Easy Chicken Ramen Recipe
This easy chicken ramen recipe is simple, comforting, and perfect for anyone who wants a quick homemade meal. With just a few ingredients and minimal cooking time, you can enjoy a delicious bowl of ramen anytime.
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Chicken ramen is a warm, comforting meal that’s quick to make and perfect for busy days. This easy chicken ramen recipe uses simple ingredients and takes less than 40 minutes, making it ideal for beginners or anyone who wants a homemade meal without much effort.
Table of Contents
Why You’ll Love This Ramen Recipe
- Quick and easy to prepare
- Uses simple, affordable ingredients
- Warm, filling, and customizable
- Great for lunch or dinner
Tips And Variations
- Use leftover rotisserie chicken to save time
- Add extra veggies like carrots, bean sprouts or spinach for extra nutrition
- Adjust soy sauce to control saltiness
- Add chili sauce for spicy ramen
Chicken Ramen Faq’s
Chicken breast, thighs, or rotisserie chicken all work well.
Yes. Replace chicken broth with vegetable broth and skip the chicken. Add tofu or mushrooms instead.
It’s best eaten fresh, but you can store it in the fridge for up to 2 days in an airtight container.
Absolutely. Add chili sauce, chili flakes, or a little hot sauce to taste.
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Easy Chicken Ramen
Ingredients
- 1 teaspoon sesame oil
- 1 tablespoon unsalted butter
- 3 scallions chopped (reserve the green parts for garnish)
- 3 cloves garlic minced
- 2 teaspoons fresh ginger grated
- ½ cup baby bella mushrooms sliced
- 1 tablespoon miso paste
- 6 cups chicken broth
- ¼ cup soy sauce
- 1-2 tablespoons Sriracha
- 1 tablespoon rice wine vinegar
- 1 tablespoon light brown sugar
- ¼ teaspoon black pepper
- 1 ¼ pounds boneless skinless chicken thighs or chicken breasts
- 4-6 large eggs hard-boiled or soft boiled
- 3 x 3oz packets of ramen noodles discard the seasoning packet, cooked according to package directions, drained, and set aside until ready to serve
- Toppings
- Hard-boiled eggs
- Reserved green onions chopped
- Corn
- Chili crunch oil
- Lime wedges
- Fresh parsley chopped
- Cilantro chopped
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add sesame oil and butter.
- Once the butter has melted, add the scallions, garlic, ginger, and mushrooms. Sauté for 5 minutes, stirring, to not burn the garlic.
- Add the miso paste, chicken broth, soy sauce, Sriracha, rice wine vinegar, brown sugar, and black pepper. Stir to combine. Bring the broth to a boil.
- Once boiling, add the chicken thighs. Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F.
- While the chicken cooks, make Instant Pot hard-boiled eggs (instructions below).
- Remove the chicken and shred it with two forks. Set aside in a bowl.
- Divide the noodles among 4 soup bowls. Ladle the broth over the noodles. Top each bowl with shredded chicken, egg halves, green onions, corn, chili crunch oil, lime wedges, and parsley.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
