Ramen is a popular Japanese noodle soup that has become a staple in many households around the world. This chicken ramen recipe is easy to make and perfect for those cozy nights in or busy weeknights when you need to whip up a quick and healthy meal. It is also a great way to use up leftover chicken.
Ingredients (4 portions)
- 4 chicken thighs
- 4 packs of ramen noodles
- 4 cups of chicken broth
- 2 cups of water
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 celery stalk
- 3 tbsp soy sauce
- 1 tbsp miso paste
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 2 boiled eggs
- 2 green onions
- 1 cup bean sprouts
- 1 cup sliced mushrooms
- 1 cup baby spinach
Instructions
- Place the chicken thighs in a large pot and add the chicken broth, water, onion, garlic, carrot, and celery. Bring to a boil, reduce the heat to low, and simmer for 20 minutes.
- Remove the chicken thighs from the pot and let them cool. Shred the meat and set it aside.
- Strain the broth and discard the vegetables. Return the broth to the pot and add the soy sauce, miso paste, sesame oil, and ginger. Bring to a boil.
- Add the ramen noodles to the pot and cook for 3 minutes. Add the mushrooms, bean sprouts, and spinach and cook for another 2 minutes.
- Divide the noodles and vegetables among 4 bowls. Top each bowl with the shredded chicken, a boiled egg, and chopped green onions.
- Serve the chicken ramen hot and enjoy!
Vegetarian/Vegan option
To make this recipe vegetarian or vegan, simply replace the chicken broth with vegetable broth and omit the chicken thighs. You can add tofu or seitan for a protein source if you wish.
Gluten-free option
To make this recipe gluten-free, use gluten-free ramen noodles and make sure your miso paste is gluten-free.
Tips for the perfect chicken ramen
- Use bone-in chicken thighs for more flavor.
- Don’t overcook the noodles as they can become mushy.
- Customize your toppings by adding sliced jalapenos, corn, or bamboo shoots.
- Use low-sodium soy sauce if you are watching your sodium intake.
- Make the broth ahead of time and freeze it for an easy meal later.
This chicken ramen recipe is a great way to warm up during the colder months or to enjoy a quick and healthy meal any time of the year. With its flavorful broth, tender chicken, and fresh vegetables, it is sure to become a family favorite.
FAQ
What type of chicken should I use for Chicken Ramen?
You can use any type of chicken, but we recommend using boneless, skinless chicken thighs for a more tender and flavorful result.
Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast instead of chicken thighs. However, chicken breast tends to be drier, so make sure not to overcook it.
Can I make the broth in advance?
Yes, you can make the broth in advance and store it in the fridge for up to 3 days or in the freezer for up to 3 months. Just make sure to reheat it before serving.
Can I use store-bought chicken broth instead of making my own?
Yes, you can use store-bought chicken broth instead of making your own. However, the homemade broth will have a richer flavor and be more nutritious.
Can I use any type of noodles for Chicken Ramen?
Traditionally, ramen noodles are used for this recipe, but you can use any type of noodle you like, such as udon or soba noodles.
Can I add vegetables to Chicken Ramen?
Yes, you can add any vegetables you like to this dish, such as bok choy, mushrooms, or carrots. Just make sure to add them towards the end of the cooking time so they don’t overcook.
Can I make this dish spicy?
Yes, you can add some heat to this dish by adding chili flakes, sriracha sauce, or other spicy condiments to the broth.
Can I make this dish vegetarian or vegan?
Yes, you can make a vegetarian or vegan version of this dish by using vegetable broth instead of chicken broth and omitting the chicken. You can also add tofu or tempeh for protein.
Can I freeze Chicken Ramen?
We do not recommend freezing this dish, as the noodles may become mushy and the broth may separate. It’s best to enjoy it fresh or store the broth and noodles separately in the fridge and reheat them when ready to serve.
Can I make a large batch of Chicken Ramen?
Yes, you can double or triple the recipe to make a larger batch. Just make sure to use a large enough pot and adjust the cooking time accordingly.
