Description
This Easy Chicken Ramen Soup recipe combines tender marinated chicken, silky egg yolk and mayonnaise base, fresh bok choy, and flavorful broth for a comforting, restaurant-quality ramen experience at home in just 25 minutes.
Ingredients
Scale
Chicken Marinade
- 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
Broth and Soup
- 6 cups chicken broth
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 packs ramen noodles (discard seasoning packets)
Ramen Base and Toppings
- 2 egg yolks
- 2 tbsp mayonnaise, divided
- 2 tsp minced garlic, divided
- 2 boiled eggs
- Scallions for topping
- Bok choy, boiled
- Sesame seeds or red pepper flakes (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine 2 skinless chicken breasts with 1/3 cup soy sauce, 1/4 cup mirin, 1/4 cup brown sugar, 1 tbsp minced garlic, and 1 tsp ground ginger. Toss well to fully coat the chicken in the flavorful marinade.
- Cook the Chicken: Heat a large skillet over medium heat and spray lightly with nonstick cooking spray. Add the marinated chicken breasts along with the marinade and cook for about 10 minutes, turning occasionally until golden brown and thoroughly cooked. The marinade will reduce and add flavor as it cooks down.
- Prepare Eggs and Bok Choy: While the chicken cooks, boil 2 eggs to your preferred doneness (soft or hard boiled). Simultaneously, boil bok choy for 5–6 minutes until tender and bright green, then drain and set aside.
- Slice the Chicken: Remove the cooked chicken from the skillet and allow it to rest for a few minutes. Then slice it thinly for serving.
- Make the Soup Broth and Cook Noodles: In a large pot, combine 6 cups chicken broth with 1/4 cup soy sauce and 2 tbsp mirin. Bring the mixture to a simmer over medium heat. Add 2 packs of ramen noodles (discard seasoning packets) and cook until tender, about 3–5 minutes.
- Prepare Ramen Base in Bowls: Divide 2 egg yolks, 2 tbsp mayonnaise, and 2 tsp minced garlic evenly between two serving bowls. Break the egg yolks and stir thoroughly to form a rich, silky base for each bowl of ramen.
- Assemble the Ramen Bowls: Ladle some hot broth from the pot into each bowl and stir to combine with the egg yolk and mayonnaise base. Add cooked ramen noodles, then top with sliced chicken, boiled egg halves, bok choy, scallions, and optionally sprinkle sesame seeds or red pepper flakes for added flavor and heat.
Notes
- Discard the seasoning packets that come with the ramen noodles to control the flavor and sodium content in your broth.
- Bok choy can be substituted with spinach or other leafy greens if preferred.
- Adjust the cooking time for eggs based on whether you prefer soft or hard boiled.
- For a spicier broth, sprinkle additional red pepper flakes on top when serving.
- Let the cooked chicken rest before slicing to retain juices and tenderness.
