My family loves noodle dishes. There’s something about the long strands and the soft texture that is so comforting. In fact, I have shared few of our favorites with you over the years. Some of them are: chicken chow mein, chicken pad thai, char kway teow and couple of famous Filipino noodle dishes, chicken sotanghon and pancit bihon. Ramen noodles are another of our family’s favorites. This chicken ramen soup recipe is inspired by all the times we eat out at different amazing ramen restaurants around town. Because my family loves it so much, I wanted to try my own version. I even used my own homemade broth using the leftovers from when we have our weekly rotisserie chicken. However, you can also use store-bought broth if it is more convenient. The rest of the recipe is so easy, since it just a matter of combining all of the ingredients after flavoring the broth. You can also use whatever toppings you prefer to make it your own. This chicken ramen soup is an ultimate comfort food and will definitely warm you up on a cold winter’s day. Enjoy!

Cooking Tips for Perfect Chicken Ramen

To achieve the best flavor in your chicken ramen, start by simmering your broth for at least an hour. This helps extract all the rich flavors from the chicken and any aromatics you add, like ginger, garlic, and scallions. If you have time, consider adding dried shiitake mushrooms to the broth. They give a lovely umami kick that elevates the overall taste. When it comes to cooking the noodles, follow the package instructions. Ramen noodles can become mushy quickly, so it’s best to cook them just until al dente. Drain and rinse them under cold water to stop the cooking process. This keeps them from clumping together when you add them to the soup. For added texture and flavor, consider pan-frying some vegetables like bok choy or snap peas. A quick sauté brings out their sweetness and adds a nice crunch to your bowl.

Serving Suggestions and Toppings

The beauty of chicken ramen is its versatility when it comes to toppings. Traditional options include soft-boiled eggs, which add creaminess, and green onions for a fresh, crisp bite. Nori sheets can add a nice touch of sea flavor. If you want some heat, sprinkle on some chili oil or sliced fresh chilies. For a bit of crunch, consider adding bean sprouts or toasted sesame seeds. Serving your ramen in a deep bowl not only makes it look appealing, but it also helps keep the broth hot. Pair your ramen with a side of pickled vegetables for a tangy contrast. If you have leftovers, store the broth and noodles separately. This way, when you reheat them, the noodles won’t become soggy. A good rule of thumb is to enjoy your ramen within three days to keep the flavors fresh and vibrant.

Frequently Asked Questions

What can I substitute for chicken broth?

If you don’t have chicken broth on hand, vegetable broth works great too. You can even use water, but you might want to add extra seasonings for flavor.

How can I store leftovers?

Store any leftover chicken ramen in an airtight container in the fridge for up to three days. Just keep the broth and noodles separate if you can, so the noodles don’t get mushy.

Can I make this ramen ahead of time?

You can prep the broth and cook the chicken in advance, then just reheat everything when you’re ready to serve. Cook the noodles fresh right before serving for the best texture.

What toppings can I add to my ramen?

The sky’s the limit! Consider adding sliced mushrooms, bok choy, or even a sprinkle of nori for extra flavor. Customize it with whatever you love.

What are common mistakes to avoid when making ramen?

One common mistake is overcooking the noodles, which can turn them mushy. Make sure to follow the cooking time on the package and rinse them briefly in cold water to stop the cooking process.

Chicken Ramen

Liza A

Savor the warmth of homemade Chicken Ramen, featuring tender noodles in savory broth, vibrant broccoli, juicy chicken, and creamy soft-boiled eggs for a cozy bowl of comfort.

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Prep Time 35

Cook Time 10

Total Time 45

Course Main Course

Cuisine Japanese

Servings servings

Calories 550 kcal

Ingredients

4 110 g ramen noodles, fresh or dried
7 cups chicken broth I used homemade broth, see notes below for recipe
4 tbsp soy sauce
2 tbsp sake
1 tsp sesame oil
2 cups broccoli florets

Toppings:

Shredded cooked chicken meat I used rotisserie chicken meat
Corn kernels
Chopped green onions
2 soft boiled eggs halved

Instructions

Cook ramen noodles according to package directions. Drain.
In a medium pot, combine chicken broth, soy sauce, sake and sesame oil. Bring to a boil and then reduce to a simmer. Add broccoli and simmer for 2 minutes or until florets are crisp-tender.
Divide the ramen noodles into four soup bowls. Ladle soup (with broccoli) onto the noodles. Top each bowl with shredded chicken meat, corn kernels, chopped green onions and halved soft boiled egg.
Serve and enjoy!

Notes

For homemade broth: In a pot, combine 10 cups water, rotisserie chicken bones, chopped onions, salt, ground pepper and dried parsley. Add any vegetables (carrot, celery) you like; I added Chinese or napa cabbage. Boil and let simmer for 30 minutes. Adjust seasoning with salt and pepper to taste. Drain and use as broth.

Nutrition

Calories: 550kcalCarbohydrates: 70gProtein: 35gFat: 15gSaturated Fat: 4gCholesterol: 180mgSodium: 1200mgFiber: 5gSugar: 3g

Keyword chicken, comfort food, easy dinner, one pot, ramen

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