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Chicken Ramen Noodle Soup with Soft-Boiled Eggs

Elina James
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine Japanese-Inspired
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Broth u0026 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)

Instructions
 

  • Step 1: Prepare the Soft-Boiled Eggs: Bring a pot of salted water to a boil. Gently add eggs and cook for 6–7 minutes (for soft-set yolks). Transfer eggs immediately into an ice bath. Peel once cooled. Set aside.
  • Step 2: Make the Broth: In a large pot, heat sesame oil and olive oil over medium heat. Add onions, garlic, and ginger. Sauté until fragrant (about 3–4 minutes). Pour in chicken broth, soy sauce, rice vinegar, and miso paste. Stir well. Add chicken breasts or thighs. Simmer for 20–25 minutes, until fully cooked. Remove chicken, shred it with two forks, and return to the pot.
  • Step 3: Cook the Ramen Noodles: In a separate pot, bring water to a boil. Add ramen noodles and cook according to package directions (usually 3–4 minutes). Drain and set aside.
  • Step 4: Assemble the Bowls: Divide noodles among serving bowls. Ladle hot broth with chicken over noodles. Slice soft-boiled eggs in half and place on top. Garnish with scallions, sesame seeds, nori, and other toppings of choice.