Description
Easy Chicken Ramen Soup is a fast, flavorful, and comforting noodle bowl made with savory chicken broth, tender chicken, shiitake mushrooms, and topped with spicy scallion chili sesame oil and soft-boiled eggs. This quick ramen recipe is perfect for weeknight dinners, meal prep, or cozy nights in. Ready in just 30 minutes!
Ingredients
Ingredients:
Scallion Chili Sesame Oil:
¼ cup toasted sesame oil
1 tablespoon chili paste (sambal oelek recommended)
4 scallions, chopped (white and green parts)
Ramen:
1 tablespoon toasted sesame oil
4 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
6 cups chicken stock
3 tablespoons low-sodium soy sauce
4 scallions, chopped (white and green parts)
4 ounces shiitake mushrooms, sliced
1 cup sliced cooked chicken
½ teaspoon sea salt
3 (3-ounce) packs ramen noodles (flavor packets discarded)
2 soft-boiled eggs (6-minute eggs), halved
Sesame seeds (optional, for garnish)
Instructions
Instructions:
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Make the Chili Sesame Oil: Combine toasted sesame oil, chili paste, and chopped scallions in a small bowl. Set aside.
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Sauté Aromatics: Heat sesame oil in a large saucepan over medium heat. Add garlic and ginger, cooking for 1 minute until fragrant.
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Make the Broth: Add chicken stock, soy sauce, scallions, mushrooms, chicken, and salt. Bring to a boil.
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Cook Noodles: Stir in ramen noodles and cook for 3 minutes or until tender.
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Assemble Bowls: Divide ramen and broth between two bowls. Top with halved soft-boiled eggs.
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Finish and Serve: Drizzle with scallion chili sesame oil and sprinkle with sesame seeds, if using. Serve hot.
Notes
For a vegetarian version, substitute tofu and use vegetable broth.
Reduce or omit chili paste for a milder flavor.
Add spinach, bok choy, or carrots for extra vegetables.
Store broth and noodles separately to avoid sogginess if making ahead.
Scallion oil keeps for up to 1 week refrigerated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian, Japanese-inspired
