It can be a challenge to make a really flavourful chicken ramen soup broth without spending hours simmering bones or roasting veggies. But it is possible!! This ramen is super quick, but it’s rich and silky with lots of umami flavour.
📋 What do we need?
It looks like a lot of ingredients, but it’s mostly just a sprinkle and a dash here and there with minimal actual prep and if you’re like me you have a lot of thes key ingredients in your store cupboard already.The only bit that takes a little time is chopping the carrots and spring onions and peeling the egg.I do that bit while the sauce is simmering and the noodles are cooking.
The Noodles
Yes, I’m using instant noodles from a packet – because they’re super quick to cook. Plus I like the lightness of them. Also the squiggly-ness of them is a bonus for ensuring they don’t slip off your chopsticks when you’re eating. You can get rid of the flavour sachet that comes with it as we’re making our own broth which will be soo much tastier!
The Ramen Broth
For the chicken stock you can use homemade stock or stock cubes for this. I use 4 chicken Oxo stock cubes with water. Don’t worry about using stock cubes – it’s these other ingredients that REALLY lift the flavour of the broth:
Soy sauce – a mixture of light and dark. Light for that salty seasoning, and a dark for that wonderful colour and a tiny bit of sweetness. Chinese rice wine – it’s like a magic ingredient to add depth to your broth. You only need a bit (1 tablespoon), but it’s REALLY important. Sherry is a good replacement if you haven’t got any rice wine. Sesame oil – for a golden toasty-ness and beautiful aroma. Sriracha – for a little kick of heat. White pepper – adds a touch of mild, warming heat. Ginger and garlic. They’re going to be fried in butter with that sesame oil. So good.
📺 Watch how to make it
🔪 How to make this Chicken Ramen
Full recipe with detailed steps in the recipe card at the end of this post.
Fry minced garlic and ginger in butter with a little sesame oil. Then add in chicken stock (chicken broth). Next in goes soy sauce, chilli sauce, rice wine, white pepper, a little brown sugar and shredded cooked chicken. That’s all boiled together for a few minutes. Then we add in the noodles and cook for 3 minutes more. That’s it! We’re ready to plate up. Use tongs to transfer the noodles to ramen bowls, then ladle over the stock and add that chicken. Now you can top with whatever toppings you like. I like a soft boiled egg (see tips on this below), spring onions (scallions or green onions), strips of carrots and a few sesame seeds. I also like to drizzle with a little chilli oil, chilli paste or chilli sauce.
Gooey egg perfection!
Toppings for a Ramen
I LOVE my toppings for soups so, along with that perfectly cooked gooey soft boiled egg, I also like to add some:
thinly sliced carrot, spring onions (green onions), some chilli crisp (or chilli oil) and, a sprinkling of black and white sesame seeds.
You can change these up for how you want to serve it with some fresh bean sprouts, spinach or nori. A beautiful silky broth, packed with loads of flavour! If you’re happy to spend a few hours simmering a pork joint for fall-apart meat try my spicy pork ramen. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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This quick chicken ramen recipe was first published on the 4th January 2021. Updated in November 2024 with updated information and for housekeeping reasons. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
