Comforting Chicken Ramen Recipe Ready in 40 Minutes

This Chicken Ramen Recipe is a comforting dish that satisfies the soul and is ready in under 40 minutes.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: Japanese

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 tablespoons sesame oil Adds a nutty flavor; can be substituted with vegetable oil.
1 tablespoon unsalted butter Provides richness; reduce added salt if using salted.
3 cloves garlic Minced for a stronger flavor.
1 tablespoon fresh ginger Grated; ground ginger may be used.
1 cup baby Bella mushrooms Substitute with shiitake or white mushrooms if needed.
2 tablespoons miso paste Creates a rich broth; white is milder.
4 cups chicken broth Vegetable broth can be used for a vegetarian option.
3 tablespoons soy sauce Low-sodium for less salt.
1 tablespoon sriracha Adjust for spice preference.
1 tablespoon rice wine vinegar Regular vinegar can be a substitute.
1 tablespoon light brown sugar White sugar can replace it.
black pepper Freshly cracked is preferable.

For the Chicken

1 pound boneless skinless chicken thighs or breasts Rotisserie chicken can speed up the process.

For the Noodles

2 packs ramen noodles Instant noodles can be used, discard the seasoning packet.

For the Toppings

1 cup corn Adjust based on preference.
2 tablespoons chili crunch oil Drizzle on top for added flavor.
2 lime wedges Adds a refreshing zing.
fresh parsley & cilantro Customize based on liking.

Equipment

large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of sesame oil and 1 tablespoon of unsalted butter in a large pot over medium-high heat.
Add 2 sliced scallions, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Sauté for about 5 minutes.
Incorporate 1 cup of sliced baby Bella mushrooms and sauté for another 3-4 minutes.
Add 2 tablespoons of miso paste, 4 cups of chicken broth, 3 tablespoons of soy sauce, 1 tablespoon of sriracha, 1 tablespoon of rice wine vinegar, 1 tablespoon of light brown sugar, and black pepper to taste. Bring to a boil.
Carefully add 1 pound of chicken to the pot. Reduce heat to low and let it simmer for 15-20 minutes.
Remove the chicken, let it cool, then shred it into bite-size pieces.
Cook ramen noodles according to package directions. Drain and set aside.
Divide noodles among bowls, ladle hot broth over, and add shredded chicken, egg halves, reserved scallion tops, corn, chili oil, lime wedges, and fresh herbs.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 55gProtein: 35gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 165mgSodium: 1200mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

For deeper flavor, consider simmering the broth longer with aromatics before adding the chicken.

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