Easy Chicken Ramen Soup Recipe

If you’re craving a bowl of something cozy, soul-soothing, and surprisingly simple to make, you’re in the right spot. This Easy Chicken Ramen Soup Recipe quickly became one of my go-to dinners whenever I want something flavorful but fuss-free. It’s packed with tender chicken, silky broth, and those classic ramen fixings we all love. Trust me, once you try this, you’ll be hooked just like my family is!

this Recipe

Ingredients You’ll Need

The ingredients here come together like a harmonious little team — each adding purpose, from the savory soy sauce to the sweet mirin and the warm ginger spice. Keep an eye out for good-quality chicken broth to boost the flavor even more.

• Skinless chicken breasts: They cook quickly and soak up the marinade beautifully, staying tender and juicy.
• Soy sauce: Adds that deep, salty umami we want in ramen; pick low sodium if you’re watching salt.
• Mirin: A sweet rice wine that balances the saltiness—don’t skip this; it makes all the difference.
• Brown sugar: Enhances the sweet-savory dynamic of the marinade.
• Minced garlic: Fresh is best here for that aromatic punch.
• Ground ginger: Adds warmth and a subtle zestiness that lifts the broth.
• Chicken broth: The heart of the soup’s richness; homemade or store-bought works.
• Ramen noodles: Use your favorite brand; just skip any seasoning packets that come with them.
• Egg yolks and mayonnaise: This secret combo creates an incredibly silky broth base.
• Boiled eggs: Adds creaminess and extra protein—soft or hard boiled, your choice.
• Scallions and bok choy: Fresh, green toppings bring a lovely crunch and freshness.

Variations

I love how flexible this Easy Chicken Ramen Soup Recipe is—you can really tailor it to your taste buds or dietary needs. I often switch things up based on what I have on hand or the season.

• Spicy Twist: I sometimes toss in a teaspoon of chili oil or sprinkle red pepper flakes before serving for a kick.
• Vegetarian Swap: Use vegetable broth and tofu instead of chicken, and it’s just as comforting.
• Noodle Alternatives: Try soba or rice noodles for a different texture and to suit gluten-free diets.
• Extra Veggies: Add shredded carrots, mushrooms, or corn to the broth to bulk it up and add color.

How to Make Easy Chicken Ramen Soup Recipe

Step 1: Marinate Your Chicken to Build Flavor

Start by tossing your chicken breasts in a bowl with soy sauce, mirin, brown sugar, minced garlic, and ground ginger. I love how this simple marinade creates such a glossy, flavorful coating that’ll soak into the chicken as it cooks. Make sure every piece is coated—use your hands if you want, it’s the best way!

Step 2: Cook Chicken and Let It Rest

Heat a skillet with a little nonstick spray over medium heat. Add the chicken and cook until golden on each side and cooked through, about 10 minutes total depending on thickness. Don’t toss that marinade! Pour it into the skillet so it cooks down and intensifies the flavor—this is the kind of little extra step that really elevates your ramen broth. Once done, set the chicken aside to rest for a few minutes before slicing it thinly; this keeps it juicy and tender.

Step 3: Prep Your Eggs and Greens

While chicken cooks, boil your eggs however you like—soft boiled gives a lovely runny yolk, but hard boiled is just as tasty. I usually blanch bok choy for 5 to 6 minutes; it keeps that beautiful bright green color and adds a fresh crunch that balances the warm broth perfectly.

Step 4: Simmer Broth and Cook Noodles

In a big pot, pour in your chicken broth, additional soy sauce, and mirin, then bring it gently to a simmer. Add your ramen noodles—remember to skip those seasoning packets, because our broth is doing all the heavy lifting here. Cook the noodles until tender, about 3 to 5 minutes depending on package instructions.

Step 5: Create the Silky Base and Assemble

Here’s a secret I absolutely adore: In each serving bowl, crack an egg yolk, add a spoonful of mayonnaise, and a little minced garlic. Stir it all together until smooth—that rich, creamy mixture is pure magic. When the noodles are done, ladle some hot broth into the bowl and stir to combine everything. Then add noodles and more broth so they’re just peeking out of the surface. Finally, top with sliced chicken, boiled egg halves, bok choy, and scallions. Sprinkle sesame seeds or red pepper flakes if you want a little extra flair.

How to Serve Easy Chicken Ramen Soup Recipe

Garnishes

I always top mine with fresh scallions for that sharp bite and a pop of green. Bok choy adds a nice freshness, and sometimes I sprinkle toasted sesame seeds or a dash of chili flakes if I want a bit of heat. For extra indulgence, a little drizzle of sesame oil can’t hurt either!

Side Dishes

Pair this ramen with simple sides like steamed edamame or pickled vegetables to keep things light. I also love serving crispy gyoza or a fresh cucumber salad on the side for a little crunch contrast.

Creative Ways to Present

For special occasions, I’ve brought this out in pretty bowls with wooden chopsticks and added little nori sheets on the side. You can even wrap the boiled egg halves with a thin nori strip for a fancy touch. Trust me, presentation makes a difference when you want to impress guests or just treat yourself.

Make Ahead and Storage

Storing Leftovers

I keep leftover broth and chicken in separate airtight containers in the fridge for up to 3 days. Noodles tend to soak up too much broth and get soggy if stored together, so I prefer to keep them separate and cook fresh if I can.

Freezing

I’ve frozen the broth and chicken before without issues, but I avoid freezing the noodles and eggs since their texture changes too much. When thawed, the broth still tastes rich and comforting.

Reheating

Reheat broth and chicken gently on the stove over medium-low heat to keep the flavors vibrant. I prefer to cook fresh noodles when reheating so they’re perfectly tender. Add the softened bok choy and toppings last for the best texture.

FAQs

Final Thoughts

This Easy Chicken Ramen Soup Recipe feels like a warm hug on a chilly day, and yet it comes together faster than you’d think possible. I absolutely love how creamy and rich the broth gets from that simple egg yolk and mayo trick, and my family goes crazy for the tender chicken and fresh toppings. If you’ve been intimidated by making ramen at home, this recipe breaks it down so it’s totally doable and rewarding. Give it a try—I’m pretty sure it’ll become one of your favorites too!

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