Introduction

Ramen is one of those comfort foods that never fails to hit the spot—warm, nourishing, and deeply satisfying. While authentic Japanese ramen often takes days to prepare, this Chicken Ramen Noodle Soup with Soft-Boiled Eggs brings the same comforting experience into your own kitchen with a simplified method.

This recipe combines tender chicken, chewy ramen noodles, a savory umami-rich broth, and perfectly soft-boiled eggs with creamy yolks. The addition of garlic, ginger, soy sauce, and sesame oil gives the soup incredible depth of flavor, while toppings like scallions and nori make it feel like a true restaurant-style bowl of ramen.

Why I Love This Recipe

I love this recipe because it delivers restaurant-quality ramen at home without the complexity. The broth is rich yet easy to make, the chicken is juicy and flavorful, and the noodles soak up all that savory goodness. And let’s not forget the soft-boiled eggs—that golden, custardy yolk turns each spoonful into a luscious experience.

It’s also highly adaptable—you can add vegetables, spice it up, or swap proteins, making it a dish that never gets boring.

Why This is a Must-Try Dish

• Comfort food at its best—perfect for chilly nights or when you need a pick-me-up.
• Customizable—adaptable for spice levels, toppings, and proteins.
• Homemade yet simple—no need for specialty ingredients or long prep times.
• Restaurant-style presentation—your family or guests will be impressed!
• Nutritious and balanced—protein, carbs, and veggies all in one bowl.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings & Nutrition

• Servings: 4 bowls
• Calories: ~480 calories per serving (with eggs and chicken)

Course & Cuisine

• Course: Main Dish / Soup
• Cuisine: Japanese-inspired

Ingredients

For the Broth & Soup:

• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 6 cups chicken broth (low-sodium preferred)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp miso paste (optional, for depth)
• 1 tsp chili paste or sriracha (optional, for heat)
• 2 chicken breasts or 3 chicken thighs (skinless, boneless)
• 2 packs ramen noodles (discard seasoning packets)

For the Soft-Boiled Eggs:

• 4 large eggs
• Water for boiling
• 1 tsp salt

Toppings (Optional but Recommended):

• 2 scallions, sliced
• 1 sheet nori (seaweed), cut into strips
• Toasted sesame seeds
• Corn kernels
• Sautéed mushrooms or bok choy
• Chili oil or extra sriracha (for spice lovers)

Step-by-Step Preparation Method

Step 1: Prepare the Soft-Boiled Eggs

1. Bring a pot of salted water to a boil.
2. Gently add eggs and cook for 6–7 minutes (for soft-set yolks).
3. Transfer eggs immediately into an ice bath. Peel once cooled. Set aside.

Step 2: Make the Broth

1. In a large pot, heat sesame oil and olive oil over medium heat.
2. Add onions, garlic, and ginger. Sauté until fragrant (about 3–4 minutes).
3. Pour in chicken broth, soy sauce, rice vinegar, and miso paste. Stir well.
4. Add chicken breasts or thighs. Simmer for 20–25 minutes, until fully cooked.
5. Remove chicken, shred it with two forks, and return to the pot.

Step 3: Cook the Ramen Noodles

1. In a separate pot, bring water to a boil.
2. Add ramen noodles and cook according to package directions (usually 3–4 minutes).
3. Drain and set aside.

Step 4: Assemble the Bowls

1. Divide noodles among serving bowls.
2. Ladle hot broth with chicken over noodles.
3. Slice soft-boiled eggs in half and place on top.
4. Garnish with scallions, sesame seeds, nori, and other toppings of choice.

How to Serve

Serve hot in deep ramen bowls with chopsticks and a soup spoon. Offer extra chili oil or soy sauce on the side so everyone can adjust the flavor to their preference.

Recipe Tips

• Add eggs to boiling water gently with a slotted spoon to prevent cracking.
• Cook noodles separately to prevent them from getting mushy in the broth.
• For deeper flavor, simmer broth longer (up to 1 hour).
• Shred chicken into bite-sized pieces so it blends seamlessly with noodles.

Variations

• Spicy Ramen: Add chili oil, gochujang, or extra sriracha.
• Vegetarian: Replace chicken with tofu and use vegetable broth.
• Pork Ramen: Swap chicken with thinly sliced pork belly.
• Seafood Ramen: Add shrimp or scallops in the last 5 minutes of simmering.
• Extra Creamy: Stir in a splash of coconut milk for a rich, velvety broth.

Freezing & Storage

• Refrigerator: Store soup and noodles separately for up to 3 days.
• Freezer: Freeze broth and chicken (without eggs or noodles) for up to 2 months.
• Reheat: Warm broth on stovetop, cook fresh noodles, and add eggs before serving.

Special Equipment Needed

• Large soup pot
• Slotted spoon (for eggs)
• Ice bath bowl (for cooling eggs)
• Ramen bowls and chopsticks (optional, for presentation)

FAQ

Q1: Can I use instant ramen packets?
Yes! Just discard the seasoning packet and use the noodles.

Q2: How do I make the broth richer?
Add miso paste, simmer longer, or use roasted chicken bones for depth.

Q3: Can I meal prep this recipe?
Yes, cook the broth and chicken in advance. Add fresh noodles and eggs when serving.

Q4: Can I make this in an Instant Pot?
Yes—pressure cook the broth and chicken for 15 minutes, shred the chicken, then add noodles separately.

Conclusion

Chicken Ramen Noodle Soup with Soft-Boiled Eggs is the perfect comfort food—savory, warming, and customizable to your taste. It’s quick enough for a weeknight dinner yet impressive enough to serve guests. The silky broth, tender chicken, chewy noodles, and creamy eggs combine into a bowl that feels both hearty and soul-soothing.

This is a must-try dish if you want to enjoy authentic ramen-style flavors at home with ease.