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Chicken Ramen

Chicken Ramen is a delicious and comforting bowl of noodle soup featuring tender chicken, flavorful broth, and a combination of fresh vegetables. It’s a simple dish that brings warmth and satisfaction, perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Japanese
Servings 4 People
Calories 500 kcal

Equipment

  • 1 large pot
  • 1 whisk
  • 1 ladle
  • 1 skimmer or slotted spoon
  • 4 serving bowls
  • 1 cutting board

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs About 1 pound.
  • 6 cups chicken broth
  • 2 cups water
  • 2 packs ramen noodles
  • 3 pieces green onions Sliced.
  • 2 pieces carrots Julienned.
  • 1 cup baby spinach
  • 3 cloves garlic Minced.
  • 1 tablespoon fresh ginger Grated.
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste Optional.
  • 2 pieces boiled eggs Halved, for garnish.
  • sesame seeds For garnish.
  • cooked corn For garnish, optional.
  • to taste salt

Instructions
 

  • In a large pot, combine the chicken broth, water, garlic, ginger, soy sauce, and miso paste (if using). Bring to a boil over medium-high heat.
  • Add the chicken thighs to the pot and reduce the heat to medium. Simmer for about 20 minutes or until the chicken is cooked through and tender.
  • Once the chicken is cooked, remove it from the pot and shred it using two forks. Set aside.
  • In the same pot of broth, add carrots and ramen noodles. Cook according to the package instructions, about 4-5 minutes, or until noodles are tender.
  • During the last minute of cooking, stir in the baby spinach and sliced green onions.
  • Taste the broth and adjust seasoning with salt as needed.
  • Divide the cooked ramen noodles, vegetables, and shredded chicken into serving bowls. Ladle the hot broth over the top.
  • Garnish each bowl with halved boiled eggs, sesame seeds, and cooked corn if desired.

Notes

You can customize your ramen by adding other vegetables such as mushrooms, bok choy, or bean sprouts.
If you prefer a spicier version, add a splash of chili oil or a sprinkle of chili flakes.
Leftover broth can be stored in the refrigerator for up to 3 days or frozen for later use. Enjoy your homemade Chicken Ramen!