Tasty Ramen Noodle Soup Recipe
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.
- 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
Find it online: https://cookedbycleo.com/tasty-ramen-noodle-soup-recipe/
