I love a good bowl of ramen! While Tonkotsu is my favorite, that isn’t something that I’ve attempted to make at home. Maybe some day I’ll be adventurous enough to make my own Tonkotsu broth. For a much faster and easier weeknight meal, this ramen with chicken recipe is my go to. It’s super simple to prepare and totally appeases my ramen cravings.
Ingredients
4 packages of ramen noodles (discard the flavor packet)
1 lb boneless skinless chicken breast
4 eggs (soft boiled)
2 stalks of baby bok choy
4 stalks green onion
2 tsp freshly grated ginger
3 cloves of garlic
4 cups chicken stock
2 cups chicken broth
2 cups water
1/8 cup rice vinegar
1 tbsp olive oil
1/2 tbsp soy sauce
salt to taste
pepper to taste
chili oil drizzle (optional)
How to make Chicken Ramen
Sauté the garlic, ginger and diced white parts of the green onions in oil. Then add the chicken broth, stock and water.
Bring to a boil then add the chicken and cook for 15-20 minutes or until the chicken is fully cooked.
Shred the chicken and add it back to the pot. Add the soy sauce, rice vinegar and salt and pepper to taste.
Add the bok choy and cook for 2-3 minutes until softened.
Prepare the ramen noodles separately. First, place the ramen noodles in the bowl. Top with chicken and bok choy and then pour in broth to cover the noodles. For optional toppings, add a soft boiled egg, diced green onions, sesame seeds and a drizzle of chili oil.
- 4 packages Ramen noodles
- 1 lb boneless skinless chicken breast
- 4 eggs
- 2 stalks baby bok choy
- 4 stalks green onion
- 2 tsp ginger (fresh grated)
- 3 cloves garlic
- 4 cups Chicken Stock
- 2 cups Chicken Broth
- 2 cups water
- 1/8 cup rice vinegar
- 1 tbsp Olive Oil
- 1/2 tbsp soy sauce
- salt to taste
- pepper to taste
- 1 drizzle chili oil optional
In a large pot, heat the olive oil and then add in minced garlic and grated ginger. Cook for 2-3 minutes and then add the white part of the green onions (diced). Continue cooking for 1 minute.
Add the chicken stock, chicken broth and water and bring to a boil.
Add the chicken breast and boil covered for 15-20 minutes or until chicken is fully cooked.
Remove the chicken and shred it.
Add the chicken back to the broth. Add the soy sauce, rice vinegar and salt and pepper to taste. Turn heat down to a medium.
Add in the bok choy and cook for 1-2 minutes.
For soft boiled eggs, fill a pot with enough water to cover the eggs. Bring the water to a boil and then add eggs. Cook covered for 6 minutes (recipe is for large eggs. adjust timing for different sizes).
After 6 minutes immediately remove eggs from the boiling water and place them in a bowl of ice water to cool.
Add diced green onions
Add sesame seeds
For added spice and flavor, drizzle chili oil on top of the ramen.
Boil the ramen noodles in a separate pan. Do not use the flavor packet. Once the noodles are done, drain them.
Let me know what you think of this simple chicken ramen recipe in the comments below.
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Looks amazing! You need sriracha also drizzled on top!
You know I’m a wimp when it comes to spice. The chili oil is enough for me! LOL.
This looks delicious, my mouth is watering. A perfect antidote to all the rich food of the last few days!
Thanks Julie. Couldn’t agree more about the excess of rich food over the holidays!
Thanks for sharing this recipe! Looks delicious and easy to make! Good winter soup too! 😉
Exactly! I love soup this time of year.
That looks very delicious. Me and my younger son love ramen and we can have it anytime of the day! Thank you for sharing the recipe!
Thank you. Same here, I could eat ramen for every meal.