Description
This Easy Chicken Ramen Soup recipe offers a flavorful, homemade twist on a classic Japanese comfort food. Marinated chicken breasts are pan-cooked to perfection, paired with tender ramen noodles simmered in a savory broth enhanced by soy sauce and mirin. A rich ramen base made from egg yolks and mayonnaise adds silkiness, while boiled eggs, bok choy, and scallions provide vibrant toppings. Ready in just 25 minutes, this recipe is a satisfying and wholesome meal perfect for any day.
Ingredients
Scale
For the Chicken Marinade and Cooking
- 2 skinless chicken breasts
- 1/3 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 1 tbsp minced garlic
- 1 tsp ground ginger
For the Ramen Broth and Noodles
- 6 cups chicken broth
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 packs ramen noodles (discard seasoning packets)
For the Ramen Base
- 2 egg yolks
- 2 tbsp mayonnaise, divided
- 2 tsp minced garlic, divided
Toppings
- 2 boiled eggs (soft or hard boiled, as preferred)
- Bok choy, boiled
- Scallions for topping
- Sesame seeds or red pepper flakes (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken breasts with soy sauce, mirin, brown sugar, minced garlic, and ground ginger. Toss thoroughly to ensure the chicken is fully coated with the marinade, allowing flavors to penetrate.
- Cook the Chicken: Heat a large skillet over medium heat and lightly spray with nonstick cooking spray. Add the marinated chicken breasts along with the marinade. Cook, turning occasionally, for about 10 minutes until the chicken is golden brown and cooked through. Allow the marinade to reduce and intensify the flavor during cooking.
- Prepare Eggs and Bok Choy: While the chicken cooks, boil the eggs to your preferred doneness—soft or hard boiled. At the same time, boil the bok choy for 5 to 6 minutes until tender and vibrant green. Drain and set aside.
- Slice the Chicken: Remove the cooked chicken from the skillet and let it rest for a few minutes to retain juices. Then thinly slice the chicken for serving.
- Make the Soup Broth and Cook Noodles: In a large pot, combine the chicken broth with soy sauce and mirin. Bring to a simmer over medium heat. Add the ramen noodles, cooking until tender, about 3 to 5 minutes.
- Prepare Ramen Base in Bowls: Divide the egg yolks, mayonnaise, and minced garlic evenly between two serving bowls. Break the egg yolks and whisk thoroughly with mayonnaise and garlic to create a smooth, rich base for the ramen.
- Assemble the Ramen Bowls: Ladle hot broth from the pot into each bowl, stirring to combine it with the egg yolk base. Add the cooked ramen noodles, then top with sliced chicken, boiled egg halves, bok choy, scallions, and optionally sprinkle sesame seeds or red pepper flakes for extra flavor and spice.
Notes
- Discard the seasoning packets from the ramen noodles as they are not used in this recipe.
- Adjust the marinating time if you prefer stronger flavors, though even a quick toss brings good taste.
- For added heat, red pepper flakes are optional but recommended.
- Soft boiled eggs typically take 6-7 minutes, hard boiled 9-12 minutes; adjust timing based on preference.
- Bok choy can be substituted with spinach or other leafy greens if desired.
