Jump to:📋 What do we need? 🔪 How to make this Chicken Ramen How to make the perfect soft-boiled egg for ramen 📺 Watch how to make it 🍲 More fantastic Soup recipes Quick Chicken Ramen 💬 Reviews
It can be a challenge to make a really flavourful soup broth without spending hours simmering bones or roasting veggies. But it is possible!! This ramen is super quick, but it’s rich and silky with lots of umami flavour.
If you’re happy to spend a few hours simmering a pork joint for fall-apart meat try my spicy pork ramen.
Noodles - yes, I’m using instant noodles - because they’re super quick to cook. Plus I like the lightness of them. Also the squiggly-ness of them is a bonus for ensuring they don’t slip off your chopsticks when you’re eating. You can get rid of the flavour sachet that comes with it - we’re making our own broth.
Stock - you can use homemade stock or stock cubes for this. I use 4 chicken Oxo stock cubes with water. Don’t worry about using stock cubes - it’s these other ingredients that REALLY lift the flavour of the broth:
Soy sauce - a mixture of light and dark. Light for that salty seasoning, and a dark for that wonderful colour and a tiny bit of sweetness.Chinese rice wine - it’s like a magic ingredient to add depth to your broth. You only need a bit (1 tablespoon), but it’s REALLY important. Sherry is a good replacement if you haven’t got any rice wine.Sesame oil - for a golden toasty-ness and beautiful aroma.Sriracha - for a little kick of heat.White pepper - adds a touch of mild, warming heat.Ginger and garlic. They’re going to be fried in butter with that sesame oil. So good.
👩🍳PRO TIP I like to lightly tap, then roll the boiled egg on the work surface to crack the shell all over before peeling it off.
Fry minced garlic and ginger in butter with a little sesame oil. Then add in chicken stock.Next in goes soy sauce, chilli sauce, rice wine, white pepper, a little brown sugar and shredded cooked chicken.That’s all boiled together for a few minutes. Then we add in the noodles and cook for 3 minutes more.That’s it! We’re ready to plate up. Use tongs to transfer the noodles to bowls, then ladle over the stock and add that chicken.Now you can top with whatever toppings you like. I like a soft boiled egg (see tips on this below), spring onions (scallions), strips of carrots and a few sesame seeds. I also like to drizzle with a little chilli oil, chilli paste or chilli sauce.
How to make the perfect soft-boiled egg for ramen
Gooey egg perfection! A beautiful silky broth, packed with loads of flavour! Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
