Ramen Noodle Soup

RAMEN NOODLE SOUP

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We love making this ramen noodle soup. It is one of our favorite quick and easy go-to meals! Not only is this recipe delicious and nutritious, but it’s also customizable, providing a speedy and satisfying bowl of ramen soup. With fresh ingredients and various flavor options, you can personalize your bowl. Whether you are in the mood for a simple traditional broth or a spicy Sriracha-infused soup base, this recipe effortlessly adapts to your cravings.

Why You Will Love Ramen Soup

  • This ramen noodle soup is easy to make, healthy, and flavorful.
  • We added chicken to this ramen soup.
  • You can customize this soup to your liking.
  • It is packed with fresh vegetables.
  • The bok choy, mushrooms, carrots, and green onions add flavor and volume to the soup.
  • You can use your favorite dried ramen noodles in this recipe.

What Is Ramen Noodle Soup?

Ramen noodle soup is a Japanese dish. The ramen noodles are cooked and served in a broth, often with vegetables and cooked meat. We made this ramen noodle soup with chicken, bok choy, mushrooms, green onions, and carrots. You can customize this soup and add your favorite additions, such as nori or a soft-boiled egg.

Ingredients Needed For Ramen Noodle Soup

Ingredients for ramen noodle soup
  • Sesame Oil: Cook the fresh ginger and garlic in sesame oil.
  • Ginger: Peel and grate fresh ginger for this recipe.
  • Garlic: Crush two cloves of garlic.
  • Chicken: We added chicken to this ramen noodle soup. Cube one chicken breast for this recipe. Sear the chicken in the Dutch oven and fully cook it in the boiling broth. Or, you can use fully cooked shredded chicken.
  • Bok Choy: Use one small bok choy.
  • Carrots: Peel and slice some carrots.
  • Chicken Broth: For the broth of this soup, use low-sodium chicken broth.
  • Soy Sauce: Add soy sauce for flavor and dimension. Use reduced-sodium soy sauce.
  • Ramen Noodles: Use a pack of dried ramen noodles, such as Momofuku noodles. Discard the seasoning packet that comes with the noodles.
  • Mushrooms: Use shiitake or cremini mushrooms. Slice the mushrooms.
  • Green Onions: Top with sliced green onions once done.
  • Sriracha: Season the broth to taste with Sriracha for a kick of heat. Or, add your favorite seasonings to add flavor once done.

How To Make Ramen Noodle Soup

Step 1: Add the sesame oil to a Dutch oven over medium-low heat on the stove. Then, add the fresh grated ginger and crushed garlic. Sauté the ginger and garlic in the sesame oil.

Ginger and garlic in a Dutch oven

Step 2: Cube the chicken breast and add it to the Dutch oven. Season the chicken with salt and sear it in the Dutch oven. Also, add the white parts of the sliced green onions, the white parts of the chopped bok choy, and sliced carrots. Sauté these ingredients for 5-7 minutes.

Step 3: Add the chicken broth and soy sauce to the Dutch oven. Then, place the lid on the Dutch oven and bring the ingredients to a boil. Once boiling, let the ingredients cook for 5 minutes or until the chicken is thoroughly cooked.

Chicken broth in Dutch oven

Step 4: While the broth is still boiling, add the dried ramen noodles. Cook the noodles for 3 minutes or for the time stated on the package, depending on the noodles you are using.

Simmering ramen noodles

Step 5: When there is one minute left for the cooking time of the noodles, add the green parts of the bok choy and the sliced mushrooms.

Ramen noodle soup in Dutch oven

Step 6: Once done, ensure the noodles and chicken are fully cooked before serving. Then, season the broth with optional sriracha, crunchy chili oil, Bachan’s, more soy sauce, fish oil, or your favorite seasoning for extra flavor.

Cooked ramen soup

How To Serve

When ready to serve, pour some ramen noodle soup into a large bowl and add your favorite toppings. We love adding sliced green onions and toasted sesame seeds. For some spice, add some crunchy chili oil, Sriracha, or Sambal Oelek.

Serving ramen noodle soup

Optional Add-Ins

You can customize this ramen noodle soup to your liking. Here are some optional add-ins:

  • Sliced radishes
  • Soft-boiled eggs
  • Crunchy chili oil
  • Sriracha
  • Sliced nori (dried seaweed)
  • Toasted sesame seeds
  • Bean sprouts

Expert Tips

  • Cook The Chicken: Ensure that the chicken is fully cooked, when it reaches an internal temperature of 165°F, before serving. Or, use already fully cooked chicken in this recipe and add it to the broth.
  • Don’t Overcook The Noodles: Follow the directions on your package of ramen for how long to cook it. The dried ramen noodles we used took 3 minutes to cook. We cooked them in the boiling broth for 3 minutes before serving. Make sure not to overcook your ramen noodles. You don’t want them to be too soft and fall apart.
  • Peel and Grate Ginger: Peel fresh ginger and then grate it until you have 1/2 teaspoon. Or, you can use a 1/2 teaspoon frozen ginger cube.
  • Season To Taste: Season your ramen noodle soup once done. Some great additions are sriracha, chili oil, or Sambal Oelek for some spice. Or, add Bachan’s Japanese barbecue sauce, fish oil, or additional soy sauce to taste.

Storage and Reheating Instructions

To Store: If you have leftover ramen noodle soup, let it cool and then store it in an airtight container in the refrigerator for 2-3 days.

To Reheat: Reheat leftover ramen noodle soup in a saucepan over medium-low heat on the stove or the microwave in 30-second increments.

Ramen Noodle Soup Variations

  • Chicken Substitution: We cooked chopped chicken breast in this ramen soup. You can omit the chicken or replace it with pork, rotisserie chicken, or fully cooked shredded chicken. For a vegetarian version, add tofu instead.
  • Broth: Use low-sodium chicken broth or to make it vegan and vegetarian, use vegetable broth.
  • Soy Sauce Substitution: You can replace the low-sodium soy sauce with tamari for a gluten-free option.
  • Spinach: As an option, use spinach instead of bok choy.
  • Mushrooms To Use: Use shiitake or cremini mushrooms for this recipe.
  • More Noodles: Use two packs of ramen noodles instead of one for more noodles in your soup.
  • Low-Carb Noodles: For a low-carb option, opt for low-carb ramen noodles or zucchini noodles.

Frequently Asked Questions

Can I Make Ramen Noodle Soup Vegan?

Traditional ramen noodles are typically vegan since they are made with wheat flour, water, and salt. However, ramen broth is not always vegan. To make this ramen noodle soup recipe vegan, use vegetable broth instead of chicken broth and omit the chopped chicken. You can replace the chicken with tofu or just enjoy this dish with the vegetables.

Is This Ramen Soup Gluten-Free?

You can make this recipe gluten-free by using gluten-free ramen noodles. A great option is rice noodles. Also, replace the soy sauce with tamari to ensure this entire soup is gluten-free.

Can I Cook Ramen Noodles In The Broth?

Yes, you can cook ramen noodles in broth instead of water. We cooked the ramen noodles for this ramen noodle soup recipe in the boiling broth.

How Long Does Ramen Noodle Soup Last?

Leftovers of this ramen noodle soup will last up to three days when stored in an airtight container in the refrigerator.

Is Ramen Noodle Soup Healthy?

This ramen noodle soup is a healthier option than many. We recommend using high-quality ramen noodles that are air-dried rather than fried. Also, discard the seasoning packet to manage the amount of sodium in this dish. This ramen soup contains many vegetables and protein from the cooked chicken.

More Recipes To Try Next!

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.

RAMEN NOODLE SOUP

5.0 from 3 votes
Recipe by Shawna
Course: SoupsCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

337

kcal

This ramen noodle soup is a quick and easy meal. It’s also customizable, providing a speedy and delicious bowl of ramen soup.

Cook Mode

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Ingredients

  • 1 teaspoon sesame oil

  • 1/2 teaspoon grated fresh ginger

  • 2 cloves of garlic, crushed

  • 1 chicken breast

  • 1/4 teaspoon salt

  • 1 small bok choy, chopped

  • 1/2 CUP sliced carrots

  • 4 CUPS low-sodium chicken broth

  • 2 tablespoons reduced-sodium soy sauce

  • 1 pack of dried ramen noodles, discard the seasoning packet, we used Momofuku noodles

  • 1/2 CUP shiitake or cremini mushrooms

  • 1/4 CUP sliced green onions

  • Sriracha, optional

Directions

  • Add the sesame oil to a Dutch oven over medium-low heat on the stove. Then, add the fresh grated ginger and crushed garlic. Sauté the ginger and garlic in the sesame oil.
  • Cube the chicken breast and add it to the Dutch oven. Season the chicken with salt and sear it in the Dutch oven. Also, add the white parts of the sliced green onions, the white parts of the chopped bok choy, and sliced carrots. Sauté these ingredients for 5-7 minutes to allow them to cook and to sear the chicken. Flip the chicken to cook it on both sides.
  • Add the chicken broth and soy sauce to the Dutch oven. Then, place the lid on the Dutch oven. Bring the ingredients to a boil. Once boiling, let the ingredients cook for 5 minutes or until the chicken is thoroughly cooked.
  • While the broth is still boiling, add the dried ramen noodles to the Dutch oven. Cook the noodles for 3 minutes, or for the time stated on the package, depending on the noodles you are using.
  • When there is one minute left for the cooking time of the noodles, add the green parts of the bok choy and the sliced mushrooms. Cook these ingredients for the final minute until the noodles are done.
  • Once done, remove the Dutch oven from the heat and ensure the noodles and chicken are fully cooked before serving. Chicken is fully cooked when it reaches an internal temperature of 165°F. Before serving, season the broth with optional sriracha, crunchy chili oil, Bachan’s, more soy sauce, fish oil, Sambal Oelek, or your favorite seasoning for extra flavor. Then, serve this ramen noodle soup in bowls and enjoy. Top with the green parts of the sliced green onions and toasted sesame seeds.

Equipment

Recipe Video

YouTube video

Notes

  • WW Points™: 6 points per serving
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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Nutrition Facts

2 servings per container


  • Amount Per ServingCalories337
  • % Daily Value *
  • Total Fat 5.3g 8%
    • Saturated Fat 0.3g 0%
  • Cholesterol 64mg 22%
  • Sodium 2185mg 92%
  • Total Carbohydrate 50.8g 17%
    • Dietary Fiber 5.8g 20%
    • Sugars 5.5g
  • Protein 30g 60%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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