There’s something about a steamy bowl of Easy Chicken Ramen that just hits when your day’s been a whole casserole of chaos. This recipe’s going viral (again) for all the right reasonscomfort, speed, and that noodle twirl TikTok can’t stop filming.
This bowl is pure joy: shredded chicken, rich broth, and soft noodles that slurp like a dream. It’s cozy without the grocery run. Think Japanese Ramen meets “whatever’s left in the fridge but still looks good in my cute ramen bowl.” Full details in the blog!
We grew up on stovetop Top Ramenboiled to oblivion, bless it. Now I’ve tested this version so many times my family swears it’s better than takeout. It’s fast, flexible, and packed with flavor. (Wait till you taste the twist. I tested it. You’ll love the secret!)
Why You’ll Love This Easy Chicken Ramen
It’s a 20-minute miracle: From stovetop to table faster than you can argue about takeout.
Uber cozy: The rich broth and tender chicken feel like a warm hug, especially on chaotic days.
Beginner-friendly: If you can boil water, you can nail this ramen.
Customizable: Top it your waysoft-boiled eggs, carrots, scallions, you name it. Plus, ramen hacks (keep reading!) sneak in options for those “oops, I forgot to grocery shop” nights.
Key Ingredients and Simple Substitutions
This ramen is all about keeping it cozy with pantry staples. Here’s what you need, plus some easy swaps if you’re in pinch-mode:
Ingredient
Why It’s Essential
Swap Option
Sesame Oil
That nutty, deep flavor sets the ramen mood.
Olive or canola oil (not as nostalgic, but works).
Instant Noodles
The slurp-worthy base of our noodle bowls.
Fresh or frozen ramen, soba noodles, or even rice noodles.
Cooked Chicken
Tender shreds for texture and protein.
Leftover chicken thighs or even roast dinner scraps.
Sriracha
Adds that spicy, tangy kick.
Chili paste or a little dash of hot sauce.
Step-by-Step: How to Make Easy Chicken Ramen
This ramen doesn’t ask for perfectionjust 20 minutes of your time and a little stirring. Here’s how it works:
Heat sesame oil and butter in a large pan over medium heat. Let the butter melt into something you’d love to dip bread into.
Sauté garlic and ginger for a minute, stirring so the garlic doesn’t scorch. Your kitchen will already smell like a hug.
Add the broth, soy sauces (yes, both kinds), sriracha, rice wine, brown sugar, and white pepper. Stir and let it all simmer for just a bitthis is your flavor jackpot.
Toss the cooked chicken into the broth, heat it through, then add the instant noodles. Simmer for 3 minutes or until the noodles soften and stretch perfectly.
Divide the noodles into your favorite Japanese bowl or a cute ramen bowl, ladle over that dreamy broth, and dive into topping land.
Step
Timing
Key Tips
Sauté Garlic and Ginger
1 Minute
Stir constantly to prevent burning!
Simmer Broth & Chicken
5 Minutes
Don’t rushthis is where the flavor blooms.
Cook Noodles
3 Minutes
Stir occasionally to separate noodles evenly.
Troubleshooting & Ramen Hacks
This recipe is simple, but a few hacks can take it from good to second-helping-worthy:
Noodles clumped together? Stir gently with tongs while boilingit will fix itself.
Too salty? Balance it with a squeeze of lime or a sprinkle of brown sugar.
No eggs on hand? Skip them or substitute with tofu cubes for a protein boost.
Craving richness? Drizzle a little more sesame oil or chili oil on topit’s a game-changer for noodle bowls ramen-style.
Serving and Storage Tips
Here’s how to serve and keep your ramen as fabulous as it was on Day 1:
Scenario
Solution
Storing Leftovers
Refrigerate broth and noodles separately to avoid sogginess. They’ll last 2 days.
Freezing
Freeze the broth (no chicken or noodles) for up to 2 months. Instant ramen on-demand!
Reheating
Heat broth on the stove until boiling, then toss in fresh noodles before serving.
Pro Tip: Serve in a Japanese bowl for that ramen bowl aestheticit just tastes better when it looks cute!
Expert Insight: Mastering EASY CHICKEN RAMEN
Creating an EASY CHICKEN RAMEN at home balances simplicity with flavor, relying on quality broth and tender chicken. Incorporating umami-rich ingredients enhances depth without complexity, making it accessible yet satisfying for any skill level. This approach ensures a comforting bowl that delivers both nourishment and authentic taste.
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My Long Road to Easy Chicken Ramen
This easy chicken ramen didn’t happen overnightI went through at least three versions, including one where the broth tasted like I forgot the soy sauce. After countless simmering and tasting sessions (and a few hungry family grumbles), I finally nailed a cozy, flavorful bowl that feels like a warm hug on a busy weeknight.
FAQs ( Easy Chicken Ramen – ready in 20 mins )
Can I make Easy Chicken Ramen in under 20 minutes?
Absolutely! This Japanese ramen recipe is specifically designed to be ready in just 20 minutes from start to finish. By using pre-cooked chicken and quick-cooking ramen noodles, you can have a delicious, authentic-tasting bowl ready in no time. The key is having all your ingredients prepped and ready to go before you start cooking. This makes it perfect for busy weeknights when you’re craving something warm and satisfying.
What type of noodles work best for this ramen bowl recipe?
Fresh or dried ramen noodles work beautifully for this recipe, though fresh noodles will give you the most authentic texture. You can find them in the refrigerated section of most Asian grocery stores or even many regular supermarkets. If using instant ramen, discard the seasoning packet and use the noodles only. Cook them according to package directions but reduce the time by about 30 seconds since they’ll continue cooking slightly in the hot broth.
How can I make my ramen bowl look more aesthetic?
Presentation is key to creating a cute ramen bowl that’s Instagram-worthy! Use a wide, shallow bowl to showcase all your toppings beautifully. Arrange your toppings in separate sections rather than mixing them together – think soft-boiled eggs, sliced green onions, nori sheets, and corn in distinct areas. A drizzle of chili oil or sesame oil on top adds both flavor and visual appeal. Don’t forget that colorful vegetables like carrots or bell peppers can make your bowl pop with vibrant colors.
What are some easy ramen hacks to enhance flavor?
Here are some game-changing ramen hacks that will elevate your bowl instantly! Add a tablespoon of miso paste or peanut butter to your broth for extra depth and richness. Drop in a raw egg during the last minute of cooking for silky, creamy texture. Toast your garlic and ginger in oil before adding other ingredients to unlock more aromatic flavors. A splash of rice vinegar or lime juice at the end brightens the entire dish and balances the rich broth perfectly.
Can I substitute ingredients to make Korean ramen style?
Yes, you can easily transform this recipe into Korean ramen with a few simple swaps! Replace the soy sauce base with gochujang (Korean chili paste) for that signature spicy-sweet flavor. Add kimchi as a topping for authentic fermented tang and probiotics. Korean rice cakes (tteok) make an excellent addition for extra heartiness. Consider using Korean noodles if available, and don’t forget to top with a fried egg and some toasted sesame seeds for the complete Korean experience.
Wrapping Up Your Cozy Bowl of Easy Chicken Ramen
You’ll love how this easy chicken ramen comes together in just 20 minuteswarm, flavorful, and totally slurp-worthy. It feels like a little hug from the kitchen, with tender chicken and that dreamy Japanese ramen broth. No fuss, just cozy, every single time.
Try swapping in tofu or a soft-boiled egg for extra flair, and don’t shy away from those ramen hackslike tossing in whatever veggies you have sitting around. Store leftovers separately to keep your cute ramen bowl looking (and tasting) fresh the next daya trick a top ramen fan once shared with me!
Made this recipe your own? Snap a pic or drop a comment belowdid this noodle bowl remind you of a favorite family meal? Pass it on, share a laugh or two, and cozy upbecause this ramen bowl recipe deserves a spot at your table, again and again.
A quick and easy chicken ramen recipe perfect for cozy nights. This Japanese ramen uses instant noodles and cooked chicken for a flavorful broth with tips for the perfect soft-boiled egg. Enjoy a cute ramen bowl ideal for quick meals and ramen hacks lovers.
Ingredients
Scale
1 tsp sesame oil
2 tbsp unsalted butter
4 cloves minced garlic
2 tsp minced ginger
1.4 litres (approx. 6 cups) chicken stock (water plus 4 stock cubes is fine)
2 tbsp light soy sauce
2 tbsp dark soy sauce
1–2 tbsp sriracha hot sauce depending on how hot you like it
210 g (which is 3 x 70g/2.5oz) packets of instant noodles noodles only discard the flavour packets
5 spring onions scallions chopped
4 hard-boiled eggs sliced in half (buy ready-cooked hard boiled eggs or see notes for boiling yourself)
1 carrot peeled and sliced into thin strips
1 tsp black and white sesame seeds
2 tsp chilli oil or chilli paste such as sambel oelek – optional
Instructions
Heat the oil and butter in a large saucepan over a medium heat until the butter melts.
Add the garlic and ginger and fry for 1 minute stirring often to ensure the garlic doesn’t burn.
Add the stock light and dark soy sauce sriracha rice wine or sherry brown sugar and white pepper.
Stir together then add in the cooked shredded chicken breast.
Turn up the heat to high and bring to the boil then simmer for 3 minutes to heat through the cooked chicken breast.
Add the instant noodles bring back to the boil then simmer for 3 minutes stirring a couple of times to separate the noodles.
Use a set of tongs to divide the noodles between four bowls ladle over the sauce and add the pieces of chicken.
Top each bowl with spring onions 2 pieces of egg and strips of carrot.
Sprinkle on the sesame seeds and drizzle on a little chilli oil or chilli paste before serving.
Notes
How to make the perfect soft boiled egg for ramen Take an egg and tap the thicker end gently on a hard surface
You should hear a slight ‘cracking’ sound
We don’t want to actually crack the egg shell just give it a light fracture
This will help to separate the egg membrane from the shell and make peeling easier later
Place room temperature large eggs in a medium-sized saucepan no more than 4 in a pan and just cover with cold water
Bring to the boil then simmer very gently for 6 minutes
Turn off the heat and place the eggs in a bowl of water with ice for 5 minutes to stop the cooking process
Carefully peel the eggs before slicing in half
PRO TIP I like to lightly tap then roll the boiled egg on the work surface to crack the shell all over before peeling it off
A note on salt Stock cubes plus soy sauce means there’s a good amount of salt in there which is needed for a great ramen
You can replace with low-sodium stock and soy sauce if you prefer
Make ahead Make a batch of the broth ahead without the noodles and chicken Then you can cool and refrigerate for up to two days
Reheat in the pan until boiling then continue on with the recipe adding the chicken and noodles
You can freeze portions of the broth without the chicken noodles or toppings so you can whip up an EVEN QUICKER ramen whenever you like Just defrost the broth in the refrigerator overnight then reheat in a pan until boiling before continuing with the rest of the recipe Ingredient swaps Swap out the instant noodles for dried fresh or frozen ramen noodles frozen Yutaka Ramen Noodles are great Rice noodles or soba noodles Are good too Medium egg noodles aren’t bad at a push They have more of a rich egg taste You could swap the cooked chicken breasts for cooked shredded chicken thighs if you prefer or even some leftovers from your Roast Chicken Dinner How to scale up and scale down this recipe You can double or half the quantities sticking to the same ratios and cooking time If you’re just making for two use one pack of noodles for a lighter meal or two packs for more filling ramen
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
