Name: Easy Chicken Ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons sesame oil; 6 cloves garlic (finely minced); 1 large shallot (or 2 small, finely chopped); 1 inch fresh ginger root (peeled and thinly sliced); 8 cups chicken broth; 3/4 cup full fat coconut milk; 1/4 cup low sodium soy sauce; 2 generous tablespoons white miso paste; 2 tablespoons chili paste (like Gochujang or to taste); 4 squares ramen noodles; 1 10 oz bag baby spinach; 4 chicken cutlets; 1 cup Panko breadcrumbs; 3 tablespoons sesame seeds; salt to taste; 2 eggs (soft boiled, peeled and sliced in half); green onions (sliced (just the green part)); 2 radishes (thinly sliced); sesame seeds and red pepper flakes for garnish

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This Easy Chicken Ramen will satisfy all your noodle cravings! A miso chicken broth base bursting with flavor, topped with crunchy Chicken Katsu and a jammy soft-boiled egg, it’s better than take-out. Best of all, you can have a bowl of this ramen from scratch on the table in less than 30 minutes.

Looking for more Asian-inspired recipes? Try our Tofu Shirataki Noodle Buddha Bowl, Easy Orange Chicken, Easy Light Singapore Noodles, or a salad made with this awesome Asian Salad Dressing.

Overhead of Easy Chicken Ramen with chopsticks resting on the side.

Whenever I want to go out to eat, it’s almost always Asian food that I crave. On those nights that I need to stay in, this Easy Chicken Ramen comes to the rescue. It’s super simple to make and tastes incredible! You can make it as spicy as you like and add all your favorite ramen toppings. I like it even better than a pork ramen, but you can be the judge.

The crunchy Chicken Katsu takes this ramen to the next level, but if you’re really in a hurry, you can even substitute rotisserie chicken and have this ramen bowl ready even faster!

Helpful Items For This Recipe

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32 OZ Large Soup Bowls Set of 4 – White Ceramic Bowls for Ramen

Reusable Chopsticks 5 Pairs Premium Fiberglass Classic Style Lightweight Dishwasher Safe

Chicken Bone Broth Soup by Kettle and Fire, Pack of 6

Close-up of ramen noodles and spinach on chopsticks.

What Does Chicken Ramen Have In It?

If you often cook Asian-inspired recipes at home, you’ll likely have most of these staple ingredients on hand. However, if Asian cooking is something new that you’re trying, you might need to stock up on a few of the pantry essentials like Soy Sauce, Chili Paste, and Sesame Oil. Luckily, most large grocery stores have an Asian Foods section where you should be able to find everything you need.

Ingredients

Broth

Sesame Oil – This adds both heart-healthy fats and additional flavor to the ramen.

Garlic – A key ingredient for a rich flavor profile.

Shallot – This is milder than an onion but still seasons the broth. Look for large to medium-sized shallots.

Fresh Ginger – Ginger roots are normally in the produce section of the grocery store. Peel the brown outer edge off before slicing it for the ramen. I use a spoon to peel the ginger easily.

Chicken Broth – Use the best quality chicken broth you can find (or make your own) because this is the base of the noodle bowl.

Coconut Milk – Adding a splash of coconut milk adds a creaminess and subtle flavor boost to the finished dish. I used full-fat coconut milk and stirred it up in the can before measuring it out.

Soy Sauce – This ups the umami flavor in the ramen, making it even more satisfying. Choose low-sodium soy sauce.

White Miso Paste – Miso paste is made from fermented soybeans and adds even more umami flavor to the ramen. White miso (versus red) is more mild and won’t overpower the other flavors in the dish. This is often in the refrigerated section of the grocery store. Choose a brand that is known to have a lower salt content, as some are saltier than others.

Chili Paste – If you have a favorite variety, use it. My personal favorite is Gochujang, which is a Korean chili paste with the perfect amount of spice and sweet chili flavor.

Soup Additions

Ramen Noodles – Look for unflavored ramen noodles. Because ramen is more popular than ever, most grocery stores have a variety of brands and types to choose from. For this recipe, I used brown rice ramen noodles, but any kind of ramen noodle works.

Baby Spinach – For a splash of color, as well as vitamins and minerals. You can substitute bok choy also for spinach.

Chicken

Chicken Cutlets – Look for boneless, skinless chicken cutlets. If you can’t find cutlets, you can use chicken breasts cut in half horizontally.

Panko Bread Crumbs – This is what gives the Chicken Katsu its crunch. Plain panko breadcrumbs work perfectly.

Sesame Seeds – You can find these by the spices in most grocery stores.

Toppings

Toppings – You can use your own favorite ramen toppings, but I like Green Spring Onions, thinly sliced Radishes, a soft-boiled egg, and red pepper flakes. Other options are sliced mushrooms, beansprouts, and toasted nori sheets.

How to Make Chicken Ramen

This soup requires very little cooking time and is simple to make. It will be your go-to when you are craving ramen.

In a large pot, heat 2 tablespoons of Sesame Oil over medium heat. Add the finely minced garlic, chopped shallot, and sliced ginger. Sauté for 1 to 2 minutes or until fragrant (be careful not to burn the garlic).

Add the broth, coconut milk, soy sauce, chili paste (you can add more or less depending on how spicy you like your ramen), and miso paste, whisking to combine. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes.

Ramen broth in a pot with a wooden spoon.

Cooking the Chicken

While the broth is cooking, heat a few tablespoons of neutral oil (like canola) in a large skillet over medium-high heat. Stir together the Panko breadcrumbs and sesame seeds in a shallow dish. Dredge both sides of the chicken cutlets in the Panko breadcrumbs mixture, pressing firmly to make sure they adhere to the chicken.

Add the dredged cutlets to the hot skillet and cook the chicken until golden brown, about 3 minutes on each side. Transfer to a plate and season with a few sprinkles of salt. When it’s cool enough to handle, slice the chicken into thin strips.

Building the Ramen

After the ramen broth has cooked for 10 minutes, add the ramen noodles and baby spinach. Cook at a low simmer for 3 minutes or until the noodles are soft.

To serve, divide the noodles between four bowls, then ladle the broth over the top. (If you add just the noodles first, it’s easier to divide them up evenly).

Add the sliced chicken to the bowl, then add toppings as desired. Serve immediately.

The combination of crunchy chicken, tasty noodles, and richly flavorful broth is a feast for your tastebuds. You’ll love it!

Chopsticks stuck into noodles in a bowl of Easy Chicken Ramen.

Recipe Pro Tips!

Wrapping noodles around chopsticks from a bowl of ramen.

Does Ramen Store Well?

Ramen is made to be served immediately and doesn’t store well as the noodles absorb all the broth, plus the chicken gets soggy also.

You can make the broth ahead of time, like even up to one week, and it also freezes well, but not the whole soup. Freezing would ruin this soup.

Bring the broth back to a full boil and season again if needed.

Is Ramen a Soup or a Meal?

Ramen is both a soup and a hearty meal. This soup is native to Japan and has many variations in broth flavors, proteins, and toppings. Play around with it and make it yours.

Square photo of a bowl of ramen taken from overhead.

WANT MORE FOOD WITH AN ASIAN FLARE?

If you are looking for more recipes that have wonderful Asian ingredients, then here are some of our absolute favorite meals. Try one, or try them all!

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