Chicken Ramen

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.

Course Main Course

Cuisine Japanese

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

Prep Time 35

Cook Time 10

Total Time 45

Servings servings

Calories 550kcal

Author Liza A

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