Japanese Chicken Ramen Soup | Easy Organic Chicken Ramen | Essence Cuisine

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.

Prepare chicken broth in a large pot over medium heat until simmering.

Add soy sauce and mirin to the broth and stir to combine.

Cook ramen noodles in a separate pot according to package instructions until al dente.

While noodles cook, heat sesame oil in a skillet over medium heat.

Add sliced chicken breast to the skillet and cook until browned and cooked through, about 5-7 minutes.

In the same skillet, add minced garlic and ginger, cooking until fragrant, about 1 minute.

Once noodles are cooked, drain and add to the broth.

Add cooked chicken, bean sprouts, and bok choy to the broth, simmering for 2-3 minutes.

Prepare soft-boiled eggs by cooking them in boiling water for 6-7 minutes, then cool in ice water before peeling.

Ladle ramen into bowls, topping with sliced green onions, nori, shredded carrots, and halved soft-boiled eggs.

Drizzle with chili oil if desired before serving.

Cooking Techniques

Spice Level:

Allergens