There’s something magical about slurping warm noodles while rain taps the kitchen window. This easy chicken ramen captures that soul-warming comfort we all crave on busy weeknights. It’s popular everywhere because, honestly, who doesn’t need a 20-minute meal that tastes like it simmered for hours? Simple enough for beginners, satisfying enough to become your new weekly ritual.
Think of this as your pantry’s best-kept secret transformed into a gorgeous Japanese ramen bowl. Featuring tender chicken, silky ramen noodles, and a rich, umami-laden broth made from ingredients you likely have right now. It’s like recreating that cozy restaurant experiencein your favorite cute ramen bowl right at home. Full recipe details and techniques are shared below to help you succeed.
I’ve been crafting noodle soups since my children were small, always searching for that perfect balance of comfort and convenience. This recipe honors tradition while embracing the beautiful chaos of real family cooking. I tested every shortcutwait until you discover the umami-packed secret that makes the broth taste like it simmered all day.
Why This Easy Chicken Ramen Will Become Your Go-To
Some recipes whisper comfort, but this easy chicken ramen practically sings it. In my mother’s kitchen, I learned that the most nourishing meals don’t require fancy techniquesthey require heart and the wisdom to let simple ingredients shine together harmoniously.
This ramen transforms everyday pantry staples into something that feels like a warm hug. The magic is in the detailshow sesame oil and butter combine for an aromatic foundation, how light and dark soy sauce merge to create irresistible depth of flavor.
- Ready in 20 minutes: Ideal for evenings when time is short but comfort is essential
- Perfect for leftovers: Give that last roast chicken a second life
- Pantry-friendly ingredients: You likely already have everything on hand
The Heart of Great Japanese Ramen: Understanding Your Ingredients
Authentic Japanese ramen starts with understanding how each piece contributes to the bowl. Sesame oil isn’t just flavorful fatit’s the base that carries every other note. The interplay between light and dark soy sauce adds complexity that instant packs can’t match.
Your toppings, too, elevate the dish. Soft-boiled eggs with jammy yolks, crisp carrot matchsticks, and snappy spring onions aren’t afterthoughtsthey’re essential textural and visual components. Don’t skip them.
| Ingredient | Purpose | Why It Matters |
|---|---|---|
| Sesame Oil + Butter | Aromatic base | Creates rich, nutty foundation |
| Light + Dark Soy Sauce | Flavor depth | Balances salt with umami richness |
| Fresh Ginger + Garlic | Aromatic warmth | Builds authentic Asian flavor profile |
| Sriracha + White Pepper | Heat layers | Gentle warmth without overwhelming spice |
Step-by-Step: Creating Your Perfect Bowl
The magic happens in layers, as taught to me in countless family dinners. Begin by heating sesame oil and butter until fragrantlisten for that sizzle. Add minced garlic and ginger for an immediate burst of aroma that signals something nourishing is on the way.
The broth takes just a few minutes to develop. Simmer gently before adding your shredded chicken, allowing the flavors to meld and enrich. Cook the noodles separately or last so they don’t over-soften in the broth. Don’t skip the toppingsthey make the final bowl feel complete.
- Create your aromatic base: Heat oil and butter until lightly sizzling, about 1 minute
- Build flavor: Stir in garlic and ginger continuously for 1 minute to prevent burning
- Simmer the broth: Add stock, soy sauces, and seasoning, then bring to a gentle boil
- Add the chicken: Simmer together for 3 minutes so flavors are absorbed
- Perfect the noodles: Cook them separately or add to simmering broth just until tender
Timing Your Perfect Ramen
| Step | Time | Visual Cue |
|---|---|---|
| Heat oil and butter | 1 minute | Butter completely melted, gentle bubbling |
| Sauté garlic and ginger | 1 minute | Fragrant, no browning |
| Build and heat broth | 5 minutes | Rolling boil, then gentle simmer |
| Warm chicken | 3 minutes | Heated through, absorbing flavors |
| Cook noodles | 3 minutes | Tender but still with gentle bite |
Serving and Presentation: Making It Beautiful
The aesthetics of ramen are just as vital as the flavors. Choose deep, wide bowlsyour best cute ramen bowlso every element is visible. The golden broth, springy noodles, bright toppings in artful clustersit’s a sensory gift.
Arrange toppings thoughtfully: place egg halves cut-side up, scatter chopped green onions, then style crisp carrots or nori sheets around the edge. A pinch of sesame seeds or a swirl of chili oil adds vibrancy and depth.
- Use tongs for noodles: Makes dividing them between bowls easier
- Ladle broth generously: Aim to nearly cover noodles
- Compose toppings mindfully: Contrast colors while balancing textures
Smart Storage and Ramen Hacks
These ramen hacks are hard-earned from years of making one-pot meals work for everyday life. Always store broth separate from noodlesthis avoids sogginess. Make extra broth and soft-boiled eggs to keep on hand for emergency comfort meals.
Tip: When reheating broth, bring it up to a simmer, then cook fresh noodles directly in the same pot. Add day-old eggs or leftover protein just before serving to preserve texture and flavor integrity.
| Storage Item | Method | Duration | Best Use |
|---|---|---|---|
| Broth (no noodles) | Refrigerate covered | 2 days | Reheat and add fresh noodles |
| Broth (no noodles) | Freeze in portions | 3 months | Defrost overnight, reheat |
| Soft-boiled eggs | Refrigerate unpeeled | 3 days | Peel just before serving |
| Complete ramen | Not recommended | Best fresh | Make individual portions |
Customizing Your Bowl: Simple Swaps and Variations
This base recipe welcomes improvisation. If you find fresh ramen noodles, they’ll elevate the dishbut even instant noodles (without seasoning packets) work beautifully during a busy week.
For variety, try rice noodles for a gluten-free option or buckwheat soba for a nutty flavor. Add vegetables like baby bok choy, mushrooms, or frozen corn. Vegetarian? Swap the chicken for tofu and use a savory mushroom stock instead.
Expert Insight: The Appeal of Easy Chicken Ramen
Easy chicken ramen is a brilliant example of comfort food made accessible. With just a few ingredients and a simple broth infusion, you get rich flavor without the wait. It’s a smart and cozy way to enjoy a satisfying dish that balances protein, warmth, and umami in under 20 minutes.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Journey to the Perfect Easy Chicken Ramen
My first few easy chicken ramen experiments were packed with lessonssome bowls came out overly salty, some just too flat. But little by little, I discovered the right ratios, the shortcuts that didn’t sacrifice taste, and the magic ingredient pairings. With every tweak and test, the recipe evolved into what you see heremy family’s most requested weeknight dinner.
FAQs ( Easy Chicken Ramen – ready in 20 mins )
Your New Family Comfort Food Tradition
This easy chicken ramen delivers everything a nurturing cook hopes forbig flavor in minimal time, using humble ingredients treated with care. From the nutty sesame foundation to that golden broth rich with umami and tender shredded chicken, this one’s a dinnertime game-changer.
Make it yours: toss in a handful of spinach at the end, substitute leftover turkey after the holidays, or try Korean ramen noodles if those are in your pantry. Those soft-boiled ramen eggs? They’re a gift that keeps givingstack a few in your fridge for a fast upgrade to salads, toast, or grain bowls.
If this recipe earns a spot in your weekly lineup, I’d love to see it. Share a photo of your beautiful noodle bowls ramen creation. Whether it’s the cozy echo of a restaurant favorite or your own signature twist, may it nourish and warm everyone at your table. And don’t forgetshare this with someone who needs a little weeknight magic in their life.
PrintEASY CHICKEN RAMEN
A quick and easy chicken ramen recipe perfect for cozy nights. This Japanese ramen uses instant noodles and cooked chicken for a flavorful broth with tips for the perfect soft-boiled egg. Enjoy a cute ramen bowl ideal for quick meals and ramen hacks lovers.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Japanese
Ingredients
- 1 tsp sesame oil
- 2 tbsp unsalted butter
- 4 cloves minced garlic
- 2 tsp minced ginger
- 1.4 litres (approx. 6 cups) chicken stock (water plus 4 stock cubes is fine)
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1–2 tbsp sriracha hot sauce depending on how hot you like it
- 1 tbsp Chinese rice wine or sherry
- 1 tbsp light brown sugar
- ¼ tsp white pepper
- 3 cooked chicken breasts shredded (about 340g/12 oz)
- 210 g (which is 3 x 70g/2.5oz) packets of instant noodles noodles only discard the flavour packets
- 5 spring onions scallions chopped
- 4 hard-boiled eggs sliced in half (buy ready-cooked hard boiled eggs or see notes for boiling yourself)
- 1 carrot peeled and sliced into thin strips
- 1 tsp black and white sesame seeds
- 2 tsp chilli oil or chilli paste such as sambel oelek – optional
Instructions
- Heat the oil and butter in a large saucepan over a medium heat until the butter melts.
- Add the garlic and ginger and fry for 1 minute stirring often to ensure the garlic doesn’t burn.
- Add the stock light and dark soy sauce sriracha rice wine or sherry brown sugar and white pepper.
- Stir together then add in the cooked shredded chicken breast.
- Turn up the heat to high and bring to the boil then simmer for 3 minutes to heat through the cooked chicken breast.
- Add the instant noodles bring back to the boil then simmer for 3 minutes stirring a couple of times to separate the noodles.
- Use a set of tongs to divide the noodles between four bowls ladle over the sauce and add the pieces of chicken.
- Top each bowl with spring onions 2 pieces of egg and strips of carrot.
- Sprinkle on the sesame seeds and drizzle on a little chilli oil or chilli paste before serving.
Notes
- How to make the perfect soft boiled egg for ramen Take an egg and tap the thicker end gently on a hard surface
- You should hear a slight ‘cracking’ sound
- We don’t want to actually crack the egg shell just give it a light fracture
- This will help to separate the egg membrane from the shell and make peeling easier later
- Place room temperature large eggs in a medium-sized saucepan no more than 4 in a pan and just cover with cold water
- Bring to the boil then simmer very gently for 6 minutes
- Turn off the heat and place the eggs in a bowl of water with ice for 5 minutes to stop the cooking process
- Carefully peel the eggs before slicing in half
- PRO TIP I like to lightly tap then roll the boiled egg on the work surface to crack the shell all over before peeling it off
- A note on salt Stock cubes plus soy sauce means there’s a good amount of salt in there which is needed for a great ramen
- You can replace with low-sodium stock and soy sauce if you prefer
- Make ahead Make a batch of the broth ahead without the noodles and chicken Then you can cool and refrigerate for up to two days
- Reheat in the pan until boiling then continue on with the recipe adding the chicken and noodles
- You can freeze portions of the broth without the chicken noodles or toppings so you can whip up an EVEN QUICKER ramen whenever you like Just defrost the broth in the refrigerator overnight then reheat in a pan until boiling before continuing with the rest of the recipe Ingredient swaps Swap out the instant noodles for dried fresh or frozen ramen noodles frozen Yutaka Ramen Noodles are great Rice noodles or soba noodles Are good too Medium egg noodles aren’t bad at a push They have more of a rich egg taste You could swap the cooked chicken breasts for cooked shredded chicken thighs if you prefer or even some leftovers from your Roast Chicken Dinner How to scale up and scale down this recipe You can double or half the quantities sticking to the same ratios and cooking time If you’re just making for two use one pack of noodles for a lighter meal or two packs for more filling ramen
Nutrition
- Calories: 584 kcal
- Sugar: 6 g
- Sodium: 3306 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 275 mg
