Ramen bowls have become a quick staple in our house. My ramen bowls feature fresh veggies, garlic, ginger, soft-boiled egg, and roasted chicken. It’s the perfect Asian-inspired dish that tastes super fresh and delicious thanks to ginger, mushrooms, and cilantro.
Using pre-cooked roasted rotisserie chicken makes the recipe more weeknight-friendly and allows you to focus on preparing everything else. I love this hearty dish because it’s filling and has so many complimentary flavors. The combination of chicken, egg, noodles and salty broth is irresistible!
Simple Ramen Broth
This recipe calls for making your own simple ramen broth with chicken broth. I opted for low sodium broth so I could add my own salt to taste. You can absolutely use regular chicken broth if that’s all you have on hand. The broth is doctored up with fresh garlic and ginger, mushrooms, sprouts/bean sprouts (usually located with packaged veggies), and soy sauce.
You can also substitute chicken broth for beef and chicken stock/broth.
I typically don’t use the supplied ramen seasoning packet HOWEVER, you can absolutely use it if you like the flavor. In that case, I would mix the seasoning with water and use it in place of the chicken broth in the recipe. You should still cook the ramen in plain salted water.
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Chicken and Egg Ramen Bowls Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2 bowls 1x
- Category: Dinner
- Cuisine: Asian American
Description
My simple ramen bowl recipe features fresh veggies, garlic, ginger, soft-boiled egg, and roasted chicken. A fresh and delicious Asian-inspired dish.
Ingredients
- 2 ramen packs, seasoning discarded
- 1 pre-cooked rotisserie chicken or 2 bone-in chicken breasts (I like skin on for texture).
- 2 eggs, soft boiled
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 3.5 ounces shitake mushrooms, sliced
- 4–5 cups chicken stock (low sodium)
- 1/2 cup sprouts (any will do)
- 1 tablespoon soy sauce
- 1 bunch cilantro
- salt and pepper, to taste
- Optional sriracha or jalapenos for serving/garnish
Instructions
- If roasting your own chicken. Season all over with salt and pepper. Roast at 450°F for 40-45 minutes or until internal temp reaches 165°F. If rotisserie chicken has been refrigerated, warm in the oven at 350°F.
- In a medium saucepan, melt butter over medium heat. Once melted, add garlic and ginger and cook until fragrant (1 minute). Add mushrooms and season with salt and pepper. Saute for 2 minutes. Add chicken broth, sprouts, and soy sauce and bring to a low simmer. Heat for 5-7 minutes. Keep warm. Add more salt/pepper as desired.
- Bring about 4 1/2 cups of water to a boil in another medium/large saucepan. Add eggs and boil for 7 minutes. Immediately transfer eggs to an ice bath to prevent further cooking. Remove the shell and set aside. Add ramen to the same boiling water with a big pinch of salt. Cook until tender.
- Strain ramen and transfer to serving bowls. Top with broth mixture, sliced chicken breast, green onion, additional sprouts, and a small bunch of cilantro. Finish with egg sliced lengthwise and serve immediately with optional sriracha.
Notes
I opted for low sodium broth so I could add my own salt to taste. You can absolutely use regular chicken broth if that’s all you have on hand. You can also substitute beef broth or stock. You can also substitute chicken broth for beef and chicken stock/broth.
I typically don’t use the supplied ramen seasoning packet HOWEVER, you can absolutely use it if you like the flavor. In that case, I would mix the seasoning with water and use it in place of the chicken broth in the recipe. You should still cook the ramen in plain salted water.
Nutrition
- Serving Size: 1 bowl
- Calories: 588
- Sugar: 3.3g
- Sodium: 3140mg
- Fat: 32.5g
- Saturated Fat: 15.7g
- Carbohydrates: 34.8g
- Protein: 38.4
- Cholesterol: 309mg
Keywords: ramen bowl recipes
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