Weeknight Chicken Ramen

This recipe calls for cooked chicken breast. If you don't have any on hand, poach two chicken breasts in the chicken broth before beginning the recipe.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings


For the broth:

  • 2 tablespoons toasted sesame oil
  • 4 scallions, thinly sliced, including some of the green part
  • 1 clove garlic, minced
  • 1 small carrot, peeled and thinly sliced
  • 4 ounces button, cremini, or shiitake mushrooms, thinly sliced
  • 1 1/2 cups thinly shredded Napa cabbage, spinach, kale, or other greens
  • 1-inch piece fresh ginger, minced
  • 6 cups low-sodium chicken broth, store-bought or homemade
  • 1 tablespoon brown sugar, optional
  • Lime wedges, optional

For the soup:

  • 4 large eggs
  • 20 ounces fresh ramen noodles, or 12 ounces dried noodles
  • 2 medium cooked chicken breast halves, sliced

For the garnish:

  • Soy sauce
  • Sriracha or other hot sauce
  • Handful fresh cilantro, leaves removed from stems
  • Lime wedges


1 Make the broth: In a large saucepan over medium heat, heat the oil. Add the scallions, garlic, carrot, mushrooms, and cabbage. Cook, stirring often, for 3 minutes, or until the vegetables soften.

Stir in the ginger and brown sugar and cook for 30 seconds. Finally add the chicken broth and bring to a simmer. Simmer for 10 minutes.

Japanese Ramen Soup with Chicken cook the vegetables Chicken Ramen Noodle Soup Recipe make the broth

2 Cook the eggs: While the broth is simmering, bring a pot of water to a boil. Set a bowl of cold ice water nearby.

Use a slotted spoon to gently lower the eggs, still in the shell, into the water. Simmer for 7 minutes for eggs that are soft and a little runny in the center, or 9 minutes for hard-boiled eggs.

Transfer the eggs to the bowl of cold water and set aside until ready to serve.

3 Cook the noodles: Return the pot of water to a boil. Add the noodles and cook for 3 minutes, or according to the package directions, until tender. Drain in a colander.

Quick Ramen Noodle Soup With Chicken cook the noodles

4 Assemble the soup: Divide the noodles among 4 large bowls. Ladle the broth and vegetables over the noodles.

Remove the eggs from the ice water. Tap the shells with a spoon to crack and then peel off the shells. Pat the eggs dry and cut them in half.

Top each bowl with the egg halves and the sliced chicken. Serve with soy sauce, hot sauce, cilantro leaves and lime wedges.

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  • bannagobble

    i havent tried making this yet but im just wondering why do we have to make chicken breasts early in the week? i mean im only a teen so.. do chicken breats take a long time to cook?

    • Emma Christensen

      Hi, there! You don’t necessarily have to make the chicken breasts earlier in the week. They just need to be already cooked when you start to make this recipe. If you’re prepping for a busy week, cooking the chicken breasts is an easy thing to get done ahead of time so that making this recipe later in the week is super quick and easy. Make sense?! Here’s our favorite method for cooking chicken breasts. Enjoy!

  • Sandy S

    Sally, thank you for this recipe and all of the information! I will definitely be trying it soon. I like chard so I will probably be adding it to the ‘greens’.
    I am wondering if you have any suggestions for a seafood ramen? I’m thinking – shrimp, clams or oysters.

    • SALLY

      Yes, absolutely!! You could use any of them in the broth–even in chicken broth. If you don’t want to use chicken broth, substitute fish stock, or a combination of clam juice and water (according to taste .) Fish pieces and shrimp, etc., may take less time to cook than chicken–depending on the size–so check the seafood after 5 minutes, and cook until done!

  • Lisa H.

    The sugar in this recipe was unnecessary for us. even my daughter with her sweet tooth disliked it. Our carrots also ended up really over-cooked


    • Emma Christensen

      Hi, Lisa! Emma here, managing editor. Thanks so much for the feedback. I have adjusted the recipe so that the sugar is optional.

  • Sara

    Too sweet for my taste- I was looking for a more “savory” ramen broth. I think if this recipe used less sugar and removed the carrots or only added the carrots back in at the end of cooking (the sweetness of the carrot takes over the dish and makes it taste overly sweet and more like an American chicken noodle soup). So unless you like a “sweet” tasting ramen, I would lessen the sugar and leave the carrots out if you want it to taste more like the ramen packets. (I would use ramen packets but unfortunately they have really unhealthy ingredients)


    • Emma Christensen

      Hi, Sara! Emma here, managing editor. Thanks so much for the feedback! I have adjusted the recipe so that the sugar is optional.

  • Wanda

    This is definitely a keeper! It was easy and very tasty for supper, and leftovers worked well for lunch too. I used spinach and canned mushrooms (what I had) but look forward to the Napa cabbage version. I used the steam-cook method for the eggs that you posted recently and, as advertised, the eggs were perfectly done and EASY TO PEEL! Thanks for two great recipes.


  • Rhonda @ Change In Seconds

    I am definitely trying this recipe this week.

  • Dawn

    What an inspiring recipe! I made this last night with rice noodles (low FODMAP) and garlic oil. I added some miso paste for umami flavor, and I had some kaffir lime leaves and Thai basil in the freezer, so those went in too with a little mint. The egg was perfect in it. I am not usually a noodle “soup” person, but this was addictive. Thank you so much.


  • Tess

    I made this with rice noodles, kale, and snow peas, and carrots but without the mushrooms. It was a hit. Thanks for the recipe!