Delicious Chicken Ramen Soup: 5 Simple Steps

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Chicken Ramen Soup is my go-to comfort food, especially on chilly days. This homemade recipe features a rich chicken broth, tender marinated chicken thighs, and an array of fresh vegetables, making it a fulfilling and delicious meal. The blend of soy sauces, mirin, garlic, and ginger creates a flavorful base, while the ramen noodles provide the perfect texture. I can’t wait to share how to make this delightful dish!

Why You’ll Love This Chicken Ramen Soup

This Chicken Ramen Soup is not just any soup; it’s a bowl of happiness! Here are a few reasons to love it:

Rich and savory chicken ramen broth that warms you from the inside out.
Easy to make, perfect for weeknight dinners or a quick meal prep.
Customizable with various toppings like fresh vegetables or spicy elements.
A healthy option packed with protein and nutrients.
Can be made gluten-free and tailored to your dietary needs.
Experience the flavors of Japan right in your kitchen!

Ingredients for Chicken Ramen Soup

Gather these items:

30 mL mirin (2 tbsp)
15 mL dark soy sauce (or mushroom dark soy sauce)
15 mL light soy sauce (1 tbsp)
¼ tsp cayenne pepper
2 cloves garlic (chopped finely)
2 tsp brown sugar
4 – 5 cups good quality chicken stock (1000 – 1180 mL, no sodium or low sodium)
4 spring onions / scallions (trimmed and cut into 3 inch pieces, or just in half)
5 cloves garlic (whole cloves)
2 inch piece of ginger (sliced)
4 fresh red chili
60 mL light soy sauce (¼ cup)
60 mL mirin (¼ cup)
4 pieces chicken thighs (boneless, skin off or on)
8 ounces fresh shiitake mushrooms (trimmed and sliced)
6 pieces dried shiitake mushrooms (optional)
4 portions dried ramen noodles
4 large eggs
1 large bunch of yu choy OR spinach (or any Asian greens)
Soy sauce (to taste)
Sesame oil (a drizzle)
2 – 3 cloves garlic (finely sliced, to taste)
4 spring onions / scallions (finely sliced)
Sliced radishes or bean sprouts
Ramen eggs (marinated or plain)
Chili garlic oil

How to Make Chicken Ramen Soup Step-by-Step

Step 1: Combine chicken stock, sliced ginger, whole garlic cloves, fresh red chilies, whole spring onion pieces, and dried shiitake mushrooms (if using) in a large pot. Bring to a simmer and cook gently to infuse flavors for about 30 minutes.
Step 2: In a separate pan, combine chicken thighs with mirin, dark soy sauce, light soy sauce, brown sugar, finely chopped garlic, and cayenne pepper. Cook until the chicken is caramelized on the outside and cooked through, about 10-12 minutes. Remove and set aside.
Step 3: Boil eggs for 6-7 minutes for soft-boiled yolks. Cool in ice water, peel, and marinate in a soy sauce and mirin mixture if desired for added flavor.
Step 4: Cook dried ramen noodles according to package instructions until al dente. In the last minute of noodle cooking, blanch yu choy or spinach until just wilted. Drain both and set aside.
Step 5: Strain broth to remove solids. Return broth to pot, add sliced fresh shiitake mushrooms, light soy sauce, dark soy sauce, and mirin. Adjust seasoning to taste, adding soy sauce or chili garlic oil as desired.
Step 6: Divide noodles and greens among four bowls. Slice cooked chicken and arrange on top. Pour hot broth over. Garnish with finely sliced garlic, spring onions, radishes or bean sprouts, ramen eggs, and a drizzle of sesame oil and chili garlic oil.

Pro Tips for the Best Chicken Ramen Soup

Keep these in mind:

This recipe serves four people.
Adjust the spice level by varying the amount of cayenne pepper and chili garlic oil.
Use low sodium chicken stock for a healthier option.
For an extra depth of flavor, consider using homemade chicken broth.
Experiment with chicken ramen soup variations by adding different vegetables or proteins.

Best Ways to Serve Chicken Ramen Soup

Here are a few serving ideas:

Top with sliced fresh herbs like cilantro or basil for added freshness.
Serve with a side of chicken noodle soup for a comforting duo.
Pair with a light salad or steamed dumplings for a complete meal.

How to Store and Reheat Chicken Ramen Soup

To store the soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, warm the broth separately to maintain the texture of the noodles and vegetables. You can also meal prep this recipe and store components separately for quick assembly during the week.

Frequently Asked Questions About Chicken Ramen Soup

What’s the secret to perfect Chicken Ramen Soup?

The secret lies in the broth! A well-made chicken ramen broth infused with spices and aromatics creates a deeply satisfying flavor. Don’t rush this step; let it simmer to develop that richness.

Can I make Chicken Ramen Soup ahead of time?

Absolutely! You can prepare the broth and chicken in advance. Just store the noodles and greens separately and combine them just before serving for the best texture.

How do I avoid common mistakes with Chicken Ramen Soup?

Avoid overcooking the noodles, as they can become mushy. Also, make sure to season your broth well and adjust flavors before serving.

Variations of Chicken Ramen Soup You Can Try

There are many ways to customize your soup:

For a spicy chicken ramen soup, add extra chili oil or Sriracha.
Incorporate more vegetables like bok choy or carrots for a chicken ramen soup with vegetables.
Try using different types of noodles, such as udon for a heartier option.
For a quicker version, use an instant pot chicken ramen soup method for faster cooking.

For more delicious recipes, check out slow-cooked beef ramen or creamy pumpkin soup!