Chicken Ramen Soup
A comforting and flavorful Chicken Ramen Soup that brings the family together, ready in under 30 minutes.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Can substitute with thighs or tofu for a vegetarian option.
- 2 packs ramen noodles Instant varieties work, but fresh ramen adds depth.
- 6 cups chicken broth Homemade is best, but store-bought works too.
- 3 cloves garlic, minced Adds a fragrant base.
- 1 inch ginger, grated Provides warmth and depth of flavor.
- 3 tablespoons soy sauce For that savory umami kick.
- 2 pieces green onions, sliced Light, fresh, and aromatic.
- 2 cups spinach or bok choy Kale is a solid alternative.
- 2 pieces eggs, soft-boiled Optional, but an indulgent touch.
- 1 tablespoon sesame oil A drizzle to bring a nutty richness.
- 1 sheet nori seaweed For a touch of oceanic flavor and texture.
Instructions
Preparation
- In a large pot, heat some sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
Cooking Chicken
- Add the chicken breasts to the pot, pour in the chicken broth and soy sauce, and bring to a gentle simmer. Cook for about 15 minutes or until the chicken is cooked through.
Shredding Chicken
- Remove chicken from the pot and shred it with two forks. Return it to the pot, stirring to combine with the broth.
Cooking Ramen Noodles
- Add the ramen noodles to the broth and cook according to package instructions, typically about 3-4 minutes.
Adding Greens
- Stir in the spinach or bok choy and let them wilt in the hot broth.
Preparing Eggs
- If adding soft-boiled eggs, cook them separately while the ramen simmers, then peel and halve them.
Serving
- Ladle the soup into bowls, add the soft-boiled eggs, sprinkle with sliced green onions, and top with nori. Enjoy every comforting sip!
Notes
Consider adding sliced mushrooms or corn for extra texture. For special occasions, try adding a splash of chili oil for a spicy kick. Use zucchini noodles for a healthier version.