Easy Chicken Ramen
User Reviews
4.7
432 reviews
Excellent
Easy Chicken Ramen
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Easy Chicken Ramen features a flavorful broth enriched with ginger, garlic, and sauces layered with tender chicken thighs, fresh shiitake mushrooms, and baby bok choy. The inclusion of marinated soft-boiled eggs adds richness, while yakisoba noodles complete the dish with a satisfying bite, replicating a comforting homemade ramen experience.
Description
The recipe starts by building the broth with neutral oil sautéing onion, grated ginger, garlic, and chili garlic sauce to develop depth. Layered with oyster sauce, fish sauce, soy sauce, and rice vinegar, it balances savory, tangy, and umami flavors. Shiitake mushrooms and bok choy contribute texture and mild vegetal notes, enhanced by simmering with the broth.
Boneless, skinless chicken thighs are cooked within the broth, imparting juiciness and protein. The noodles are cooked separately and combined at serving to avoid over-softening. A recommended ramen egg is prepared by soft boiling, cooling in ice, peeling, then marinating in a soy-vinegar mixture to attain a flavorful, tender center.
This ramen can be customized with toppings such as green onions, cilantro, chili garlic sauce, sesame seeds, and lime wedges. Keeping broth and noodles separate for leftovers preserves texture, while optional eggs can be replaced with fried or poached for convenience.
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Ingredients
For The Soup:
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion sliced
- 1 tablespoon ginger root fresh grated
- 4 garlic pressed or finely minced, cloves
- 1 tablespoon Chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/2 cup soy sauce low sodium
- 1/4 cup rice vinegar
- 4 ounces shiitake mushrooms stems removed and sliced
- 1/2 - 3/4 pounds baby bok choy sliced into quarters lengthwise
- 1 pound boneless skinless chicken thighs
- 4 cups chicken broth low sodium
- 1 cup water
- 1-2 packages yakisoba noodles one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store, fresh
For The Ramen Egg**
- 4 egg
- 1/4 cup soy sauce low sodium
- 1/4 cup rice vinegar
- 3/4 cup water
Additional Toppings (Optional)
- green onion sliced
- cilantro
- Chili garlic sauce
- sesame seeds
- lime wedges
Instructions
To Prepare The Ramen Egg:
- Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.
- Prepare an ice bath by filling a bowl with ice and water.
- Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).
To Prepare The Noodles:
- If using fresh noodles:
- Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
- (If using another type of noodle, follow package instructions)
To Prepare The Soup:
- Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
- When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.
- Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.
To Serve The Ramen:
- In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.
Notes
- Keep noodles separate from broth before serving to avoid sogginess and store leftovers accordingly.
- The marinated ramen egg is optional but recommended for added flavor and texture; skip marinade if needed or substitute with fried or poached eggs.
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
18g
(6%)
Protein
41g
(82%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
235mg
(78%)
Sodium
2694mg
(112%)
Potassium
925mg
(20%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
6545IU
(131%)
Vitamin C
66.7mg
(74%)
Calcium
218mg
(22%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 41g | 82% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 235mg | 78% |
| Sodium | 2694mg | 112% |
| Potassium | 925mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 6545IU | 131% |
| Vitamin C | 66.7mg | 74% |
| Calcium | 218mg | 22% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
432 reviews
Excellent
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