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The Best Chicken Ramen Noodles

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A comforting and flavorful chicken ramen noodle soup with tender chicken, fresh vegetables, and rich umami broth, perfect for a cozy meal any day.

Ingredients

  • 2 chicken breasts or thighs
  • 4 servings ramen noodles
  • 6 cups chicken broth or stock
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 3 green onions, sliced
  • 1 cup mushrooms, sliced
  • 1 carrot, julienned
  • 1 cup spinach or bok choy
  • 1 tbsp sesame oil
  • Optional: 2 soft-boiled eggs, chili flakes, nori for garnish

Instructions

  1. Simmer chicken in chicken broth with minced garlic and ginger to infuse flavor, until cooked through.
  2. While chicken cooks, slice mushrooms, carrots, and green onions.
  3. Remove chicken from broth, shred or slice, then set aside.
  4. Add ramen noodles to the broth and cook according to package instructions until tender.
  5. Add mushrooms, carrots, and spinach or bok choy to the pot; cook until softened but still slightly crisp.
  6. Return shredded chicken to the pot, add soy sauce and drizzle sesame oil; heat through.
  7. Serve hot, garnished with green onions, optional soft-boiled egg, chili flakes, or nori.

Notes

  • For a vegetarian version, use vegetable broth and tofu instead of chicken.
  • Swap chicken with shrimp or tofu for variation.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on stove with a splash of broth or water to avoid mushy noodles.
  • Use tamari or gluten-free soy sauce for a gluten-free option.
  • To make it spicier, add chili flakes, chili oil, or fresh sliced chilies.
  • Freeze broth and chicken separately; cook fresh noodles when serving to avoid sogginess.

Nutrition

Find it online: https://deliciousyum.com/the-best-chicken-ramen-noodles/