When you're craving warm, comforting food but short on time, this 20 minute chicken ramen is the perfect answer. It’s a quick, satisfying bowl that combines tender chicken, flavorful broth, and fresh toppings for a restaurant-quality meal at home. Whether you’re a ramen lover or new to this Japanese classic, this recipe is designed to fit your busy lifestyle without sacrificing taste.
You’ll love how simple it is to pull together all the ingredients and create a steaming bowl of chicken ramen that feels indulgent but is actually quite healthy. Let’s dive into why this recipe is a must-have in your meal rotation.
Why You'll Love This Recipe
- Ready in just 20 minutes, perfect for busy weeknights.
- Uses simple pantry staples and fresh ingredients you can find easily.
- Rich, savory broth made from scratch without long simmering times.
- Customizable toppings let you personalize your bowl.
- Comforting and nourishing meal that satisfies cravings quickly.
Ingredients
Gather these ingredients before you start, and you’ll be amazed how fast this chicken ramen comes together.
- 8 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (optional for depth)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 8 ounces boneless, skinless chicken breasts
- 4 ounces dried ramen noodles (or instant ramen noodles, discard seasoning)
- 2 large eggs
- 2 green onions, thinly sliced
- 1 cup baby spinach or bok choy
- 1 teaspoon toasted sesame seeds
- Salt and pepper to taste
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 2
- Calories: Approximately 420 per serving
How to Make 20 Minute Chicken Ramen
- Bring a medium pot of water to a boil and carefully add the eggs. Boil for 7 minutes for soft-boiled eggs, then transfer to an ice bath; peel when cool.
- While the eggs cook, heat sesame oil in a large saucepan over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
- Add chicken broth, soy sauce, and miso paste (if using). Stir until miso dissolves, then bring to a gentle simmer.
- Slice chicken breasts thinly and add to the simmering broth. Cook for about 8 minutes until the chicken is cooked through and tender.
- In a separate pot, cook ramen noodles according to package instructions (usually 3-4 minutes), then drain and divide between two bowls.
- Remove chicken from broth and shred with two forks, then return shredded chicken to the broth.
- Add baby spinach or bok choy to the broth and cook for 1-2 minutes until wilted.
- Ladle the hot broth with chicken and greens over the noodles in each bowl.
- Halve the peeled eggs and place on top of each bowl. Garnish with green onions and toasted sesame seeds. Season with salt and pepper as desired.
Tips for the Best Results
- Use fresh ginger and garlic for the most vibrant flavor in your broth.
- Don’t overcook the eggs — 7 minutes gives a creamy yolk perfect for ramen.
- Customize your toppings with mushrooms, corn, or seaweed for extra texture.
- If you want richer broth, add a splash of toasted sesame oil or chili oil before serving.
- Use low-sodium broth so you can control the salt level better.
Storage and Reheating
Store leftover broth and chicken separately from noodles in airtight containers in the refrigerator for up to 3 days. Keep the noodles dry to prevent them from becoming mushy.
When reheating, warm the broth and chicken on the stove until hot. Reheat noodles quickly in boiling water or microwave for 30 seconds, then combine and serve immediately for the best texture.
Frequently Asked Questions
Can I use leftover cooked chicken for this recipe?
Yes! Using leftover cooked chicken saves even more time. Just add it to the simmering broth to warm through before serving.
What if I can’t find miso paste?
Miso paste adds depth but isn’t required. You can skip it or substitute with a teaspoon of soy sauce or fish sauce for umami flavor.
Can I make this recipe vegetarian?
You can swap chicken broth for vegetable broth and omit the chicken. Add tofu or mushrooms for protein to keep it hearty.
How do I store leftover ramen without it getting soggy?
Keep noodles and broth separate when storing. Reheat broth separately and add freshly cooked or briefly reheated noodles before serving.