Ramen may be one of the most iconic comfort foods of all time—a piping-hot bowl filled with rich broth, tender noodles, savory protein, and an array of vibrant toppings. While traditional ramen can take days to prepare (think bone broth simmered for hours and handmade noodles), this easy chicken ramen recipe brings all the satisfaction of a classic bowl without the time commitment.
Made with everyday ingredients and customizable to your pantry, this quick ramen recipe delivers complex flavor using a simplified method. Juicy chicken, a savory umami-rich broth, and chewy noodles form the base, while toppings like soft-boiled eggs, green onions, and chili oil elevate it into a crave-worthy meal. Whether you’re looking to spice up your weeknight dinner or warm up on a chilly afternoon, this ramen will hit the spot—and fast.
Why This Ramen Recipe Works
The beauty of this chicken ramen is that it delivers maximum depth with minimal fuss. It’s not meant to be a replacement for traditional tonkotsu or shoyu ramen but rather a simplified homage—one that you can make in your home kitchen in less than 30 minutes, no special ingredients required.
We use a combination of flavorful chicken broth, soy sauce, sesame oil, garlic, and ginger to create a rich, aromatic base. The noodles are cooked until perfectly chewy, and the chicken is either quickly seared or poached for a tender, protein-packed topping. It’s approachable, adaptable, and deeply satisfying.
Common Mistakes and How to Avoid Them
Even a simple ramen can go sideways if you miss a few key points. Here’s how to get it right every time:
- Overcooking the noodles: Ramen noodles cook quickly. Remove them the moment they’re just tender to avoid mushy texture.
- Under-seasoned broth: This dish lives and dies by the flavor of its broth. Don’t be shy with soy sauce, aromatics, and a touch of acid or heat.
- Dry chicken: Slicing chicken too early or overcooking it leads to dry, tough meat. Let it rest after cooking and slice just before serving.
- Overcrowding the bowl: Ramen is about balance. Choose a few toppings that add contrast—don’t pile on everything at once.
Choosing the Right Noodles
Not all ramen noodles are created equal. Here’s what to look for:
- Fresh ramen noodles: Often sold in the refrigerated or freezer section of Asian markets. These have the best texture and bite.
- Dried ramen noodles: More accessible and still perfectly fine. Avoid overly curly, instant-style noodles with flavor packets if possible.
- Gluten-free options: Use rice noodles or soba made from 100% buckwheat.
- Homemade: If you’re ambitious, homemade noodles are unbeatable—but not necessary for this recipe.
Best Chicken Options
You can customize this recipe based on your time and preferences. These options all work well:
- Boneless, skinless chicken breasts: Quick-cooking and lean.
- Boneless thighs: More forgiving and flavorful.
- Leftover rotisserie chicken: A great shortcut when time is tight.
- Shredded poached chicken: Gentle, moist cooking method that blends well into broth.
Season simply with salt and pepper, or marinate in soy sauce, garlic, and ginger for more depth.
Flavoring the Broth
This is where your ramen comes to life. The base of our broth is chicken stock or broth, and we enhance it with:
- Garlic and ginger: Aromatic and warming.
- Soy sauce and sesame oil: For umami and richness.
- Rice vinegar or mirin: A splash of acid rounds out the flavor.
- Optional chili paste or miso: For a spicier or funkier note.
Simmering just 10–15 minutes with these ingredients creates a complex, deeply flavorful broth that tastes like it simmered for hours.
Equipment You’ll Need
- Medium pot (for broth)
- Small pot (for eggs, if using)
- Large saucepan or second pot (for noodles)
- Knife and cutting board
- Ladle and tongs
- Bowls for serving
Optional: fine mesh sieve for straining broth, if desired.
Toppings: Build Your Bowl
Toppings turn a simple bowl of noodles into a satisfying, nourishing meal. Pick a few of these to add contrast in texture, flavor, and color:
- Soft-boiled eggs: Creamy yolks add richness.
- Sliced scallions or green onions: Fresh and peppery.
- Sesame seeds: Nutty crunch.
- Nori (seaweed): Adds umami and texture.
- Bamboo shoots or corn: For sweetness and bite.
- Chili crisp or chili oil: Brings heat and depth.
- Sauteed mushrooms (shiitake or cremini): Earthy and meaty.
- Pickled vegetables: Add brightness and contrast.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon oil (neutral or sesame)
- Salt and black pepper, to taste
For the Broth:
- 4 cups low-sodium chicken broth
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar or mirin (optional)
- 1 tablespoon white or yellow miso paste (optional)
For the Noodles:
- 2 packs fresh or dried ramen noodles (about 6 oz total)
- Water, for boiling
For Toppings:
- 2 soft-boiled eggs (6-minute boil, cooled and peeled)
- 2 scallions, thinly sliced
- Toasted sesame seeds
- Nori sheets, cut into strips
- Chili oil or chili crisp
- Optional: corn kernels, sautéed mushrooms, spinach, pickled veggies
Step-by-Step Instructions
Step 1: Cook the Chicken
Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper. Sear for 4–5 minutes per side, or until golden and cooked through (internal temperature of 165°F). Remove from heat and let rest. Slice thinly before serving.
Alternative: poach chicken in lightly simmering water or broth for 10–12 minutes for a gentler cook.
Step 2: Make the Broth
In a medium pot, heat a splash of sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant. Add chicken broth, soy sauce, rice vinegar (or mirin), and miso if using.
Simmer for 10–15 minutes. Taste and adjust seasoning—add more soy for salt, vinegar for brightness, or a splash of water if too salty.
Step 3: Cook the Noodles
Bring a separate pot of water to a boil. Cook ramen noodles according to package instructions (usually 3–4 minutes for fresh, 5–6 for dried). Drain and rinse briefly under warm water to stop cooking.
Do not cook the noodles in the broth—it can make the soup cloudy or starchy.
Step 4: Assemble the Bowls
Divide the cooked noodles between two large bowls. Ladle hot broth over the noodles.
Top each bowl with sliced chicken, halved soft-boiled egg, scallions, sesame seeds, and any other desired toppings like nori, mushrooms, or chili oil.
Serve immediately while everything is hot and fresh.
Troubleshooting and Tips
- Broth too salty? Add a bit of water or unsalted broth.
- Chicken undercooked? Slice and return to the broth for a few minutes.
- Noodles sticking? Toss lightly with oil after draining or add directly to hot broth immediately.
Storage and Make-Ahead Tips
To Store: Keep components separate for best texture. Store broth, chicken, and noodles individually in airtight containers for up to 4 days.
To Reheat: Heat broth and chicken together. Add noodles just before serving to avoid overcooking.
To Freeze: The broth freezes well. Chicken can also be frozen separately. Do not freeze noodles or toppings.
Easy Ramen vs. Traditional Ramen
- Traditional ramen: Requires hours of simmering, specialty ingredients, and often includes tare, dashi, or tonkotsu base.
- Easy chicken ramen (this recipe): Fast, accessible, and designed for the home cook using supermarket ingredients with great results.
This version hits the sweet spot between fast and flavorful, making it a staple for weeknight dinners or cozy weekends.
With just a few ingredients and some thoughtful layering, this easy chicken ramen transforms a simple bowl of soup into a deeply satisfying meal. Whether you’re cooking for yourself or sharing with others, it’s comfort food at its best—steaming, savory, and endlessly slurpable.