Tasty Ramen Noodle Soup Recipe

Introduction

This tasty ramen noodle soup is a comforting and flavorful dish perfect for any day of the week. Packed with fresh vegetables, tender chicken, and aromatic spices, it delivers a satisfying meal that’s easy to make at home.

Ingredients

• 1 tsp low-sodium soy sauce
• 1/8 tsp crushed red pepper
• 1/2 tsp salt
• 1 tsp cooking oil
• 1 green onion (whites and greens separated)
• 1 cup shredded carrots
• 4 garlic cloves (finely chopped)
• 2 packs instant ramen noodles (55 g each, without seasoning packets)
• 2 tsp minced ginger (freshly minced for best flavor)
• 6 cups reduced-sodium chicken broth
• 2 boneless, skinless chicken breasts (1 lb)
• 1/2 red bell pepper (sliced thin)
• Chili crunch (optional, for a spicy kick)

Instructions

1. Step 1: In a large pot, heat the cooking oil over medium-high heat. Add shredded carrots, sliced bell pepper, chopped garlic, minced ginger, and a pinch of crushed red pepper. Cook for about 3 minutes, stirring frequently, until the vegetables soften and become fragrant.
2. Step 2: Pour the chicken broth into the pot. Add the chicken breasts and the white parts of the chopped green onion. Season with salt. Bring to a gentle simmer, cover, and reduce heat to medium-low. Cook for 10-15 minutes until the chicken is fully cooked.
3. Step 3: Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.
4. Step 4: Add the ramen noodles to the pot. Break them into smaller pieces if desired. Cook for about 3 minutes until the noodles are al dente, stirring occasionally to prevent sticking.
5. Step 5: Stir in the green parts of the chopped green onion and soy sauce to taste. For extra heat, add chili crunch or more crushed red pepper. Mix well and serve the soup hot.

Tips & Variations

• Use fresh ginger and garlic for the most vibrant flavor.
• Try adding mushrooms or spinach for extra vegetables.
• Substitute chicken with tofu or shrimp for different protein options.
• Adjust the spice level by adding more or less crushed red pepper or chili crunch.

Storage

Store leftover ramen soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. Avoid overcooking the noodles during reheating to keep them from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of low-sodium?

Yes, you can use regular soy sauce, but be mindful of the salt content in the soup. You may want to reduce the added salt accordingly.

Is it necessary to remove the chicken to shred it?

While you can shred the chicken in the pot, removing it makes shredding easier and prevents overcooking. It also allows you to stir the shredded chicken back in evenly.

Tasty Ramen Noodle Soup Recipe

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★★★★★

4.7 from 82 reviews

This Tasty Ramen Noodle Soup recipe offers a warm, comforting bowl of flavorful broth with tender shredded chicken, fresh vegetables, and perfectly cooked instant ramen noodles. Enhanced with ginger, garlic, and a splash of soy sauce, this easy stovetop recipe is quick to prepare and perfect for cozy meals.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

For the soup:

• 1 tsp low-sodium soy sauce
• 1/8 tsp crushed red pepper
• 1/2 tsp salt
• 1 tsp cooking oil
• 1 green onion (whites and greens separated)
• 1 cup shredded carrots
• 4 garlic cloves (finely chopped)
• 2 packs instant ramen noodles (55 g each, without seasoning packets)
• 2 tsp minced ginger (freshly minced for best flavor)
• 6 cups reduced-sodium chicken broth (Swanson’s Unsalted Broth recommended)
• 2 boneless, skinless chicken breasts (1 lb)
• 1/2 red bell pepper (sliced thin)

For the topping:

• Chili crunch (optional, for a spicy kick)

Instructions

1. Sauté Vegetables and Aromatics: In a large pot, heat 1 tsp of cooking oil over medium-high heat. Add 1 cup shredded carrots, 1/2 sliced red bell pepper, 4 finely chopped garlic cloves, 2 tsp minced ginger, and 1/8 tsp crushed red pepper (chili flakes). Cook for about 3 minutes, stirring frequently until vegetables are slightly softened and the mixture is fragrant.
2. Simmer the Chicken with Broth and Seasonings: Pour in 6 cups of reduced-sodium chicken broth. Add 2 boneless, skinless chicken breasts and the white parts of 1 chopped green onion, reserving the green parts for later. Season with 1/2 tsp salt. Bring the soup to a gentle simmer, then cover and reduce heat to medium-low. Let cook for 10-15 minutes until the chicken is fully cooked.
3. Shred the Chicken: Remove the cooked chicken breasts carefully from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
4. Cook the Ramen Noodles: Add 2 packs of instant ramen noodles directly into the pot. If you prefer shorter noodles, break them into smaller pieces before adding. Cook for about 3 minutes or until noodles are al dente, stirring occasionally to prevent sticking.
5. Finalize and Serve: Stir in the green parts of the chopped green onion and add 1 tsp of low-sodium soy sauce to taste. For added heat, mix in chili crunch or more crushed red pepper if desired. Once heated through and well combined, serve the ramen soup hot and enjoy.

Notes

• Use reduced-sodium broth and soy sauce to control salt content.
• Freshly minced ginger enhances the flavor but powdered ginger can be used in a pinch.
• Breaking the ramen noodles before cooking is optional based on noodle length preference.
• Shredding the chicken helps it absorb more broth flavor and distributes protein evenly.
• Chili crunch adds a flavorful spicy texture but can be omitted if sensitive to spice.

Keywords: ramen noodle soup, chicken ramen, homemade ramen, easy soup recipe, quick ramen, instant ramen soup