Amp up your noodle game with this easy Chicken Ramen. Full of flavor, this is a great weeknight meal that you can serve any time of the year.
![Chicken Ramen in white bowl with chopsticks in bowl and another bowl of ramen in background.](https://tornadoughalli.com/wp-content/uploads/2024/07/CHICKEN-RAMEN-4.jpg)
If you are a ramen fan, you need to put the packaged ramen down – for the most part.
Using packaged ramen noodles, we doctor them up and make this amazing and easy Chicken Ramen.
We are ramen addicts in this house and always keep ramen on hand, and when we feel like we want something a little more hearty, we go for this noodle recipe.
With sauce, onions, mushrooms, chicken and more, you are not missing on the flavor in this Chicken Ramen. It is just that good.
What I really like about this is that it is really relatively easy! You just add some ingredients, boil and serve. How much harder can it get?
If you have been looking for an easier ramen recipe that is family friendly, great for lunch or dinner, then look no further than this Chicken Ramen!
Some of my other favorite easy pasta recipes we have on our site include: Garlic Butter Pasta, Tortellini Carbonara and Instant Pot Italian Chicken and Pasta.
![Two bowls of Chicken Ramen overhead with chopsticks, and garnishes around bowls.](https://tornadoughalli.com/wp-content/uploads/2024/07/CHICKEN-RAMEN-3.jpg)
WHY THIS RECIPE WORKS:
- This is a great easy way to doctor up packaged ramen noodles.
- It is family-friendly with the flavor not being too overpowering.
- This is great for lunch or dinner!
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Sesame oil
Neutral oil (avocado, olive, canola, vegetable etc.)
Yellow onion
Shiitake mushrooms
Garlic
Ginger
Low sodium chicken broth
Soy sauce
Worcestershire sauce
Rice wine vinegar
Sriracha
Ramen noodles
Shredded carrots (freshly shredded or store-bought)
Eggs, soft-boiled
Chicken breasts
Green onions (optional)
Sesame seeds (optional)
![Ingredients needed to make Chicken Ramen.](https://tornadoughalli.com/wp-content/uploads/2024/07/CHICKEN-RAMEN.jpg)
HOW TO MAKE CHICKEN RAMEN, STEP BY STEP:
- Using a large pot over medium heat, add your oils allowing it to heat for 1-2 minutes or until it looks shiny in the pot before adding the onions.
- Sauté the onions for 4-5 minutes, stirring occasionally until softened and slightly jammy looking.
- Add in the mushrooms and continue sautéing, stirring occasionally for another 3-4 minutes until the mushrooms become soft and shrink slightly.
- Next, add the garlic and ginger to the vegetables and stir.
- Add the broth, soy sauce, Worcestershire sauce, rice wine vinegar, and sriracha to the pot and use a wooden spoon or rubber spatula to scrape the bottom of the pot and allow the brown bits from the bottom of the pot to loosen.
- Bring the broth to a boil and add all 4 packages of ramen noodles, cooking for 3-4 minutes.
- Divide the noodles and broth equally into 4 separate bowls.
- Top each bowl with shredded carrots, a soft-boiled egg, cooked chicken and green onions (optional).
![Step by step photos on how to make Chicken Ramen.](https://tornadoughalli.com/wp-content/uploads/2024/07/CHICKEN-RAMEN-STEP-BY-STEP.jpg)
HOW DO I SOFT-BOIL AN EGG?
Start with room-temperature eggs. Heat a medium-sized pot of water over medium-high heat until boiling.
Use a slotted spoon to lower each egg into the boiling water. Reduce the heat to medium to keep the water at a simmer and set a timer for 7 minutes.
When the timer goes off, remove the eggs one at a time with a slotted spoon to a bowl of ice water and let them sit for 3 minutes.
After the 3 minutes are up remove the eggs from the ice water and peel and slice the eggs in half to reveal a perfectly jammy yolk. Nestle the egg on the side of your ramen bowl and enjoy.
These are a absolutely delicious addition to your Chicken Ramen which elevates it to a new level.
CAN I ADD ANY OTHER INGREDIENTS/TOPPINGS INTO MY RAMEN?
While we have a basic Chicken Ramen recipe here you can add other ingredients to add more flavor or texture.
Some ingredients that you can add include:
- Bok Choy
- Bean Sprouts
- Chili Oil
- Nori
- Sesame Seeds
- Bonito Flakes
- Cilantro
- Watercress
- Bamboo Shoots
- Hoisin Sauce
There is so much more that you can add to this dish that there really are endless options. If you are keen on eating ramen at restaurants, add some of the things that you get from there.
CAN I CHANGE THE MEAT ADDED TO THE RAMEN?
Yes! While chicken is an easy go-to, you can use other meats in this recipe or go meatless.
Some other meats/proteins you can add in substitute for the chicken include: pork belly, shrimp, tofu, beef.
WHAT CAN I SERVE WITH CHICKEN RAMEN?
While this is great on it’s own you can absolutely serve some side dishes with it. Some of our favorites include:
- Potstickers
- Sweet and Sour Chicken
- Sushi
- Garlic Sesame Green Beans
- Tempura Vegetables
- Asian Coleslaw
![Close up overhead of finished ramen in bowl.](https://tornadoughalli.com/wp-content/uploads/2024/07/CHICKEN-RAMEN-2.jpg)
HOW TO STORE:
If you can separate your noodles from your broth, it is best for them to be stored separate so the noodles do not get mushy.
They can be stored separately in an airtight container where they will keep for up to 3-4 days.
You can store them together as well, but I would not store them longer than 1-2 days for the purpose of the noodles getting mushy.
We do not recommend freezing this recipe.
To reheat, place your broth on the stove and bring to a boil, add your noodles and then pour into a serving bowl and garnish.
TIPS AND TRICKS:
- If you do not want to use the soft-boiled egg you don’t have to but it is a tradition and taste amazing.
- Other ingredients can be added as well as other meats, see above for ideas.
- Serve this with any of your favorite side dishes, we listed some of our favorites above.
- You can use any flavor ramen you’d like as you will be discarding the flavor packet, or save the flavor packet for use in/on something else.
- If you can’t find shiitake mushrooms you can use porcini or button mushrooms.
- Use store-bought or freshly shredded carrots.
- If you don’t want to or can’t find soy sauce you could also substitute tamari or coconut aminos to make this gluten-free.
- You can use shredded or sliced cooked chicken.
![Close up of chopsticks holding up some ramen out of bowl.](https://tornadoughalli.com/wp-content/uploads/2024/07/CHICKEN-RAMEN-5.jpg)
Love ramen but are sick of just the packages? Amp up that flavor with this Chicken Ramen recipe – it will become your new go-to!
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If you’ve tried this CHICKEN RAMEN or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
![Close up square image of ramen in white bowl with chopsticks.](https://tornadoughalli.com/wp-content/uploads/2024/07/CHICKEN-RAMEN-4-1-300x300.jpg)
Chicken Ramen
Ingredients
- 1 Tablespoon sesame oil
- 1 teaspoon neutral oil avocado, olive, canola, vegetable etc.
- ½ small yellow onion about ½ cup, chopped
- ½ cup shiitake mushrooms sliced
- 2 cloves garlic grated
- 2 teaspoons ginger freshly grated
- 64 ounces 2 32-ounce cartons low sodium chicken broth
- ¼ cup soy sauce
- 3 teaspoons Worcestershire sauce
- 1 Tablespoon rice wine vinegar
- 2 teaspoons sriracha
- 12 ounces 3 ounce packages ramen noodles, seasoning packets discarded
- ½ cup shredded carrots freshly shredded or store-bought
- 4 eggs soft-boiled, sliced in half
- 2 large chicken breasts cooked and sliced (or shredded)
- Green onions sliced (optional garnish)
- Sesame seeds optional garnish
Instructions
- Using a large pot over medium heat, add your oils allowing it to heat for 1-2 minutes or until it looks shiny in the pot before adding the onions.
- Sauté the onions for 4-5 minutes, stirring occasionally until softened and slightly jammy looking.
- Add in the mushrooms and continue sautéing, stirring occasionally for another 3-4 minutes until the mushrooms become soft and shrink slightly.
- Next, add the garlic and ginger to the vegetables and stir.
- Add the broth, soy sauce, Worcestershire sauce, rice wine vinegar, and sriracha to the pot and use a wooden spoon or rubber spatula to scrape the bottom of the pot and allow the brown bits from the bottom of the pot to loosen.
- Bring the broth to a boil and add all 4 packages of ramen noodles, cooking for 3-4 minutes.
- Divide the noodles and broth equally into 4 separate bowls.
- Top each bowl with shredded carrots, a soft-boiled egg, cooked chicken and green onions (optional).
Notes
- If you do not want to use the soft-boiled egg you don’t have to but it is a tradition and taste amazing.
- Other ingredients can be added as well as other meats, see above for ideas.
- Serve this with any of your favorite side dishes, we listed some of our favorites above.
- You can use any flavor ramen you’d like as you will be discarding the flavor packet, or save the flavor packet for use in/on something else.
- If you can’t find shiitake mushrooms you can use porcini or button mushrooms.
- Use store-bought or freshly shredded carrots.
- If you don’t want to or can’t find soy sauce you could also substitute tamari or coconut aminos to make this gluten-free.
- You can use shredded or sliced cooked chicken.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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