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5 from 23 votes

Easy Homemade Chicken Ramen Recipe

If you love soup, this homemade chicken ramen recipe is for you. Learn how to make delicious chicken ramen at home with just a few ingredients.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Soup
Cuisine: Asian
Servings: 2
Calories: 649kcal

Ingredients

  • 2 eggs
  • 7 ramen noodles

Broth:

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 2 tablespoon soy sauce low sodium
  • 4 cups chicken stock low sodium
  • 2 bok choys cut into half lengthwise
  • 1 cup baby bella mushrooms sliced

Chicken:

  • 1 chicken breast boneless and skinless
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoon olive oil
  • Chopped green onions for garnish

Instructions

  • Prepare the Ramen noodles according to the package. Set it aside.

To make the broth:

  • Heat olive oil in a pot. Sauté the ginger and garlic for a minute.
  • Add the soy sauce and stock, bring to a simmer. Cover and cook for 30 minutes.
  • Remove the lid, add mushrooms and cook for 5 minutes.
  • Add bok choy and cook for another 5 minutes.

To make the chicken:

  • While the broth is being cooked, start working on the chicken: Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  • Rub salt and pepper on the chicken breasts.
  • In a pan, heat olive oil and 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 eggs into half, length wise. And put them in each bowl.
  • Garnish with green onion.

Notes

  • Store the leftovers in an airtight container and refrigerate for up to 3 days. 
  • You can use any kind of ramen for this recipe. 

Nutrition

Calories: 649kcal | Carbohydrates: 33g | Protein: 52g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 250mg | Sodium: 3396mg | Potassium: 2240mg | Fiber: 5g | Sugar: 14g | Vitamin A: 19058IU | Vitamin C: 193mg | Calcium: 503mg | Iron: 7mg