Easy Weeknight Chicken Ramen
After a couple of months of indulging during the holidays, I always love getting back to healthier eating in the new year. This Easy Weeknight Chicken Ramen is so healthy and delicious. Thanks to one of my favorite recipe cheats, rotisserie chicken, it’s also very quick to make. Ramen is one of my favorite soups to enjoy during the colder months. Honestly, though, the fresh and delicious flavors make it something I love to cook (and eat) all year long. I hope you love it too!
Find the full recipe with all the details at the end of this post.
This recipe was inspired after a trip to New York City. It was the first time I had tried an authentic Japanese ramen bowl. Let me tell you, it was love at first spoonful! I told my husband that if I could, I’d eat ramen bowls every day. The warm, rich, flavorful broth, fresh vegetables, tender chicken, delicious noodles, and soft-cooked egg were like heaven in a bowl. Eating my first bowl of ramen that day felt like a warm hug in my belly. I knew that that ramen bowl wasn’t going to be my last.
As soon as we got back home, I started coming up with my own ramen creations. The beauty of ramen is that it’s very customizable. Ingredients can be added and omitted depending on one’s taste. This easy weeknight chicken ramen recipe is one of my favorites, mostly because it’s full of flavor AND quick to make. It can be on the table, ready to eat in about 30 minutes.
Easy Weeknight Chicken Ramen
Although there are more traditional Japanese ramen recipes out there, they take much more time to make than this one. My recipe may not be completely authentic, but it definitely encompasses the overall flavor of chicken ramen. It’s healthy, quick, delicious, and very comforting, especially on cold nights.
In preparation to make chicken ramen, first, shred the rotisserie chicken. Then, chop and mince the garlic, ginger, bok choy, green onions, and jalapeños (if using them).
Making the Ramen Broth:
Now it’s time to make the ramen broth. First, heat the oil in a large pot over medium heat then add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin then stir to combine. Allow the ingredients to cook for about a minute. Then, add the broth to the pot and cover it with a lid. Bring the broth to a boil. Remove the lid, and let it simmer uncovered for about 5 minutes. Next, add the dried mushrooms and bok choy. Simmer them gently for another 10 minutes, and season the broth with salt, to taste.
Making the Soft-Boiled Eggs:
To make the soft-boiled eggs, fill a pot with water so the eggs are covered and bring the water to a boil. Gently lower the eggs (still cold from the refrigerator) into the boiling water. Simmer the eggs in water for about 7 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk). While the eggs are boiling fill a large bowl with ice water. Once the timer ends, transfer the eggs to the ice bath to stop the cooking process. After about 5 minutes the eggs will be cool enough to handle. Carefully peel away the shell and slice the egg in half, lengthwise. Set the eggs aside until the ramen is ready to serve.
Assembling the Chicken Ramen Bowls:
Bring a large pot of water to a boil on the stovetop. Add the ramen noodles and cook them for 2-3 minutes, until they are soft. Then divide the noodles into four bowls. Pour some ramen broth over the noodles then add some shredded chicken to each bowl. Top each ramen bowl with fresh scallions, jalapeño, and the soft-boiled egg. Sprinkle with toasted sesame seeds and serve immediately.
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More Delicious Ramen Add-Ins
Today’s easy weeknight chicken ramen is a great baseline recipe to use when you make it. However, the beauty of ramen is you can add (and omit) ingredients depending on taste and preference. The one thing I will recommend is that you don’t omit the Shiitake mushrooms or mirin. Both ingredients provide umami (deliciousness) to the ramen.
What is umami, you ask? Thank you for asking. Along with sweet, sour, salty and bitter, umami is the fifth basic taste. It’s most commonly defined as savory, but it can also be described as “meaty” or “complex”. Umami is a Japanese word and it’s pronounced: “oo-ma-mee”.
Although I don’t recommend omitting the mushrooms and mirin, some additions I would recommend and sometimes include are:
- Bean sprouts
- Fresh spinach
- Edamame (shelled soybeans)
- Broccoli florets
- Carrot matchsticks
- Dried seaweed
If you enjoyed this recipe, be to check out these other easy and delicious Asian-inspired dishes:
Asian Inspired Chicken and Noodles with Peanut Sauce
Honey Garlic Chicken with Broccoli
Looking for more easy and delicious recipes, simple and beautiful DIYs, home decor inspiration, and more? Join me on Instagram and Pinterest too. I look forward to seeing you there!
Easy Weeknight Chicken Ramen
- Rotisserie chicken, shredded
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, minced
- 2 cloves fresh garlic, minced
- 5 tablespoons low-sodium soy sauce
- 3 tablespoons mirin
- 6 cups (rich) chicken broth
- 1 ounce dried shiitake mushrooms (or 1 cup fresh)
- 1 pound baby bok choy, cored and roughly chopped
- 1-2 teaspoons sea salt (to taste)
- 4 large eggs
- 1/2 cup green onions, sliced (white and green parts)
- 4 (3 oz) packs dried ramen noodles
- Fresh jalapeño, sliced for serving (optional)
- Toasted sesame seeds
- Heat the oil in a large pot over medium heat then add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin then stir to combine. Allow to cook for about a minute.
- Add the broth, cover the pot with a lid, and bring it to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms and bok choy. Simmer gently for another 10 minutes, and season with salt, to taste.
Soft Boiled Eggs:
- Fill a pot with water so that the eggs are covered and bring to a boil. Gently lower the eggs (still cold from the refrigerator) into the boiling water. Simmer the eggs in water for about 7 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk).
- Meanwhile, fill a large bowl with ice water. Once the timmer ends, transfer the eggs to the ice bath to stop the cooking process. After about 5 minutes the eggs will be cool enough to handle. Carefully peel away the shell and slice the egg in half, lengthwise. Set aside until ready to serve.
Ramen Bowl Assembly:
- Bring a large pot of water to a boil. Add ramen noodles and cook for 2-3 minutes, until soft. Then divide the noodles into four bowls. Add the ramen broth and some shredded chicken to each bowl. Top with the fresh scallions, jalapeño, and the soft boiled egg. Sprinkle with toasted sesame seeds and serve immediately.
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