If you have ever craved the perfect warm bowl to soothe your soul, then this Homemade Chicken Ramen Noodle Soup Recipe is about to become your new best friend. Bursting with rich, layered flavors from the tender chicken, savory miso, and fresh vegetables, this recipe brings the beloved comfort of ramen straight into your kitchen in a way that’s approachable and deeply satisfying. Whether you’re new to making ramen or a seasoned fan, this soup combines simplicity with gourmet flair, delivering a bowl full of heartiness and warmth you won’t soon forget.
Ingredients You’ll Need
This Homemade Chicken Ramen Noodle Soup Recipe comes together with ingredients that are simple yet essential, each one contributing to the soup’s harmonious taste, lovely texture, and vibrant color. From the tender chicken breasts to the spicy chili flakes, every component plays a key role in making this dish truly special.
- Chicken breasts: The main protein that adds hearty flavor and tenderness to the soup.
- Chicken broth: The savory base that infuses the soup with deep, comforting notes.
- Soy sauce: Adds a salty umami boost that lifts the entire dish.
- Sesame oil: Brings a fragrant nuttiness that enhances the aroma and complexity.
- Grated ginger: Adds warmth and a refreshing zing to the broth.
- Minced garlic: Essential for depth and savory aroma.
- Ramen noodles: The chewy, satisfying strands that make it a true noodle soup.
- Miso paste: Deepens the broth with a rich, earthy flavor.
- Green onions: Add freshness and a subtle sharpness as a garnish.
- Large egg: The soft-boiled egg adds creamy richness and visual appeal.
- Spinach: Provides a pop of green and boosts the nutrition.
- Corn kernels: Introduce a hint of sweetness and texture contrast.
- Mushrooms, sliced: Contribute an earthy depth and meaty texture.
- Chili flakes: Bring a gentle kick of heat to finish the dish.
How to Make Homemade Chicken Ramen Noodle Soup Recipe
Step 1: Cook the Chicken
Start by heating a medium pot over medium heat. Add the chicken breasts and cook them for about 6 to 7 minutes per side until they are golden brown and thoroughly cooked. This step is crucial as it forms the protein foundation of your soup, locking in juiciness and flavor.
Step 2: Prepare the Aromatics
Remove the chicken breasts and set them aside to rest. In the same pot, pour in the sesame oil and let it warm for about a minute. Once hot, add minced garlic and grated ginger, stirring for about a minute until you can smell the aromatic fragrance filling your kitchen. These aromatics are the flavor heartbeat of the broth.
Step 3: Build the Broth
Pour in the chicken broth and bring it to a boil. Then lower the heat and let it simmer for five minutes to allow the ginger and garlic to fully infuse the liquid with their warm and inviting flavors.
Step 4: Shred the Chicken and Season the Broth
While the broth simmers, shred the rested chicken breasts with two forks into bite-sized pieces. Stir in the soy sauce and miso paste into the pot, making sure the miso dissolves completely to create a rich and balanced broth base.
Step 5: Add the Vegetables
Add the sliced mushrooms, sweet corn kernels, and fresh spinach to the simmering pot. Let these cook together for about five minutes until the vegetables are tender yet still vibrant, which brings beautiful texture and nutrition to the dish.
Step 6: Prepare the Soft-Boiled Egg
Bring a separate small pot of water to boil. Carefully add the egg and cook for approximately seven minutes to achieve the perfect soft-boiled texture. Once done, immediately transfer the egg to cold water to stop cooking, then peel and slice it lengthwise for that classic ramen presentation.
Step 7: Cook the Ramen Noodles
Add the ramen noodles directly to the simmering broth and cook them for 3 to 4 minutes until soft and tender. These noodles soak up the flavorful broth and create a wonderful chewy bite that makes each spoonful irresistible.
Step 8: Combine and Final Touches
Return the shredded chicken back into the pot and stir everything together. Taste the broth and adjust with extra soy sauce or miso paste if needed to hit your preferred balance. Ladle the soup into bowls and top each one with the halved soft-boiled egg, chopped green onions, and a sprinkle of chili flakes for a kick of heat.
How to Serve Homemade Chicken Ramen Noodle Soup Recipe
Garnishes
Nothing elevates ramen more than thoughtful garnishes. Green onions add a fresh crunch and mild bite, while chili flakes bring warmth that excites your palate. The halved soft-boiled egg makes the soup feel luxuriously creamy and inviting. Feel free to add a drizzle of sesame oil or a handful of toasted nori flakes for an extra touch of authenticity.
Side Dishes
This soup pairs beautifully with light sides like steamed edamame or a crisp cucumber salad to complement its rich, savory broth. For something more indulgent, try serving it alongside crispy tempura vegetables or gyoza dumplings for an irresistible meal experience.
Creative Ways to Present
For an impressive presentation, serve the soup in rustic bowls with colorful chopsticks. You can arrange the toppings artfully—letting the egg halves float on top, the noodles neatly twirled, and veggies visible for a beautiful, Instagram-worthy bowl. Another fun idea is to prepare individual ramen jars for lunch or picnics, layering noodles, chicken, and broth separately until ready to eat.
Make Ahead and Storage
Storing Leftovers
This Homemade Chicken Ramen Noodle Soup Recipe stores wonderfully in the fridge for up to 3 days. Keep the noodles separate if possible to prevent them from getting too soggy, or store everything together if you plan to reheat soon. Make sure your container is airtight to preserve all the fresh flavors.
Freezing
You can freeze the broth and chicken mixture separately but avoid freezing the noodles and soft-boiled egg to maintain their texture. Freeze in freezer-safe containers or bags for up to 2 months. Thaw safely in the refrigerator before reheating.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. Add fresh noodles or a soft-boiled egg after reheating to bring back that freshly made quality. This approach keeps your Homemade Chicken Ramen Noodle Soup Recipe tasting just as delightful as the first day.
FAQs
Can I use leftover chicken for this soup?
Absolutely! Leftover cooked chicken can be shredded and stirred into the broth to save time without losing any flavor or texture in this recipe.
What type of ramen noodles work best?
Fresh ramen noodles are ideal, but dried or instant ramen noodles work well too. Just be mindful of cooking times to avoid overcooking and becoming mushy.
Is it possible to make this soup vegetarian?
Yes! Substitute the chicken broth with vegetable broth, omit the chicken, and add extra mushrooms or tofu for protein. The miso and aromatics keep the flavor complex and delicious.
How spicy is the chili flakes addition?
The chili flakes add a gentle heat, enough to warm your palate without overpowering the soup. You can adjust the amount or skip them if you prefer a milder dish.
Can I prepare the broth in advance?
Definitely! The broth actually tastes better when prepared a day ahead, allowing the flavors to fully develop. Just reheat slowly and add fresh noodles and toppings when serving.
Final Thoughts
This Homemade Chicken Ramen Noodle Soup Recipe embodies comfort, flavor, and satisfying nourishment all in one bowl. It’s perfect for cozy nights, casual dinners, or impressing friends with your cooking skills. Give it a try and enjoy the delightful experience of this homemade classic—your future self will thank you for it!
Print
Homemade Chicken Ramen Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
A comforting and flavorful Chicken Ramen Noodle soup featuring tender chicken breasts, a savory miso-infused broth, fresh vegetables, and perfectly cooked ramen noodles. Topped with a soft-boiled egg, green onions, and a hint of chili flakes for a warming meal that’s easy to prepare at home.
Ingredients
Protein
- 2 chicken breasts
- 1 large egg
Broth and Seasonings
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon miso paste
- 1/2 teaspoon chili flakes
Vegetables
- 1/2 cup spinach
- 1/4 cup corn kernels
- 1/4 cup mushrooms, sliced
- 2 green onions, chopped
Pasta
- 4 ounces ramen noodles
Instructions
- Heat the pot: Heat a medium-sized pot over medium heat to prepare for cooking the chicken breasts.
- Cook the chicken: Add the chicken breasts to the pot and cook for about 6-7 minutes on each side, until golden brown and fully cooked through.
- Rest the chicken: Remove the cooked chicken breasts from the pot and set aside to rest for a few minutes to retain juices.
- Heat sesame oil: In the same pot, add the sesame oil and heat it for about 1 minute until shimmering.
- Sauté aromatics: Add the minced garlic and grated ginger; stir for about 1 minute until fragrant to build flavor.
- Add broth and boil: Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Simmer broth: Reduce heat to low and simmer the broth for 5 minutes to meld the flavors.
- Shred chicken: While broth simmers, use two forks to shred the rested chicken breasts into bite-sized pieces.
- Add seasonings: Stir in soy sauce and miso paste; ensure miso dissolves completely into the broth.
- Add vegetables: Add mushrooms, corn, and spinach to the pot, stirring occasionally for even cooking.
- Simmer vegetables: Let the broth and vegetables simmer together for another 5 minutes, allowing vegetables to soften.
- Boil water for egg: In a separate small pot, bring water to a rolling boil for the egg.
- Cook soft-boiled egg: Carefully add the egg to boiling water and cook for 7 minutes to achieve a soft yolk.
- Cool egg: Remove egg and place in cold water to stop cooking and make peeling easier.
- Peel and slice egg: Once cooled, peel off the shell and slice the egg in half lengthwise.
- Cook noodles: Add ramen noodles to the simmering broth and cook for 3-4 minutes until softened.
- Combine chicken and noodles: Add shredded chicken back into the pot and stir to combine everything evenly.
- Adjust seasoning: Taste the soup and adjust with extra soy sauce or miso paste if needed to enhance flavor.
- Serve soup: Ladle the soup into bowls and top each with halved soft-boiled egg, chopped green onions, and chili flakes for heat.
- Enjoy: Serve the chicken ramen hot, perfect for a cozy meal.
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat.
- Adjust chili flakes to taste or omit for a milder soup.
- Use low-sodium soy sauce to reduce salt content.
- The soft-boiled egg can be cooked ahead of time to save prep time.
- Add other vegetables such as bok choy or carrots for extra nutrition.
