Name: Chicken Ramen Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons olive oil; 8 cups chicken broth; 1 cup water; 2 teaspoons sesame oil; 2 ounces dried shiitake mushrooms; 2 cups cooked chicken, shredded; 1/2 cup soy sauce; 1/4 cup mirin; 2 cups thinly sliced scallions, for garnish; 4 cloves garlic, minced; 1 piece fresh ginger (about 2 inches), peeled and grated; 1 large jalapeño pepper, thinly sliced, for garnish; 1 package Chuka Soba noodles (8 ounces), rehydrated; 4 soft-yolk eggs, halved (boiled for 6 and a half minutes); 1 Thai bird chile, thinly sliced, optional for garnish

If you’ve ever craved a warm, slurpable bowl of ramen but didn’t have hours (or specialty ingredients) on hand, this Chicken Ramen Bowl is the answer. While not traditional, it delivers rich flavor and satisfying textures with pantry staples and a few fresh toppings—all ready in 15 minutes or less if you prep ahead.

Why You’ll Love This Chicken Ramen

Quick & practical: A shortcut version of ramen that hits the spot on busy nights.
Customizable: Use whatever noodles or toppings you have on hand.
Comfort food classic: Cozy, filling, and loaded with umami.

Ingredients You’ll Need

Broth Base (Tare + Broth):

Garlic (2 cloves, minced)
Fresh Ginger (1 tbsp, minced)
Soy Sauce (2–3 tbsp)
Mirin (1 tbsp) – adds a touch of sweetness
Sesame Oil (1 tsp) – for a toasty finish
Chicken Broth (4 cups) – low sodium preferred
Dried Shiitake Mushrooms (½ cup) – adds depth and umami

Noodles & Protein:

Ramen Noodles (2 portions) – fresh or dried, cooked separately
Cooked Chicken (1–2 cups) – rotisserie or poached, shredded or sliced

Toppings (optional but recommended):

Green Onions (sliced)
Fresh Chilies or Chili Oil
Soft-Boiled Eggs (6 ½-minute egg)
Nori, Bean Sprouts, Spinach, or Baby Corn – your call

How to Make Chicken Ramen

Step 1: Build the Broth
In a medium pot, heat a drizzle of neutral oil. Sauté the garlic and ginger for 30 seconds until fragrant. Add soy sauce, mirin, sesame oil, chicken broth, and dried shiitakes. Simmer gently for 10 minutes, allowing the mushrooms to soften and flavors to meld.

Step 2: Cook the Noodles
While the broth simmers, cook the noodles according to package instructions. Drain and set aside.

Step 3: Assemble Your Bowl
In each serving bowl, add the cooked noodles and shredded chicken. Pour hot broth over top.

Step 4: Add Toppings
Finish with green onions, soft-boiled eggs, chili oil, or any toppings you like. Serve hot.

Tips & Variations

Thicker Broth: Mix 1 tablespoon cornstarch with a splash of cold water. Whisk into simmering broth to thicken, a little at a time.
Packaged Ramen Upgrade: Toss the seasoning packet. Use your own broth, and pile on fresh toppings.
Make it Spicy: Stir in chili garlic paste or a few drops of sriracha to the broth.
Low Carb Swap: Sub noodles with spiralized zucchini or shirataki noodles.

FAQs

What noodles work best?
Use traditional chuka soba, curly ramen noodles, or swap in rice noodles or buckwheat soba for gluten-free options.

Can I use leftover chicken?
Absolutely. Shredded rotisserie chicken makes this recipe weeknight gold.

How do I get that soft-boiled egg just right?
Boil eggs for 6½ minutes, then transfer to an ice bath to stop the cooking. Peel and slice gently.

Can I meal prep this?
Yes! Prep the broth and toppings ahead, then reheat and pour over fresh noodles for a quick meal.

Final Thoughts

This Chicken Ramen Bowl is your go-to when you’re craving comfort without the complexity. It’s warm, savory, and customizable—just the kind of quick-fix meal you’ll come back to again and again. Whether you stick to the basics or layer on the toppings, you’ll have a deeply satisfying bowl every single time.

Yield: 4