Top Ramen with Chicken
Transform your favorite comfort food into a gourmet feast with this flavorful recipe for Top Ramen with Chicken. Tender slices of golden-seared chicken breast meet a rich and aromatic broth infused with garlic, ginger, soy sauce, and oyster sauce. Packed with vibrant baby spinach, crisp julienned carrots, and springy ramen noodles, this dish is as nourishing as it is satisfying. A soft-boiled egg adds an optional touch of indulgence, while sliced green onions offer a fresh burst of flavor to finish. Perfect for a quick yet hearty weeknight meal, this elevated spin on instant ramen is ready in just 30 minutes and serves up restaurant-quality results right from your own kitchen. Keywords: Top Ramen with Chicken, instant ramen recipe, easy chicken noodle soup, quick gourmet ramen, homemade ramen broth.
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Recipe Information
Ingredients
- 2 packets Instant ramen noodles (e.g., Top Ramen)
- 1 piece Chicken breast (boneless, skinless)
- 1 tablespoon Vegetable oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 4 cups Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 2 cups Baby spinach
- 1 medium Carrot (julienned)
- 2 stalks Green onions (sliced)
- 2 pieces Egg (optional, for soft boil)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by seasoning the chicken breast lightly with salt and pepper on both sides.
Heat a large skillet or saucepan over medium-high heat and add the vegetable oil. Cook the chicken breast for 4-5 minutes on each side until golden brown and fully cooked through. Remove the chicken and let it rest for a few minutes before slicing it thinly.
In the same skillet, reduce the heat to medium, add minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
Pour in the chicken broth and bring it to a simmer. Add soy sauce and oyster sauce, stirring well to combine.
While the broth is simmering, bring a small pot of water to boil and cook the eggs (if using) for 6-7 minutes for soft-boiled eggs. Remove the eggs, cool in ice water, and peel. Set aside.
Add the instant ramen noodles to the simmering broth and cook for 2-3 minutes, or as per package instructions.
Stir in the baby spinach and julienned carrot into the broth and let them cook for about 1 minute until slightly tender but still vibrant.
Divide the noodles and broth equally into two bowls. Top with sliced chicken, green onions, and a halved soft-boiled egg (if using).
Serve immediately and enjoy your elevated Top Ramen with Chicken!
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 10161 mg | 442% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.7 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 314 mg | 24% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2095 mg | 45% | |
*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.
