Cozy & Comforting Chicken Ramen
A warm, savory bowl of homemade chicken ramen featuring tender shredded chicken, fresh ramen noodles, and a rich, aromatic broth made with garlic and ginger—perfect for cozy evenings and quick weeknight dinners.
Equipment
- Large pot
- Two Forks
- Knife
Ingredients
For the Chicken Ramen
- 4 boneless, skinless chicken breasts about 680g
- 3 cloves fresh garlic minced
- 1 inch fresh ginger grated
- 6 cups low-sodium chicken broth
- 1/4 cup soy sauce
- 12 oz fresh ramen noodles
- 2 green onions thinly sliced
- 4 soft-boiled eggs
- 4 sheets nori dried seaweed
Instructions
- Step 1: Mince the garlic and grate the fresh ginger finely to prepare the aromatics for the broth.
- Step 2: Heat 1 tablespoon of oil in a large pot over medium heat. Sauté the garlic and ginger for about 2 minutes until fragrant, creating the aromatic base.
- Step 3: Add the chicken breasts, chicken broth, and soy sauce to the pot. Bring to a gentle simmer, cover, and cook for 15–20 minutes until the chicken is cooked through.
- Step 4: Remove the chicken from the pot and let it rest for a few minutes. Then shred finely using two forks.
- Step 5: Add the fresh ramen noodles directly into the simmering broth and cook according to package instructions, usually a few minutes.
- Step 6: Divide noodles and broth evenly into four bowls. Top each bowl with shredded chicken, a soft-boiled egg, sliced green onions, and a sheet of nori. Serve immediately.
Notes
Use rotisserie chicken to save time by shredding and adding at the end. Substitute dried or other Asian noodles if fresh ramen is unavailable, adjusting cooking times. For vegan options, substitute broth and protein accordingly. Store broth and chicken separately from noodles in the fridge up to 3 days.