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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.

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 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

Find it online: https://foodbylina.com/tasty-ramen-noodle-soup-recipe/