This Ramen Chicken Noodle Soup is cozy and full of flavor! With tender chicken, slurpable noodles, and a rich broth, it warms you right up on chilly days.
It’s like a hug in a bowl! I love to add a splash of soy sauce and a sprinkle of green onions for that extra zing. Quick to make, it’s perfect for busy weeknights!
Key Ingredients & Substitutions
Chicken Broth: This forms the base of your soup. Use low-sodium broth if you prefer a lighter flavor. Alternatively, vegetable broth works as a vegetarian option.
Sesame Oil: It adds a lovely nutty flavor. If you don’t have it, olive oil or vegetable oil can be substituted, though the taste will be a bit different.
Chicken: I often use rotisserie chicken for convenience. You can also cook and shred your own chicken or use leftover chicken. Tofu is a great vegetarian replacement.
Ramen Noodles: Instant ramen noodles are quick and easy! For a healthier option, consider whole grain or even zucchini noodles for a low-carb version.
Soft-Boiled Eggs: They enhance the texture and add richness. If you don’t like eggs, you can skip them or use tofu as an alternative.
How Do You Get the Flavor Just Right in Your Broth?
The broth is key to a delicious ramen soup! Start by sautéing garlic, ginger, and onion in sesame oil. This builds a deep flavor base. Don’t rush this step—let them cook until the onions are translucent.
- Simmer your broth with soy sauce to deepen the taste.
- Adjust salt and pepper to enhance flavor, and don’t forget to taste as you go!
- If you love heat, add chili garlic sauce—add a little, then adjust to your liking.
These steps will help you achieve a hearty and flavorful ramen chicken noodle soup every time! Enjoy your cooking journey!
Ramen Chicken Noodle Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken broth
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 small onion, thinly sliced
- 1 medium carrot, julienned
- 1 cup cooked shredded chicken (rotisserie or poached)
- 2 servings instant ramen noodles (discard flavor packets)
- 2 soft-boiled eggs, halved
- 1 cup baby bok choy or spinach
- 2 green onions, sliced
- 1 tablespoon soy sauce (or to taste)
- 1 teaspoon chili garlic sauce or chili oil (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This Ramen Chicken Noodle Soup takes about 10 minutes to prepare and 15 minutes to cook, making a total of about 25 minutes from start to finish. Perfect for a quick and cozy meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the sesame oil over medium heat. Add the minced garlic, minced ginger, and thinly sliced onion. Sauté them together until fragrant and the onions become translucent, which should take about 3-4 minutes. This is the flavor base for your soup!
2. Add the Broth:
Next, pour in the chicken broth and add the soy sauce. Stir the mixture and bring it to a simmer; this will enhance the flavors and give your soup depth.
3. Add the Vegetables:
Now, toss in the julienned carrots. Let them cook for about 3 minutes until they’re slightly softened. This adds some nice color and crunch to your soup.
4. Cook the Noodles:
Add the ramen noodles to the pot, cooking them according to package instructions until they are just tender. This usually takes about 3 minutes. Keep an eye on them so they don’t get mushy!
5. Incorporate the Greens and Chicken:
In the last minute of cooking the noodles, add in the baby bok choy or spinach along with the cooked, shredded chicken. This just warms everything through nicely.
6. Final Seasoning:
Give your broth a taste and add salt and pepper as needed. If you like some heat, stir in the chili garlic sauce or chili oil for that spiciness!
7. Serve it Up:
Divide the soup into bowls and top each serving with a halved soft-boiled egg. Don’t forget to sprinkle some sliced green onions on top for a fresh finish.
8. Enjoy!
Serve your delicious ramen chicken noodle soup hot, and feel free to add more chili sauce on the side for those who like it spicy. Enjoy your nourishing, warming bowl of goodness!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works perfectly. Just shred it and add it to the soup towards the end when warming up!
How Can I Make This Soup Vegetarian?
You can easily make this soup vegetarian by using vegetable broth and replacing the chicken with tofu or tempeh. You can also add more vegetables like mushrooms or bell peppers for added flavor and texture.
Can I Make This Soup Spicier?
Yes! If you enjoy a little heat, add more chili garlic sauce or chili oil. You can also include red pepper flakes or sliced fresh chilies during cooking for an extra kick!
How to Store Leftover Ramen Chicken Noodle Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove, adding a splash of broth if needed, as the noodles can soak up liquid while stored.
