Here is a quick and easy chicken ramen soup recipe for nights you feel like staying in!
This homemade chicken ramen recipe made with chicken, mushrooms, and noodles in a simple savory broth is not at all authentic, but it’s still got great flavor. It’s a wonderful option when you’ve got a craving for ramen but don’t feel like going out! Honestly, it’s one of my family’s current favorite meals. We’ve been slurping it up on a regular basis for months but my husband and kids still get excited when they see it on the dinner table.
How to make the easiest homemade ramen soup
My recipe for homemade ramen soup couldn’t be any easier! It calls for just 10 ingredients, none of which will require a trip to an Asian market. You can find everything at your neighborhood grocery store if it isn’t already in your pantry or fridge. And the whole thing from beginning to end takes just 15 minutes. Yep, you read that right! You can’t even get takeout that fast.
Quick ramen broth
Authentic ramen broth is a labor of love, with bones and other ingredients cooked down for hours and hours. My quick broth uses chicken stock as a jumping off point, and then I’ve added fresh ginger, garlic, mushrooms, soy sauce, and sesame oil. Again, this is anything but authentic. But it’s delicious! And it works great for this easy 15-minute ramen soup.
Instant Ramen noodles
For the noodles in this soup I simply used a few packages of instant ramen— yes, the same stuff we all lived off of in college! Discard the flavor packet, you’ll just need the noodles. You can of course use fresh ramen noodles if you’re lucky enough to find them.
Variations and additions
I love the ease of adding cooked shredded chicken— from either a rotisserie chicken or from a stash of cooked chicken I have in the freezer for just for recipes like this— into the ramen before serving, but it’s not the only meat option. Pork belly is always a great choice, but it will take more time. If you’d like to give it a try, this recipe looks like a great one.
If you’d like to make this ramen vegetarian, simply leave out the chicken and use vegetable stock in the broth. Whether you’re making it vegetarian or not, a halved boiled egg is a great addition. See my tip on how to make perfect hard-boiled eggs.
Want to bulk up your ramen with more vegetables? Brussels sprouts, broccoli, bok choy, and kale are a few options, but feel free to add whatever you’d like. You can either sauté the veggies with the mushrooms at the beginning of the recipe, or roast in the oven and add at the end.
Also, If you’re looking for an authentic homemade ramen recipe, this one from Bon Appetit is one I would try.
Easy Chicken Ramen Soup
- 1 tablespoon sesame oil
- 4 ounces cremini or baby bella mushrooms, sliced
- 1 tablespoons grated fresh ginger
- 3 garlic cloves, minced
- 6 cups chicken stock
- 1/4 cup soy sauce
- 2 packages ramen noodle soup (noodles only)
- 1 cup cooked chicken
- Salt, as needed
- 3 scallions, sliced
- Toasted sesame seeds, for topping
- Heat sesame oil in a large pot over medium heat. Add mushrooms and cook until mushrooms start to soften, about 3 minutes. Add ginger and garlic and cook for 1 minute more.
- Add stock and soy sauce to pot and increase heat to bring to a boil.
- Add noodles and cook according to package instructions until al dente, which should be just a few minutes. Be careful not to overcook noodles.
- Stir in cooked chicken and scallions. Taste and add salt if desired.
- Serve immediately, adding toasted sesame seeds on top.