Ramen Chicken Soup
Warm up with a comforting bowl of Ramen Chicken Soup, a fusion of rich, savory flavors and wholesome ingredients that will satisfy your cravings. This recipe combines tender chicken thighs simmered in a flavorful broth infused with garlic, ginger, soy sauce, and mirin for a touch of sweetness. Packed with hearty shiitake mushrooms, vibrant bok choy, and al dente ramen noodles, each spoonful offers a perfect balance of textures and tastes. Topped with soft-boiled eggs, scallions, and nori strips, this soul-soothing dish is as visually appealing as it is delicious. Ready in under an hour, this easy-to-make homemade ramen is perfect for weeknight dinners or cozy gatherings.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces chicken thighs
- 6 cups chicken broth
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons mirin (optional)
- 1 tablespoon sesame oil
- 3 packs instant ramen noodles (without seasoning packets)
- 1 cup shiitake mushrooms, sliced
- 2 heads bok choy, halved or quartered
- 3 scallions, chopped
- 4 soft-boiled eggs, halved
- 2 seaweed sheets (nori), cut into strips
- to taste salt
- to taste black pepper
Instructions
Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the chicken thighs to the pot and sear them on both sides until lightly browned, about 3-4 minutes per side.
Pour in the chicken broth and bring it to a boil. Lower the heat to a simmer and add soy sauce and mirin (if using). Cover and cook for 20 minutes, allowing the chicken to become tender and the flavors to meld.
Remove the chicken thighs from the pot and shred the meat using two forks. Set aside.
Add the sliced shiitake mushrooms and bok choy to the simmering broth. Cook for 5-7 minutes until the vegetables are tender.
In a separate pot, cook the ramen noodles according to the package instructions. Drain and set aside.
Divide the cooked noodles into serving bowls. Top each bowl with the shredded chicken, bok choy, mushrooms, and broth.
Finish with garnishes: add halved soft-boiled eggs, chopped scallions, and strips of seaweed sheets to each bowl.
Season with salt and black pepper to taste, and serve immediately.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 241 mg | 19% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1250 mg | 27% | |
*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.
