When you’re craving comfort and bold flavors but don’t want to spend hours in the kitchen, this Easy Chicken Ramen is exactly what you need. Ready in just 30 minutes, it brings all the richness of authentic Japanese ramen—savory broth, tender chicken, chewy noodles, and a soft, jammy ramen egg—right to your home kitchen.
This dish is perfect for both warm summer evenings and cold winter nights. It’s light enough to refresh and hearty enough to satisfy, making it a year-round favorite for ramen lovers of all kinds.
Why You’ll Love This Easy Chicken Ramen
- Quick and Simple – Perfect for busy weeknights.
- Full of Umami – With soy sauce, oyster sauce, and mushrooms, each spoonful is rich and savory.
- Versatile – Add your favorite toppings or use what you have on hand.
- Satisfying Comfort Food – A wholesome, cozy bowl packed with flavor.
Ingredients (Serves 4)
For the Soup:
- 1 tablespoon oil
- 1 onion, sliced
- 1 tablespoon fresh grated ginger
- 4 garlic cloves, finely minced
- 1 tablespoon chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- ½ cup low sodium soy sauce
- ¼ cup rice vinegar
- 4 ounces shiitake mushrooms, sliced
- ½ to ¾ pounds baby bok choy, quartered lengthwise
- 1 pound boneless skinless chicken thighs
- 4 cups low sodium chicken broth
- 1 cup water
For the Noodles:
- 1–2 packages fresh yakisoba noodles (7 oz each)*
*Fresh noodles are typically found in the produce section.
For the Ramen Egg:
- 4 eggs
- ¼ cup low sodium soy sauce
- ¼ cup rice vinegar
- ¾ cup water
Optional Toppings:
- Sliced green onion
- Cilantro
- Chili garlic sauce
- Sesame seeds
- Lime wedges
Instructions
Step 1: Make the Ramen Eggs
Whisk together ¼ cup soy sauce, ¼ cup rice vinegar, and ¾ cup water. Boil eggs for 7 minutes, then transfer them to an ice bath for 3 minutes. Peel and place them in the marinade for several hours or overnight. For longer storage, discard marinade after a day and refrigerate eggs up to 3 days.
Step 2: Cook the Noodles
Boil a pot of water and cook the fresh yakisoba noodles for about 3 minutes. Drain and rinse with cold water to stop cooking. Toss with a little oil if needed to prevent sticking. Set aside.
Step 3: Sauté Aromatics
In a large Dutch oven or soup pot, heat oil over medium-high heat. Add sliced onion and cook for about 5 minutes. Add mushrooms and sauté 2–3 more minutes. Stir in garlic and ginger and sauté for 30 seconds, until fragrant.
Step 4: Build the Broth
Add the chicken broth, water, soy sauce, rice vinegar, oyster sauce, fish sauce, and chili garlic sauce. Stir well and bring to a simmer.
Step 5: Cook the Chicken
Add the chicken thighs to the broth. Simmer for 15–20 minutes or until cooked through (internal temperature should reach 165°F). Remove chicken, shred with two forks, and return to the pot.
Step 6: Add Bok Choy
Add bok choy and cook for 3–5 minutes until tender. Remove pot from heat.
Step 7: Assemble the Bowls
Place a portion of cooked noodles in each bowl. Ladle hot soup and chicken over the top. Slice ramen eggs in half and place one or two halves on each bowl.
Step 8: Garnish and Serve
Top with sliced green onions, fresh cilantro, a dash of chili garlic sauce, sesame seeds, and a squeeze of lime if desired.
Variations and Add-Ins
- Swap proteins: Use pork, tofu, or shrimp instead of chicken.
- Make it spicy: Add more chili garlic sauce or a drizzle of chili oil.
- Boost the veggies: Add spinach, carrots, or bean sprouts.
- Add crunch: Toss in some roasted seaweed or fried shallots.
Tips for the Perfect Ramen
- Use fresh noodles for that authentic ramen texture. If unavailable, dried or instant noodles will work in a pinch.
- Balance flavors: Taste and adjust saltiness, acidity, or spice as needed.
- Soft-boiled egg perfection: Stick to the 7-minute boil + 3-minute ice bath method.
- Don’t overcook bok choy – A quick simmer keeps it crisp and vibrant.
Storage & Reheating
- Store broth and noodles separately to keep the noodles from getting soggy.
- Refrigerate leftovers in airtight containers for up to 3 days.
- Reheat gently over the stove. Warm the ramen egg separately in warm water just before serving.
Why This Easy Chicken Ramen Works
This recipe keeps things simple without skimping on flavor. By layering umami-rich sauces with fresh aromatics and a well-balanced broth, it creates a ramen bowl that tastes like it came from your favorite Japanese restaurant—minus the wait.
The addition of a ramen egg, fresh bok choy, and mushrooms gives it that authentic finishing touch that elevates the whole dish.
Final Thoughts
If you’ve ever wanted to master ramen at home, this Easy Chicken Ramen is the place to start. It’s adaptable, deeply flavorful, and downright comforting. Once you’ve made it, you’ll want to keep this recipe in your weeknight dinner rotation forever.
Try it tonight, and don’t forget the ramen egg—it’s the cherry on top of your perfect bowl.
The Goods
Easy Chicken Ramen
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Recipes
For the Soup:
- 1 tablespoon oil
- 1 onion sliced
- 1 tablespoon fresh grated ginger
- 4 garlic cloves finely minced
- 1 tablespoon chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- ½ cup low sodium soy sauce
- ¼ cup rice vinegar
- 4 ounces shiitake mushrooms sliced
- ½ to ¾ pounds baby bok choy quartered lengthwise
- 1 pound boneless skinless chicken thighs
- 4 cups low sodium chicken broth
- 1 cup water
For the Noodles:
- 1 –2 packages fresh yakisoba noodles 7 oz each*
- *Fresh noodles are typically found in the produce section.
For the Ramen Egg:
- 4 eggs
- ¼ cup low sodium soy sauce
- ¼ cup rice vinegar
- ¾ cup water
Optional Toppings:
- Sliced green onion
- Cilantro
- Chili garlic sauce
- Sesame seeds
- Lime wedges
Instructions
Step 1: Make the Ramen Eggs
- Whisk together ¼ cup soy sauce, ¼ cup rice vinegar, and ¾ cup water. Boil eggs for 7 minutes, then transfer them to an ice bath for 3 minutes. Peel and place them in the marinade for several hours or overnight. For longer storage, discard marinade after a day and refrigerate eggs up to 3 days.
Step 2: Cook the Noodles
- Boil a pot of water and cook the fresh yakisoba noodles for about 3 minutes. Drain and rinse with cold water to stop cooking. Toss with a little oil if needed to prevent sticking. Set aside.
Step 3: Sauté Aromatics
- In a large Dutch oven or soup pot, heat oil over medium-high heat. Add sliced onion and cook for about 5 minutes. Add mushrooms and sauté 2–3 more minutes. Stir in garlic and ginger and sauté for 30 seconds, until fragrant.
Step 4: Build the Broth
- Add the chicken broth, water, soy sauce, rice vinegar, oyster sauce, fish sauce, and chili garlic sauce. Stir well and bring to a simmer.
Step 5: Cook the Chicken
- Add the chicken thighs to the broth. Simmer for 15–20 minutes or until cooked through (internal temperature should reach 165°F). Remove chicken, shred with two forks, and return to the pot.
Step 6: Add Bok Choy
- Add bok choy and cook for 3–5 minutes until tender. Remove pot from heat.
Step 7: Assemble the Bowls
- Place a portion of cooked noodles in each bowl. Ladle hot soup and chicken over the top. Slice ramen eggs in half and place one or two halves on each bowl.
Step 8: Garnish and Serve
- Top with sliced green onions, fresh cilantro, a dash of chili garlic sauce, sesame seeds, and a squeeze of lime if desired.
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