Description
This Chicken Ramen Noodles recipe offers a quick, light, and healthy option for a midweek dinner. Featuring tender chicken breasts simmered in a flavorful broth with fresh ginger, soy sauce, and a medley of vibrant vegetables, all tied together with nutritious soba noodles, it’s a comforting yet wholesome meal that’s easy to prepare and perfect for busy weeknights.
Ingredients
Chicken and Broth
- 2 small chicken breasts (or 200 g cooked chicken)
- 500 ml chicken stock
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
Vegetables
- 2 medium carrots, finely sliced
- ½ large leek, washed and sliced
- ½ small head of broccoli, cut into small florets
Noodles
- 80 g soba noodles
Instructions
- Prepare the broth: In a large pot, combine the chicken stock, freshly grated ginger, and soy sauce. Bring the mixture to a boil over medium-high heat to develop the base flavors.
- Cook the chicken: Add the chicken breasts to the boiling broth, then reduce the heat to a simmer. Let the chicken cook gently for 12 minutes until tender and fully cooked through.
- Add vegetables: While the chicken is simmering, chop the carrots, leek, and broccoli. After the initial 12 minutes of cooking the chicken, add the sliced vegetables to the pot and continue to simmer for an additional 5 minutes, allowing the vegetables to soften but retain some crunch.
- Cook the noodles: Add the soba noodles to the simmering broth with chicken and vegetables. Cook everything together for 5 more minutes until the noodles are tender and have absorbed some broth flavor.
- Serve the dish: Remove the chicken breasts from the pot and slice them thinly. Divide the noodles, vegetables, and broth into large bowls and top with the sliced chicken to serve hot and comforting.
Notes
- You can use pre-cooked chicken for convenience; simply add it to the pot at the same time as the noodles to warm through without overcooking.
- For a vegetarian version, substitute chicken stock with vegetable stock and omit the chicken. Optionally, top the ramen with a boiled egg for protein.
- If planning to store leftovers or prepare in advance, cook the noodles separately and add them to the broth just before serving to prevent them from becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
