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Easy Weeknight Chicken Ramen
Easy Weeknight Chicken Ramen
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Effortless weeknight chicken ramen: Elevate store-bought broth for a comforting meal in under 30 minutes.
Ingredients:
  • For the broth:
  • 2 tablespoons toasted sesame oil
  • 4 scallions, thinly sliced, including some of the green part
  • 1 small carrot, peeled and thinly sliced
  • 4 ounces button, cremini, or shiitake mushrooms, thinly sliced
  • 1 1/2 cups thinly shredded Napa cabbage, spinach, kale, or other greens
  • 1-inch piece fresh ginger, minced
  • 6 cups low-sodium chicken broth, store-bought or homemade
  • 1 tablespoon brown sugar, optional
  • Lime wedges, optional
  • For the soup:
  • 4 large eggs
  • 20 ounces fresh ramen noodles, or 12 ounces dried noodles
  • 2 medium cooked chicken breast halves, sliced (see Recipe Note)
  • For the garnish:
  • Soy sauce
  • Sriracha or other hot sauce
  • Handful fresh cilantro, leaves removed from stems
  • Lime wedges
Instructions:
  • Prepare the flavorful broth by heating oil in a large saucepan over medium heat. Sauté scallions, garlic, carrot, mushrooms, and cabbage for 3 minutes until softened. Add ginger and brown sugar (if desired) and cook for additional 30 seconds. Pour in the chicken broth, bring to a simmer, and let it simmer for 10 minutes.
  • Prepare the eggs: While the broth simmers, boil a pot of water. Have a bowl of ice water ready. Carefully lower the eggs, still in their shells, into the water using a slotted spoon. Boil for 7 minutes for soft, slightly runny eggs, or 9 minutes for hard-boiled eggs. Transfer the eggs to the ice water and set aside until serving.
  • Boil the noodles in the pot of water for 3 minutes until tender. Drain using a colander.
  • To serve, divide noodles among 4 large bowls, ladle broth and vegetables over noodles. Peel and halve eggs, then place on top of each bowl along with sliced chicken. Serve with soy sauce, hot sauce, cilantro, and lime wedges.

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