Easy Chicken Ramen Soup
A quick and delicious chicken ramen soup, perfect for busy nights, featuring warm broth, tender chicken, and soft noodles.
Ingredients
For the soup
- 6 cups chicken stock Consider using homemade for richer flavor.
- 1/4 cup toasted sesame oil
- 1 tablespoon chili paste (sambal oelek) Adjust amount for desired heat.
- 4 scallions (white and green parts chopped) Used for scallion oil and soup.
- 4 cloves garlic (minced)
- 2 tablespoons minced peeled fresh ginger
- 3 tablespoons low sodium soy sauce
- 4 ounces shiitake mushrooms (sliced)
- 1 cup sliced cooked chicken
- 1/2 teaspoon sea salt
- 9 ounces ramen noodles (3 packs, flavor packet discarded) Can substitute with instant ramen noodles.
- 2 6-minute eggs (halved) Soft-boiled eggs enhance the dish.
- Sesame seeds (optional) For garnish.
Instructions
Preparation
- In a small bowl, combine the sesame oil, chili paste, and scallions to make the scallion chili sesame oil.
Cooking
- In a large saucepan over medium heat, add the sesame oil. Once the oil is glistening, add the garlic and ginger, cooking until fragrant, about 1 minute.
- Add the chicken stock, soy sauce, scallions, mushrooms, chicken, and salt, bringing to a boil over high heat.
- Add the ramen noodles and boil, stirring occasionally, until soft, about 3 minutes.
Serving
- Divide the ramen into 2 bowls, top with the egg halves, drizzle with the scallion oil, and sprinkle with sesame seeds if using.
Notes
Store any leftover soup in an airtight container in the fridge for 2-3 days. Keep the noodles separate from the broth to prevent sogginess. Can customize by adding other vegetables or proteins. Adjust chili paste for heat level.