Description
This Easy Chicken Ramen recipe combines tender marinated chicken, flavorful broth, and fresh toppings for a comforting and delicious homemade noodle soup. Perfect for a quick weeknight meal, it features a savory blend of soy sauce, mirin, and ginger, accompanied by soft boiled eggs, bok choy, and scallions for freshness.
Ingredients
Scale
Marinated Chicken
- 2 skinless chicken breasts
- 1/3 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 1 tbsp minced garlic
- 1 tsp ground ginger
Broth and Noodles
- 6 cups chicken broth
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 packs of your favorite ramen noodles (discard seasoning packets)
Ramen Bowls
- 2 egg yolks
- 2 tbsp mayonnaise, divided
- 2 tsp minced garlic, divided
- 2 boiled eggs (soft or hard boiled as preferred)
- Scallions for topping
- Bok choy, boiled (about 5-6 minutes until tender)
- Sesame seeds or red pepper flakes for garnish (optional)
Instructions
- Prepare the marinade and chicken: In a large bowl, combine the chicken breasts with soy sauce, mirin, brown sugar, minced garlic, and ground ginger. Toss well to fully coat the chicken in the flavorful marinade.
- Cook the chicken: Heat a large skillet over medium heat and lightly spray with nonstick cooking spray. Add the marinated chicken breasts and cook for about 10 minutes, turning occasionally until golden brown and cooked through. Pour the marinade into the skillet during cooking to intensify flavor.
- Boil eggs and blanch bok choy: While the chicken cooks, boil the eggs to your preferred doneness (soft or hard boiled). Simultaneously, blanch the bok choy in boiling water for 5 to 6 minutes until tender and bright green. Drain and set aside.
- Slice the cooked chicken: Once the chicken is cooked, remove it from heat and let it cool slightly before slicing it thinly for serving.
- Prepare the broth and noodles: In a large pot, combine the chicken broth, soy sauce, and mirin. Bring to a simmer over medium heat. Add the ramen noodles, discarding any seasoning packets, and cook until tender according to package instructions.
- Make the ramen bowl base: In each serving bowl, place one egg yolk, 1 tablespoon mayonnaise, and 1 teaspoon minced garlic. Break the yolk and stir together to create a rich, silky base for your ramen.
- Assemble the ramen bowls: Ladle some hot broth into each bowl and stir to combine with the yolk mixture. Add the noodles and pour enough broth to just cover them.
- Add toppings: Top each bowl with sliced chicken, blanched bok choy, scallions, and the boiled egg halves. Garnish with sesame seeds or red pepper flakes if desired for extra flavor and heat.
Notes
- Discard the ramen noodle seasoning packets as the broth already provides enough flavor.
- Adjust the level of garlic in the mayonnaise base to suit your taste preferences.
- Soft boiled eggs require about 6 minutes of boiling; hard boiled require around 10 minutes.
- Bok choy can be substituted with spinach or kale if preferred.
- Use low-sodium soy sauce for a lower salt option.
- This recipe serves 2 but can be easily doubled to serve more.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12g
- Sodium: 1450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 185mg
