Description
A recipe for making flavorful homemade chicken ramen soup.
Ingredients
Scale
- 6 cups chicken broth
- 1 pound boneless, skinless chicken thighs or breasts
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 8 ounces ramen noodles
- 2 large eggs
- 2 cups chopped bok choy
- 4 green onions, sliced
- Nori sheets, for garnish (optional)
Instructions
- Combine chicken broth, chicken, soy sauce, mirin, ginger, and garlic in a large pot.
- Bring the mixture to a boil, then reduce heat and simmer until the chicken is cooked through, about 15 to 20 minutes.
- Remove the chicken, shred it using two forks, and set aside. Keep the broth simmering.
- Cook the ramen noodles according to package directions. Drain well.
- While the noodles cook, prepare the eggs: bring a small pot of water to a boil, gently lower the eggs in, and cook for 6 to 7 minutes for soft-boiled. Immediately transfer to an ice bath, peel, and slice in half.
- Add the bok choy to the simmering broth during the last 2 minutes of cooking to wilt it slightly.
- Divide the cooked noodles among four serving bowls.
- Ladle the hot broth over the noodles.
- Top each bowl with shredded chicken, half a soft-boiled egg, sliced green onions, and nori if using.
Notes
- For richer flavor, roast the chicken briefly before simmering it in the broth.
- Adjust soy sauce amount based on your preference for saltiness.
- You can substitute chicken with firm tofu for a vegetarian option.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 950
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 38
- Cholesterol: 250
Keywords: chicken ramen, homemade ramen, Asian soup, noodle soup, chicken broth recipe