Can I use different types of noodles instead of instant ramen?

Yes! You can swap the instant noodles for dried ramen noodles, fresh ramen, rice noodles, or soba noodles. Just adjust the cooking time according to the package directions for your chosen noodle type.

What if I don't have cooked chicken on hand?

You can quickly poach raw chicken breasts directly in the broth. Add them whole to the simmering broth in Step 4 and cook for 12-15 minutes until the internal temperature reaches 165°F, then remove, shred, and return to the pot.

How do I make perfect soft-boiled eggs for my chicken ramen?

Bring room-temperature eggs to prevent cracking by leaving them out for 15 minutes before cooking. Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer gently for 6 minutes, then immediately transfer to ice water for 5 minutes. Gently tap and roll the eggs to crack the shell all over before peeling for the easiest results.

Can I make this quick chicken ramen spicier?

Absolutely! Increase the sriracha to 3-4 tablespoons in the broth, or add extra chilli oil and chilli paste as toppings. You can also include sliced fresh red chillies as a garnish for more heat.

What should I do if my broth tastes too salty?

If you find the broth too salty, add 1-2 cups of water or low-sodium chicken stock to dilute it. Remember that instant noodles and stock cubes plus soy sauce create a salty base, so taste and adjust before serving.

Quick Chicken Ramen Recipe - Easy Homemade Noodle Soup with Delicious Rich Broth

Name: Quick Chicken Ramen
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 teaspoon sesame oil; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 2 teaspoons fresh ginger, minced; 1.4 litres (approximately 6 cups) chicken stock (or 1.4L water plus 4 stock cubes); 2 tablespoons light soy sauce; 2 tablespoons dark soy sauce; 1 to 2 tablespoons sriracha hot sauce; 1 tablespoon Chinese rice wine or sherry; 1 tablespoon light brown sugar; 1/4 teaspoon white pepper; 3 cooked chicken breasts, shredded (about 340g/12 oz); 210g instant noodles (3 packets, discard flavor packets); 5 spring onions/scallions, chopped; 4 soft-boiled eggs, sliced in half (or hard-boiled); 1 carrot, peeled and sliced into thin strips; 1 teaspoon black and white sesame seeds; 2 teaspoons chilli oil or sambal oelek (optional)

Quick Chicken Ramen

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Fast and flavorful chicken ramen using instant noodles and cooked chicken with a rich, savory broth. Easy weeknight dinner recipe.

Author: James Carter Jr
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Simmer
Cuisine: Asian

Ingredients

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1 teaspoon sesame oil
2 tablespoons unsalted butter
4 cloves garlic, minced
2 teaspoons fresh ginger, minced
1.4 litres (approximately 6 cups) chicken stock (or 1.4L water plus 4 stock cubes)
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 to 2 tablespoons sriracha hot sauce
1 tablespoon Chinese rice wine or sherry
1 tablespoon light brown sugar
1/4 teaspoon white pepper
3 cooked chicken breasts, shredded (about 340g/12 oz)
210g instant noodles (3 packets, discard flavor packets)
5 spring onions/scallions, chopped
4 soft-boiled eggs, sliced in half (or hard-boiled)
1 carrot, peeled and sliced into thin strips
1 teaspoon black and white sesame seeds
2 teaspoons chilli oil or sambal oelek (optional)

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Instructions

Heat sesame oil and butter in a large saucepan over medium heat until butter melts completely, about 1 minute.
Add minced garlic and ginger, frying for 1 minute while stirring constantly to prevent burning. Garlic should turn light golden, not brown.
Add chicken stock, light soy sauce, dark soy sauce, sriracha, Chinese rice wine, brown sugar, and white pepper. Stir together until sugar dissolves, then add shredded cooked chicken breast.
Turn heat to high and bring to a rolling boil, then reduce to simmer for 3 minutes to heat chicken through to 165°F.
Add instant noodles to simmering broth, ensuring broth covers noodles by at least 1 inch. Bring back to a boil, then simmer for 3 minutes, stirring occasionally to separate noodles.
Use tongs to divide noodles between four bowls. Ladle broth and chicken pieces over noodles.
Top each bowl with spring onions, 2 egg halves, carrot strips, sesame seeds, and optional chilli oil. Serve immediately.

Notes

Prep time assumes eggs are already cooked and chicken is already shredded. Add 15 minutes for soft-boiling eggs and 5 minutes for shredding chicken if starting from scratch.
Chinese rice wine adds essential depth to the broth. Dry sherry is an excellent substitute if unavailable.
Use both light and dark soy sauce for balanced flavor and rich color. Can substitute with low-sodium versions if broth tastes too salty.
Instant noodles cook quickly and have nice texture. Can swap for dried ramen, rice noodles, or soba noodles with adjusted cooking times.
Store broth and noodles separately in refrigerator for best results when reheating. Reheat broth to at least 165°F for food safety.

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 5 g
Sodium: 1680 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 215 mg

Find it online: https://www.benefitiany.com/quick-chicken-ramen/