You have got to try this quick 30-minute chicken ramen, I promise that it'll satisfy your ramen cravings. There's depth in the broth, it's easy to put together and yes, it's perfect for whenever you want some good old hot bowl of ramen, just to enjoy at home.
Texture and flavor - Flavourful umami broth (yes, believe me), chewy noodles, juicy chicken, creamy 6 ½ minutes egg, and that spring onion crunch, all in a bowl.
Size - 2 people
Level - Easy
What's Ramen & Why This Recipe?
Ramen is a type of Japanese noodle soup that has the main components of flavourful homemade broth and noodles. The broth is usually made with bones and cooked for hours, to get that deep umami flavor. The noodles are usually handmade like my homemade egg noodles.
Having said that, not all of us have the hours to dedicate, whenever we crave a bowl of ramen. So this recipe is a quick and simplified way to enjoy ramen at home, while still preserving the essence of ramen, as much as possible. We also have an easy beef pho recipe that cooks under 40 minutes instead of hours!
Lets Talk Ingredients
Chicken stock - Find the best that you can as it does matter because that'll be the base for your ramen broth. You can make your own using my chicken soup recipe or use chicken bouillon. If using store-bought one, I love to use low-sodium chicken stock because I can season it the way I want, like in my mini chicken pot pies, without worrying about my dish being too salty at the end.
Shiitake - This is important to add that umami flavor to the ramen broth. Dry shiitake has more flavor than fresh ones, so use those. If you can't find dry ones, you can use fresh shiitake and add them to the broth just a few minutes before serving.
Noodles - Good old plain egg noodles. Use dry or fresh, depending on what's more convenient for you. Fresh udon works great also.
Less sodium soy sauce - Great for the flavor without adding too much salt to your broth or anything that you cook it with. You can use more amount for more flavor with this, which I recommend. I only have 2 types of soy sauce in our house, less sodium and dark.
SUBSTITUTION: Use half an amount of regular soy sauce or oyster sauce. Adjust to taste.
Dark soy sauce - This is to add color to your chicken, with a touch of caramel flavor. Dark soy sauce is not salty.
SUBSTITUTION: Use 1 tablespoon regular soy sauce or oyster sauce. Skip the salt.
Nori sheets - I'd say this is up to you. If you have it then use it as it also gives that umami seafood flavour to your broth. Marco doesn't like it in his ramen (but he does eat sushi wrapped in nori!) so.. you do you, boo.
Butter - Add it, trust me. Just a bit goes a long way. Adds that flavourful buttery taste mimicking the long hours of broth simmering, and we're cheating and doing it in 20 minutes.
More Asian Soup
- Noodle soup, my style
- Quick red curry laksa noodle
- Rice porridge with chicken, using Instant Pot
- Quick 30-minute beef Pho noodle
- Quick 30-minute sweet and sour laksa noodle, Penang assam laksa
Quick 30 minutes chicken ramen
- 4 cup chicken stock (1 liter)
- 6 dry shiitake , whole
- 4 garlic cloves , whole end peeled
- 2 inch ginger , sliced
- 1 teaspoon sugar
- 1 tablespoon butter (30 g)
- ¼ cup less sodium soy sauce (60 ml)
- 1 teaspoon dark soy sauce
- 1 teaspoon oil
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 chicken breast , skinless and boneless
- 2 eggs
- 5.3 oz dry egg noodles (150 g)
- spring onion
- nori sheet
- Preheat oven at 400ºF(200ºC) using upper and lower heat. Boil some water in 2 pots. Heat an iron skillet on medium high heat with a bit of oil. Prepare a bowl of water with ice cubes.
- Add everything in a pot, cover and simmer for 20 minutes.
- Add all ingredients in a bowl and mix well. Char the chicken on a hot iron skillet for 1-2 minutes, on both sides. Then place in the oven on the upper ⅓ rack, for 10-15 minutes or until fully cooked.
6 ½ Minutes Eggs
- Once the water is boiling in a pot, gently add in the eggs and immediately lower the fire. Leave to simmer for 6 ½ minutes and then place the eggs into the ice water bowl. Leave to cool completely before peeling them. Set aside.
- Add the noodles into another pot of boiling water and cook according to the packet's instructions. Drain the noodles and set aside.
- Discard garlic and ginger from the broth. Slice the shiitake and some spring onion. Slice the chicken in thin slices.
- Ladle some broth into 2 bowls. Add in the noodles, followed by chicken slices and shiitake. Slice the eggs and place in each bowl. Finish off with some sliced spring onion and tuck in a piece of nori sheet on one side of the bowl. Serve immediately!