Looking for a cozy, flavorful meal that’s ready in just 30 minutes? This Easy Chicken Ramen is your answer! Featuring a rich, savory broth, tender chicken, and perfectly cooked noodles, it’s everything you crave in a comforting bowl of ramen—complete with the ultimate finishing touch, the ramen egg.
About This Recipe
Ramen is a true flavor bomb—a perfect blend of umami-rich broth, hearty noodles, and mouthwatering toppings. While traditional ramen requires hours to build its signature depth of flavor, this simplified version delivers big on taste in a fraction of the time.
This recipe isn’t entirely authentic but captures the spirit of ramen while being accessible for busy weeknights. Bonus: it’s so good, you’ll find yourself making it again and again (I’ve had it four times this month and still love it!).
The Secret to Perfect Noodles
Fresh yakisoba noodles bring this ramen to life, but there’s one important tip: don’t cook the noodles in the broth. While it might seem convenient, noodles release starch, which thickens the soup and absorbs the liquid, leaving you with less broth and soggy noodles.
Instead, cook the noodles separately and add them to each bowl before pouring the soup over the top. This keeps your broth silky and your noodles perfectly al dente.
Let’s Talk About the Ramen Egg
A ramen egg (ajitsuke tamago) is a must for an authentic ramen experience. You can make them by soft-boiling eggs and marinating them in a mixture of soy sauce, rice vinegar (or mirin), and water overnight. No time to marinate? A simple soft-boiled or poached egg works beautifully, too.
Why You’ll Love This Recipe
- Ready in 30 minutes.
- Packed with bold, comforting flavors.
- Easily customizable—adjust the noodles, toppings, or spice level to your liking.
- Perfect for meal prep: make the broth and eggs ahead of time for even quicker assembly.
Serve up this easy chicken ramen for a cozy weeknight dinner or as a fun alternative to takeout. Your taste buds will thank you!
4
servings10
minutes30
minutesThis quick and flavorful Easy Chicken Ramen comes together in just 30 minutes! With a rich, savory broth, tender chicken, and noodles, it’s a perfect weeknight dinner. Don’t forget the ramen egg for the ultimate touch!
Ingredients
For the Soup:
1 tablespoon oil
1 onion, sliced
1 tablespoon fresh grated ginger root
4 garlic cloves, minced
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1/2 cup low-sodium soy sauce
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 low-sodium chicken broth
1 cup water
1-2 packages fresh yakisoba noodles (7 oz per package)
For the Ramen Egg:
4 eggs
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
3/4 cup water
Additional Toppings (Optional):
Sliced green onions
Fresh cilantro
Chili garlic sauce
Sesame seeds
Lime wedges
Directions
- Prepare the Ramen Egg:
- In a bowl, whisk together 1/4 cup soy sauce, 1/4 cup rice vinegar, and 3/4 cup water. Set aside.
- Prepare an ice bath by filling a bowl with ice and water.
- Bring a pot of water to a boil (enough to cover the eggs). Carefully lower the eggs into the boiling water using a slotted spoon. Reduce heat to keep the water at a gentle boil. Cook for 7 minutes.
- Remove the eggs and place them into the ice bath for 3 minutes. Peel gently (the eggs will be soft).
- Place the peeled eggs in the marinade, ensuring they are fully submerged. Let them marinate for several hours or overnight. For longer storage, discard the marinade and refrigerate the eggs for up to 3 days. Reheat in the ramen broth just before serving.
- Prepare the Noodles:
- Bring a pot of water to a boil. Add the fresh noodles and cook for 3 minutes.
- Drain and rinse with cold water. Toss with a little oil to prevent sticking. Set aside.
- Prepare the Soup:
- Heat oil in a large pot over medium-high heat. Add the onion and sauté for about 5 minutes until softened.
- Add the mushrooms and sauté for an additional 2-3 minutes. Add garlic and ginger and cook for 30 seconds, just until fragrant.
- Stir in the chicken broth, water, soy sauce, rice vinegar, oyster sauce, fish sauce, and chili garlic sauce. Bring to a simmer.
- Add the chicken thighs to the simmering broth. Cook for 15-20 minutes, until the chicken is cooked through (165°F internal temperature).
- Remove the chicken, shred with two forks, and return to the pot. Add the bok choy and cook for 3-5 more minutes.
- Serve the Ramen:
- In bowls, place the noodles and pour the hot soup over them.
- Top with the marinated ramen egg, green onions, cilantro, sesame seeds, and any other desired toppings. Serve immediately and enjoy!