Description
This comforting Chicken Ramen Soup recipe combines a flavorful homemade chili sesame oil, tender chicken, shiitake mushrooms, and perfectly cooked ramen noodles in a savory chicken broth. Topped with soft-boiled eggs and garnished with sesame seeds, this warm and satisfying soup is ready in just 30 minutes, making it an ideal quick and delicious meal for any day.
Ingredients
Scale
Chili Sesame Oil
- ¼ cup toasted sesame oil
- 1 tablespoon chili paste (sambal oelek recommended)
- 4 scallions, chopped (white and green parts)
Soup Base
- 1 tablespoon toasted sesame oil
- 4 garlic cloves, minced
- 2 tablespoons minced peeled fresh ginger
- 6 cups chicken stock
- 3 tablespoons low-sodium soy sauce
- 4 scallions, chopped (white and green parts)
- 4 ounces shiitake mushrooms, sliced
- 1 cup sliced cooked chicken
- ½ teaspoon sea salt
- 3 (3-ounce) packs ramen noodles (flavor packets discarded)
Toppings
- 2 soft-boiled eggs (6-minute eggs), halved
- Sesame seeds (optional, for garnish)
Instructions
- Make the Chili Sesame Oil: Combine ¼ cup toasted sesame oil, 1 tablespoon chili paste, and 4 chopped scallions in a small bowl. Mix well and set aside to allow the flavors to blend.
- Sauté Aromatics: Heat 1 tablespoon toasted sesame oil in a large saucepan over medium heat. Add minced garlic and minced fresh ginger, cooking for about 1 minute until fragrant but not browned, to build the soup’s aromatic base.
- Make the Broth: Pour in 6 cups of chicken stock, then add 3 tablespoons low-sodium soy sauce, chopped scallions, sliced shiitake mushrooms, sliced cooked chicken, and ½ teaspoon sea salt. Increase heat to bring everything to a boil, allowing the flavors to meld.
- Cook Noodles: Stir in the ramen noodles and cook for 3 minutes or until tender but still slightly chewy, ensuring the noodles absorb the savory broth without becoming mushy.
- Assemble Bowls: Divide the noodle soup evenly between two bowls. Place halved soft-boiled eggs on top of each serving to add rich creaminess and protein.
- Finish and Serve: Drizzle the prepared chili sesame oil over each bowl, then sprinkle with sesame seeds if desired for a nutty crunch. Serve the soup hot and enjoy immediately.
Notes
- Soft-boil eggs by simmering them for exactly 6 minutes to achieve a slightly runny yolk.
- Discard ramen flavor packets as they are often very salty and unnecessary with this broth.
- Adjust chili paste quantity according to your preferred spice level.
- Sliced cooked chicken can be leftover roasted chicken or rotisserie chicken for convenience.
- If shiitake mushrooms are unavailable, substitute with cremini or button mushrooms.
- For a gluten-free version, use gluten-free ramen or substitute with rice noodles.
