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Chicken Ramen Noodles

Chicken Ramen Noodles Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 1 tbsp vegetable oil
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 2 tbsp soy sauce
  • 1 tbsp miso paste
  • 2-inch piece fresh ginger, sliced
  • 4 cloves garlic, smashed
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 2 packs ramen noodles, seasoning packets discarded
  • 4 large eggs
  • 2 heads baby bok choy, halved lengthwise
  • Sliced green onions, for serving
  • Chili crisp, for serving (optional)

Method
 

  1. Season chicken with salt and pepper. Heat oil in a large pot over medium-high and sear chicken until deeply golden, about 5 minutes per side. Transfer to a plate.
  2. Add broth, water, soy sauce, miso, ginger, garlic, and sesame oil to the pot. Scrape up browned bits. Bring to a boil, then simmer 10 minutes.
  3. Boil eggs for 6 minutes, then transfer to an ice bath. Blanch bok choy in the same water for 1 minute. Drain. Peel eggs once cool.
  4. Remove ginger and garlic from broth. Add noodles and cook 2 to 3 minutes until tender.
  5. Slice or shred chicken. Divide noodles and broth among bowls. Top with chicken, halved eggs, bok choy, green onions, and chili crisp. Serve hot.

Notes

If you like a broth with more body, whisk an additional teaspoon of miso paste into the simmering liquid halfway through cooking. The eggs can be boiled a day ahead and stored in the fridge, which cuts down on active time.