mine.
To assemble the chicken ramen bowls, divide the noodles among the bowls, pour the broth over the cooked ramen noodles and top with cooked mushrooms, bok choy and sliced chicken. Finish with the egg and serve immediately.
Why is this homemade ramen soup recipe a winner?
I love this easy homemade chicken ramen because it’s like a puzzle! You should make some different parts and then assemble it! It’s fun, and satisfies the nerdy engineer-y side of me! So If you start and make all the parts at the same time, I would say this takes about 30 minutes to be on the table! And you will never ever get back to the take outs! Because who can say no to a fresh warm bowl of homemade soup?
This Ramen dish is just as easy and was inspired by Kyle’s friend, Ryan. He told me that he made chicken ramen and he liked it a lot and I knew I had to give it a try. I love trying new things because you never know what’s waiting to be your new favorite dish! Eating ramen is a whole other topic, check out Thrillist to learn how to eat ramen noodles.
Easy Homemade Chicken Ramen Recipe
- 1 egg
- 1/2 pack organic Japanese Ramen noodles or two blocks
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 2 tbsp soy sauce
- 4 cups chicken stock
- 1 bok choy cut into half lengthwise
- 3/4 cup mushrooms sliced
- 1 whole chicken breast boneless and skinless
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- Chopped green onions for garnish
- Prepare the Ramen noodles according to the package. Set it aside.
To make the broth:
- Heat olive oil in a pot.
- Sauté ginger and garlic for a minute.
- Add soy sauce and stock.
- Cover and bring to boil.
- Remove the lid, add mushrooms and cook for 5 minutes.
- Add bok choy and cook for another 5 minutes.
To make the chicken:
- Rub salt and pepper on the chicken breasts.
- Preheat the oven to 400F. Line a baking sheet with aluminum foil.
- In a pan, heat olive oil.
- Pan sear the chicken breasts until light brown on both sides.
- Place them on the baking sheet and roast in the oven for 15 to 20 minutes until fully cooked.
- Cover with foil and set aside until ready to eat.
To make the soft boiled egg:
- Fill a pot with enough water to cover the egg. Bring the water to boil.
- Boil the egg for 7 minutes. Fill a bowl with iced water and put the egg immediately in the bowl so it stops cooking.
- Let it cool and peel away the shell. Set aside until ready to eat.
Assemble the bowl:
- Put half of Ramen noodles in each bowl. Slice the chicken and arrange them on one side of each bowl.
- Take the bok choy and mushrooms out of the broth and place them next to the chicken.
- Add the broth to the bowl. It should not cover the chicken.
- Slice the egg into half, length wise. And put each half in each bowl.
- Garnish with green onion.
- Serve hot.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
- You can use any kind of ramen for this recipe.