This Ramen Chicken Noodle Soup is cozy and tasty! It combines tender chicken, slurpy noodles, and a flavorful broth that warms you up on chilly days.
You can’t go wrong with a big bowl of this! I love adding extra veggies and a splash of soy sauce for a personal touch. It’s quick to make, perfect for busy weeknights!
Key Ingredients & Substitutions
Chicken Broth: Low sodium chicken broth is ideal to control the saltiness of your soup. If you don’t have chicken broth, vegetable broth works great too!
Shiitake Mushrooms: They add an earthy flavor, but you can substitute with cremini or button mushrooms if shiitake isn’t available.
Ramen Noodles: Instant ramen noodles are a staple, but any other noodles like udon or soba work just fine! Just adjust cooking time.
Spinach: Fresh spinach is my go-to for color and nutrition, but kale or bok choy can also be great alternatives.
Eggs: Soft-boiled eggs add creaminess. If you’re vegan, try using tofu to achieve a similar protein boost.
How Do I Get the Perfect Soft-Boiled Egg?
Soft-boiled eggs add a luxurious touch to your ramen. To achieve the perfect egg, here’s a simple method:
- Bring a small pot of water to a boil.
- Gently place in the eggs and boil for 6-7 minutes for that creamy yolk.
- Immediately transfer them to ice water to stop the cooking process. Let cool for a few minutes.
- Peel carefully under running water for an easier peel.
This technique helps create that wonderful runny yolk that mixes beautifully with your broth!
Ramen Chicken Noodle Soup
Ingredients You’ll Need:
- 4 cups chicken broth (preferably low sodium)
- 1 cup cooked chicken breast, shredded
- 2 packs ramen noodles (discard seasoning packets or save for other use)
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup fresh spinach or other leafy greens
- 1/2 cup shredded carrots
- 2 green onions, thinly sliced
- 2 large eggs
- 1 tbsp soy sauce (adjust to taste)
- 1 tsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- Chili flakes or chili oil (optional, for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and cooking. It’s a quick and cozy meal that you can whip up in no time, perfect for a warm dinner at home!
Step-by-Step Instructions:
1. Prepare the Broth:
In a medium pot, bring the chicken broth to a gentle boil. Once boiling, add minced garlic and ginger, and let it simmer for 5 minutes to infuse the flavors nicely into the broth.
2. Add the Mushrooms:
Add the sliced shiitake mushrooms into the pot, and cook for another 5 minutes until the mushrooms are tender and flavorful.
3. Cook the Eggs:
Meanwhile, bring a small pot of water to a boil. Gently add the eggs and boil them for about 6-7 minutes for a lovely soft yolk. Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking process. After a few minutes, peel the eggs and set them aside.
4. Prepare the Noodles:
Add the ramen noodles to the simmering broth and cook according to the package instructions, usually around 3-4 minutes until the noodles are soft.
5. Sauté the Chicken:
While the noodles are cooking, lightly sauté the shredded chicken with sesame oil in a pan for a few minutes until warmed through. This step adds flavor and a slight crisp to the chicken!
6. Combine and Adjust Seasoning:
Once the noodles are cooked, stir in the soy sauce and adjust salt and pepper to your taste. It should have a comforting and flavorful broth.
7. Assemble the Bowls:
Divide the noodles and broth into serving bowls. Top each bowl with shredded chicken, sautéed mushrooms, shredded carrots, fresh spinach, sliced green onions, and halved soft-boiled eggs.
8. Add the Finishing Touches:
If you like a bit of heat, sprinkle some chili flakes or drizzle chili oil on top for garnish. It gives your ramen that extra kick!
9. Serve and Enjoy:
Serve your delicious ramen immediately with chopsticks and a soup spoon. Enjoy your warm, comforting bowl of Ramen Chicken Noodle Soup!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Store-bought rotisserie chicken is a fantastic shortcut. Just shred the meat and add it directly to the soup for a quick and tasty option.
What Can I Use Instead of Shiitake Mushrooms?
If you can’t find shiitake mushrooms, you can use cremini or button mushrooms. They’ll still provide great flavor and texture in your soup!
How Do I Store Leftover Ramen Chicken Noodle Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a little extra broth or water to loosen the noodles, as they may absorb some liquid when stored.
Can I Make This Recipe Vegetarian or Vegan?
Yes! Simply substitute the chicken broth with vegetable broth, use tofu or veggies instead of chicken, and skip the eggs. It will still be delicious and hearty!