Easy Chicken Ramen combines pan-seared chicken breasts, shiitake mushrooms, carrots, cabbage, and ramen noodles in rich chicken stock, all garnished with sliced radishes, green onions, and a soft-boiled egg. This tasty dish is made with many common ingredients that you may already have in your pantry.
How to make Chicken Ramen
First, melt a little bit of butter and heat a little bit of sesame oil in a Dutch oven or heavy pot over medium-high heat. Sear the chicken breast until golden brown on both sides. If not cooked through, place them in the oven at 325 degrees until cooked through. Cover and keep warm while you work on the rest of the dish.
Remove the pot from the heat, and if needed, add a little more butter and sesame oil. Add the ginger and garlic and cook for 1 minute while stirring constantly. Add the chicken stock, dried shiitake mushrooms, soy sauce, rice wine, and mirin. Stir and bring the mixture to a boil, then reduce it to a simmer. Cover and gently simmer until the mushrooms are soft. This can take anywhere from 15-40 minutes.
Meanwhile, bring a large pot of water to boil with a steamer basket in it. Add the eggs to the steamer basket, cover, and steam for 6-7 minutes. Plunge the eggs into cool water to stop the cooking process and to make them cool enough to handle.
When the mushrooms are soft, add the cabbage and simmer for about 3 minutes. Then add the ramen noodles, and simmer for 2 minutes. Add the carrots and simmer for another minute. Cut the chicken into bite-size pieces and add them to the soup. Peel and cut the eggs in half. Spoon the soup into bowls and garnish with green onions, radishes, and 2 egg halves.
Recipe tips
- My Dutch oven is always hot enough to cook the ginger and garlic with residual heat. If your pot is not, cook it over very low heat.
- Chicken thighs can be substituted in this recipe. Poached and shredded chicken also works well with this recipe.
- I love using ginger paste. 1 tablespoon of paste equals 1 tablespoon of fresh ginger. Always store it in the fridge, and it stays fresh for up to a month.
- If using fresh shiitake mushrooms, remove the stems with a sharp knife and simmer until tender or about 5 minutes.
- Mirin is sweet rice wine. It can be difficult to find, but if you can, it is delicious, and it adds flavor with a touch of sweetness to many of my Asian recipes.
- I usually err on the side of caution and steam my eggs for 7 minutes. I would rather have an egg that is a little too firm than one that is too loose.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low on the stovetop or in the microwave at reduced power.
Recipe Variations for Chicken Ramen
- Meat – pork tenderloin, flank steak, or sirloin steak
- Veggies – spinach, bean sprouts, baby corn, or broccoli
- Toppings – black sesame seeds, jalapenos, wontons, lime, or chili paste,
Try these Stir Fry Recipe
Chicken Ramen Recipe
Ingredients
- 2 large boneless chicken breasts skin on or off
- 1 tablespoon unsalted butter
- 2-3 teaspoons sesame oil
- 1 tablespoon grated ginger or ginger paste
- 2 cloves garlic minced
- 6 cups chicken stock or chicken broth
- 1 ounce dried shiitake mushrooms or 6 ounces of fresh shiitake mushrooms
- 3 tablespoons low sodium soy sauce
- 1 tablespoon Chinese rice wine
- 1 tablespoon mirin optional see notes
- 4 large eggs
- 2 cups chopped green cabbage napa cabbage, or bok choy
- 2 3-ounce packages dried ramen noodles (discard seasoning)
- 1 large carrot cut into match sticks
- Kosher salt and fresh ground black pepper
- 5 scallions thinly sliced
- 2 radishes sliced
Instructions
- Melt the butter and heat 2 teaspoons of sesame oil in a Dutch oven or heavy pot over medium-high heat. Sear the chicken breast until golden brown on both sides. If not cooked through, place them in the oven at 325 degrees until cooked through. Cover and keep warm while you work on the rest of the dish.
- Remove the pot from the heat, and if needed, add the remaining teaspoon of sesame oil. Add the ginger and garlic and cook for 1 minute while stirring constantly. Add the chicken stock, dried shiitake mushrooms, soy sauce, rice wine, and mirin. Bring the mixture to a boil, then reduce it to a simmer. Cover and gently simmer until the mushrooms are soft. This can take anywhere from 15-40 minutes.
- Meanwhile, bring a large pot of water to boil with a steamer basket in it. Add the eggs to the steamer basket, cover, and steam for 6-7 minutes. Plunge the eggs into cool water to stop the cooking process and to make them cool enough to handle.
- When the mushrooms are soft, add the cabbage and simmer for about 3 minutes. Add the ramen noodles, and simmer for 2 minutes. Add the carrots and simmer for 1 minute. Season with kosher salt and fresh ground black pepper. Cut the chicken into bite-size pieces and add them to the soup.
- Peel and cut the eggs in half. Spoon the soup into bowls and top with green onions, radishes, and 2 egg halves.
Notes
- My Dutch oven is always hot enough to cook the ginger and garlic with residual heat. If your pot is not, cook it over very low heat.
- Chicken thighs can be substituted in this recipe. Poached and shredded chicken also works well with this recipe.
- I love using ginger paste. 1 tablespoon of paste equals 1 tablespoon of fresh ginger. Always store it in the fridge, and it lasts for a month.
- If using fresh shiitake mushrooms, remove the stems with a sharp knife and simmer until tender or about 5 minutes.
- Mirin is sweet rice wine. It can be difficult to find, but if you can, it is delicious, and it adds flavor with a touch of sweetness to many of my Asian recipes.
- I usually err on the side of caution and steam my eggs for 7 minutes. I would rather have an egg that is a little too firm than one that is too loose.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low on the stovetop or in the microwave at reduced power.
Nutrition
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dana
NOTHING beats a big cozy bowl of Ramen. This hit the spot for me this week when I was sick. It was rainy, cold, and this was the perfect comfort.
Beth Pierce
Glad that you enjoyed it! Feel better!
Suja md
Every bite does indeed look amazing! All of the flavors are incredible. And I love these vibrant colors.
Maggie
I don’t know why ramen intimidates me. Your recipe looks easy enough to try. Maybe this weekend I’ll give it a try. Wish me luck!
Beth Pierce
Good luck, Maggie! Enjoy!
Shadi
My whole family loved this ramen soup! Thank you for the recipe!
Amanda
Made this last night and it was amazing. The broth was perfect so I’ll be making this again.
Beth Pierce
Thanks, Amanda!
Melissa Cushing
I am in love with this recipe and so have to make it for me and my family. I have always loved Ramen but this is a much more delicious looking version and cannot wait to make it for me and my family this week. It looks crazy delicious!
Monidipa
Hi there! I stumbled upon your chicken ramen recipe and it looks absolutely delicious. I’m thinking of giving it a try this tonight. Just wanted to ask if you have any tips or tricks for making the perfect ramen broth? Thank you in advance!
Claudia
This ramen is great. I love to make it on rainy cold days! I would eat this with dumplings too or fried rice.
Tammy
Ahh looks so perfect! I love making ramen bowls like this too and since it’s still chilly here I’ve been craving warm bowls of this.
Eileen M Loya
Yummy! Ramen is a staple in my family’s weekly meal plan. Although we usually use beef instead of chicken. Anyway, whatever kind of meat you choose to make ramen, it will still come out delicious!
Lavanda Michelle Williams
Easy Chicken Ramen sounds absolutely delicious! I appreciate the helpful tips and substitutions for ingredients to make it easier for anyone to try. The blend of chicken, shiitake mushrooms, and ramen noodles in a flavorful chicken broth, garnished with radishes, green onions, and a soft-boiled egg, seems like the ultimate comfort food. I am eager to give it a try!
Beth Pierce
Thanks, Lavanda! Enjoy!
Catalina
This is a recipe that my daughter will love! I am making it tomorrow!
Sandra
This quickly become a favorite at my house!! It is so good!
Beth Pierce
Thanks, Sandra! So glad that everyone likes it!
Tisha
Great recipe! We really enjoyed it!
Whitney Stewart
I was just thinking I didn’t have any decent ramen recipes! So thanks for helping me out with that! Looks amazing!
Karen
This looks sooo good!!! Delicious! I can’t wait to make your recipe, it is very easy to follow.