Description
Easy Chicken Ramen is a cozy homemade noodle bowl featuring tender chicken, savory soy-garlic broth, fresh vegetables, and flavorful ramen eggs for a restaurant-style experience at home.
Ingredients
- Soup:
- 1 tablespoon oil
- 1 onion, sliced
- 1 tablespoon fresh grated ginger
- 4 garlic cloves, minced
- 1 tablespoon chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 4 oz shiitake mushrooms, sliced
- 1/2–3/4 lb baby bok choy, quartered
- 1 lb boneless skinless chicken thighs
- 4 cups low sodium chicken broth
- 1 cup water
- 1–2 packages fresh yakisoba noodles
- Ramen Eggs:
- 4 eggs
- 1/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 3/4 cup water
- Optional toppings: green onions, cilantro, sesame seeds, chili garlic sauce, lime wedges
Instructions
- Mix soy sauce, rice vinegar, and water for ramen eggs; set aside.
- Boil eggs for 7 minutes, transfer to ice bath for 3 minutes, then peel.
- Marinate eggs for several hours or overnight.
- Cook yakisoba noodles according to package instructions; drain and set aside.
- Heat oil in a large pot over medium-high heat.
- Sauté onion for 5 minutes until soft.
- Add mushrooms and cook 2–3 minutes.
- Add garlic and ginger; cook 30 seconds until fragrant.
- Add broth, water, soy sauce, rice vinegar, oyster sauce, fish sauce, and chili garlic sauce.
- Bring to a simmer.
- Add chicken thighs and simmer 15–20 minutes until fully cooked.
- Remove chicken, shred, and return to pot.
- Add bok choy and cook 3–5 minutes.
- Serve with noodles and top with ramen egg and garnishes.
Notes
- Marinating eggs overnight gives deeper flavor.
- Adjust spice level with chili garlic sauce.
- Add extra broth if needed for a lighter soup.