Hey there, noodle lovers!
Craving something warm and comforting? I’ve got just the thing for you.
Today, I’m sharing my favorite ramen noodle soup recipe.
It’s quick to whip up, oh-so-satisfying, and packed with flavor.
Perfect for those chilly evenings or when you just need a cozy meal.
Let’s dive into this bowl of goodness!
Suggestions for Ingredient Substitution
For a vegetarian or vegan option, replace chicken broth with vegetable broth and omit the chicken breasts, adding extra firm tofu or tempeh instead. This maintains protein content while accommodating plant-based diets. Adjust cooking time as tofu and tempeh require less cooking than chicken. Instant ramen noodles can be substituted with rice noodles, soba noodles, or spiralized vegetables for gluten-free or low-carb alternatives. These options offer different textures and nutritional profiles, so cooking times may vary. For those avoiding soy, coconut aminos can replace soy sauce, providing a similar umami flavor with less sodium. Use the same amount as called for in the recipe, adjusting to taste if needed.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 50-60 g
- Fat: 15-20 g
- Carbohydrates: 80-90 g
Ingredients
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 ginger (freshly minced for best flavor)
- 6 cups reduced-sodium chicken broth (I use Swanson’s Unsalted Broth)
- 2 boneless, skinless chicken breasts (1 lb)
- 1/2 red bell pepper (sliced thin)
For the topping:
- chili crunch (optional, for a spicy kick)
Step 1: Sauté Vegetables and Aromatics
In a large pot, add a drizzle of oil and heat it over medium-high heat.
Once the oil is hot, add in chopped carrot, bell pepper, minced garlic, grated ginger, and a pinch of chili flakes.
Cook these ingredients for about 3 minutes, stirring often, until they are slightly softened and fragrant.
Step 2: Simmer the Chicken with Broth and Seasonings
Add the broth to the pot, followed by the chicken breasts and the whites of the chopped onion (reserve the green parts for later).
Season with a little salt.
Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to medium-low.
Allow it to cook for 10-15 minutes until the chicken breasts are cooked through.
Step 3: Shred the Chicken
Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board.
Use two forks to shred the chicken breasts into bite-sized pieces.
After shredding, add the chicken back into the pot.
Step 4: Cook the Ramen Noodles
Add the ramen noodles to the pot with the chicken and broth.
If you prefer shorter noodles, feel free to break them into smaller pieces before adding.
Cook the noodles for about 3 minutes or until they are al dente, stirring occasionally to ensure even cooking.
Step 5: Finalize and Serve
Stir in the green parts of the chopped onion and add soy sauce to taste.
If you like additional heat, you can also stir in some chili crunch or a sprinkle of red chili flakes.
Once everything is well combined and heated through, serve your hearty and flavorful ramen soup hot.
Enjoy!
