This cozy Ramen Chicken Noodle Soup is loaded with tender chicken and slurp-worthy noodles in a tasty broth. It’s like a warm hug in a bowl!
I love how quick it is to whip up—a perfect meal for busy days. Just throw everything in one pot, and you’ll have a delicious dinner in no time. Who doesn’t love that? 😄
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless breasts for their quick cooking time. You can also use thighs for a richer flavor or even shredded rotisserie chicken to save time!
Broth: Chicken broth is essential for depth. If you’re vegetarian, vegetable broth works well. My favorite tip? A splash of fish sauce can boost flavors even more!
Ramen Noodles: Traditional ramen noodles are great, but any noodles will do! If you’re gluten-free, try rice noodles or gluten-free ramen. Just be mindful of cooking times!
Mushrooms: Shiitake adds a lovely umami flavor, but you can substitute with cremini, button, or even frozen mixed mushrooms if fresh aren’t available.
Eggs: Soft-boiled eggs add richness. If you’re short on time, boiled eggs work too. For a vegan option, you can skip them altogether or use tofu for protein.
How Do You Make Perfectly Soft-Boiled Eggs?
Soft-boiled eggs are a real treat in this soup, but they can be tricky to get just right! Here’s how to nail them every time:
- Start with room temperature eggs; they cook more evenly.
- Bring a pot of water to a rolling boil, then gently lower the eggs in.
- Cook for 6-7 minutes for a runny yolk.
- Immediately transfer eggs to an ice bath for about 5 minutes. This halts the cooking process!
- Peel under running water to help with any stubborn bits of shell.
Perfect soft-boiled eggs add a delicious creaminess to your ramen!
How to Make Ramen Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups water
- 2 packs ramen noodles (discard seasoning packets)
- 1 tablespoon soy sauce
- 1 tablespoon miso paste (optional)
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 cup sliced shiitake or cremini mushrooms
- 2 soft-boiled eggs
- 3 green onions, sliced (separate white and green parts)
- 1/2 cup chopped fresh spinach or bok choy
- 1 teaspoon chili flakes (optional)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
- Oil for cooking
How Much Time Will You Need?
This Ramen Chicken Noodle Soup takes about 30-40 minutes to prepare, including cooking time for the chicken and the soft-boiled eggs. It’s a quick and comforting dish that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by bringing a pot of water to a boil. Add the chicken breasts and a bit of grated ginger to the water. Once it reaches a boil, reduce the heat to a gentle simmer. Cook the chicken for about 12-15 minutes or until it’s fully cooked. Remove the chicken from the pot and let it cool. Once it’s cool enough to handle, shred the chicken and set it aside. Don’t forget to keep the broth for later!
2. Sauté the Vegetables:
In a large pot, heat the sesame oil over medium heat. Add the white parts of the green onions, minced garlic, and sliced mushrooms. Sauté everything together until the mushrooms become soft and the onions turn a little translucent. This should take around 5 minutes. The aroma will be delicious!
3. Make the Broth:
Next, pour in the reserved chicken broth along with additional chicken broth and water to the pot. Stir in the soy sauce and, if you like, miso paste for extra flavor. Bring everything to a gentle simmer. This will infuse all those lovely flavors!
4. Cook the Ramen Noodles:
Time to add the ramen noodles! Toss them into the pot and cook according to the package instructions, usually for about 3-4 minutes. Stir gently to prevent sticking. The noodles will soak up all that yummy broth.
5. Prepare the Soft-Boiled Eggs:
While your noodles are cooking, boil another pot of water for the eggs. Lower the heat, gently add the eggs, and cook them for about 6-7 minutes for that perfect soft-boiled texture. Once done, transfer the eggs to an ice bath to stop cooking. After about 5 minutes, peel and slice them in half.
6. Assemble the Soup:
Ready to put it all together? In serving bowls, divide the shredded chicken, cooked noodles, and lovely mushrooms with the broth. Add in the chopped spinach (or bok choy) and the green parts of the sliced green onions for a pop of color and crunch.
7. Top It Off:
Place the halved soft-boiled eggs on top of the soup and sprinkle with optional chili flakes and sesame seeds for some extra flavor. Your delightful soup is now ready to serve!
8. Enjoy Your Creation:
Serve the ramen chicken noodle soup hot and enjoy every comforting slurp. This dish is perfect for warming up on a chilly day or simply for satisfying your noodle cravings!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just shred the chicken and add it to the soup towards the end to warm it through without overcooking.
What Should I Do If I Don’t Have Miso Paste?
No worries! If you don’t have miso paste, you can omit it altogether or substitute with a splash of soy sauce or even a bit of tahini for a creamy texture. It will still taste delicious!
Can I Make This Soup Vegetarian or Vegan?
Yes! To make it vegetarian, use vegetable broth instead of chicken broth and skip the chicken. For a vegan version, replace the eggs with tofu or just leave them out, and ensure the miso paste is also vegan-friendly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave. Note that the noodles may absorb some broth, so you might want to add a splash of water or broth when reheating!
