Description
Discover the ultimate homemade chicken ramen, a quick‑cook soup packed with savory chicken broth, tender shredded chicken, fresh spinach, green onions, and perfectly textured ramen noodles. This easy recipe blends soy sauce, sesame oil, and garlic for deep umami flavor, and finishes with optional soft‑boiled eggs for richness. Ready in just 20 minutes, it’s perfect for busy weeknights and soothing cold evenings, delivering restaurant‑style comfort at home. Warm broth comforts every bite tonight.
Ingredients
- 4 cups chicken broth
- 2 boneless, skinless chicken breasts
- 2 packs ramen noodles
- 1 cup sliced green onions
- 1 cup baby spinach
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 soft‑boiled eggs (optional)
Instructions
- In a large pot, bring the chicken broth to a gentle simmer over medium heat.
- Add the chicken breasts and poach for about 15 minutes, turning once, until fully cooked.
- Remove the chicken, shred it with two forks, and set aside.
- Stir minced garlic, soy sauce, and sesame oil into the broth; let it bubble for a minute.
- Add the ramen noodles and cook according to package directions, usually 3 minutes.
- Fold in baby spinach and sliced green onions just before the noodles finish.
- Divide shredded chicken, noodles, vegetables, and optional egg halves among four bowls.
- Ladle the hot broth over each bowl and serve immediately.
Notes
- For a spicier version
- add a teaspoon of chili paste. Feel free to substitute rice noodles for a gluten‑free option. Soft‑boiled eggs add richness but are optional.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
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