Recipes
Homemade Chicken Ramen
Homemade chicken ramen is a comforting Japanese soup featuring a flavourful broth, tender noodles, and soft boiled eggs. This version combines miso, soy sauce, and fresh ginger for depth. The recipe comes together quickly using instant ramen noodles, making it ideal for weeknight meals. Shiitake mushrooms and shredded carrots add texture, while a halved soft boiled egg adds a classic silky texture to the whole dish.
Serves
4
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- 4 cups (1 L) chicken broth
- 2 tbsp (30 mL) miso
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) rice wine vinegar
- 1 clove garlic, minced
- 1 tbsp (15 mL) fresh gingerroot, minced
- 1 carrot, shredded or cut into matchsticks
- ¼ lb (0.2 kg) shiitake mushrooms, stems removed and sliced
- 2 packages instant ramen noodles (each 85 g)
- 4 soft boiled eggs, peeled and halved
- 2 green onions, thinly sliced diagonally
- 1 sheet nori, toasted and torn
Instructions
- Step 1
In saucepan, bring broth to boil; reduce heat to medium-low. Add mi-so, soy sauce, rice wine vinegar, garlic and ginger; simmer until fragrant, approximately 10 minutes.
- Step 2
Return to boil; cook carrot and mushrooms until tender, approximately 2 or 3 minutes.
- Step 3
Meanwhile, in separate saucepan of boiling water, cook ramen noodles until tender, approximately 1 or 2 minutes (reserve spice packets for another use). Drain and transfer to 4 large soup bowls.
- Step 4
Ladle broth over noodles. Divide carrot and mushrooms among bowls. Top each serving with soft boiled egg; garnish with green onions and nori.
Tips
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Add a few sliced radishes for added crunch if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 240 |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 33 g |
| Fibre | 3 g |
| Sugars | 4 g |
| Protein | 14 g |
| Sodium | 1810 mg |
