Chicken Ramen Bowl Recipe

Chicken broth: Forms the base of the soup, providing a rich and savory flavor.

Water: Used to dilute the broth slightly.

Soy sauce: Adds a salty and umami taste to the broth.

Miso paste: A fermented soybean paste that enhances the depth of flavor.

Garlic: Provides a pungent and aromatic element.

Ginger: Adds a spicy and warming flavor.

Cooked chicken: Shredded chicken adds protein and texture.

Ramen noodles: The main carbohydrate component, making the dish hearty.

Baby spinach: Adds a fresh and nutritious element.

Soft-boiled eggs: Provides a creamy texture and additional protein.

Green onions: Adds a fresh, mild onion flavor.

Sesame oil: Adds a nutty aroma and flavor.

When preparing the soft-boiled eggs, ensure they are cooked to perfection by boiling them for exactly 6 minutes and then immediately transferring them to an ice bath. This halts the cooking process and results in a creamy yolk that adds richness to your chicken ramen bowl.

• chicken broth - Substitute with vegetable broth: Provides a similar depth of flavor and is suitable for vegetarians.

• water - Substitute with extra broth: Enhances the overall flavor of the soup.

• soy sauce - Substitute with tamari: Offers a similar umami flavor and is gluten-free.

• miso paste - Substitute with soybean paste: Provides a similar fermented flavor, though it may be slightly different in taste.

• garlic - Substitute with garlic powder: Offers a similar flavor profile, though less fresh.

• ginger - Substitute with ground ginger: Provides a similar spicy warmth, though less fresh.

• cooked chicken - Substitute with tofu: Suitable for vegetarians and provides a similar protein content.

• ramen noodles - Substitute with rice noodles: Offers a gluten-free option with a similar texture.

• baby spinach - Substitute with kale: Provides a similar nutritional profile and texture.

• soft-boiled eggs - Substitute with poached eggs: Offers a similar creamy texture and flavor.

• green onions - Substitute with chives: Provides a similar mild onion flavor.

• sesame oil - Substitute with olive oil: Offers a different but still rich flavor, though less nutty.

• Allow the chicken ramen bowl to cool completely before storing. This helps maintain the texture and flavor of the broth and noodles.

• Store the broth and noodles separately to prevent the noodles from becoming mushy. Place the broth in an airtight container and the noodles in a separate container or resealable plastic bag.

• If you plan to consume the leftovers within a few days, refrigerate the broth and noodles for up to 3-4 days. Make sure to label the containers with the date.

• For longer storage, freeze the broth and noodles separately. Pour the broth into a freezer-safe container, leaving some space at the top for expansion. Place the noodles in a freezer-safe bag, removing as much air as possible before sealing.

• To freeze the soft-boiled eggs, peel them and place them in a freezer-safe container. Note that the texture may change slightly upon thawing.

• When ready to enjoy, thaw the broth and noodles in the refrigerator overnight. Reheat the broth in a pot over medium heat until it reaches a simmer.

• Add the thawed noodles to the broth and cook for a few minutes until heated through. If the noodles have absorbed too much liquid, you can add a bit of water or additional chicken broth.

• Reheat the soft-boiled eggs by placing them in hot water for a few minutes, or enjoy them cold if preferred.

• Assemble the chicken ramen bowl by dividing the reheated noodles into bowls, pouring the hot broth over them, and topping with the soft-boiled eggs, green onions, and a drizzle of sesame oil.

• For added freshness, you can quickly sauté or microwave some baby spinach to add to the reheated ramen bowl.

• Stovetop Method:

  1. Pour the broth and chicken into a pot.
  2. Heat over medium until it starts to simmer.
  3. Add the ramen noodles and baby spinach.
  4. Stir gently until everything is heated through.
  5. Top with soft-boiled eggs, green onions, and a drizzle of sesame oil before serving.

• Microwave Method:

  1. Place the broth and chicken in a microwave-safe bowl.
  2. Heat on high for 2-3 minutes, or until hot.
  3. Add the ramen noodles and baby spinach.
  4. Microwave for an additional 1-2 minutes.
  5. Top with soft-boiled eggs, green onions, and a drizzle of sesame oil.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the broth, chicken, and ramen noodles in an oven-safe dish.
  3. Cover with foil to prevent drying out.
  4. Heat for 15-20 minutes, or until hot.
  5. Add the baby spinach in the last 5 minutes of heating.
  6. Top with soft-boiled eggs, green onions, and a drizzle of sesame oil before serving.

• Slow Cooker Method:

  1. Add the broth, chicken, and ramen noodles to the slow cooker.
  2. Set to low and heat for 1-2 hours.
  3. Add the baby spinach in the last 10 minutes of heating.
  4. Serve with soft-boiled eggs, green onions, and a drizzle of sesame oil.

• Large pot: To combine the chicken broth, water, soy sauce, miso paste, garlic, and ginger, and bring them to a simmer.

• Measuring cups: To measure the chicken broth and water accurately.

• Measuring spoons: To measure the soy sauce and miso paste precisely.

• Knife: To mince the garlic and ginger.

• Cutting board: To provide a surface for mincing the garlic and ginger.

• Wooden spoon: To stir the broth mixture and ensure the miso paste dissolves completely.

• Medium pot: To cook the ramen noodles according to the package instructions.

• Colander: To drain the cooked ramen noodles.

• Tongs: To add the baby spinach to the broth and remove it once wilted.

• Bowls: To divide the cooked ramen noodles and pour the broth and chicken over them.

• Ladle: To pour the broth and chicken over the noodles in the bowls.

• Knife: To slice the green onions.

• Small bowl: To hold the sliced green onions until ready to use.

• Spoon: To drizzle sesame oil over the finished ramen bowls.

• Timer: To keep track of the cooking times for the broth, chicken, and ramen noodles.

• Stove: To provide heat for simmering the broth and cooking the noodles.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Instant ramen: Opt for instant ramen noodles that cook quickly, reducing overall prep time.

Pre-minced garlic and ginger: Purchase pre-minced garlic and ginger to skip the chopping step.

Batch cook broth: Make a large batch of chicken broth ahead of time and freeze portions for future use.

Microwave spinach: Wilt baby spinach quickly by microwaving it for a minute before adding to the broth.