Classic Chicken Ramen Bowl

Classic Chicken Ramen Bowl was a dish I first tried on a rainy day. I remember sitting by the window, watching droplets race each other down the glass. The steamy aroma of broth filled the kitchen, and I couldn’t wait to take my first bite. That Classic Chicken Ramen Bowl wasn’t just food; it felt like a warm hug in a bowl. Each spoonful carried flavors that told a story of care and comfort, and from that day, it became my go-to meal for cozy evenings.

A Lesson in Simplicity

Cooking a Classic Chicken Ramen Bowl taught me that simple ingredients can create something magical. The rich chicken broth, tender noodles, and fresh vegetables came together like pieces of a puzzle. I didn’t need fancy techniques or exotic spices—just the basics, prepared with love. Adding a soft-boiled egg and a sprinkle of green onions brought everything to life, making each bite a perfect balance of textures and flavors.

Sharing the Joy

One evening, I decided to share the Classic Chicken Ramen Bowl with my closest friends. We gathered around the table, slurping noodles and laughing about old times. It amazed me how such a humble dish could spark so much joy and conversation. The broth seemed to carry warmth straight to our hearts, connecting us in ways no other meal had before.

A Dish That Stays

Now, whenever I make a Classic Chicken Ramen Bowl, it feels like revisiting a piece of my past. It reminds me of rainy afternoons, lessons in simplicity, and the laughter of friends. This dish has become more than a recipe—it’s a tradition, a story, and a feeling I carry with me. Every time I take a bite, I’m reminded that some of the best things in life are simple, comforting, and shared with those we love.

Chef’s Notes-  Classic Chicken Ramen Bowl

• Broth Depth: Use a mix of chicken broth and bone broth for a richer, more flavorful base. If time allows, simmer the broth with chicken bones, a piece of kombu, or dried shiitake mushrooms for an umami boost.
• Noodle Texture: Always rinse cooked ramen noodles under cold water to halt cooking and prevent them from becoming mushy. Toss them in a tiny amount of sesame oil to keep them from sticking if you’re not serving immediately.
• Garlic and Ginger Tip: Mince garlic finely and grate ginger fresh to maximize aroma and flavor. Avoid pre-minced versions for the best results.
• Customizable Spice: Adjust the sriracha to your heat tolerance. Add it gradually, especially if making the dish for kids or spice-sensitive guests.
• Egg Perfection: For soft-boiled eggs with a jammy yolk, simmer eggs for 6 minutes, then immediately transfer to an ice bath to stop the cooking. Peel carefully under running water for a smooth finish.
• Presentation: Layer toppings beautifully in the bowl to make the dish visually appealing. Use contrasting colors like orange carrots, green scallions, and white sesame seeds.

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Classic Chicken Ramen Bowl

0.0 from 0 votes

Course: Main Course, SoupCuisine: JapaneseDifficulty: Easy

Servings

4

bowls

Prep time

5

minutes

Cooking time

20

minutes

Calories

450

kcal

Total time

30

minutes

Dive into the heartwarming goodness of our Classic Chicken Ramen Bowl! Imagine a steaming bowl of tender noodles swimming in rich, savory chicken broth, enhanced with aromatic garlic and ginger. Perfectly cooked vegetables and a soft-boiled egg add layers of flavor and texture, making this ramen a true comfort food masterpiece. Whether you’re craving a quick weekday dinner or a cozy meal to unwind, this recipe delivers restaurant-quality taste right at home with minimal effort. Get ready to impress your taste buds and satisfy your soul with every delightful slurp!

Ingredients

• Broth Base

• 4 cups chicken broth

• 3 tbsp low-sodium soy sauce

• 2 tbsp rice vinegar

• 2 tbsp sriracha sauce

• Aromatics

• 2 tbsp sesame oil

• 4 cloves minced garlic

• 2 tsp freshly grated ginger

• Noodles and Vegetables

• 6 ounces ramen noodles exclude flavor packets

• 1 cup shredded carrots

• 1 cup sliced shiitake mushrooms optional

• Toppings

• 1 chopped scallion

• 2 tsp sesame seeds

• 1 soft-boiled egg halved

• Alternative Ingredients:

• Soy Sauce: Tamari can be used as a gluten-free alternative.

• Ramen Noodles: Substitute with soba or udon noodles for a different texture.

• Sriracha Sauce: Use chili garlic sauce for a different spicy kick.

• Shiitake Mushrooms: Replace with button or cremini mushrooms if unavailable or for a milder flavor.

• Rice Vinegar: Apple cider vinegar or white vinegar can be used as a substitute.

Directions

• Prepare Aromatics – In a large saucepan, warm the sesame oil over medium heat. Add the minced garlic and freshly grated ginger, sautéing until the mixture becomes aromatic, about 2-3 minutes. Be cautious not to let the garlic brown to prevent bitterness.
• Cook Vegetables – Introduce the shredded carrots and sliced shiitake mushrooms to the saucepan. Cook them alongside the aromatics, stirring frequently, until the vegetables begin to soften, approximately 3-4 minutes.
• Simmer Broth – Pour in the chicken broth, low-sodium soy sauce, rice vinegar, and sriracha sauce. Stir well to combine all ingredients, then bring the mixture to a gentle simmer. Allow the broth to simmer for about 10 minutes to let the flavors meld together. Taste and adjust seasoning by adding more soy sauce or sriracha if desired.
• Cook Noodles – While the broth simmers, in a separate pot, cook the ramen noodles according to package instructions until tender. Drain the noodles and rinse them under cold water to prevent overcooking and to remove excess starch. Divide the noodles evenly into four soup bowls.
  
• Assemble and Serve – Pour the hot broth over the noodles in each bowl. Top with sliced scallions, sesame seeds, additional shredded carrots, and a halved soft-boiled egg. Serve immediately while hot, and enjoy your homemade chicken ramen bowl.

Equipment

• chef’s knife
• cutting board
• stainless steel cookware set
• colander
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 900mg
• Potassium: 500mg
• Carbohydrates: 55g
• Fiber: 5g
• Sugar: 6g
• Protein: 25g
• Vitamin A: 800IU
• Vitamin C: 10mg
• Calcium: 100mg
• Iron: 3mg

FAQ- Classic Chicken Ramen Bowl

Can I make this recipe vegetarian or vegan?

Yes! Substitute chicken broth with vegetable broth and omit the egg. Add tofu or tempeh for protein, and use vegan-friendly ramen noodles.

How can I make this recipe gluten-free?

Use gluten-free ramen or soba noodles and replace soy sauce with tamari or coconut aminos for a gluten-free alternative.

Can I prepare the broth ahead of time?

Absolutely! The broth can be made up to 3 days in advance and stored in the refrigerator. Reheat before serving and assemble with fresh toppings and noodles.

What other vegetables can I add?

Feel free to customize the dish with vegetables like baby spinach, bok choy, corn kernels, or bean sprouts. Adjust cooking times based on the vegetable’s texture and density.

How do I store leftovers?

Store the broth and noodles separately to maintain texture. Combine them only when ready to reheat and serve. Broth can be refrigerated for up to 3 days or frozen for 1-2 months. Reheat gently to avoid overcooking.