Ramen Noodle Soup

4.50 from 6 votes

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This comforting Ramen noodle soup 🍜 is perfect for those chilly autumn days or when you’re feeling under the weather. This heartwarming bowl of goodness is not only delicious but also quick and effortless to prepare. With a flavorful chicken broth, tender chicken, a medley of vegetables, and silky ramen noodles, it’s the ideal remedy for warming up in cooler months.

Why You’ll Love Ramen Noodle Soup

This recipe doesn’t demand hours in the kitchen and it’s a lifesaver for busy days when you crave a satisfying, homemade meal without the fuss. On a crisp, chilly day, this dish feels like a warm embrace 🤗. It’s the kind of meal that tastes great right away and somehow even better as leftovers.

How to Prepare Ramen Noodle Soup

🍜 First, simmer chicken (your choice of thigh or breast) with carrots, onions, and celery in a savory broth, then add boiled ramen noodles for a meal that’s ready in no time.

🌶️ For those who crave a little extra kick, a drizzle of sriracha adds a hint of spice. When you give it a try, don’t forget to leave a comment or review on the blog if it warms your heart as much as it does mine.

Nonna’s Tip

Make sure you follow the package directions on how to properly cook the noodles, and rinse them if needed!

ramen noodle soup in a bowl with chopsticks

Variations and Substitutions

Are you ready to take your humble ramen packet to new heights? I’m here to guide you through a world of flavorful possibilities where you can tailor this classic dish to your preferences or dietary needs. Let’s explore variations and substitutions to put your personal spin on this beloved comfort food.

  • If you’re gluten-free, you can use gluten-free Japanese ramen noodles or rice stick noodles (like the variety used in Vietnamese pho) instead of traditional ramen.
  • For a vegan option, replace the chicken 🍗 with your favorite plant-based protein, such as tempeh, seitan, or tofu.
  • Any kind of unsalted broth or stock will work for this ramen: chicken, vegetable, beef, etc.
  • Consider serving this with a soft-boiled egg 🥚 on top for an extra serving of protein or fresh bean sprouts for a satisfying crunch.
  • Italian or Chinese chili oil can also be used instead of Sriracha. If you prefer a milder dish, leave it out completely.

Best Served With

This Ramen noodle soup is a perfect meal on its own, but you can also enjoy it with:

Common Questions:

Can I use chicken breast instead of thighs?

Yes, you can use any cut of chicken in this recipe: boneless skinless thighs or breasts or bone-in, skin-on thighs or breast. If using bone-in, skin-on, after the chicken is fully cooked, remove and discard the skin and bones.

Do I need to use Ramen?

No, you can use any pasta/pastina or noodle of choice.

I don’t have Hoisin sauce, is it mandatory?

No, it’s not; you can certainly leave it out.

I can’t find Sriracha; what else can I use?

You can use any hot sauce or chili oil of choice. Anything spicy will do. If you don’t like spice, you can also leave it out completely.

Can I make vegetable Ramen instead?

Yes, you can. You would omit the chicken and use unsalted vegetable broth + veggies of choice (salt to taste). Let simmer for 30 to 45 minutes and serve on top of ramen.

Can I use any broth in this recipe?

I used unsalted beef broth, but you can use chicken, veggie, or whatever broth you prefer! My favourite broth is linked HERE, and you can use my discount code THEMODERNNONNA for 20% off.

What can I do with the additional whole veggies?

You can blend them into the broth or just enjoy them chopped up on the side with your Ramen noodle soup.

Can I boil the ramen directly in the broth?

You can, but I like to boil it separately, as it can release some starch into the water.

Where can I find Ramen? Do you use the seasoning packet?

You can find it in any Asian supermarket or most grocery stores. Alternatively, you can also look online. I used two packs of Samyang Buldak Hot Chicken Flavor Ramen Noodles Carbonara – I got mine at T&T supermarket and boiled the noodles separately. I also didn’t use the seasoning packet it came with. 

What other noodles would work instead of Ramen?

I love Chow Mein or rice stick noodles too!

Favorite Salt
Nonna's Choice
Must Have
$20.99 ($0.40 / Ounce)

This is the salt that I have used for years in all my cooking!

If you're looking for an amazing pot, this one is incredible quality.

This knife is my most used tool in the kitchen. The love I have for this knife is unmatched.

Favorite Salt
$20.99 ($0.40 / Ounce)

This is the salt that I have used for years in all my cooking!

Nonna's Choice

If you're looking for an amazing pot, this one is incredible quality.

Must Have

This knife is my most used tool in the kitchen. The love I have for this knife is unmatched.

03/19/2024 01:00 pm GMT
bowl of ramen veggie soup

Ramen Noodle Soup

With a flavorful chicken broth, tender chicken, a medley of vegetables, and silky ramen noodles, it's the ideal remedy for the fall and cooler months.
4.50 from 6 votes
Course: Main Course
Cuisine: American, Chinese, Japanese
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


  • 1 onion
  • 2 carrots
  • 2 celery ribs
  • 2 cloves garlic
  • 1 bay leaf
  • 5 cups water
  • 5 cups unsalted chicken broth
  • salt, (to taste)
  • 8 boneless skinless chicken thighs , (.738 kg)
  • 200 grams ramen , (see notes below)

Optional Toppings

  • 1 tablespoon scallions , chopped
  • 1 teaspoon sriracha , to taste
  • 1 teaspoon hoisin sauce, to taste


The Broth

  • Fill a big pot with ½ water and ½ organic unsalted broth (you want 10 cups of liquid total). Add in the peeled onion, peeled carrots, celery, garlic and bay leaf. Let it come to a boil.
  • Once boiling, add the chicken. Skim off any foam with a spoon. Season with salt. Make sure to taste and adjust the seasoning at the very end of cooking.
  • Once everything is boiling, reduce the heat to medium-low and semi cover the pot with a lid. Let simmer for 45 minutes or until the veggies are all super soft, the chicken is fully cooked and white throughout, and the broth has reduced.
  • Remove the chicken and shred or cube it with a knife. If the chicken has bone or skin, discard and/or compost it.
  • In a separate pot add water, season with salt and let it come to a boil. Add in the ramen and cook until fully done.

Assemble and Eat

  • In a bowl add the scallions, shredded chicken and cooked ramen. Top it off with broth and optionally stir in sriracha and hoisin sauce to taste. Enjoy!



Calories: 563kcal, Carbohydrates: 42g, Protein: 55g, Fat: 19g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.2g, Sodium: 400mg, Potassium: 365mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5183IU, Vitamin C: 6mg, Calcium: 77mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Chinese, Japanese
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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  1. Made this tonight with chicken breast and turned out incredible. Added boiled egg as well at the end with some hot sauce. Thank you so much for sharing your recipes!