Homemade Chicken Ramen Noodles
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(256)
Ingredients
Yields 4
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon soy sauce
- 2 tablespoons miso paste
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 packs of ramen noodles
- 1 cup sliced mushrooms
- 1 cup spinach, fresh
- 2 boiled eggs, halved
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
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Preparation
Step 1
In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant.
Step 2
Pour in chicken broth, water, soy sauce, and miso paste. Stir until miso is fully dissolved.
Step 3
Bring the broth to a simmer, then add the sliced mushrooms. Cook for about 5 minutes until mushrooms are tender.
Step 4
Add shredded chicken to the broth and let it warm through.
Step 5
In a separate pot, cook ramen noodles following package instructions, then drain.
Step 6
Divide noodles into serving bowls. Pour broth and chicken mixture over noodles.
Step 7
Add fresh spinach to each bowl, allowing the heat of the broth to wilt the leaves slightly.
Step 8
Top with boiled egg halves, green onions, and sesame seeds before serving.
Step 9
Save recipe for the next time?
Chef's notes
For a spicier version, add a dash of chili oil or sriracha to the broth.
Feel free to substitute chicken with tofu for a vegetarian alternative.
