Description
A cozy, comforting bowl of Chicken Ramen that’s rich in flavor and satisfying to the soul. Tender chicken is served in a savory broth with noodles, vegetables, and a touch of seasoning, creating a delightful fusion of classic ramen flavors with a twist of protein-packed chicken.
Ingredients
For the Chicken Ramen Broth:
- 4 cups chicken broth (preferably low-sodium)
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons miso paste (optional for deeper umami flavor)
- 1-inch piece of ginger, sliced
- 2 garlic cloves, smashed
- 2 green onions, cut into thirds
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili paste (optional for heat)
For the Chicken:
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Ramen Noodles:
- 4 servings of ramen noodles (fresh or dried)
For Toppings:
- 2 soft-boiled eggs (optional)
- ½ cup sliced mushrooms (shiitake, button, or any preferred type)
- 1 small carrot, julienned
- 1 cup spinach or bok choy
- 1 tablespoon sesame seeds (optional)
- 2 tablespoons chopped green onions
- 1 sheet of nori (seaweed), torn into strips (optional)
Instructions
In a large pot, combine the chicken broth and water. Add the soy sauce, sesame oil, miso paste (if using), ginger, garlic, green onions, rice vinegar, brown sugar, and chili paste (if using). Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the miso paste and sugar.
Once the broth begins to simmer, reduce the heat to low and let it gently cook for 20-25 minutes. This allows the flavors to meld together. After simmering, strain the broth to remove the solids (ginger, garlic, green onions). This step will leave you with a smooth, flavorful broth.
While the broth is simmering, season the chicken breasts with salt and pepper on both sides. In a pan, heat the olive oil over medium heat. Once the oil is hot, add the chicken breasts and cook for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). The chicken should have a nice golden sear on the outside while remaining juicy inside.
Remove the chicken from the pan and set it aside to rest for 5 minutes. Once it has rested, slice the chicken into thin strips or bite-sized pieces, depending on your preference.
While the chicken is resting, bring a separate pot of water to a boil. Add the ramen noodles and cook according to the package instructions (usually about 3-4 minutes for fresh noodles or 5-7 minutes for dried noodles). Drain the noodles and set them aside, rinsing them briefly with cold water to stop the cooking process if you prefer a firmer texture.
To assemble the ramen bowls, divide the cooked noodles evenly among four bowls. Ladle the hot broth over the noodles, ensuring they are fully submerged. Top each bowl with the sliced chicken, mushrooms, julienned carrot, spinach or bok choy, and a soft-boiled egg if desired. Garnish with sesame seeds, chopped green onions, and nori strips for extra flavor and texture.
Serve the Chicken Ramen hot, with extra chili paste or soy sauce on the side for added seasoning if desired. Enjoy the comforting and delicious flavors in each spoonful of this hearty ramen bowl!
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 10-15g
- Carbohydrates: 45-50g
- Protein: 30-35g