Description
A comforting chicken ramen made with a rich savory broth, tender shredded chicken, chewy ramen noodles, and flavorful toppings like soft-boiled eggs, mushrooms, corn, green onions, and nori.
Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups (1 liter) chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon miso paste
- 1/2 teaspoon chili flakes (optional)
- 2 boneless, skinless chicken breasts
- 200 g ramen noodles
- 2 cups (500 ml) water
- 2 soft-boiled eggs
- 1 cup mushrooms, sliced
- 1/2 cup corn kernels
- 2 green onions, sliced
- 1 sheet nori, cut into strips
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, then sauté until fragrant.
- Pour in the chicken broth, soy sauce, miso paste, and chili flakes if using. Stir well and let the broth simmer for several minutes to develop flavor.
- In a separate pot, bring the water to a boil and cook the chicken breasts until fully cooked through. Remove them from the pot and shred into bite-sized pieces.
- Cook the ramen noodles according to the package instructions until just tender. Drain and set aside.
- Prepare the soft-boiled eggs by boiling them for 6 to 7 minutes, then transfer to cold water, peel, and halve.
- Divide the cooked noodles between serving bowls.
- Ladle the hot broth over the noodles.
- Top each bowl with shredded chicken, soft-boiled eggs, sliced mushrooms, corn, green onions, and nori strips.
- Serve immediately while hot.
Notes
- You can swap the chicken for shrimp or tofu for a different variation.
- Add spinach or bok choy for extra greens and more texture.
- For a richer broth, stir in a splash of coconut milk or add extra miso paste.
- To make it spicier, add chili oil, extra chili flakes, or fresh sliced chili.
- Store the broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the broth on the stove and add the noodles at the end to keep them from getting too soft.
- Rotisserie chicken works well as a quick substitute for freshly cooked chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4 g
- Sodium: 1150 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 200 mg
