Quick Chicken Ramen
If you want a bowl of ramen that truly feels like an adult meal, this Quick Chicken Ramen recipe is the way to go. It’s hearty, full of flavor, and has real staying power thanks to the marinated chicken, rich broth, and all the toppings that make ramen feel restaurant-quality. It’s the perfect upgrade when JUST instant noodles won’t cut it.
Savory and comforting this quick chicken ramen has it all. A creamy, soy-rich broth, sliced marinated chicken, bok-choy, scallions, and soft eggs. What else could you want in a bowl of soup? Every bite is warm, silky, and full of layered flavor without being complicated.
Make this when you want a fast dinner that still feels special. Or when you’re craving something cozy without a lot of prep. Or when you don’t want to go out and spend money on dining out.
What You Need To Make Quick Chicken Ramen At Home
Before you shop having a plan makes dinners like this even easier to pull together. A short, focused list saves time, helps avoid missed ingredients, and keeps the whole cooking process running smoothly.
- chicken breasts
- low sodium soy sauce
- mirin
- brown sugar
- garlic
- ground ginger
- low sodium chicken broth
- ramen noodles-noodles only no seasoning packet
- eggs
- mayonnaise
- scallions
- bok choy
Change Up This Recipe
If you don’t have low sodium soy sauce and chicken broth you can use whatever you happen to have. The sodium content will be significantly higher if you use regular sodium versions of the ingredients.
You can make this soup your own by swapping the chicken for steak or ground beef. Use leftovers if you have them so you’re never collecting a fridge full of food you have to use up with no ideas how to use it.
Load it up with extra vegetables, or making a meat-free version with vegetable broth and mushrooms. It’s flexible and works well with whatever you have on hand, so feel free to adjust the protein and toppings.
To Make Jammy Eggs For Ramen
If you want that jammy egg that makes ramen feel special, it’s all about timing and a quick chill. Start by bringing a pot of water to a gentle boil, then carefully lower in your eggs straight from the fridge. Let them cook for about 6½ to 7 minutes. That window gives you set whites with a soft, custardy center that’s perfect for slicing.
As soon as the timer goes off, transfer the eggs to an ice bath or very cold water. Let them cool for at least 5 minutes. This stops the cooking and makes peeling easier. Gently tap and roll the egg to crack the shell, then peel from the wider end where the air pocket sits.
How To Store Leftovers
You probably won’t have leftovers because this only makes two servings. But if you do have leftovers store them in an airtight container in the refrigerator for 2–3 days.
For the best texture, keep the noodles and broth separate if possible. Add toppings right before reheating so everything stays fresh.
Quick Chicken and Ramen Noodles
Ingredients
Chicken Marinade
- 2 chicken breasts skinless
- 1/3 cup low sodium soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 1 tbsp garlic minced
- 1 tsp ginger ground
Broth and Noodles
- 6 cups low sodium chicken broth
- 1/4 cup low sodium soy sauce
- 2 tbsp mirin
- 2 packages ramen noodles your choice of flavors, you will not use the seasoning packet
Creamy Base
- 2 egg yolks
- 2 tbsp mayonnaise divided
- 2 tsp garlic minced, divided
Toppings
- 2 eggs boiled
- Bok choy boiled
- Scallions sliced
- sesame seeds or red pepper flakes optional
Instructions
- Begin by mixing the broth and mirin in a soup pot and setting it over low heat to come to a simmer
- when the broth is simmering add the bok choy and cook 3-4 minutes or until the stem is tender
- meanwhile place the chicken breasts in a bowl and add the soy sauce mirin brown sugar garlic and ginger then toss until fully coated
- Heat a large skillet over medium heat and lightly spray with non stick cooking spray
- Cook the chicken on both sides until cooked through about 10 minutes making sure to add the marinade to the pan
- Meanwhile start a small sauce pan to boil the eggs, when ready boil the eggs to your liking, and plunge into cold water once done, set aside
- When the the chicken is cooked through remove it to a plate, slice it carefully as it will be hot, set aside
- Add the chicken broth soy sauce and mirin to a large pot and bring to a boil over medium heat
- add the noodles to the pot and cook until done to your liking
- In two serving bowls add one egg yolk one tablespoon mayonnaise and one teaspoon garlic to each bowl and stir to combine
- When the noodles are done ladle a small amount of hot broth into each bowl and stir
- divide the noodles between the bowls and add more broth until noodles are mostly covered but still visible
- carefully peel the eggs and slice in half or into slices as desired
- Top each bowl with sliced chicken, bok choy, scallions, and sliced boiled eggs
