Chicken Ramen Recipe

A delicious, simple Chicken Ramen Soup recipe made with pan-seared chicken breasts, ramen noodles, and a variety of veggies, including shiitake mushrooms in a rich broth seasoned with ginger and garlic. Garnish with sliced radishes, sliced scallions, and a soft-boiled egg.

Course soup main meal

Cuisine Japanese

Keyword chicken ramen recipes, homemade chicken ramen, how to make chicken ramen better, how to make the chicken ramen, ramen with chicken

Prep Time 15

Cook Time 1

Servings servings

Calories 380kcal

Author Beth Pierce

Ingredients

2 large boneless chicken breasts skin on or off
1 tablespoon unsalted butter
2-3 teaspoons sesame oil
1 tablespoon grated ginger or ginger paste
2 cloves garlic minced
6 cups chicken stock or chicken broth
1 ounce dried shiitake mushrooms or 6 ounces of fresh shiitake mushrooms
3 tablespoons low sodium soy sauce
1 tablespoon Chinese rice wine
1 tablespoon mirin optional see notes
4 large eggs
2 cups chopped green cabbage napa cabbage, or bok choy
2 3-ounce packages dried ramen noodles (discard seasoning)
1 large carrot cut into match sticks
Kosher salt and fresh ground black pepper
5 scallions thinly sliced
2 radishes sliced

Instructions

Melt the butter and heat 2 teaspoons of sesame oil in a Dutch oven or heavy pot over medium-high heat. Sear the chicken breast until golden brown on both sides. If not cooked through, place them in the oven at 325 degrees until cooked through. Cover and keep warm while you work on the rest of the dish.
Remove the pot from the heat, and if needed, add the remaining teaspoon of sesame oil. Add the ginger and garlic and cook for 1 minute while stirring constantly. Add the chicken stock, dried shiitake mushrooms, soy sauce, rice wine, and mirin. Bring the mixture to a boil, then reduce it to a simmer. Cover and gently simmer until the mushrooms are soft. This can take anywhere from 15-40 minutes.
Meanwhile, bring a large pot of water to boil with a steamer basket in it. Add the eggs to the steamer basket, cover, and steam for 6-7 minutes. Plunge the eggs into cool water to stop the cooking process and to make them cool enough to handle.
When the mushrooms are soft, add the cabbage and simmer for about 3 minutes. Add the ramen noodles, and simmer for 2 minutes. Add the carrots and simmer for 1 minute. Season with kosher salt and fresh ground black pepper. Cut the chicken into bite-size pieces and add them to the soup.
Peel and cut the eggs in half. Spoon the soup into bowls and top with green onions, radishes, and 2 egg halves.

Notes

My Dutch oven is always hot enough to cook the ginger and garlic with residual heat. If your pot is not, cook it over very low heat.
Chicken thighs can be substituted in this recipe. Poached and shredded chicken also works well with this recipe.
I love using ginger paste. 1 tablespoon of paste equals 1 tablespoon of fresh ginger. Always store it in the fridge, and it lasts for a month.
If using fresh shiitake mushrooms, remove the stems with a sharp knife and simmer until tender or about 5 minutes.
Mirin is sweet rice wine. It can be difficult to find, but if you can, it is delicious, and it adds flavor with a touch of sweetness to many of my Asian recipes.
I usually err on the side of caution and steam my eggs for 7 minutes. I would rather have an egg that is a little too firm than one that is too loose.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low on the stovetop or in the microwave at reduced power.

Nutrition