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Ramen with Chicken

Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • 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


Ramen Broth & Chicken

  1. 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.

  2. Add the chicken stock, chicken broth and water and bring to a boil.

  3. Add the chicken breast and boil covered for 15-20 minutes or until chicken is fully cooked.

  4. Remove the chicken and shred it.

  5. 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.

  6. Add in the bok choy and cook for 1-2 minutes.

How to Prepare the Eggs

  1. 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).

  2. After 6 minutes immediately remove eggs from the boiling water and place them in a bowl of ice water to cool.

Optional toppings

  1. Add diced green onions

  2. Add sesame seeds

  3. For added spice and flavor, drizzle chili oil on top of the ramen.

Ramen Noodles

  1. Boil the ramen noodles in a separate pan. Do not use the flavor packet. Once the noodles are done, drain them.