Chicken Ramen: A Spicy Bowl of Comfort Food
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Ingredients
For the Broth
  • 2tablespoons sesame oiltoasted
  • 4 scallionsthinly sliced, including some of the green part
  • 1clove garlicminced
  • 1 small carrotpeeled and thinly sliced
  • 4ounces mushroomsthinly sliced
  • cups cabbagethinly shredded (spinach, kale, or any other greens of your choice)
  • 1-inch gingerminced
  • 6cups chicken brothlow-sodium
  • 1tablespoon brown sugar
  • lime wedges
For the Ramen Soup Bowl
Instructions
  1. Take a saucepan and heat some oil in it over medium heat. Then add the scallions, carrot, mushrooms, cabbage and garlic. Stir until the vegetables soften. Then add ginger and brown sugar and cook for a minute. Add the chicken stock and bring the mixture to a simmer. Let it cook for 10 minutes.
  2. Bring a small pot of water to boil. Lower the eggs with a spoon and simmer them for 7 minutes if you want a soft and runny centre and 9-10 minutes if you want hard-boiled eggs. Once done, transfer the eggs to a bowl of cold water to stop the cooking process. Set them aside.
  3. Take the same pot and bring the water to boil again. Then add the noodles and cook them for 3 minutes or as per the directions on the package. Sieve and keep them aside.
  4. Take a bowl and add the noodles to it. Then add the broth and the shredded chicken. Remove the eggs from the cold water. Peel the shell and cut the egg in half. Pout ½ teaspoon of soy sauce, sriracha sauce and garnish with fresh cilantro. Chicken Ramen is ready to serve.
Recipe Notes

Recipe Tip

Poach the chicken before making the broth and the noodles. 

Share your version of this recipe

How do you make Chicken Ramen at home? Share your version with us!

Frequently Asked Questions

Can I pan-fry the chicken instead of poaching?

Yes. You can season the chicken with salt and pepper and then pan-fry each side in an oven-safe skillet for 4-5 minutes. Then transfer this skillet into the oven and roast the chicken for 15-20 minutes at 370-degree Celsius. Slice the chicken into thin pieces before adding it to the ramen bowl. 

Can I add other sauces to this recipe?

Yes. You can add other sauces to this recipe such as oyster sauce or fish sauce.

Print Recipe
Chicken Ramen: A Spicy Bowl of Comfort Food
Chicken Ramen Recipe
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Broth
  • 2 tablespoons sesame oil toasted
  • 4 scallions thinly sliced, including some of the green part
  • 1 clove garlic minced
  • 1 small carrot peeled and thinly sliced
  • 4 ounces mushrooms thinly sliced
  • cups cabbage thinly shredded (spinach, kale, or any other greens of your choice)
  • 1- inch ginger minced
  • 6 cups chicken broth low-sodium
  • 1 tablespoon brown sugar
  • lime wedges
For the Ramen Soup Bowl
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Broth
  • 2 tablespoons sesame oil toasted
  • 4 scallions thinly sliced, including some of the green part
  • 1 clove garlic minced
  • 1 small carrot peeled and thinly sliced
  • 4 ounces mushrooms thinly sliced
  • cups cabbage thinly shredded (spinach, kale, or any other greens of your choice)
  • 1- inch ginger minced
  • 6 cups chicken broth low-sodium
  • 1 tablespoon brown sugar
  • lime wedges
For the Ramen Soup Bowl
Chicken Ramen Recipe
Instructions
  1. Take a saucepan and heat some oil in it over medium heat. Then add the scallions, carrot, mushrooms, cabbage and garlic. Stir until the vegetables soften. Then add ginger and brown sugar and cook for a minute. Add the chicken stock and bring the mixture to a simmer. Let it cook for 10 minutes.
  2. Bring a small pot of water to boil. Lower the eggs with a spoon and simmer them for 7 minutes if you want a soft and runny centre and 9-10 minutes if you want hard-boiled eggs. Once done, transfer the eggs to a bowl of cold water to stop the cooking process. Set them aside.
  3. Take the same pot and bring the water to boil again. Then add the noodles and cook them for 3 minutes or as per the directions on the package. Sieve and keep them aside.
  4. Take a bowl and add the noodles to it. Then add the broth and the shredded chicken. Remove the eggs from the cold water. Peel the shell and cut the egg in half. Pout ½ teaspoon of soy sauce, sriracha sauce and garnish with fresh cilantro. Chicken Ramen is ready to serve.
Recipe Notes

Recipe Tip

Poach the chicken before making the broth and the noodles. 

Share your version of this recipe

How do you make Chicken Ramen at home? Share your version with us!

Frequently Asked Questions

Can I pan-fry the chicken instead of poaching?

Yes. You can season the chicken with salt and pepper and then pan-fry each side in an oven-safe skillet for 4-5 minutes. Then transfer this skillet into the oven and roast the chicken for 15-20 minutes at 370-degree Celsius. Slice the chicken into thin pieces before adding it to the ramen bowl. 

Can I add other sauces to this recipe?

Yes. You can add other sauces to this recipe such as oyster sauce or fish sauce.