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Easy Chicken Ramen Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Easy Chicken Ramen Recipe using high quality, store bought chicken broth. Fast to make and the most satisfying chicken soup you’ll ever have. 

Servings: 4
Author: Shoot The Cook
Ramen Broth
  • 1 L chicken broth
  • 3 cm fresh ginger piece, peeled and sliced
  • 2 Tbsp mirin (optional)
  • 4 Tbsp soy sauce
  • 2 garlic cloves, sliced
  • 1/2 leek, chopped
  • 200 g dried ramen noodles (can also use rice noodles or soba noodles that are gluten-free)
For Ramen-Style Eggs
  • 4 large eggs
  • 4 Tbsp soy sauce
  • 4 Tbsp water
  • 1 Tbsp mirin
Moist Chicken Breast
  • 2 (160g) boneless, skinless chicken breast
  • 2 Tbsp soy sauce
  • Tbsp olive or sesame oil
  • 1/2 tsp chilli flakes
Sautee Mushrooms
  • 1 garlic clove, sliced
  • 1 Tbsp sunflower or sesame oil
  • 5 fresh shiitake mushrooms, sliced (can be substituted for mushrooms)
  • 5 mushrooms, sliced
Additional Toppings
  • 2 pak choy (or a handful of spinach leaves)
  • 1 carrot, finely sliced
  • Sliced green onion for garnishing
Make the soft-boiled eggs
  1. Whisk together 1 Tbsp mirin, ¼ cup soy sauce and ½ cup water or rice vinegar. Set aside. Prepare a bowl with cold water and ice cubes (if possible)

  2. Fill a pot with enough water to cover the eggs, add a splash of vinegar and bring to the boil. Gently add the eggs into the boiling water, and allow to simmer for 7’(for a slightly-runny yoke) or 8 minutes (for a soft, cooked yoke). Remove from the pot and rinse under cold water to stop the eggs from cooking further. Leave them in the bowl of cold water and ice for 4’. After 4 minutes, gently peel away the shell. Place the eggs in the marinade and make sure they are completely covered or turn then from time to time to ensure they are evenly coated. Leave to marinade for at least 1 hour or overnight for a darker colour. 

How to make moist chicken breast
  1. In a small bowl or zipper bag mix the soy sauce, oil and chilli flakes together. Place the chicken breast inside. Mix well. Leave it in the fridge for at least 30’ or overnight.  

  2. Heat a medium skillet with a drizzle of olive oil over a medium-high heat. Place the chicken breasts in the hot pan and seal for 2' on each side.

  3. Reduce the heat to low, cover and cook for around 10' depending on how thick your chicken breasts are. Remove from the heat and allow the chicken to rest, covered, for a further 10'.

  4. Place the cooked chicken breast on a chopping board and wait 5' for it to cool down. Slice the chicken breast and set aside.

How to make the chicken broth
  1. Combine the chicken broth, fresh ginger, garlic, leek, soy sauce and 2 Tbsp mirin (optional) in a large pot. Bring to the boil. Reduce the heat to low and simmer, covered for 15’. Set aside. Heat again just before serving.

How to cook the Noodles
  1. Cook the noodles according to the package. If using ramen noodles: add the ramen noodles to a pot of boiling water, simmer for 4’. Strain and rinse under cold water and divide the noodles into 4 large bowls.

Prepare the toppings
  1. For Pak choy: cook it in boiling water for about 3’. Transfer to a bowl of ice to stop it cooking and to keep its green colour. Drain and set aside.

  2. For the Mushrooms: sauté the mushrooms and shiitake together in a pan with a bit of oil and sliced garlic for 3-5’ until tender. Set aside.

Assemble the ramen bowls
  1. Add half pak choi, some mushrooms and the sliced chicken to each bowl. Then pour the hot ramen broth over them. Top with fresh spring onion, carrot sticks and the soft boiled egg. Serve immediately.

Recipe Notes

*You can add whatever toppings you like to your ramen.

*If you find that the broth you are using is too salty, add more water to the ramen broth.