Tasty Ramen Noodle Soup Recipe

This ramen noodle soup recipe transforms simple ingredients into a restaurant-quality bowl that’s ready in just 40 minutes. I’ve made this countless times on busy weeknights when my family craves something warm and satisfying without the takeout price tag.

There’s something magical about homemade ramen that instant packets just can’t replicate. The first time I ditched those flavor packets and built my own broth from scratch, I realized how easy it is to create a healthier, more flavorful version at home. This recipe combines tender shredded chicken, fresh vegetables, and perfectly cooked noodles in a savory broth that hits all the right notes. Whether you’re battling a cold, need a quick dinner solution, or simply want comfort food that doesn’t compromise on nutrition, this homemade ramen noodle soup delivers every single time. The best part? You probably have most of these ingredients in your kitchen right now.

What You’ll Need to Make This Ramen Noodle Soup

I always keep these ingredients stocked because this recipe has become a weekly staple in my home. The combination creates layers of flavor that taste like you spent hours cooking, not minutes.

Equipment:

• Large pot with lid

For the soup:

• 6 cups reduced-sodium chicken broth
• 2 boneless, skinless chicken breasts (1 lb)
• 2 packs instant ramen noodles (55 g each, discard seasoning packets)
• 1 cup shredded carrots
• 1/2 red bell pepper, sliced thin
• 4 garlic cloves, finely chopped
• 2 teaspoons fresh ginger, minced
• 1 green onion, whites and greens separated
• 1 teaspoon cooking oil
• 1 teaspoon low-sodium soy sauce
• 1/2 teaspoon salt
• Pinch of crushed red pepper

For the topping:

• Chili crunch (optional)

Pro tip: I prefer using fresh ginger over jarred versions because it adds a brighter, more aromatic flavor to the broth. If you’re vegetarian, swap the chicken broth for vegetable broth and use extra-firm tofu instead of chicken for a protein-packed alternative.

How to Make Restaurant-Quality Ramen Noodle Soup at Home

Step 1: Heat a large pot over medium-high heat and add the 1 teaspoon of cooking oil. Once the oil shimmers and moves easily across the pan, toss in the chopped carrots, bell pepper, minced garlic, grated ginger, and a pinch of chili flakes. Saute for about 3 minutes, stirring frequently, until the vegetables soften slightly and your kitchen fills with a fragrant, toasted garlic aroma. Watch the garlic closely so it doesn’t burn and turn bitter.

Step 2: Pour the chicken broth into the pot, then nestle in the chicken breasts and the white parts of the chopped green onion (save those green tops for garnish). Season with salt, bring everything to a gentle simmer with small bubbles breaking the surface, then cover and reduce heat to medium-low. Let it cook for 10 to 15 minutes until the chicken is no longer pink inside and juices run clear, or reaches an internal temperature of 165°F if using a thermometer.

Step 3: Carefully remove the cooked chicken breasts from the pot using tongs and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces by pulling the meat apart. This technique creates tender, stringy chicken that soaks up all the delicious broth flavors. Return the shredded chicken to the pot.

Step 4: Add the ramen noodles to the pot. If you prefer shorter, easier-to-eat noodles like I do, break them into smaller pieces before adding. Cook for about 3 minutes, stirring occasionally to prevent sticking, until the noodles are al dente with a slight chew. Start checking at 2 minutes to prevent overcooking, which will make them mushy.

Step 5: Stir in the reserved green parts of the onion and add soy sauce to taste. For extra heat, mix in some chili crunch or additional red chili flakes. Once everything is well combined and heated through, your ramen noodle soup is ready to serve hot.

Troubleshooting tip: If your broth tastes bland, add an extra splash of soy sauce or a pinch more salt. If it’s too salty, add a cup of water or broth to balance the flavors.

Perfect Pairings for Your Homemade Ramen Noodle Soup

This recipe tastes amazing on its own, but the right sides can turn it into a complete meal experience.

Crispy Spring Rolls: The crunchy texture contrasts beautifully with the soft noodles and tender chicken in your ramen noodle soup, plus they’re fun to dip in extra soy sauce or sweet chili sauce.

Steamed Edamame: These protein-rich pods add nutritional value and a pop of bright green color to your meal while keeping things light and healthy.

Asian Cucumber Salad: The cool, tangy crunch cuts through the rich, savory broth perfectly and adds a refreshing element that balances the warmth of the soup.

Pot Stickers or Dumplings: Pan-fried dumplings are the best sides for ramen noodle soup because they share similar flavor profiles while adding variety to your Asian-inspired dinner spread.

More Warming Noodle Soups to Try

This tasty ramen noodle soup recipe pairs beautifully with other comforting bowls that showcase different flavor profiles and cooking techniques. When time is especially tight, the Quick Chicken Ramen delivers rich, restaurant-quality flavor in just 20 minutes using instant noodles and leftover chicken. For a lighter, miso-based broth with customizable toppings, try the Easy Ramen Noodle Soup which features sesame oil and fresh ginger for incredible depth of flavor.

If you’re ready to explore traditional comfort foods beyond ramen, the Easy Chicken Noodle Soup offers classic American flavors with egg noodles and fresh herbs in one simple pot. For an authentic Vietnamese experience, the Pho Ga Vietnamese Chicken Noodle Soup brings aromatic star anise and charred ginger to create a crystal-clear, golden broth that’s worth every minute of preparation.

Storing and Reheating Your Ramen Noodle Soup

I recommend storing the noodles separately from the broth if possible, as they tend to soak up liquid and become soft when refrigerated together. The noodles will absorb broth and expand, so you may need to add extra liquid when reheating. Transfer cooled soup to an airtight container and refrigerate for up to 3 to 4 days.

To reheat, pour your ramen noodle soup into a pot and warm it over medium heat on the stovetop, stirring occasionally until heated through. You can also microwave individual portions in 1-minute intervals, stirring between each, until hot. Add a splash of broth or water if the soup has thickened.

Pro tip: This soup actually tastes even better the next day after the flavors have had time to meld together. If you meal prep, consider making a double batch and portioning it out for quick lunches throughout the week.

Common Questions About Making Ramen Noodle Soup

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