why make this recipe
Easy Chicken Ramen offers a warm and comforting meal that is perfect for any day. It highlights rich flavors and can be made in the comfort of your kitchen without breaking a sweat. This recipe is not only simple but also customizable, allowing you to add your favorite toppings. It’s a great way to enjoy a cozy bowl of soup, especially on chilly days.
how to make Easy Chicken Ramen
Ingredients:
Soup:
- 1 tablespoon oil
- 1 onion, sliced
- 1 tablespoon fresh grated ginger
- 4 garlic cloves, minced
- 1 tablespoon chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 4 oz shiitake mushrooms, sliced
- 1/2–3/4 lb baby bok choy, quartered
- 1 lb boneless skinless chicken thighs
- 4 cups low sodium chicken broth
- 1 cup water
- 1–2 packages fresh yakisoba noodles
Ramen Eggs:
- 4 eggs
- 1/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 3/4 cup water
Optional toppings:
- Green onions
- Cilantro
- Sesame seeds
- Chili garlic sauce
- Lime wedges
Directions:
- Mix soy sauce, rice vinegar, and water in a bowl. Set aside.
- Boil the eggs for 7 minutes. Then, transfer them to an ice bath for 3 minutes.
- Peel the eggs and marinate them in the soy sauce mix for several hours or overnight.
- Cook yakisoba noodles according to the package instructions. Drain and set aside.
- Heat the oil in a large pot over medium-high heat.
- Sauté the sliced onion for 5 minutes, until soft.
- Add the sliced mushrooms and cook for 2–3 minutes.
- Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Pour in the chicken broth, water, soy sauce, rice vinegar, oyster sauce, fish sauce, and chili garlic sauce. Bring to a simmer.
- Add the chicken thighs and let simmer for 15–20 minutes until fully cooked.
- Remove the chicken, shred it, and return it to the pot.
- Add the quartered bok choy and cook for 3–5 minutes.
- Serve the ramen with noodles, topped with marinated eggs and any desired garnishes.
how to serve Easy Chicken Ramen
Serve Easy Chicken Ramen hot in bowls. Add noodles first, then ladle the soup over them. Top with the marinated ramen eggs and sprinkle your choice of green onions, cilantro, sesame seeds, and chili garlic sauce. A lime wedge can be added for some extra zing.
how to store Easy Chicken Ramen
Store any leftovers in an airtight container in the fridge for up to 3 days. The noodles are best eaten fresh, so if you have leftovers, you might want to store the noodles and soup separately. Reheat before serving.
tips to make Easy Chicken Ramen
- For extra flavor, let the chicken marinate in some soy sauce for a few hours before cooking.
- You can use other leafy greens instead of bok choy, like spinach or kale, if you prefer.
- Adjust the spice level by adding more or less chili garlic sauce according to your taste.
variation
Feel free to add other vegetables such as carrots, corn, or snap peas. You can also substitute chicken thighs for chicken breasts or tofu for a vegetarian version.
FAQs
Can I use instant ramen noodles?
Yes, instant ramen noodles can be used instead of yakisoba noodles. Just adjust the cooking time according to package instructions.
How do I make the ramen eggs?
Simply boil the eggs for about 7 minutes, then cool them in an ice bath before marinating them in a soy sauce mixture.
Is Easy Chicken Ramen healthy?
It’s a relatively healthy dish. You can adjust the sodium levels by using low sodium soy sauce and broth, and you can add a variety of vegetables for extra nutrients.
Easy Chicken Ramen
Ingredients
Method
- Mix soy sauce, rice vinegar, and water in a bowl. Set aside.
- Boil the eggs for 7 minutes. Then, transfer them to an ice bath for 3 minutes.
- Peel the eggs and marinate them in the soy sauce mix for several hours or overnight.
- Cook yakisoba noodles according to the package instructions. Drain and set aside.
- Heat the oil in a large pot over medium-high heat.
- Sauté the sliced onion for 5 minutes, until soft.
- Add the sliced mushrooms and cook for 2–3 minutes.
- Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Pour in the chicken broth, water, soy sauce, rice vinegar, oyster sauce, fish sauce, and chili garlic sauce. Bring to a simmer.
- Add the chicken thighs and let simmer for 15–20 minutes until fully cooked.
- Remove the chicken, shred it, and return it to the pot.
- Add the quartered bok choy and cook for 3–5 minutes.
- Serve the ramen with noodles, topped with marinated eggs and any desired garnishes.