Chicken Ramen has always been one of my go-to dishes when I want something warm and soothing. The moment I think about Chicken Ramen, I know it’s going to be a meal that fills me up and brings comfort. It’s a simple dish, but there’s something special about how the flavors blend together. Whether it’s a busy weeknight or a lazy weekend, Chicken Ramen is always the answer when I need something quick yet satisfying.
The Perfect Broth
When making Chicken Ramen, the key to a delicious bowl is the broth. I always start by making a rich, flavorful base with chicken stock, ginger, garlic, and a dash of soy sauce. The aroma fills the kitchen and instantly makes me hungry. I let the broth simmer so the flavors deepen, and that’s when Chicken Ramen truly comes to life. It’s the kind of meal where you can feel the warmth in every spoonful.
The Chicken and Noodles
For the chicken, I prefer to use boneless, skinless chicken thighs. They stay tender and juicy, which is perfect for Chicken Ramen. After the chicken is cooked, I shred it into bite-sized pieces and stir it into the broth. As for the noodles, I like to use ramen noodles for their soft, chewy texture. They cook quickly and soak up all the goodness from the broth, making every bite better than the last.
Adding the Toppings
Chicken Ramen wouldn’t be complete without a few toppings to elevate the dish. I usually add a boiled egg, green onions, and a sprinkle of sesame seeds. Sometimes, I throw in some fresh spinach or a few slices of chili if I’m in the mood for a little heat. Each topping adds its own unique flavor and texture, making Chicken Ramen a customizable dish that you can always make your own.
Table of Contents
Chef’s Notes- Chicken Ramen
- Broth Balance: Adjust the saltiness of the broth by tasting as it simmers. If it’s too salty, add more water or broth. If it’s too mild, increase the soy sauce or hon-dashi powder slightly.
- Thin Chicken Slices: Slice the chicken breast as thin as possible. This ensures it cooks quickly and evenly, preventing overcooking.
- Noodles Texture: Fresh ramen noodles should be cooked al dente, as they’ll continue to soften once combined with the hot broth. Don’t overcook them.
- Enhancing the Umami: For a richer broth, simmer the ingredients longer than the 15 minutes suggested. The longer you let the flavors develop, the more depth you’ll get from the broth.
- Toppings for Customization: Feel free to experiment with additional toppings like a soft-boiled egg, pickled ginger, or crispy fried onions. They all add unique textures and flavors to the ramen.
- Use of Lime: The lime slice adds a fresh burst of acidity to balance the richness of the broth. Don’t skip it, as it enhances the overall flavor.
- Vegetable Variations: While napa cabbage works well, bok choy or spinach also make great substitutions, adding extra nutrition and color.
Chicken Ramen
4
15
minutes35
minutes550
kcal50
minutesExperience the ultimate comfort with this Chicken Ramen recipe, masterfully crafted to deliver bold flavors and soothing warmth in every bowl. Perfect for weeknight dinners or special occasions, this dish combines tender chicken, rich broths, and a medley of fresh vegetables, creating a harmonious balance of taste and nutrition. Inspired by traditional Asian cuisine and elevated with a modern twist, it’s a quick and easy meal that doesn’t compromise on authenticity or depth. Whether you’re a ramen enthusiast or trying it for the first time, this recipe will surely become a favorite in your culinary repertoire!
Ingredients
- Broth Seasonings
4 cups chicken broth
1 quart water
1 tbsp kosher salt
1 tbsp soy sauce
4 tbsp sake
2 tsp Dijon mustard
2 tsp whole grain mustard
4.5 tsp sugar
2 tsp hon-dashi powder
- Proteins:
1 pound boneless skinless chicken breast, thinly sliced
4 tablespoons unsalted butter
- Aromatics Vegetables:
1 head garlic minced
1 teaspoon minced garlic
1 lime thinly sliced
1 cup chopped napa cabbage
½ cup sliced scallions
- Noodles Toppings:
2 packages fresh ramen noodles
4 sheets of nori cut into strips
Salt to taste
- Alternative Ingredients:
Soy Sauce: Substitute with tamari for a gluten-free option.
Butter: Replace with olive oil to make the dish dairy-free.
Hon-dashi Powder: Use mushroom powder as a vegetarian alternative.
Chicken Breast: Turkey breast or tofu can be used for different protein variations.
Fresh Ramen Noodles: Shirataki noodles for a low-carb alternative.
Directions
- Prepare the Broth: In a large pot, combine chicken broth, water, kosher salt, soy sauce, sake, Dijon mustard, whole grain mustard, sugar, and hon-dashi powder. Bring the mixture to a simmer over medium heat, allowing the flavors to meld together for about 15 minutes.
- Cook the Chicken: In a separate skillet, melt the unsalted butter over medium heat. Add the thinly sliced chicken breast and cook until fully cooked and lightly browned, approximately 10 minutes. Optionally, add a teaspoon of minced garlic for enhanced flavor during the last 2 minutes of cooking.
- Assemble the Ramen: While the broth simmers, cook the fresh ramen noodles according to package instructions, usually about 5 minutes. Drain and set aside. Once both the broth and chicken are ready, assemble each bowl by placing a portion of noodles, topped with cooked chicken, a handful of chopped napa cabbage, sliced scallions, and a strip of nori. Pour the hot broth over the assembled ingredients and garnish with a slice of lime. Serve immediately for a warm and hearty meal.
Equipment
- chef’s knife
- cutting board
- stainless steel cookware set
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 550kcal
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 1500mg
- Potassium: 700mg
- Carbohydrates: 60g
- Fiber: 5g
- Sugar: 8g
- Protein: 35g
- Vitamin A: 15IU
- Vitamin C: 25mg
- Calcium: 100mg
- Iron: 5mg
FAQ- Chicken Ramen
Can I make this ramen vegetarian?
Yes, replace the chicken with tofu or tempeh, and swap the chicken broth for vegetable broth. You can also substitute the hon-dashi powder with mushroom powder for extra umami.
Can I make this ramen ahead of time?
While ramen is best served fresh, you can prepare the broth and chicken in advance and store them separately in the fridge. Reheat the broth and chicken, then cook the noodles fresh when you’re ready to serve.
What’s the difference between hon-dashi powder and miso?
Hon-dashi is a powdered fish stock that gives the broth a savory, umami-rich flavor, while miso is a fermented soybean paste that can also add depth and saltiness. If you don’t have hon-dashi, you can substitute with miso or mushroom powder for a vegetarian alternative.
Can I use dry ramen noodles instead of fresh?
Yes, you can use dry ramen noodles, but be sure to cook them according to the package instructions, as they may have a different texture and cooking time than fresh noodles.
How do I store leftovers?
Store the broth and chicken in separate airtight containers in the fridge for up to 3 days. When reheating, avoid reheating the noodles with the broth as they may become mushy. Simply cook fresh noodles and combine them with the reheated broth and chicken.
