Easy Chicken Ramen: Quick Delicious Recipe for Cozy Nights

Back when we were kids, ramen meant a cup with a peel-back lid and fingers crossed the microwave didn’t boil it over. Now? We’re dressing it up with cozy flair. This Easy Chicken Ramen is exploding in popularity on platforms like Pinterest and TikTokand it’s easy to see why. It takes minimal prep, cooks fast, and looks like a warm hug in a cute ramen bowl.

This dish is warm, steamy, and full of comforting flavorsfrom tender shredded chicken and jammy eggs to crisp green onions and a sesame-soy kick. Best of all, it’s assembled using pantry staples you already have at home. Lighter than takeout and just as satisfying, this one’s a must-try for your weekly dinner rotation.

This was tested on a gray Saturday afternoonjust like Grandma did with her brothy chicken soup, but with a modern twist. Think soy-marinated eggs, a drizzle of sesame oil, and deeper umami. Tradition meets modern convenience, and I’ll walk you through the key tips that make it truly shine.

Why You’ll Love This Easy Chicken Ramen

This ramen is pure comfort but without the long prep! Ideal for chilly nights or busy evenings when you want something cozy and satisfying without fuss.

• Quick & Easy: Ready in just 20 minutes thanks to pre-cooked chicken and quick-cooking noodles.
• Nostalgic Twist: Inspired by classic chicken soup with a modern, brothy ramen twist.
• Customizable: Adjust the heat, swap veggies, or layer on your favorite toppings.
• Pantry-Friendly: Made with simple staples you likely already have in your kitchen.

Key Ingredients & Simple Swaps

This recipe is perfect for beginners thanks to its forgiving nature and easy-to-find ingredients. Here’s what you’ll need to bring it to life:

• Chicken stock: Use store-bought or homemade for a rich flavor. You can also mix water with bouillon or stock cubes if needed.
• Cooked chicken: Rotisserie, shredded chicken breasts, or even leftover roast chicken thighs all work beautifully.
• Instant noodles: Toss the seasoning packsthey’re not needed. Sub with frozen ramen, soba, or even thin spaghetti in a pinch.
• Aromatics: Garlic and ginger create a fragrant, savory base for your broth.
• Soy sauce & sriracha: Provide depth and heatadjust according to your taste!

Here are quick swap options if you’re missing something:

Step-by-Step: How to Make Easy Chicken Ramen

Here’s how to make this satisfying chicken ramen from start to slurp in just six clear steps:

1. Sauté: Warm sesame oil and a little butter in a large saucepan over medium heat. Add minced garlic and freshly grated ginger. Sauté for 1 minute until fragrantdon’t let the garlic brown.
2. Build the Broth: Stir in chicken stock, light and dark soy sauce, sriracha, mirin (or rice wine vinegar), a pinch of brown sugar, and a dash of white pepper. Bring to a gentle simmer over medium-high heat.
3. Add Chicken: Stir in shredded cooked chicken. Let it gently simmer for 3 minutes so the meat absorbs the broth’s flavor.
4. Cook Noodles: Add your noodles directly to the simmering pot. Cook for about 3 minutes, stirring occasionally to ensure they separate and don’t clump.
5. Assemble Bowls: Using tongs, divide cooked noodles into bowls. Ladle hot broth and chicken over the top.
6. Finish: Add your toppingssliced soft-boiled eggs, green onions, shredded carrots, sesame seeds, a drizzle of chili oil, or fresh spinach. Serve hot and slurp away!

Troubleshooting & Pro Tips

Here are a few things to keep your ramen looking and tasting top-notch:

• Soft-boiled eggs too wobbly? Boil large eggs for 6 minutes, then plunge into ice water for at least 5 minutes. Peel under cold running water for cleaner shells.
• Noodles sticking together? Stir as they simmer and serve them promptly. Letting noodles sit in broth too long makes them mushy.
• Broth too salty? Use low-sodium soy sauce or dilute with a splash of water. A squeeze of fresh lime just before serving also balances salt with brightness.

Serving & Storage Tips

This ramen is best enjoyed immediately, but with a little planning, leftovers can be equally satisfying. Here’s how to maximize flavor and freshness:

• For leftovers: Store noodles, broth, and toppings separately in airtight containers. Reheat broth on the stove, add chicken and noodles just before serving.
• Make ahead: Prepare broth and store it in the fridge for up to 2 days or freeze in portioned containers for future ramen nights.
• Freezer tip: Freeze the broth only. Add fresh noodles and toppings when ready to serve for best texture and flavor.

Expert Insight: The Appeal of EASY CHICKEN RAMEN

Chicken ramen is universally comforting, thanks to its flavorful broth and satisfying noodles. A well-crafted Easy Chicken Ramen recipe keeps things simple without compromising on flavor, making it ideal for busy home cooks looking to whip up something warm and nourishing in under 30 minutes.

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How I Mastered the Easy Chicken Ramen

Perfecting this easy chicken ramen took a few calm weekends experimenting in the kitchen. From tweaking the broth to balancing the heat and finding that perfect noodle bite, this bowl became a shortcut to comfort. Every batch taught me to listen to my ingredientsand now my family asks for it regularly. It’s fast, forgiving, and full of soul.

FAQs ( Easy Chicken Ramen – ready in 20 mins )

Conclusion

This Easy Chicken Ramen comes together quickly using just one pot and everyday ingredients, delivering a broth so cozy and rich it honestly feels like a warm kitchen hug. With its tender chicken, jammy eggs, and punchy toppings, it’s comfort food that doesn’t weigh you down.

Add spinach, switch up the noodles, or lean into spiceit’s a canvas for your cravings. Just store leftovers with the broth separate so your noodles don’t turn mushy. That tip alone has saved many a lunch in our house!

Try it, snap a photo, and share your own version. What did you toss in? What veggies made the cut? Homemade food becomes a keepsake when you leave your marklike Grandma always said, “it’s not the same unless you tweak it.”

Thomas Baker

Easy Chicken Ramen: Quick Delicious Recipe for Cozy Nights

Enjoy a comforting bowl of easy chicken ramen with this quick and delicious Japanese ramen recipe. Perfect for cozy nights, this recipe features a flavorful broth, tender shredded chicken, and vibrant toppings served in a cute ramen bowl. Discover ramen hacks to make the perfect soft-boiled egg and customize your soup to your taste.

Print Recipe Pin Recipe

Prep Time 7 minutes mins

Cook Time 13 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 584

Ingredients Method Notes

Ingredients

  

• 1 tsp sesame oil
• 2 tbsp unsalted butter
• 4 cloves minced garlic
• 2 tsp minced ginger
• 1.4 litres chicken stock (water plus 4 stock cubes is fine)
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1-2 tbsp sriracha hot sauce depending on how hot you like it
• 1 tbsp Chinese rice wine or sherry
• 1 tbsp light brown sugar
• 1/4 tsp white pepper
• 3 cooked chicken breasts shredded (about 340g/12 oz)
• 210 g (3 x 70g/2.5oz) packets instant noodles, noodles only
• 5 spring onions chopped
• 4 hard-boiled eggs sliced in half
• 1 carrot peeled and sliced into thin strips
• 1 tsp black and white sesame seeds
• 2 tsp chilli oil or chilli paste (optional)

Method

 

1. Heat the oil and butter in a large saucepan over medium heat until butter melts.
2. Add garlic and ginger, fry for 1 minute stirring frequently to avoid burning.
3. Add chicken stock, light and dark soy sauce, sriracha, rice wine or sherry, brown sugar, and white pepper. Stir well.
4. Add shredded cooked chicken breast.
5. Turn heat to high and bring to a boil, then simmer for 3 minutes.
6. Add instant noodles, bring back to boil, then simmer for 3 minutes stirring occasionally to separate noodles.
7. Divide noodles between four bowls using tongs.
8. Ladle broth and chicken over noodles.
9. Top each bowl with spring onions, two pieces of egg, and carrot strips.
10. Sprinkle sesame seeds and drizzle chilli oil or paste before serving.

Notes

• How to make perfect soft-boiled eggs: Tap the thicker end of large room-temperature eggs gently to crack membrane. Place up to 4 eggs in a pan with cold water covering eggs. Bring to boil, then simmer gently for 6 minutes. Place eggs in ice water for 5 minutes, peel carefully, and slice in half. Pro tip: Roll cracked eggshell to loosen before peeling.
• Salt tip: Stock cubes and soy sauce add saltiness; use low-sodium substitutes if preferred.
• Make ahead: Prepare broth without noodles or chicken and refrigerate up to 2 days or freeze for faster future meals. Reheat broth before adding chicken and noodles.
• Ingredient swaps: Use dried, fresh, or frozen ramen noodles, or substitute with rice or soba noodles. Chicken thighs or leftovers work well too.
• Scaling: Double or halve recipe quantities keeping ratios and cooking times. For two servings, use one pack of noodles for lighter meal.