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The BEST Chicken Ramen Recipe

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This easy Chicken Ramen Recipe with eggs is SO delicious! Loaded with fresh veggies, meat, seaweed, and an addictive broth, this is sure to hit the spot at home! It’s gluten-free with paleo, whole30, low carb, and vegetarian options!

ramen recipe in bowl, close up

Chicken Ramen Soup Recipe

Healthy comfort food is always something I strive for in the kitchen, and I think we hit the gold mine on this homemade ramen soup recipe. It’s delicious, super filling, and it is also really easy to make. It makes you feel really good, especially when it’s a bit chilly outside!

Ramen has been a favorite of mine in recent years. I think I only really discovered it around 2015, and now I always seek it out when I get the chance to eat out in autumn, winter or early spring. It’s just like a hug in a bowl, and if they add extra spice, even better!

This was very a quick and easy chicken ramen noodles recipe. There’s not much to it, and it seems much more complicated than it looks. This isn’t an incredibly “soup” ramen soup recipe. The emphasis is on the chicken, veggies, and eggs, the broth brings everything together. My homemade ramen broth is made of some warming spices like anise and also coconut aminos to add plenty of flavor and a little sweetness, with zero gluten, unlike soy sauce. “Ramen” itself is a kind of noodle, usually with gluten in it, that can be eaten with just veggies and meat, or also with broth added to make a soup. It’s so good.

ramen recipe before broth

Homemade Ramen Recipe Ingredients

Paleo Ramen Broth
  • Coconut Aminos: Coconut aminos are a gluten-free & paleo substitute for soy sauce. It adds sweetness, saltiness, and also flavor!
  • Stock: You can use chicken stock as I did, or vegetable stock for a veggie version.
  • Star anise: Star anise gives this ramen recipe a beautiful warm flavor. It really complements the coconut aminos and ginger very well.
  • Ginger: Fresh ginger, grated adds flavor and heat.
  • Butter: I don’t usually add butter to things but this ramen broth recipe really called for some richness. Butter was perfect! Either dairy-free or regular butter, even ghee will work.
Chicken & vegetables for ramen
  • Chicken: Four chicken breasts, whole, are perfect here. If you want to make a vegetarian version, substitute the chicken breasts for a couple of cans of jackfruit in water, drained or more mushrooms.
  • Bok Choy: I used 1 head of baby bok choy in this easy ramen recipe. Slice off the stocks and cook them with the chicken to make sure they’re nice and soft.
  • Shiitake Mushrooms: These mushrooms absorb the broth flavor really well, and just add a little more nutrition.
  • Onion & Garlic: Yay flavor! I love the garlic and onion combo in so many Asian-inspired dishes, and this one is no exception.
  • Coconut Aminos: For that delicious salty-sweet flavor, coconut aminos are perfect! They also add great color to the chicken and veggies.
  • Ramen eggs: My last post is all about Ramen eggs (ajitsuke tamago or ajitama) and they are the perfect garnish for ramen! Make a batch to have on hand for snacks this week.

How to make chicken ramen broth

  1. Prep the ingredients: Firstly, grate the ginger and measure out the butter.
  2. Heat and simmer: Secondly, heat all of the broth ingredients on the stove until it simmering. Allow the ramen broth to cook on low heat for about 20 minutes.
  3. Baby Bok Choy: Finally, 10 minutes before you’re ready to serve the ramen, add the baby bok choy leaves into the broth (turn the heat on if you’ve turned it off) and allow them to soften up.

How do you make chicken ramen from scratch?

the best ramen eggs
  1. Prepare the ramen eggs: Make the ramen eggs (<< full recipe here) earlier that day, or a day or two before if you’re having them. They are amazing in this ramen recipe – highly recommended, but completely optional.

2. Sautée: Secondly, sautée the onions, baby bok choy stalks, and mushrooms until they become soft. This will take about 5 minutes, and then add in the garlic for another 2-3 minutes.

3. Add the chicken: Next, add the chicken and salt to the pan and brown on each side, flipping at around 5 minutes.

4. Add the coconut aminos: Add in the coconut aminos, give it a little stir, place the lid on the pan, and allow everything to simmer for about 20 minutes on low heat, flipping the chicken halfway through.

5. Noodles are optional! Cook whichever noodles you decide on if you want noodles at all! Rice noodles take about 5 minutes, veggie noodles will take longer to soften up. My favorites are sweet potato or zucchini noodles. You can even use raw bean sprouts! They are a super easy option, just wash them and toss them in the bowl!

6. Check and cut the chicken: After the 20 minutes have passed, cut into the thickest part of the chicken you can see on each breast, double-checking it has cooked all the way through. If it’s still pink, flip, cover, and cook for 5-10 more minutes. When the chicken has finished cooking completely, cut it into slices or bite-sized chunks.

7. Plate up: Finally, in a large bowl start with the noodles if you’re having them, followed by the vegetables, chicken, and seaweed, and then pour over the broth (especially on the seaweed if it’s dry!). Garnish with Homemade Ramen Eggs!

Overhead shot of ramen

How do I store this homemade ramen recipe?

Store it in an airtight container in the fridge. I store the broth in a separate container from everything else, and then heat the chicken in the broth when I warm it back up. To reheat the veggies, sauté them in a separate pan.

What can I put in my chicken ramen?

Load it with veggies or meat! Here are some of my favorite add-ins.

Vegetables
  • Seaweed
  • baby bok choy
  • mushrooms
  • bamboo shoots
  • water chestnuts
  • zucchini or yellow squash
  • bell peppers
  • sliced radish
  • crispy brussels sprouts
  • chili peppers
  • bamboo shoots
  • cabbage
  • canned jackfruit in water
Everything else:
  • crispy fried garlic
  • spicy garlic (garlic fried in chili oil)
  • chili powder, paprika, or cayenne
  • Chinese 5 spice powder
  • lemongrass
  • curry leaves
  • Peanut butter (2 tbsp added to the sauce is SO good!)

Ramen Recipe options for other diets

As always, I like to include options for other dietary requirements. I hope one of these suits you!

Paleo ramen recipe & whole30 ramen recipe

It’s really easy to fit this chicken ramen recipe into these diets! Just use a vegetable noodle, for instance, spiralized zucchini or spiralized sweet potatoes, or bean sprouts. You can also keep things even more simple and skip the noodles together.

Vegetarian ramen recipe

To make this ramen recipe vegetarian, use vegetable stock in the broth, and replace the chicken with your favorite vegetables from the list above.

Low carb ramen recipe

This recipe can easily be made low carb by using low carb noodles. Options include zucchini noodles, bean sprouts, and konjac/shirataki noodles (rinsed well). What’s your favorite low carb noodle?

ramen recipe ready to eat

More soup & stew recipes to try:

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chicken ramen in a bowl with cloth

The BEST Chicken Ramen Recipe

Yield: 4 people
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

An easy and supremely delicious Chicken Ramen Recipe, adaptable for paleo, whole30, low carb, gluten free and vegetarian diets.

Ingredients

Ramen Broth

  • 1/2 cup coconut aminos, divided
  • 500 ml chicken or veggie broth
  • 3 g butter, ghee, or olive oil
  • 2 star anise
  • 1 inch fresh ginger, grated (about the size of the top part of your thumb, before the knuckle)

Chicken, noodles and vegetables

  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 135 g shiitake mushrooms, diced or sliced
  • 1 head baby boy choy, leaves removed and stalks chopped
  • 4 chicken breasts, whole
  • 1 tsp salt
  • 4 ramen eggs halved, halved
  • Noodles of choice (zucchini, sweet potato, palmini, rice noodles)

Instructions

How to make ramen broth:

  1. Firstly, grate the ginger and measure out the butter.
  2. Secondly, heat all of the broth ingredients on the stove until it simmering. Allow the ramen broth to cook on low heat for about 20 minutes.
  3. Finally, 10 minutes before you're ready to serve the ramen, add the baby bok choy leaves into the broth (turn the heat on if you've turned it off) and allow them to soften up.

Make the chicken, veggies, and noodles

  1. Sautée the onions, baby bok choy stalks, and mushrooms until they become soft. This will take about 5 minutes, and then add in the garlic for another 2-3 minutes.
  2. Add the chicken and salt to the pan and brown on each side, flipping at around 5 minutes.
  3. Add in the coconut aminos, give it a little stir, place the lid on the pan, and allow everything to simmer for about 20 minutes on low heat, flipping the chicken halfway through.
  4. Cook whichever noodles you decide on if you want noodles at all! Rice noodles (which I used this time) take about 5 minutes, veggie noodles will take longer to soften up. My favorites are sweet potato or zucchini noodles. You can even use raw bean sprouts! They are a super easy option, just wash them and toss them in the bowl!
  5. After the 20 minutes have passed, cut into the thickest part of the chicken you can see on each breast, double-checking it has cooked all the way through. If it's still pink, flip, cover, and cook for 5-10 more minutes. When the chicken has finished cooking completely, cut it into slices or bite-sized chunks.
  6. Finally, in a large bowl start with the noodles if you're having them, followed by the vegetables, chicken, and seaweed, and then pour over the broth (especially on the seaweed if it's dry!). Garnish with Homemade Ramen Eggs!

Notes

Here is the recipe for the ramen eggs: https://www.gallaxygastronomy.com/the-best-paleo-ramen-eggs-ajitsuke-tamago/

Ramen options for other diets:

Paleo ramen recipe & whole30 ramen recipe

It's really easy to fit this chicken ramen recipe into these diets! Just use a vegetable noodle, for instance, spiralized zucchini or spiralized sweet potatoes, or bean sprouts. You can also keep things even more simple and skip the noodles together.

Vegetarian ramen recipe

To make this ramen recipe vegetarian, use vegetable stock in the broth, and replace the chicken with your favorite vegetables from the list above.

Low carb ramen recipe

This recipe can easily be made low carb by using low carb noodles. Options include zucchini noodles, bean sprouts, and konjac/shirataki noodles (rinsed well). What's your favorite low carb noodle?

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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