Quick and Easy Chicken Ramen (Noodle Soup)

Name: Quick and Easy Chicken Ramen (Noodle Soup)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6¼ cups chicken stock; 3 cloves garlic (finely chopped); 2 red chilies (finely chopped); 1 star anise pod; ½ stalk lemongrass (halved); 2 tbsp grated fresh ginger; 2 tbsp miso paste (soybean paste); 4 eggs; 5½ oz egg noodles; 10½ oz chicken fillets; 1 tbsp margarine (for frying); 2 tbsp chili paste (such as sambal oelek); 2 carrots (thinly sliced (julienned)); 4 spring onions (finely chopped); 2 tbsp finely chopped fresh coriander

Comforting, savory, and full of vibrant flavors

Ramen — the beloved Japanese noodle soup — actually traces its roots back to China, and over time has developed into countless delicious variations. This quick and easy version uses ready-made chicken stock enhanced with chili, garlic, anise, and miso paste. Topped with juicy chicken slices, soft “smiling” eggs, fresh noodles, crispy vegetables, and fragrant coriander, it delivers all the heart and soul of traditional ramen with a fraction of the time and effort.

What Makes Chicken Ramen Recipe an Instant Favorite?

This ramen captures everything you love about the dish: deeply savory broth, bouncy noodles, and flavorful toppings — ready in under 40 minutes!
Using prepared chicken stock, a few aromatics, and simple techniques, you can create a rich, layered soup without needing hours of simmering. Plus, you can easily adapt the toppings based on what you have at home — making it perfect for busy nights.

Ingredient Breakdown: How Each One Works Its Magic

Chicken stock
Forms the deeply savory base of the soup. Use high-quality concentrated stock for the best flavor.
Garlic and red chili
Add a warming, aromatic punch to the broth.
Star anise and lemongrass
Provide gentle sweetness and citrusy depth, elevating the broth.
Fresh ginger
Brings zesty, spicy brightness.
Miso paste (soybean paste)
Gives a rich umami depth and slight creaminess to the soup.
Eggs
Soft-boiled until “smiling” — firm edges with a creamy, slightly runny center.
Egg noodles
Chewy and satisfying, perfect for soaking up the flavorful broth. (Or substitute ramen noodles if available.)
Chicken fillets
Seared and brushed with chili paste for juicy, spicy slices.
Carrot and spring onions
Bring crunch, color, and freshness.
Fresh coriander
A final herbal burst that brightens every bite.
Margarine
Used for frying the chicken, lending a subtle richness without overpowering the broth.
Chili paste (sambal oelek)
Adds bold spice to the chicken for extra flavor.

Chicken Ramen ingredients in small round bowls — *Note: The ingredient amounts shown are for visual reference only and are not to scale for the recipe.*

Make-Ahead Instructions

To streamline your dinner:

Prepare the broth ahead: Make the stock and simmer with aromatics. Store in the fridge for up to 2 days.
Boil and peel eggs: Store whole (unhalved) eggs in the fridge for up to 2 days.
Chop vegetables: Carrot strips and sliced spring onions can be prepped and stored in airtight containers.
Cook chicken ahead: Sear, brush with chili paste, and slice. Store refrigerated for up to 1 day.

At serving time, just reheat the broth, cook noodles fresh, and assemble!

Storing and Reheating

Fridge

Store broth separately from noodles and toppings.
Refrigerate everything in airtight containers for up to 3 days.
Reheat broth gently before assembling bowls.

Freezing

Broth freezes well! Freeze in portions for up to 2 months.
Thaw overnight in the fridge before reheating.

Reheating

Stovetop: Bring broth to a simmer. Briefly warm sliced chicken and noodles in the hot broth just before serving.
Microwave: Reheat broth separately, then assemble the bowl and warm gently if needed.

Time and Yield

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Step-by-Step Instructions

Make the broth:
In a large pot, combine chicken stock, garlic, chili, star anise, lemongrass, grated ginger, and miso paste. Bring to a boil, then lower the heat and simmer while preparing the other components.
Boil the eggs:
In a separate pot, bring water to a boil. Gently lower the eggs in and cook for 6–8 minutes for “smiling” eggs (firm edges, creamy center). Cool under cold running water, peel, and halve.

Tip: Timing starts when the water begins boiling, not when the eggs go in!

Cook the noodles:
In another pot, boil the noodles according to package directions (about 4 minutes). Drain and set aside.
Cook the chicken:
Season the chicken fillets with salt and pepper. Heat margarine in a pan until it stops fizzing. Sear chicken for 2 minutes per side, then reduce heat, cover, and cook for another 4 minutes. Brush with chili paste, turn off the heat, and let rest. Slice into thin strips.
Prep the vegetables:
Julienne the carrot into thin strips. Finely chop the spring onions.
Assemble the bowls:
Divide noodles into bowls. Arrange sliced chicken, two egg halves, carrot strips, and spring onions on top. Pour hot broth over each bowl. Finish with a generous sprinkle of chopped coriander.

Ingredients (with Measurements)

4 portions/servings

For the Broth:

1.5 liters concentrated chicken stock (about 6¼ cups)
3 cloves garlic, finely chopped
2 red chilies, finely chopped
1 star anise pod
½ stalk lemongrass, halved
2 tbsp grated fresh ginger
2 tbsp miso paste (soybean paste)

Toppings:

4 eggs
160 g egg noodles (about 5½ oz)
300 g chicken fillets (about 10½ oz)
1 tbsp margarine (for frying)
2 tbsp chili paste (such as sambal oelek)
2 carrots, thinly sliced (julienned)
4 spring onions, finely chopped
2 tbsp finely chopped fresh coriander

Nutritional Info

per portion/serving

Calories: 443 kcal Fat: 13 g Protein: 44 g Carbohydrates: 35 g