I absolutely adore a good bowl of ramen. It’s the ultimate comfort food, perfect for a cozy night in or a quick, satisfying meal.
Today, I’m excited to share with you two simple and delicious **ramen noodle soup** recipes. Whether you like yours with chicken or a more basic style, I have you covered!
Jump to Recipe:
Quick Ramen Chicken Noodle Soup
This **ramen chicken noodle soup** is a hearty and flavorful meal. It’s quick to put together, especially if you have leftover chicken ready.
You will love how warm and filling this simple chicken ramen can be on a busy weeknight.
Key Ingredients & Tips for Chicken Ramen
- Rotisserie Chicken: Using pre-cooked chicken makes this soup super fast. Shred it while the broth heats up.
- Broth Quality: A good quality chicken broth or stock really makes a difference here for your ramen base.
- Topping Ideas: Add a soft-boiled egg, some sliced green onions, or a sprinkle of sesame seeds right before serving.
What You Need for Chicken Ramen
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 8 oz ramen noodles (discard seasoning packet)
- 2 cups cooked chicken, shredded
- 2 soft-boiled eggs, halved (for serving)
- Green onions, sliced (for serving)
⏱️ Time: 25 minutes🍽️ Yields: 4 servings
How to Make This Chicken Ramen
Step 1: Simmer Broth
In a medium pot, combine chicken broth, soy sauce, ginger, and garlic. Bring it to a gentle simmer over medium heat. Let it cook for about 5-7 minutes to let the flavors blend well.
Step 2: Cook Noodles & Add Chicken
Add the ramen noodles to the simmering broth and cook according to package directions, usually 3-4 minutes. Stir in the shredded cooked chicken and heat through for another minute or two.
Step 3: Serve Hot
Carefully ladle the hot chicken ramen soup into individual bowls. Top each serving with half a soft-boiled egg and a generous sprinkle of fresh sliced green onions. Serve it immediately while it’s nice and hot.
📝 Final Note
Leftover chicken ramen can be stored in the fridge for up to 2 days. For best results, keep the noodles separate if you can and add them just before reheating.
Simple Ramen Noodle Soup (Quick Meal)
When you need a quick, warm meal, this **simple ramen noodle soup** is perfect. It uses instant ramen as a base but upgrades it with fresh ingredients.
You can make this hearty bowl of ramen for lunch or a light dinner in just minutes.
Key Ingredients & Tips for Simple Ramen
- Use Instant Ramen: This recipe uses a packet of instant ramen for its broth and noodles. Just add your own fresh ingredients.
- Fresh Vegetables: Add a handful of spinach, sliced mushrooms, or some shredded carrots for extra nutrients and flavor.
- Egg Addition: Cooking an egg directly in the soup or adding a pre-boiled egg makes it more satisfying.
What You Need for Simple Ramen
- 1 packet instant ramen noodles (any flavor)
- 2 cups water
- 1 egg
- 1 tablespoon soy sauce (optional, to taste)
- A few drops sesame oil (optional)
- Sliced green onions (for serving)
- Handful of fresh spinach or mushrooms (optional)
⏱️ Time: 15 minutes🍽️ Yields: 1 serving
How to Make This Simple Ramen
Step 1: Boil Water & Cook Noodles
Bring 2 cups of water to a boil in a small pot. Add the instant ramen noodles (without the seasoning packet yet) and cook for 2 minutes.
Step 2: Add Egg & Seasoning
Crack an egg directly into the pot with the noodles. Stir gently to break up the egg into ribbons, or let it cook whole for a poached effect. Stir in the ramen seasoning packet and optional soy sauce and sesame oil. If using, add spinach or mushrooms now and cook until just wilted.
Step 3: Serve Immediately
Pour the hot ramen noodle soup into a bowl. Garnish with fresh sliced green onions. Enjoy your easy and satisfying ramen meal right away!
📝 Final Note
This ramen is best eaten fresh. The noodles can get too soft if left in the broth for too long after cooking.
