Chicken Ramen Soup is a quintessential comfort dish that warms your heart and soul with its rich flavors and hearty ingredients. This easy homemade chicken ramen recipe offers a savory, authentic Japanese-style bowl of noodles packed with rich chicken broth, tender marinated chicken thighs, shiitake mushrooms, fresh Asian greens, and perfectly cooked ramen eggs. Each spoonful is a delightful balance of savory, sweet, and spicy notes, making it ideal for any weeknight dinner. Let’s dive into the world of this delicious soup!
Why You’ll Love This Chicken Ramen Soup
This delicious Chicken Ramen Soup is not just a meal; it’s an experience. Here’s why you’ll love it:
- Rich and flavorful ramen chicken broth that satisfies your cravings.
- Quick and easy to prepare, making it a go-to for busy weeknights.
- Customizable with various ingredients, including healthy chicken ramen soup options.
- A perfect blend of protein and vegetables, providing a wholesome meal.
- Great for families, as everyone can choose their favorite toppings.
- Incredibly comforting, especially during colder months.
- This recipe is gluten-free, catering to various dietary needs (JSON.Details.Diet).
Ingredients for Chicken Ramen Soup
Gather these items:
- 30 mL mirin (2 tbsp)
- 15 mL dark soy sauce (or mushroom dark soy sauce)
- 15 mL light soy sauce (1 tbsp)
- ¼ tsp cayenne pepper
- 2 cloves garlic (chopped finely)
- 2 tsp brown sugar
- 4 – 5 cups good quality chicken stock (1000 – 1180 mL, no sodium or low sodium)
- 4 spring onions / scallions (trimmed and cut into 3 inch pieces, or just in half)
- 5 cloves garlic (whole cloves)
- 2 inch piece of ginger (sliced)
- 4 fresh red chili
- 60 mL light soy sauce (¼ cup)
- 60 mL mirin (¼ cup)
- 4 pieces chicken thighs (boneless, skin off or on)
- 8 ounces fresh shiitake mushrooms (stems trimmed and sliced, or cut in half)
- 4 portions dried ramen noodles
- 4 large eggs
- 1 large bunch of yu choy OR spinach (or any Asian greens)
- Soy sauce (to taste)
- Sesame oil (a drizzle)
- 2 – 3 cloves garlic (finely sliced, to taste)
- 4 spring onions / scallions (finely sliced)
- Sliced radishes or bean sprouts
- Ramen eggs (marinated or plain)
- Chili garlic oil
How to Make Chicken Ramen Soup Step-by-Step
- Step 1: Combine chicken stock, sliced ginger, whole garlic cloves, fresh red chilies, whole spring onion pieces, and dried shiitake mushrooms (if using) in a large pot. Bring to a simmer and cook gently to infuse flavors for about 30 minutes.
- Step 2: In a separate pan, combine chicken thighs with mirin, dark soy sauce, light soy sauce, brown sugar, finely chopped garlic, and cayenne pepper. Cook until the chicken is caramelized on the outside and cooked through, about 10-12 minutes. Remove and set aside.
- Step 3: Boil eggs for 6-7 minutes for soft-boiled yolks. Cool in ice water, peel, and marinate in a soy sauce and mirin mixture if desired for added flavor.
- Step 4: Cook dried ramen noodles according to package instructions until al dente. In the last minute of noodle cooking, blanch yu choy or spinach until just wilted. Drain both and set aside.
- Step 5: Strain broth to remove solids. Return broth to pot, add sliced fresh shiitake mushrooms, light soy sauce, dark soy sauce, and mirin. Adjust seasoning to taste, adding soy sauce or chili garlic oil as desired.
- Step 6: Divide noodles and greens among four bowls. Slice cooked chicken and arrange on top. Pour hot broth over. Garnish with finely sliced garlic, spring onions, radishes or bean sprouts, ramen eggs, and a drizzle of sesame oil and chili garlic oil.
Pro Tips for the Best Chicken Ramen Soup
Keep these in mind:
- Make sure to use high-quality chicken stock for a richer flavor.
- For a creamy chicken ramen soup, add a splash of coconut milk.
- Don’t skip marinating the eggs; it adds depth to the dish.
- If you want a low sodium chicken ramen soup, opt for low-sodium soy sauce and stock.
- This soup is best enjoyed fresh, but you can store leftovers for up to three days in the fridge (JSON.Details.Method).
Best Ways to Serve Chicken Ramen Soup
Here are some delightful serving ideas:
- Top with fresh herbs like cilantro or basil for added flavor.
- Serve with a side of spicy chili garlic oil for those who enjoy heat.
- Pair with a simple salad or rice for a complete meal.
Frequently Asked Questions About Chicken Ramen Soup
What is the secret to perfect Chicken Ramen Soup?
The secret lies in a well-prepared ramen chicken broth that is rich in flavor and depth. Using quality ingredients like chicken stock, fresh vegetables, and seasonings ensures a delicious outcome. The combination of flavors from soy sauce, mirin, and spices is crucial in this homemade chicken ramen soup.
How do I make Chicken Ramen Soup spicy?
To add a kick to your chicken ramen soup, incorporate fresh red chilies or a dash of cayenne pepper when cooking the broth. Additionally, serve with chili garlic oil on the side for those who prefer to control the heat in their bowl.
Can I use low sodium ingredients for Chicken Ramen Soup?
Absolutely! To make a low sodium chicken ramen soup, opt for low sodium chicken stock and soy sauce. This allows you to enjoy the flavors without the excess salt, making it healthier while still delicious.
Variations of Chicken Ramen Soup You Can Try
Explore these exciting variations:
- Add more vegetables like bok choy, corn, or carrots for a nutritious boost.
- Try a creamy chicken ramen soup by adding a swirl of peanut butter or tahini.
- For an authentic twist, incorporate miso paste into the broth for added umami.
- Experiment with different types of noodles, such as udon or soba, for variety.
With this Chicken Ramen Soup, you can create a comforting dish that not only warms your body but also delights your taste buds. Enjoy your cooking!
For more delicious recipes, check out Thai Peanut Chicken Noodle Bowls or Creamy Green Bean and Potato Soup. If you’re looking for a hearty meal, try Hearty Beef Shepherd’s Pie or Creamy Baked Cabbage with Crispy Bacon. Don’t forget to explore Creamy Cajun Shrimp Pasta for a delightful twist!
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Chicken Ramen Soup: 5 Essential Tips for Authentic Flavor
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Easy Homemade Chicken Ramen recipe offers a savory, authentic Japanese-style bowl of noodles packed with rich chicken broth, tender marinated chicken thighs, shiitake mushrooms, fresh Asian greens, and perfectly cooked ramen eggs.
Ingredients
- 30 mL mirin (2 tbsp)
- 15 mL dark soy sauce (or mushroom dark soy sauce)
- 15 mL light soy sauce (1 tbsp)
- ¼ tsp cayenne pepper
- 2 cloves garlic (chopped finely)
- 2 tsp brown sugar
- 30 mL dark soy sauce (or mushroom dark soy sauce)
- 4 – 5 cups good quality chicken stock (1000 – 1180 mL, no sodium or low sodium)
- 4 spring onions / scallions (trimmed and cut into 3 inch pieces, or just in half)
- 5 cloves garlic (whole cloves)
- 2 inch piece of ginger (sliced)
- 4 fresh red chili
- 60 mL light soy sauce (¼ cup)
- 60 mL mirin (¼ cup)
- 4 pieces chicken thighs (boneless, skin off or on)
- 8 ounces fresh shiitake mushrooms (stems trimmed and sliced, or cut in half)
- 6 pieces dried shiitake mushrooms (optional)
- 4 portions dried ramen noodles
- 4 large eggs
- 1 large bunch of yu choy OR spinach (or any Asian greens)
- Soy sauce (to taste)
- Sesame oil (a drizzle)
- 2 – 3 cloves garlic (finely sliced, to taste)
- 4 spring onions / scallions (finely sliced)
- Sliced radishes or bean sprouts
- Ramen eggs (marinated or plain)
- Chili garlic oil
Instructions
- Combine chicken stock, sliced ginger, whole garlic cloves, fresh red chilies, whole spring onion pieces, and dried shiitake mushrooms (if using) in a large pot. Bring to a simmer and cook gently to infuse flavors for about 30 minutes.
- In a separate pan, combine chicken thighs with mirin, dark soy sauce, light soy sauce, brown sugar, finely chopped garlic, and cayenne pepper. Cook until the chicken is caramelized on the outside and cooked through, about 10-12 minutes. Remove and set aside.
- Boil eggs for 6-7 minutes for soft boiled yolks. Cool in ice water, peel, and marinate in a soy sauce and mirin mixture if desired for added flavor.
- Cook dried ramen noodles according to package instructions until al dente. In the last minute of noodle cooking, blanch yu choy or spinach until just wilted. Drain both and set aside.
- Strain broth to remove solids. Return broth to pot, add sliced fresh shiitake mushrooms, light soy sauce, dark soy sauce, and mirin. Adjust seasoning to taste, adding soy sauce or chili garlic oil as desired.
- Divide noodles and greens among four bowls. Slice cooked chicken and arrange on top. Pour hot broth over. Garnish with finely sliced garlic, spring onions, radishes or bean sprouts, ramen eggs, and a drizzle of sesame oil and chili garlic oil.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 658 kcal
- Sugar: 5 g
- Sodium: 1000 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 185 mg