Extra Special Ramen Noodle Soup
Elevate your weeknight dinner game with this Extra Special Ramen Noodle Soup, a savory and soul-warming dish that combines authentic Japanese flavors with a comforting homemade touch. Featuring a rich, umami-packed broth made from chicken stock, soy sauce, and miso paste, this recipe is layered with tender shiitake mushrooms, bok choy, and perfectly cooked chicken thighs. Fresh or dried ramen noodles provide the ultimate slurp-worthy base, while soft-boiled eggs, scallions, and nori strips add visual appeal and extra flavor to each bowl. Ready in under an hour, this ramen recipe hits just the right balance between quick preparation and restaurant-quality taste. For a spicy kick, drizzle some chili oil on top and enjoy the perfect fusion of heartiness and heat.
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Recipe Information
Ingredients
- 6 cups Chicken stock
- 3 tablespoons Soy sauce
- 2 tablespoons Miso paste
- 1 tablespoon Sesame oil
- 1 tablespoon Fresh ginger, grated
- 4 units Garlic cloves, minced
- 4 packs Ramen noodles (fresh or dried)
- 2 units Boneless skinless chicken thighs
- 1 cup Shiitake mushrooms, sliced
- 2 units Bok choy, halved
- 2 units Eggs
- 3 units Scallions, thinly sliced
- 1 sheet Nori sheets, cut into strips
- 1 teaspoon Chili oil (optional)
Instructions
In a large pot, heat sesame oil over medium heat. Add grated ginger and minced garlic, stirring for 1-2 minutes until fragrant.
Pour in the chicken stock and bring to a low simmer. Stir in the soy sauce and miso paste until fully dissolved.
While the broth is simmering, heat a skillet over medium-high heat. Cook the chicken thighs for 3-4 minutes on each side until golden and fully cooked. Remove from the skillet and let rest before slicing.
Add the sliced shiitake mushrooms and halved bok choy to the simmering broth. Let them cook for 5 minutes until tender.
In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
Soft-boil the eggs: Carefully lower the eggs into a pot of boiling water and cook for 6 minutes. Transfer to an ice bath, then peel and slice in half.
To assemble, divide the cooked noodles among four bowls. Ladle the hot broth with vegetables over the noodles.
Top each bowl with sliced chicken, a soft-boiled egg, sliced scallions, and nori strips. Drizzle with chili oil for extra heat, if desired.
Serve immediately and enjoy your Extra Special Ramen Noodle Soup!
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 161 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 789 mg | 17% | |
*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.
