Tasty Ramen Noodle Soup Recipe

Introduction

Craving something warm and comforting? This tasty ramen noodle soup recipe is quick to make, packed with flavor, and perfect for cozy evenings. Whether you’re a noodle lover or just need a satisfying meal, this bowl of goodness will hit the spot.

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

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

Tips & Variations

• For a vegetarian or vegan version, use vegetable broth and swap chicken breasts for firm tofu or tempeh.
• Try rice noodles, soba noodles, or spiralized vegetables instead of instant ramen for gluten-free or low-carb options.
• If avoiding soy, substitute soy sauce with coconut aminos for a similar umami flavor with less sodium.
• Freshly mince ginger for the best flavor impact in your broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the noodles absorb too much broth after storing, add a splash of broth or water before reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Keep the noodles separate until just before serving if possible to prevent them from becoming mushy.

What can I use if I don’t have instant ramen noodles?

Rice noodles, soba noodles, or even spiralized vegetables like zucchini make great alternatives. Just adjust cooking time as these may cook faster or slower.

Tasty Ramen Noodle Soup Recipe

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★★★★★

4.8 from 500 reviews

This Tasty Ramen Noodle Soup recipe is a warm, comforting, and flavorful meal perfect for chilly evenings or when you crave a cozy bowl. Made with tender shredded chicken, fresh vegetables, and savory broth, it’s quick to prepare and customizable for dietary preferences, making it an ideal easy-to-make dinner.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese-inspired

Ingredients

Scale 1x2x3x

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 fresh ginger
• 6 cups reduced-sodium chicken broth
• 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

1. Sauté Vegetables and Aromatics: Heat 1 tsp of cooking oil in a large pot over medium-high heat. Add shredded carrots, thinly sliced red bell pepper, finely chopped garlic, minced fresh ginger, and a pinch of crushed red pepper flakes. Cook for about 3 minutes, stirring frequently until the vegetables are slightly softened and fragrant.
2. Simmer the Chicken with Broth and Seasonings: Pour 6 cups of reduced-sodium chicken broth into the pot. Add the boneless, skinless chicken breasts and the whites of the chopped green onion (reserve the green parts for later). Season with 1/2 tsp salt. Bring the mixture to a gentle simmer, then cover and reduce heat to medium-low. Let cook for 10-15 minutes until the chicken is fully cooked through.
3. 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 back into the pot.
4. Cook the Ramen Noodles: Add the instant ramen noodles directly to the pot with the chicken and broth. Break noodles if desired for shorter pieces. Cook for about 3 minutes until noodles are al dente, stirring occasionally to prevent sticking and ensure even cooking.
5. Finalize and Serve: Stir in the green parts of the chopped green onion and 1 tsp low-sodium soy sauce to taste. For extra heat, add chili crunch or a sprinkle of crushed red pepper flakes if desired. Mix well and serve the hot, hearty ramen noodle soup immediately for a comforting meal.

Notes

• For a vegetarian or vegan version, substitute chicken broth with vegetable broth and replace chicken breasts with extra firm tofu or tempeh.
• Instant ramen noodles can be replaced by rice noodles, soba noodles, or spiralized vegetables to accommodate gluten-free or low-carb diets.
• To reduce sodium, use low-sodium soy sauce or substitute with coconut aminos.
• Adjust cooking times when using tofu or tempeh as they require less cooking than chicken.
• Add chili crunch or crushed red pepper flakes as preferred for spiciness.

Keywords: ramen soup, chicken ramen, noodle soup, easy dinner, quick ramen recipe, comforting soup, homemade ramen, low sodium ramen