Introduction

Craving a warm and comforting meal? This tasty ramen noodle soup recipe is quick to make, packed with flavor, and perfect for cozy evenings. It combines tender chicken, fresh vegetables, and savory broth for a satisfying bowl every time.

Tasty Ramen Noodle Soup Recipe - Recipe Image

Ingredients

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
2 boneless, skinless chicken breasts (1 lb)
1/2 red bell pepper (sliced thin)
Chili crunch (optional, for a spicy kick)

Instructions

Step 1: In a large pot, heat the cooking oil over medium-high heat. Add shredded carrots, sliced red bell pepper, chopped garlic, minced ginger, and crushed red pepper flakes. Cook for about 3 minutes, stirring often, until the vegetables soften and become fragrant.
Step 2: Pour in the chicken broth, add the chicken breasts and the white parts of the chopped green onion. Season with salt. Bring to a gentle simmer, cover, reduce heat to medium-low, and cook for 10-15 minutes until the chicken is cooked through.
Step 3: Remove the chicken breasts from the pot and shred them with two forks on a cutting board. Return the shredded chicken to the pot.
Step 4: Add the instant ramen noodles to the pot. Break them into smaller pieces if desired. Cook for about 3 minutes or until noodles are al dente, stirring occasionally.
Step 5: Stir in the green parts of the chopped onion and soy sauce to taste. Optionally, add chili crunch or extra crushed red pepper flakes for heat. Mix well, then serve hot and enjoy your flavorful ramen soup.

Tips & Variations

For a vegetarian or vegan option, substitute chicken broth with vegetable broth and replace chicken breasts with extra firm tofu or tempeh. Adjust cooking time as these need less cook time.
Use rice noodles, soba noodles, or spiralized vegetables instead of instant ramen for gluten-free or low-carb alternatives; cooking times will vary.
Swap soy sauce with coconut aminos to reduce sodium and avoid soy, adjusting the amount to taste.

Storage

Store leftover ramen soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. Note that noodles may soften further when stored; you can keep cooked noodles separate and add them when reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken instead of raw chicken breasts?

Yes, you can add shredded leftover chicken directly to the broth when reheating. Just make sure it’s heated through before serving.

What are some good substitutes for the instant ramen noodles?

Rice noodles, soba noodles, or spiralized vegetables like zucchini are great alternatives that can accommodate gluten-free or low-carb diets. Just adjust cooking times accordingly.

Tasty Ramen Noodle Soup Recipe

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★★★★★

4.9 from 117 reviews

This Tasty Ramen Noodle Soup is a warm, comforting meal perfect for chilly evenings. Packed with flavorful vegetables, tender shredded chicken, and savory broth, it’s quick to prepare and endlessly satisfying. Customize it easily for vegetarian, vegan, or gluten-free diets and enjoy a cozy bowl of goodness any day.

Author: Cleo
Prep Time: 10-15 minutes
Cook Time: 20-30 minutes
Total Time: 30-45 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Japanese
Diet: Low Sodium

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)
6 cups reduced-sodium chicken broth (Swanson’s Unsalted Broth recommended)
2 boneless, skinless chicken breasts (about 1 lb)
1/2 red bell pepper (sliced thin)

For the topping:

Chili crunch (optional, for a spicy kick)

Instructions

Sauté Vegetables and Aromatics: In a large pot, heat 1 tsp cooking oil over medium-high heat. Add the shredded carrots, sliced red bell pepper, finely chopped garlic, minced ginger, and a pinch of crushed red pepper. Cook for about 3 minutes, stirring often, until vegetables soften slightly and aromatics become fragrant.
Simmer the Chicken with Broth and Seasonings: Pour in 6 cups of reduced-sodium chicken broth. Add the boneless, skinless chicken breasts and the white parts of the chopped green onion. Season lightly with 1/2 tsp salt. Bring to a gentle simmer, then cover and reduce heat to medium-low. Let cook for 10-15 minutes until the chicken is thoroughly cooked.
Shred the Chicken: Remove the chicken breasts carefully from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
Cook the Ramen Noodles: Add the 2 packs of instant ramen noodles to the pot. You may break the noodles into smaller pieces if desired. Cook for about 3 minutes, stirring occasionally, until noodles are al dente and heated through.
Finalize and Serve: Stir in the green parts of the chopped green onion and 1 tsp of low-sodium soy sauce, adjusting to taste. Optionally, add chili crunch or extra crushed red pepper flakes for more heat. Mix well, ensure everything is heated through, then serve hot and enjoy your comforting ramen noodle soup.

Notes

For vegetarian/vegan option: Use vegetable broth instead of chicken broth, omit chicken breasts, and substitute with extra firm tofu or tempeh.
For gluten-free or low-carb variants: Substitute ramen noodles with rice noodles, soba noodles, or spiralized vegetables, adjusting cooking time accordingly.
To reduce sodium intake, replace soy sauce with coconut aminos, using the same amount and adjusting to taste.
Breaking ramen noodles before cooking is optional and helps create smaller noodle pieces.
Chili crunch is optional for heat; omit or adjust based on spice preference.

Keywords: ramen noodle soup, chicken ramen, easy ramen recipe, homemade ramen, quick soup, comforting meal, healthy ramen