Description
A quick and flavorful chicken ramen recipe featuring tender chicken, fresh vegetables, and savory broth. Perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 tablespoon sesame oil
- 2 boneless, skinless chicken breasts (about 1 lb), sliced thin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon mirin (optional)
- 1 tablespoon miso paste
- 2 packages (3 oz each) instant ramen noodles, seasoning packets discarded
- 1 cup baby spinach leaves
- 2 green onions, sliced
- 2 soft-boiled eggs, halved
- 1/2 cup shredded carrots
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Heat sesame oil in a large pot or Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then add to the pot. Sauté for 4-5 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove chicken and set aside.
- To the same pot, add garlic and ginger. Sauté for 1 minute until fragrant. Pour in chicken broth and water, scraping up any browned bits from the bottom. Stir in soy sauce, mirin, and miso paste until completely dissolved. Bring to a gentle boil.
- Add ramen noodles to the broth and cook according to package instructions—usually 2-3 minutes—until just tender. Add spinach and shredded carrots, stir, and cook for an additional minute.
- Divide the noodles and broth among bowls. Top with sliced chicken, halved soft-boiled eggs, green onions, and a sprinkle of toasted sesame seeds. Serve immediately and enjoy!
Notes
- Use store-bought rotisserie chicken for an even quicker version.
- Adjust the broth’s saltiness by adding more or less soy sauce to taste.
- For the best ramen noodles, check out Bon Appétit’s guide to instant ramen.
- Spicy Chicken Ramen: Add 1 tablespoon chili garlic sauce or a dash of sriracha to the broth.
- Vegetarian Ramen: Replace chicken with tofu and use vegetable broth.
- Mushroom Ramen: Sauté 1 cup sliced mushrooms with the garlic and ginger for extra umami.
- For perfectly jammy eggs, boil for exactly 7 minutes, then cool in ice water.
- Use freshly grated ginger for a more vibrant, aromatic broth.
- Don’t overcook the noodles—they should be tender with a slight chew for authentic ramen texture.
- Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs add extra juiciness and flavor—just slice thin and cook a bit longer, about 6-7 minutes.
- Can I make Easy Chicken Ramen in advance? Yes, but store the noodles separately from the broth to prevent them from getting mushy. Reheat and combine just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 12g
- Saturated Fat: 0g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 0mg