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Easy Chicken Ramen
4.7 from 432 votes

Easy Chicken Ramen

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.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 369 kcal
Course: Dinner
Cuisine: Japanese

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:
    Cup of Yum
  1. Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.
  2. Prepare an ice bath by filling a bowl with ice and water.
  3. 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:
  1. If using fresh noodles:
  2. 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.
  3. (If using another type of noodle, follow package instructions)
To Prepare The Soup:
  1. 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.
  2. 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.
  3. 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:
  1. 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

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: 4 Servings

Amount Per Serving

Calories 369

% 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.