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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/tasty-ramen-noodle-soup-recipe/