Easy Chicken Ramen
A comforting dish that balances rich flavors with wholesome ingredients, perfect for home cooks looking for a satisfying meal in less than an hour.
Ingredients
For the Broth and Soup
- 1 tablespoon oil Vegetable or sesame oil can be used.
- 1 medium onion, sliced
- 1 tablespoon fresh grated ginger root
- 4 cloves garlic, pressed or finely minced
- 1 tablespoon chili garlic sauce Adjust based on spice preference.
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 4 ounces shiitake mushrooms, stems removed and sliced
- 1/2 - 3/4 pounds baby bok choy, sliced into quarters lengthwise
- 1 pound boneless skinless chicken thighs
- 4 cups low sodium chicken broth
- 1 cup water
For the Noodles
- 1-2 packages fresh yakisoba noodles Can substitute with ramen or udon noodles.
For Toppings
- 1/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 3/4 cup water
- Sliced green onion
- Cilantro
- Additional chili garlic sauce For drizzling.
- Sesame seeds
- Lime wedges
Instructions
Prepare the Broth
- In a large pot, heat the oil over medium heat. Add the sliced onion, grated ginger, and minced garlic. Sauté until fragrant and the onion becomes translucent, about 3-4 minutes.
Flavor Base
- Stir in the chili garlic sauce, oyster sauce, and fish sauce. Cook for an additional minute to allow the flavors to meld.
Add the Liquids
- Pour in the low sodium soy sauce, rice vinegar, chicken broth, and water. Bring the mixture to a gentle simmer.
Cook the Chicken
- Add the boneless chicken thighs to the pot. Cover and let simmer for about 20 minutes, or until the chicken is fully cooked and tender.
Prepare the Vegetables
- Once the chicken is cooked, remove it from the broth. Stir in the sliced shiitake mushrooms and baby bok choy, cooking for an additional 5 minutes until the vegetables are tender.
Cook the Noodles
- In a separate pot, cook the yakisoba noodles according to package instructions. Drain and set aside.
Make the Ramen Eggs
- While the noodles cook, in a small saucepan, gently place the eggs and cover with water. Bring to a boil over medium heat. Once boiling, reduce to simmer for 6-7 minutes for soft-boiled eggs. Remove and plunge into ice water for 5 minutes. Peel and slice in half.
Assemble the Bowl
- In serving bowls, place a portion of the cooked yakisoba noodles. Ladle the hot broth with mushrooms and bok choy over the noodles. Top with shredded chicken, ramen eggs, and sprinkle with green onions, cilantro, sesame seeds, and lime wedges. Drizzle with extra chili garlic sauce if desired.
Notes
Sautéing builds the flavor base for your broth. Adjust the soy sauce or vinegar according to your preference for saltiness and tang. If your broth is too thick, add more water. Keep an eye on the eggs to avoid overcooking.