Simple Chicken Ramen is a comforting bowl of warm broth with tender chicken, noodles, and fresh veggies. It’s perfect for when you want something quick but still filling, with just the right mix of flavors and textures. The soft noodles and juicy chicken come together with a light broth that feels like a hug in a bowl.
I love making this ramen when I need a little pick-me-up. It’s easy to customize, so sometimes I add an egg or some green onions to make it even better. Cooking the chicken right in the broth makes everything taste fresh, and I usually throw in whatever veggies I have on hand, like spinach or mushrooms.
Serving it hot with a splash of soy sauce and a sprinkle of sesame seeds makes it special every time. This ramen is my go-to for busy nights or whenever I just want something simple, tasty, and soothing. It’s the kind of meal that warms you up and leaves you feeling good.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thigh for its juicy flavor, but breast works well too if you want leaner meat. You can also use rotisserie chicken to save time.
Ramen noodles: Fresh ramen noodles give the best texture. If unavailable, instant ramen works fine—just skip the seasoning packets.
Eggs: Soft boiled eggs with runny yolks add creaminess. If you’re short on time, a hard boiled egg is a quicker option.
Bok choy: Baby bok choy is tender and mild, but you can swap it for spinach or napa cabbage for extra greens.
Broth: Low sodium chicken broth lets you control saltiness. Vegetable broth can be used for a lighter taste or if avoiding meat.
How Do You Make Perfect Soft Boiled Eggs for Ramen?
Soft boiled eggs are a ramen classic but can be tricky. Here’s how I get mine just right:
- Boil water gently in a small pot.
- Lower eggs carefully with a spoon to avoid cracking.
- Cook for exactly 6-7 minutes for a runny yolk.
- Immediately transfer eggs to ice water to stop cooking and make peeling easier.
- Peel eggs gently, then slice in half and add on top of ramen.
This method gives tender whites with a soft, golden center that adds richness to your bowl.
Equipment You’ll Need
- Medium pot – perfect for simmering the broth and cooking noodles at the same time.
- Non-stick skillet – great for searing chicken evenly without sticking.
- Slotted spoon – helps you easily remove soft boiled eggs from hot water.
- Sharp knife – essential for slicing chicken and chopping vegetables cleanly.
- Mixing bowls – handy for peeling and resting soft boiled eggs before serving.
Flavor Variations & Add-Ins
- Swap chicken for tofu or tempeh to make a vegetarian version that still adds protein.
- Add shredded carrots or sliced shiitake mushrooms to give extra texture and a touch of sweetness.
- Stir in a spoonful of miso paste into the broth for a deeper, umami flavor.
- Top with chili oil or sriracha if you like a spicy kick to your ramen.
Simple Chicken Ramen
Ingredients You’ll Need:
Main Ingredients:
- 4 cups chicken broth (low sodium preferred)
- 2 packs instant ramen noodles or fresh ramen noodles
- 1 boneless, skinless chicken thigh or breast
- 2 baby bok choy, halved lengthwise
- 2 large eggs
- 2 green onions, thinly sliced
- 1/4 cup sun-dried tomatoes, chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil (optional)
- 1 tbsp vegetable oil or olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This dish usually takes about 25-30 minutes from start to finish. Preparing soft-boiled eggs takes about 10 minutes, cooking chicken takes roughly 10-15 minutes, and preparing the broth, noodles, and vegetables rounds out the rest of the time.
Step-by-Step Instructions:
1. Prepare the Soft-Boiled Eggs:
Bring a small pot of water to boil. Carefully lower the eggs in and boil for 6-7 minutes to get soft yolks. Remove eggs and place in an ice water bath to stop cooking. Once cooled, peel and slice in halves gently.
2. Cook the Chicken:
Season the chicken with salt and pepper. Heat vegetable oil in a skillet over medium heat. Sear the chicken until golden brown and fully cooked, about 5-7 minutes per side depending on thickness. Slice chicken into strips.
3. Prepare the Broth and Noodles:
In a medium pot, bring chicken broth to a simmer. Add soy sauce and sesame oil if using; season with salt and pepper to taste. Add the ramen noodles and cook according to the package directions, usually 3-4 minutes. Add bok choy during the last 2 minutes to soften it while keeping its color.
4. Assemble the Ramen Bowl:
Divide noodles and bok choy between bowls. Pour hot broth over. Top with sliced chicken, halved eggs, sun-dried tomatoes, and sliced green onions.
5. Serve and Enjoy:
Serve your simple chicken ramen immediately, savoring the warm broth, tender chicken, and fresh vegetables!
Can I Use Frozen Chicken in This Recipe?
Yes, just make sure to fully thaw it before cooking. Thaw overnight in the fridge or place in a sealed bag and submerge in cold water for quicker thawing. Pat dry before seasoning and cooking.
Can I Make This Ramen Ahead of Time?
You can prep the broth and cook the chicken a day in advance. Store separately in the fridge and reheat gently before combining with freshly cooked noodles and veggies to keep textures fresh.
How Should I Store Leftovers?
Keep the broth, chicken, and noodles separately in airtight containers in the fridge for up to 3 days. Reheat the broth and chicken on the stove and cook fresh noodles to maintain the best texture.
What Can I Use Instead of Baby Bok Choy?
Spinach, napa cabbage, or kale are great substitutes. Add them toward the end of cooking to keep them tender and vibrant.
