Chicken Ramen
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 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
  • Shredded cooked chicken meat (I used rotisserie chicken meat)
  • Corn kernels
  • Chopped green onions
  • 2 soft boiled eggs, halved
  1. Cook ramen noodles according to package directions. Drain.
  2. 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.
  3. 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.
  4. Serve and enjoy!
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.
Recipe by Salu Salo Recipes at