Chicken noodle soup has always been my go-to when I need something warm, quick, and comforting. But one day, I decided to give it a little twist - swapping out the usual noodles for ramen - and the result instantly became my new favourite.
The broth, the texture, and that touch of sesame and soy gave it the perfect balance between familiar and fresh. If you’re after an easy, flavour-packed soup that feels both nostalgic and new, this version is worth a try.
This article is for general informational purposes only. It’s not medical or nutritional advice. Always consider any allergies, dietary needs, or sodium sensitivities before preparing this recipe. Photos are for illustrative purposes only, end results may vary.
The Ingredients You’ll Need For Ramen Chicken Noodle Soup
- Vegetable Oil & A Dash Of Sesame Oil: Combining the two gives that signature nutty aroma without overpowering the broth.
- Onion, Carrot & Celery: The classic trio that builds a rich base of flavour and sweetness.
- Red Bell Pepper: Adds a mild sweetness and colour that sets this apart from the traditional version.
- Garlic & Fresh Ginger: The heart of every good soup – warming, fragrant, and perfect for soothing days.
- Low-Sodium Chicken Broth: Lets you control the salt levels while keeping the soup balanced.
- Soy Sauce: Deepens the broth with savoury umami tones.
- Cooked Chicken (Leftover Or Rotisserie): Makes life easier and keeps the recipe weeknight-friendly.
- Ramen Noodles: The real star – springy, chewy, and satisfying. Toss the flavour packet; you won’t need it.
- Eggs: A soft-boiled or poached egg adds richness and extra protein. Let it rest gently on top of the noodles so the yolk melts into the broth for that classic ramen touch.
- Scallions & Chili Oil (Optional): For that final hit of freshness and gentle heat.
How To Make It Step By Step
- Start The Base: Warm a mix of vegetable and sesame oil in a large pot over medium heat. Add chopped onion, carrot, celery, and red bell pepper. Cook until softened and fragrant.
- Add The Flavour Makers: Stir in minced garlic and ginger, cooking just until they release their aroma.
- Pour In The Broth: Add chicken broth and soy sauce, then bring it to a gentle simmer. Taste and adjust the seasoning if needed.
- Add The Chicken: Stir in shredded chicken and let it warm through in the broth.
- Cook The Noodles: In a separate pot, boil ramen noodles according to package instructions, then drain well.
- Add The Egg: You can soft-boil or poach your egg separately. For a traditional ramen-style finish, cook until the white is set but the yolk remains soft. Place it on top of the soup just before serving.
- Combine & Serve: Divide the noodles into bowls and ladle the hot soup over the top. Finish with sliced scallions, a drizzle of chili oil, and that perfectly cooked egg.
Handy Tips For The Perfect Bowl
Cook The Noodles Separately: This stops them from soaking up too much broth and turning soggy.
Perfect The Egg: For a soft-boiled texture, simmer for about six minutes before placing in cold water to peel easily.
Control The Salt: Using low-sodium broth and soy sauce keeps the flavour balanced.
Boost The Veggies: Toss in spinach, mushrooms, or sweetcorn for a heartier bowl.
Freshen It Up: A squeeze of lime or sprinkle of sesame seeds adds a lovely finishing touch.
How To Store And Reheat It
Store leftover broth, chicken, and eggs in an airtight container in the fridge for up to three days. Keep the noodles separate to maintain their texture.
When you’re ready to eat, reheat the broth gently on the hob until steaming hot, then add freshly cooked noodles and rewarm the egg carefully in the broth for a minute. It’s just as delicious the next day – maybe even better.
