Chicken Ramen

barbara lentz


Fast and easy and delicious.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 2
    chicken breast cut into small pieces
  • 4 c
    chicken broth
  • 2 tsp
    grated ginger
  • 1 Tbsp
    minced ginger
  • 3 Tbsp
    soy sauce
  • 2 Tbsp
  • 1 Tbsp
    chili paste
  • 1 c
    each julienned carrots and chopped brussels sprouts
  • 1/2 c
    scallions chopped
  • 1 c
    cilantro chopped
  • 2 pkg
    ramen noodles
  • 2
    jalapenos seeded and sliced
  • 2 large
  • 5 Tbsp
    tamari or soy sauce

How to Make Chicken Ramen


  1. Boil the eggs in boiling water for 4 minutes. Transfer to a bowl with ice water. When cooled peel and set aside. Add the Tamari or soy sauce to a sauce pan. Bring to a boil and add the eggs. Swirl the eggs around until most of the soy sauce has thickened and soaked into the whites of eggs. Serve in soup.
  2. Place broth in large pot. Add ginger, garlic, soy sauce, mirin, and chili paste. Bring to a boil reduce heat to medium low and simmer 10 minutes. Add the chicken and brussels sprouts. Simmer another 5 minutes. Add the noodles, carrots, half the cilantro and scallions. Simmer 5 more minutes. Serve garnish with the remaining cilantro, jalapenos, and boiled eggs.

Printable Recipe Card

About Chicken Ramen

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: Asian

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