Homemade Chicken Ramen Recipe

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Rosemary Published: March 29, 2021 Modified: May 31, 2021

How To Make Homemade Chicken Ramen

A bowl of warm and flavorful chicken ramen is perfect for a late-night dinner or snack. Add a few green vegetables for a healthier broth.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

For the Broth:

  • 2tbspsesame oil,toasted
  • 4scallions,thinly sliced, including some of the green part
  • 1garlic clove,minced
  • 1small carrot,peeled and thinly sliced
  • 4ozbutton,cremini or shiitake mushrooms, thinly sliced
  • cupsNapa cabbage,spinach, kale or other greens, thinly shredded
  • 1ginger,fresh minced
  • 6cupschicken broth,low-sodium, store-bought or homemade
  • 1tbspbrown sugar,optional
  • lime wedges,optional

For the Soup:

  • 4large eggs
  • 20ozramen noodles,fresh or 12 dried noodles
  • 2medium chicken breast,cooked halves, sliced

For the Garnish:

  • soy sauce
  • sriracha,or other hot sauce
  • cilantro,fresh handful, leaves removed from stems
  • lime wedges

Instructions

  1. In a large saucepan over medium heat, heat the oil. Add the scallions, garlic, carrot, mushrooms, and cabbage. Cook, stirring often, for 3 minutes or until the vegetables soften.

  2. Stir in the ginger and brown sugar (if using) and cook for 30 seconds. Finally, add the chicken broth and bring it to a simmer. Simmer for 10 minutes.

  3. While the broth is simmering, bring a pot of water to a boil. Set a bowl of cold ice water nearby.

  4. Use a slotted spoon to gently lower the eggs, still in the shell, into the water. Simmer for 7 minutes for eggs that are soft and a little runny in the center, or 9 minutes for hard-boiled eggs.

  5. Transfer the eggs to the bowl of cold water and set aside until ready to serve.

  6. Return the pot of water to a boil. Add the noodles and cook for 3 minutes, or according to the package directions, until tender. Drain in a colander.

  7. Divide the noodles among 4 large bowls. Ladle the broth and vegetables over the noodles. Remove the eggs from the ice water.

  8. Tap the shells with a spoon to crack and then peel off the shells. Pat the eggs dry and cut them in half. Top each bowl with the egg halves and the sliced chicken.

  9. Serve with soy sauce, hot sauce, cilantro leaves, and lime wedges.

Nutrition

  • Calories: 1076.32kcal
  • Fat: 49.15g
  • Saturated Fat: 17.56g
  • Trans Fat: 0.20g
  • Monounsaturated Fat: 18.73g
  • Polyunsaturated Fat: 9.47g
  • Carbohydrates: 108.53g
  • Fiber: 6.10g
  • Sugar: 12.74g
  • Protein: 49.29g
  • Cholesterol: 252.48mg
  • Sodium: 3304.54mg
  • Calcium: 136.71mg
  • Potassium: 1166.11mg
  • Iron: 8.92mg
  • Vitamin A: 301.38µg
  • Vitamin C: 24.36mg
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