Classic Ramen Noodle Soup
Dive into the comforting warmth of Classic Ramen Noodle Soup, a rich and flavorful Japanese-inspired dish that's perfect for any occasion. With a deeply savory broth made from chicken stock, soy sauce, mirin, and aromatic ginger and garlic, this ramen is crafted to delight your taste buds. Tender shredded chicken thighs, chewy ramen noodles, and meaty shiitake mushrooms create a satisfying base, while toppings like soft-boiled eggs, fresh spinach, and fragrant green onions elevate this soup to restaurant-quality status. Finished with a drizzle of sesame oil and crisp nori strips, this recipe combines the heartiness of homemade cooking with the authentic tastes of traditional ramen. Ready in just under an hour, it’s a must-try for anyone craving an easy yet delicious Japanese noodle soup.
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Recipe Information
Ingredients
- 6 cups Chicken broth
- 2 cups Water
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Ginger root, sliced
- 3 Garlic cloves, minced
- 1 pound Boneless, skinless chicken thighs
- 12 ounces Ramen noodles
- 4 Green onions, sliced
- 2 cups Fresh spinach leaves
- 4 Soft-boiled eggs, halved
- 1 cup Shiitake mushrooms, sliced
- 2 tablespoons Sesame oil
- 2 Nori sheets, cut into strips
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
In a large pot, combine chicken broth, water, soy sauce, mirin, sliced ginger, and minced garlic. Bring the mixture to a simmer over medium heat.
Add the chicken thighs to the pot. Reduce the heat to low, cover, and let simmer for 25-30 minutes until the chicken is cooked through and tender.
Remove the chicken thighs from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
While the chicken is cooling, strain the broth to remove the ginger and garlic pieces, returning the clear broth to the pot.
Add the ramen noodles and shiitake mushrooms to the broth. Cook according to package instructions until noodles are tender.
In a small frying pan, heat the sesame oil over medium heat. Add the sliced green onions and cook for 1-2 minutes until fragrant and slightly softened.
Return the shredded chicken to the pot with the noodles. Add the fresh spinach leaves and let them wilt into the soup.
Season the broth with salt and freshly ground black pepper to taste.
To serve, divide the noodle soup among bowls. Top each with halved soft-boiled eggs, sautéed green onions, and nori strips.
Garnish with additional toppings as desired and serve hot.
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 1311 mg | 437% | |
| Sodium | 7468 mg | 325% | |
| Total Carbohydrate | 314.9 g | 115% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 36.5 g | ||
| Protein | 218.6 g | 437% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 457 mg | 35% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3943 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
