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
Scale
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.
