When the weather gets cool or the day feels long, this chicken ramen is something I look forward to making. It’s cozy, flavorful, and comes together quickly because of one dependable kitchen shortcut: rotisserie chicken. The broth gets its depth from garlic, ginger, soy, and mushrooms, and the soft-boiled egg gives the bowl a gentle richness. It tastes like something slow-cooked, but the stovetop time is pleasantly short.
This is the kind of meal I reach for when I want comfort without complication. It feels balanced — warm broth, fresh vegetables, tender chicken, noodles that hold just enough chew. It’s satisfying in a way that makes you stop and appreciate the bowl in front of you.
A Little Ramen Memory
The first time I had a ramen bowl that truly stayed with me was during a trip. The broth had layers of flavor that made the whole bowl feel alive. The noodles were soft but springy, the chicken tender, the egg silky. It was one of those meals where the steam alone felt like part of the experience.
When I returned home, I began putting together versions I could make on weeknights. This recipe grew from that. It’s not traditional, but it carries the spirit of a good bowl of ramen — warmth, depth, freshness, and a bit of personal comfort.
Ingredients You’ll Need
Rotisserie Chicken
Shredded into bite-sized pieces. It saves time and adds easy flavor.
Broth
Chicken broth works well here.
Garlic and Ginger
Cooked gently to form the base of the broth.
Soy Sauce and Mirin
Adds a warm, savory taste.
Dried Mushrooms
They soften in the broth and add depth.
Bok Choy
Light and fresh, it softens beautifully in the soup.
Green Onions and Jalapeño (optional)
Fresh toppings that add color and brightness.
Eggs
Soft-boiled for a creamy center.
Ramen Noodles
Cooked separately and added just before serving.
How I Make It
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Prepare the Chicken and Vegetables
Shred the chicken and chop the garlic, ginger, bok choy, and green onions. -
Build the Broth
Warm oil in a pot. Add garlic and ginger, letting them soften. Stir in soy sauce and mirin. Add the broth, bring it to a boil, and let it simmer. Then add dried mushrooms and bok choy and cook gently so the flavors settle together. -
Cook the Eggs
Boil for 7 to 8 minutes depending on how soft you prefer the yolk. Cool in ice water and peel. -
Cook the Noodles
Boil them separately, just until soft. -
Assemble the Bowls
Noodles first, then broth, followed by chicken, scallions, jalapeño, and the egg. A sprinkle of sesame seeds finishes everything nicely.
Tips That Help
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Use cold eggs straight from the refrigerator for soft-boiled eggs that peel easily.
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Add a splash of broth when reheating leftovers to bring them back to life.
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Adjust the heat level by adding or skipping jalapeño.
Serving Suggestions
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A small plate of cucumber salad on the side works well.
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If you enjoy something bright, add a squeeze of lime or lemon before eating.
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Chili oil drizzled on top adds a lovely warmth.
Storage
Store any unused broth and chicken separately from the noodles so the noodles don’t get soggy. Everything keeps well for about 3 days in the refrigerator. Reheat gently.
Frequently Asked Questions
Can I use fresh mushrooms instead of dried?
Yes. Add them at the same stage and sauté lightly before adding broth.
Can I use another type of protein?
Yes. Turkey, leftover roast chicken, or even tofu all work well.
Can I skip the egg?
You can. The bowl will still taste full and balanced, but the egg does bring a creamy texture.
Do the noodles have to be ramen noodles?
Not necessarily. Soba or rice noodles work as substitutes if that’s what you have.
Easy Weeknight Chicken Ramen
A warm, comforting ramen bowl made simple with rotisserie chicken, flavorful broth, tender noodles, and soft-boiled eggs.
Ingredients
- 4 (3 oz) packages dried ramen noodles
- 1 pound baby bok choy, cored and chopped
- 4 large eggs
- 2 cups shredded rotisserie chicken
- 6 cups chicken broth
- 1 tablespoon toasted sesame oil
- 5 tablespoons low-sodium soy sauce
- 3 tablespoons mirin
- 1 ounce dried shiitake mushrooms (or about 1 cup fresh, sliced)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup sliced green onions
- 1-2 teaspoons sea salt, to taste
- Fresh jalapeño slices, for serving (optional)
- Toasted sesame seeds, for serving
Instructions
- Warm the sesame oil in a large soup pot over medium heat. Add the ginger and garlic and let them soften and become fragrant. Stir in the soy sauce and mirin and let everything cook gently for about a minute.
- Pour in the chicken broth and bring to a simmer. Add the mushrooms and bok choy, then let the broth cook gently for another 10 minutes. Taste and season with salt as needed.
- Meanwhile, bring a medium pot of water to a boil and carefully lower in the eggs. Cook 7 to 8 minutes depending on how soft you prefer the yolks. Transfer the eggs to an ice bath to cool, peel, and slice in half.
- In a separate pot, cook the ramen noodles just until tender. Drain and divide the noodles among four bowls.
- Ladle hot broth and vegetables into each bowl, then add some shredded chicken. Top each serving with a halved egg, green onions, sesame seeds, and jalapeño slices if you like a bit of heat.
- Serve immediately while everything is warm.
Notes
- For richer flavor, use broth that’s homemade or extra concentrated.
- If using fresh shiitake, cook them in the broth a few minutes longer to soften fully.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1337Total Fat 74gSaturated Fat 20gUnsaturated Fat 54gCholesterol 646mgSodium 549mgCarbohydrates 23gFiber 3gSugar 9gProtein 130g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This chicken ramen has become one of those meals I rely on — the kind that settles you, warms you, and fills the kitchen with gentle, welcoming steam. It’s simple to prepare, comforting to eat, and familiar enough to make again and again. On busy evenings, or on days that call for something soothing, it always feels just right.
