Effortless Chicken Ramen in 20 Minutes

Craving a fast, flavorful, and satisfying dinner? My **Quick Chicken Ramen** recipe is your ultimate solution! It skillfully uses smart shortcuts, like instant noodles and pre-cooked shredded chicken, to create an incredibly delicious soup featuring a rich, umami-packed broth. **Ready in just 20 minutes**, this recipe is an absolute lifesaver for busy weeknights, offering all the comfort and taste of traditional ramen without the lengthy preparation. Plus, I’ll walk you through the secret to crafting the perfect soft-boiled egg to crown your homemade ramen bowl!

Beyond the Instant: Why This Quick Chicken Ramen Stands Out

Many home cooks shy away from making ramen, intimidated by the perceived complexity of creating a truly flavorful broth. While traditional ramen broths can indeed take hours, simmering bones and roasting vegetables for deep, nuanced flavors, this recipe proves that **it is absolutely possible** to achieve an impressive ramen experience without the time commitment. We’ve cracked the code to a **rich, silky, and deeply umami-laden broth** that comes together in mere minutes.

This recipe isn’t just about speed; it’s about smart ingredient choices and techniques that maximize flavor. By focusing on readily available ingredients and leveraging the power of pantry staples, we build layers of taste that mimic slow-cooked complexity. You’ll be amazed at how quickly you can transform simple components into a restaurant-quality meal, making it a perfect weeknight hero, a budget-friendly alternative to takeout, and a highly customizable dish for the whole family.

📋 What Do We Need? (Ingredients)

Don’t let the list of ingredients fool you into thinking this is complicated! Most items are common pantry staples that you likely already have on hand. It’s more about a sprinkle here and a dash there, building layers of flavor with minimal effort. The only hands-on prep that takes a little time is chopping the carrots and spring onions, and perfectly peeling those soft-boiled eggs. The good news? You can easily tackle these quick tasks while the broth simmers and the noodles cook!

The Heart of the Bowl: Noodles

For ultimate speed and convenience, we’re embracing instant noodles – and for good reason! Their super-quick cooking time makes them perfect for a 20-minute meal. Beyond speed, I appreciate their light texture and signature ‘squiggly-ness,’ which actually helps them cling to your chopsticks, making every bite a delight. The key here is to **discard the flavor sachets** that typically come with instant noodles. We’re crafting our own superior broth that will deliver far more authentic and delicious flavors, rendering those sachets unnecessary.

While instant noodles are our shortcut star, feel free to use fresh or dried ramen noodles if you prefer. Frozen ramen noodles (like those from Yutaka) are also an excellent choice for a chewier texture. Even rice noodles or soba noodles can work in a pinch for a gluten-free option, though they will alter the traditional ramen profile slightly. Medium egg noodles are also a decent substitute, offering a richer, eggier taste.

The Soul of the Soup: The Ramen Broth

Creating a rich, savory ramen broth quickly is the secret to this recipe’s success. While simmering bones for hours yields a traditional depth, we achieve a remarkably similar effect by layering robust flavors. For the chicken stock base, you can opt for homemade stock if you have it, but high-quality stock cubes dissolved in water work wonderfully here. I typically use four chicken Oxo stock cubes, which provide a strong foundation. But it’s the other carefully selected ingredients that truly elevate this broth to something extraordinary:

• Sesame Oil (1 tsp): This is where the magic begins! Frying your aromatics in a touch of sesame oil infuses the broth with a golden, toasty aroma right from the start. It adds a beautiful nutty undertone that is characteristic of East Asian cuisine.
• Unsalted Butter (2 tbsp): While not traditionally Japanese, butter adds an incredible richness and silkiness to the broth that is simply irresistible. It helps carry the flavors of ginger and garlic beautifully.
• Fresh Aromatics: Minced Garlic (4 cloves) and Minced Ginger (2 tsp): These are non-negotiable flavor powerhouses. Frying them gently in butter and sesame oil releases their pungent, warming, and slightly sweet notes, forming the aromatic backbone of our broth. Always use fresh for the best impact.
• Chicken Stock (approx. 1.4 liters / 6 cups): The foundation of our soup. If using stock cubes, ensure they are good quality. For an extra boost, consider adding a pinch of MSG (monosodium glutamate) or a splash of mushroom broth for an extra layer of umami if desired.
• Soy Sauce – a mixture of Light (2 tbsp) and Dark (2 tbsp): Using both types is crucial for balance. Light soy sauce provides essential salty seasoning without darkening the broth too much, while dark soy sauce adds a beautiful, rich color and a subtle touch of sweetness and molasses-like depth, enhancing the overall umami.
• Sriracha Hot Sauce (1-2 tbsp, to taste): For that signature kick of heat! Adjust the amount to your personal preference for spice. Other chili sauces like gochujang or sambal oelek can also be used as alternatives.
• Chinese Rice Wine (1 tbsp, or Sherry): This is a true “magic ingredient” that adds incredible depth and complexity to Asian broths. Often referred to as Shaoxing wine, it provides a unique savory, slightly sweet, and aromatic note that cannot be fully replicated. If you don’t have it, dry sherry is a surprisingly good substitute.
• Light Brown Sugar (1 tbsp): A touch of sweetness helps to balance the savory and salty elements of the broth, creating a more harmonious flavor profile and enhancing the umami.
• White Pepper (¼ tsp): Unlike black pepper, white pepper offers a milder, more subtle warming heat and a distinct earthy aroma that complements East Asian flavors beautifully without being overpowering.

🔪 How to Make This Quick Chicken Ramen

Preparing this incredibly flavorful chicken ramen is surprisingly straightforward. In just a few simple steps, you’ll have a steaming bowl of comfort on your table. The full, detailed recipe with exact measurements is available in the recipe card at the end of this post.

• Step 1: Build the Flavor Base. Begin by heating the sesame oil and unsalted butter in a large saucepan over medium heat until the butter is melted and gently sizzling. Add the minced garlic and fresh ginger, frying them for just one minute. Stir continuously to prevent the garlic from burning, as burnt garlic can impart a bitter taste. This quick sauté releases their vibrant aromas, forming the foundational layer of our broth.
• Step 2: Simmer the Broth. Pour in the chicken stock (or water with dissolved stock cubes). Then, add the light soy sauce, dark soy sauce, sriracha hot sauce, Chinese rice wine (or sherry), light brown sugar, and white pepper. Stir all these ingredients together until well combined.
• Step 3: Add Chicken and Heat Through. Once the broth is well-mixed, introduce the shredded cooked chicken breast. Turn up the heat to high and bring the mixture to a rolling boil. Allow it to simmer gently for about 3 minutes, ensuring the chicken is thoroughly heated through and absorbs the delicious flavors of the broth.
• Step 4: Cook the Noodles. Now, it’s time for the star of the show! Add your instant ramen noodles directly into the simmering broth. Bring the soup back to a boil, then reduce to a gentle simmer and cook for another 3 minutes. Stir the noodles a couple of times during this period to ensure they separate and cook evenly, becoming perfectly tender.
• Step 5: Assemble Your Bowls. Once the noodles are cooked, use a set of tongs to carefully divide them among four individual ramen bowls. Next, generously ladle the rich, flavorful broth and tender chicken pieces over the noodles in each bowl.
• Step 6: Garnish and Serve. The final touch! Arrange your desired toppings over each bowl. My personal favorites include halves of a perfectly soft-boiled egg (see below for how-to!), thinly sliced spring onions (also known as scallions or green onions), crisp carrot strips, and a sprinkling of black and white sesame seeds for added crunch and visual appeal. For an extra layer of warmth and flavor, a drizzle of chili oil, chili paste, or chili crisp is highly recommended. Serve immediately and enjoy your homemade ramen masterpiece!

The Essential Ramen Topping: A Perfect Soft-Boiled Egg

A truly authentic and satisfying ramen experience isn’t complete without the creamy, jammy yolk of a perfectly cooked soft-boiled egg. It adds richness, texture, and a beautiful visual appeal to your bowl. While it might seem daunting, achieving that ideal consistency is simpler than you think.

Achieving Ramen Egg Perfection

1. Prepare the Egg: Gently tap the thicker end of a room temperature egg on a hard surface. You should hear a slight ‘cracking’ sound, but the goal is not to shatter the shell. This light fracture helps to separate the inner membrane from the shell, making peeling significantly easier later.
2. Boil to Perfection: Place up to four room temperature large eggs in a medium-sized saucepan. Add enough cold water to just cover the eggs. Bring the water to a rolling boil over high heat, then immediately reduce the heat to a very gentle simmer. Cook for exactly 6 minutes for that perfect soft, jammy yolk.
3. Ice Bath Chill: As soon as the 6 minutes are up, turn off the heat and quickly transfer the eggs to a bowl filled with ice water. Let them cool in the ice bath for 5 minutes. This crucial step immediately halts the cooking process, preventing the yolks from overcooking and becoming chalky, and also aids in easier peeling.
4. Careful Peeling: Once chilled, carefully peel the eggs. I find it helpful to lightly tap and roll the egg on the work surface to create an all-over crack pattern before gently peeling away the shell under cool running water. Slice each egg neatly in half before adding to your ramen.

👩‍🍳PRO TIP: For even easier peeling, try adding a splash of white vinegar to the boiling water. This helps to make the egg whites firmer and less likely to stick to the shell.

Gooey egg perfection, every time!

Elevate Your Bowl: Ramen Topping Ideas

Ramen is a canvas for customization, and the toppings are where you can truly make it your own! Along with that perfectly cooked, gooey soft-boiled egg, I love to add a vibrant array of fresh ingredients for both flavor and texture. Here are some of my favorite ideas, along with additional suggestions to inspire your culinary creativity:

My Go-To Toppings:

• Thinly Sliced Carrot: Adds a lovely pop of color and a crisp, slightly sweet crunch.
• Spring Onions (Green Onions/Scallions): Essential for a fresh, pungent bite and bright oniony flavor.
• Chilli Crisp (or Chilli Oil): For an extra layer of savory heat and a delightful textural element.
• Black and White Sesame Seeds: Offers a subtle nutty flavor and an appealing visual garnish.

More Delicious Topping Ideas to Explore:

• Fresh Bean Sprouts: For a refreshing, crunchy addition.
• Baby Spinach or Bok Choy: Lightly wilted in the hot broth, they add healthy greens.
• Nori (Dried Seaweed Sheets): Adds a distinct umami, briny flavor and a delicate crunch.
• Sweet Corn: Canned or frozen corn kernels provide a burst of sweetness and color.
• Sautéed Mushrooms: Thinly sliced shiitake or cremini mushrooms, quickly sautéed, add earthy depth.
• Bamboo Shoots: Pickled or canned, they offer a unique tangy flavor and tender-crisp texture.
• Fish Cakes (Narutomaki): Classic ramen topping, often with a distinctive pink swirl, for a chewy, savory bite.
• Fresh Cilantro or Thai Basil: For an aromatic, herbaceous finish.
• Lime Wedges: A squeeze of fresh lime juice at the end can brighten the entire bowl.

Feel free to mix and match these options based on what you have and what you love. Experimentation is part of the fun of ramen!

With its beautiful silky broth, packed with loads of flavor, and your choice of fresh toppings, this quick chicken ramen truly satisfies!

If you’re in the mood for a different kind of ramen adventure and are happy to spend a few hours simmering a pork joint for fall-apart meat, definitely try my spicy pork ramen. It’s a true labor of love!

Beyond the Bowl: Tips & Tricks for Your Ramen

Making delicious ramen doesn’t have to be a one-time event! Here are some additional tips and tricks to help you get the most out of this recipe, whether you’re planning ahead or looking for creative variations.

Make Ahead & Storage

This quick chicken ramen is fantastic for meal prep! You can prepare the broth in advance (without the noodles and chicken) and store it for later enjoyment. Simply allow the broth to cool completely after simmering, then transfer it to an airtight container. It will keep well in the refrigerator for up to two days. When you’re ready to eat, reheat the broth in a saucepan until it’s boiling, then proceed with the recipe by adding the shredded chicken and noodles.

For an even quicker weeknight meal, consider freezing portions of the prepared broth. Again, ensure it’s without the chicken, noodles, or any fresh toppings. Freeze in individual airtight containers or freezer-safe bags for up to 2-3 months. To use, defrost the broth in the refrigerator overnight, then reheat it in a pan until boiling before continuing with the rest of the recipe steps. This means you can whip up an incredibly fast and flavorful ramen almost instantly whenever a craving strikes!

Ingredient Swaps & Variations

• Noodles: While instant noodles are great for speed, feel free to swap them for fresh ramen noodles, dried ramen noodles, or even frozen varieties like Yutaka Ramen Noodles for a chewier texture. Rice noodles or soba noodles make excellent gluten-free alternatives, though they’ll give your ramen a slightly different character. Medium egg noodles can also be used if you’re in a pinch, offering a richer egg taste.
• Protein: Cooked shredded chicken breasts are convenient, but cooked shredded chicken thighs offer a richer flavor and texture. You can also use leftover roast chicken from a Roast Chicken Dinner or quickly poach chicken specifically for this recipe. For a vegetarian option, swap chicken with sautéed tofu or tempeh, and use vegetable broth instead of chicken stock.
• Broth Flavor Enhancers: For an even deeper umami, consider adding a teaspoon of miso paste (stirred in at the very end to preserve its beneficial probiotics) or a splash of mushroom powder to your broth. A small amount of fish sauce can also add a complex savory note.
• Vegetable Boost: Don’t hesitate to add more vegetables! Sliced bok choy, mushrooms, corn, or even a handful of spinach can be added with the noodles to cook briefly in the hot broth.

Adjusting Servings

This recipe is designed to serve four, but it’s incredibly flexible. You can easily double or halve the quantities, maintaining the same ratios of ingredients, without needing to significantly alter the cooking times. If you’re cooking for just two people, one packet of noodles might be sufficient for a lighter meal, or use two packets if you prefer a more substantial and filling ramen bowl.

A Note on Sodium

Ramen broth, like many savory Asian soups, contains a good amount of sodium from ingredients like chicken stock cubes and soy sauce. This is intentional, as the salt contributes significantly to the delicious umami flavor. However, if you are monitoring your sodium intake, you can certainly use low-sodium chicken stock and low-sodium soy sauce. Always taste and adjust seasonings to your preference, as individual brands can vary.

📺 Watch the Magic Happen: Recipe Video

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Quick Chicken Ramen Recipe

By Nicky Corbishley

A quick chicken ramen using instant noodles and cooked chicken for a speedy soup with a flavorful broth. Plus tips for that perfect soft-boiled egg!

Prep Time:
7 minutes mins

Cook Time:
13 minutes mins

Total Time:
20 minutes mins

Servings: 4

Course: Dinner, Lunch

Cuisine: Japanese

Ingredients

• 1 tsp sesame oil
• 2 tbsp unsalted butter
• 4 cloves minced garlic
• 2 tsp minced ginger
• 1.4 litres (approx. 6 cups) chicken stock (water plus 4 stock cubes is fine)
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1-2 tbsp sriracha hot sauce depending on how hot you like it
• 1 tbsp Chinese rice wine or sherry
• 1 tbsp light brown sugar
• ¼ tsp white pepper
• 3 cooked chicken breasts shredded (about 340g/12 oz)
• 210 g (which is 3 x 70g/2.5oz) packets of instant noodles noodles only, discard the flavor packets

Toppings:

• 5 spring onions scallions chopped
• 4 hard-boiled eggs sliced in half (prepare as soft-boiled eggs, see notes)
• 1 carrot peeled and sliced into thin strips
• 1 tsp black and white sesame seeds
• 2 tsp chilli oil or chilli paste such as sambal oelek – optional

Instructions

• Heat the sesame oil and butter in a large saucepan over medium heat until the butter melts.
• Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn.
• Add the stock, light and dark soy sauce, sriracha, rice wine (or sherry), brown sugar, and white pepper.
• Stir together, then add in the cooked shredded chicken breast.
• Turn up the heat to high, and bring to the boil, then simmer for 3 minutes to heat through the cooked chicken breast.
• Add the instant noodles, bring back to the boil then simmer for 3 minutes, stirring a couple of times to separate the noodles.
• Use a set of tongs to divide the noodles between four bowls. Ladle over the sauce and add the pieces of chicken.
• Top each bowl with spring onions, 2 pieces of soft-boiled egg, and strips of carrot.
• Sprinkle on the sesame seeds and drizzle on a little chilli oil or chilli paste before serving. Enjoy immediately!

Video

Notes

How to make the perfect soft-boiled egg for ramen

1. Take an egg and tap the thicker end gently on a hard surface. You should hear a slight ‘cracking’ sound. We don’t want to actually crack the egg shell, just give it a light fracture. This will help to separate the egg membrane from the shell and make peeling easier later.
2. Place room temperature large eggs in a medium-sized saucepan (no more than 4 in a pan) and just cover with cold water.
3. Bring to the boil, then simmer very gently for 6 minutes.
4. Turn off the heat and place the eggs in a bowl of water with ice for 5 minutes to stop the cooking process.
5. Carefully peel the eggs before slicing in half.

👩‍🍳PRO TIP: I like to lightly tap, then roll the boiled egg on the work surface to crack the shell all over before peeling it off.

A note on salt

Stock cubes plus soy sauce means there’s a good amount of salt in there – which is needed for a great ramen. You can replace with low-sodium stock and soy sauce if you prefer.

Make ahead

Make a batch of the broth ahead (without the noodles and chicken). Then you can cool and refrigerate for up to two days.

Reheat in the pan until boiling, then continue on with the recipe, adding the chicken and noodles.

You can freeze portions of the broth (without the chicken, noodles or toppings), so you can whip up an EVEN QUICKER ramen whenever you like.

Just defrost the broth in the refrigerator overnight, then reheat in a pan until boiling before continuing with the rest of the recipe.

Ingredient swaps

Swap out the instant noodles for dried, fresh or frozen ramen noodles (frozen Yutaka Ramen Noodles are great).

Rice noodles or soba noodles are good too. Medium egg noodles aren’t bad at a push. They have more of a rich egg taste.

You could swap the cooked chicken breasts for cooked shredded chicken thighs if you prefer, or even some leftovers from your Roast Chicken Dinner!

How to scale up and scale down this recipe

You can double or half the quantities, sticking to the same ratios and cooking time.

If you’re just making for two, use one pack of noodles for a lighter meal or two packs for more filling ramen.

Nutritional information is per serving – including the toppings.

Nutrition

Calories: 584kcal |
Carbohydrates: 43g |
Protein: 42g |
Fat: 26g |
Saturated Fat: 11g |
Cholesterol: 275mg |
Sodium: 3306mg |
Fiber: 2g |
Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

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Conclusion: Your 20-Minute Ramen Masterpiece

You’ve now unlocked the secret to creating a truly satisfying and deeply flavorful chicken ramen in just 20 minutes! Gone are the days when delicious ramen felt out of reach on a busy weeknight. By embracing clever shortcuts and focusing on impactful ingredients, we’ve proven that speed doesn’t have to compromise on taste or quality. This recipe offers a harmonious blend of savory broth, tender chicken, and perfectly cooked noodles, all crowned with that essential soft-boiled egg.

Whether you’re a ramen enthusiast or a busy home cook seeking quick meal solutions, this Quick Chicken Ramen is designed to become a staple in your kitchen. It’s endlessly customizable with your favorite toppings and versatile enough to fit into any schedule. So, gather your ingredients, follow these simple steps, and prepare to be amazed at the comfort and joy a homemade bowl of ramen can bring. Happy cooking!

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This quick chicken ramen recipe was first published on the 4th January 2021. Updated in November 2024 with updated information and for housekeeping reasons.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.