Easy Homemade Chicken Ramen
Make this quick and easy homemade chicken ramen with a rich savory broth, tender chicken, noodles, and plenty of your favorite toppings.
Ingredients
- 6 cups chicken broth , reduced sodium
- ¼ cup soy sauce
- 1 Tablespoon chili garlic sauce
- 4 green onions , sliced
- 1-2 teaspoons fresh ginger , chopped
- 5 cloves garlic , peeled and minced
- 2 cups bok choy , finely chopped
- 2 ½ cups chicken , cooked and shredded
- 10-12 ounces ramen noodles
- 1 cup baby spinach
- 1 cup shiitake mushrooms , halved and sliced (optional)
For serving: sliced green onions, sriracha, hard boiled egg, cilantro, red pepper flakes
Instructions
- Boil broth ingredients: To a large dutch oven or stock pot, add 6 cups chicken broth, 1/4 cup soy sauce, 1 Tablespoon chili garlic sauce, 4 sliced green onions, peeled, 1-2 teaspoons chopped ginger, 5 cloves garlic (minced) and bring to a boil over medium high heat.
- Simmer: Reduce heat to medium-low and simmer for 20 minutes.
- Cook noodles: While the broth simmers, cook ramen noodles according to package instructions. Use less noodles if you prefer more broth.
- Add additional ingredients: For the last 3 minutes of cooking, add shredded chicken, bok choy, and (if desired) mushrooms and spinach.
- Serve: Place cooked noodles in bottom of serving bowls. Pour chicken and broth over the noodles, then garnish with preferred toppings.
Notes
If using dried shiitake mushrooms, add to the broth at the beginning and cook the full 20 minutes.
I like to use a rotisserie chicken for this ramen! It makes the cooking process much easier.
Nutrition
Calories: 203kcal, Carbohydrates: 7g, Protein: 18g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 60mg, Sodium: 2407mg, Potassium: 372mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1790IU, Vitamin C: 20mg, Calcium: 77mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
