Easy Chicken Ramen
A comforting and easy homemade chicken ramen recipe with rich broth and customizable toppings, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Japanese
- Diet: Paleo
Ingredients
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (optional)
- 2 boneless, skinless chicken breasts (approximately 1 pound)
- 8 ounces ramen noodles
- 2 green onions, sliced
- 1 cup baby spinach or bok choy
- 2 soft-boiled eggs (optional)
- Sesame seeds (for garnish)
Instructions
- In a large pot, combine the chicken broth, water, soy sauce, and miso paste (if using). Bring to a gentle simmer over medium heat.
- Add the chicken breasts to the pot. Let them cook for about 10-12 minutes, turning occasionally, until they are fully cooked.
- Once cooked, remove the chicken from the broth and let it rest on a cutting board for a few minutes. Use two forks to shred the chicken into bite-sized pieces.
- Add the ramen noodles to the simmering broth and cook according to the package instructions, typically 3-5 minutes until tender.
- Just before the noodles are done, stir in the baby spinach or bok choy to wilt.
- Divide the noodles and broth among 4 bowls. Top with shredded chicken, soft-boiled eggs, sliced green onions, and a sprinkle of sesame seeds.
Notes
Don’t overcook the chicken and use fresh vegetables for the best flavor.