Chicken Ramen Recipe (Instant Ramen)

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles offer more fiber and nutrients.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while thighs are more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

Finely chop 1 small carrot.

Finely chop 4-5 mushrooms.

Slice 2 mushrooms for topping.

Mince 1 tsp garlic.

Heat some oil in a pot and add carrot, mushrooms, and garlic. Sauté until they are lightly browned.

Pour 2.5 cups (600ml) of water into the pot.

Add the seasoning packet OR 1 tbsp soy sauce, 1 tsp sugar, and salt to taste.

Add 1 small chicken breast to the pot. Cover and simmer for 10 minutes.

In the meantime, fry mushrooms with oil or butter until browned. You can also add fried onion and garlic as toppings.

Let the cooked chicken rest for 5 minutes and then shred it.

Taste the broth and adjust salt as needed.

Add the ramen noodles and cook as per packet instructions. Be careful not to overcook the noodles!

Assemble the bowl by topping with chicken, fried mushrooms, spring onions, and chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens