These kinds of meals don’t typically come without a lot of time and effort. However, with a few shortcuts, you can make a bowl of ramen any night of the week in under half an hour.
Video: How to Make Weeknight Chicken Ramen
Great Ramen Without the Seasoning Packet
In Japanese culture and cuisine, ramen has been elevated to a high art form—watch Tampopo if you haven’t seen the movie already. You will become a believer. It’s also so popular that you can find inexpensive packages of dehydrated ramen noodle soup on every supermarket shelf—quick comfort food slurped by everyone from penniless college students to hungry office workers. With this weeknight ramen, we’re aiming for a middle ground: bowls filled with chewy noodles, flavorful store-bought chicken stock, a few vegetables, a soft-cooked egg, and slices of chicken. If you are a good planner, cook a couple of chicken breasts early in the week so they’re ready for the soup. These days you often find fresh ramen noodles in a well-stocked supermarket, but dried noodles are fine, too—just ditch the seasoning packet!
A Quick But Tasty Ramen Broth
This quick weeknight ramen depends on store-bought chicken stock, so use a brand you really like. (Here are the Simply team’s favorites!) Even better, if you regularly make your own chicken stock, this is the time to pull it out of the freezer. Sesame oil, garlic, ginger, carrots and scallions fortify the flavor of the broth, and a touch of brown sugar, while optional, adds a hint of sweetness.
How to Make Chicken Ramen
Once you have the broth, then the rest of this meal is about assembling components. All that’s left is to divide everything into bowls. Cilantro, limes and spicy Sriracha add some bright flavors to finish. That was easy!
More Easy Asian Noodle Dishes
Quick Chicken Pho Soba Noodle Soup with Chicken and Bok Choy Vietnamese-Style Noodle Bowls with Chicken Soba Noodle Bowls with Spinach and Poached Egg Korean Spicy Cold Noodles
2 tablespoons toasted sesame oil 4 medium scallions thinly sliced, including some of the green part 1 clove garlic, minced 1 small carrot, thinly sliced 4 ounces button, cremini, or shiitake mushrooms, thinly sliced shiitake mushrooms 1 1/2 cups thinly shredded Napa cabbage, spinach, kale, or other greens 1 1-inch piece fresh ginger, minced 6 cups low-sodium chicken stock 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 (see Recipe Note)
For the garnish:
Soy sauce Sriracha or other hot sauce Handful fresh cilantro, leaves removed from stems Lime wedges
Stir in the ginger and brown sugar (if using) and cook for 30 seconds. Finally add the chicken broth and bring to a simmer. Simmer for 10 minutes. 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. 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.
