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; 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
Simply 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. Give it a try, and don’t forget to leave a comment or review on the blog if it warms your heart as much as it does mine.
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. (Tip: make sure you follow the package directions on how to properly cook them and rinse, if needed.)
- 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:
- A side of Asian Style Green Beans.
- Shrimp Spring Rolls would make an impressive starter or side alongside the ramen.
- I love to top my ramen with a cooked egg. Check out my tips for Boiling and Peeling Eggs Perfectly.
Common Questions:
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.
No, you can use any pasta/pastina or noodle of choice.
No, it’s not; you can leave it out.
You can use any hot sauce or chili oil of choice. Anything spicy will do. If you don’t like spice, leave it out completely.
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.
I used unsalted beef broth but you can use chicken, veggie, or whatever broth you prefer!
You can blend them into the broth or just enjoy them chopped up on the side with your Ramen noodle soup.
You can but I like to boil it separately, as it can release some starch into the water.
You can find it in any Asian supermarket or most grocery stores. Alternatively, you can also look online. I don’t use the seasoning packet it comes with.
I love Chow Mein or rice stick noodles too!
Ramen Noodle Soup
Equipment
- 1 big pot
Ingredients
- 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
Instructions
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!
8 Responses
It looks like the recipe posted here is for Asian Green Beans. Can you post the ramen soup recipe please?
Thanks for the note, Kristyn! Tech error. Should be corrected now.
Thanks! I made it tonight. Delicious
So happy to hear this Kristyn!
The veg cooked with chicken in broth is this used
Hi Janet, not sure I understand your comment?
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!
Sounds amazing Odile!