Quick Chicken Ramen Soup
This quick chicken ramen soup is made with cooked chicken, instant noodles, and a creamy peanut broth with garlic, ginger, and a little heat. It is a simple 20-minute dinner with fresh, crunchy toppings that balance the rich, savory broth.
Ingredients
For the Chicken Ramen Soup
- 1 tablespoon vegetable oil
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 l chicken broth
- 4 tablespoon smooth peanut butter
- 1 tablespoon sriracha
- 4 tablespoon light soy sauce
- 2 tablespoon apple cider vinegar
- 1½ tablespoon granulated sugar
- 1 tablespoon chili oil
- 1 tablespoon toasted sesame oil
- 2 cooked chicken breasts about 12 ounces (340 g) total
- 2 pack instant ramen noodles about 6 ounces (170 g) total, seasoning packets discarded
For Serving
- 2 boiled eggs halved
- ½ English cucumber cut into thin strips, about 5 ounces (140 g)
- 1 medium carrot cut into thin strips, about 2½ ounces (70 g)
- 2 spring onions thinly sliced, about 1 ounce (30 g)
- 1 tablespoon sesame seeds
- Extra chili oil for serving
Instructions
- Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 1 tbsp ginger paste and 1 tbsp garlic paste, then cook for 1 minute until fragrant.
- Pour in 1 l chicken broth. Whisk in 4 tbsp smooth peanut butter, 1 tbsp sriracha, 4 tbsp light soy sauce, 2 tbsp apple cider vinegar, 1½ tbsp granulated sugar, 1 tbsp chili oil, and 1 tbsp toasted sesame oil until smooth. Bring the broth to a gentle simmer.
- Add the 2 cooked chicken breasts, about 12 ounces (340 g), and simmer for 3 to 4 minutes until warmed through. Transfer the chicken to a board and slice it. Add 2 pack instant ramen noodles, about 6 ounces (170 g), to the broth and cook according to the packet instructions until tender.
- Divide the noodles and creamy peanut broth between two bowls. Top with the sliced chicken, 2 halved boiled eggs, cucumber, carrot, spring onions, sesame seeds, and extra chili oil.
Notes
Use Smooth Peanut Butter: I use smooth peanut butter because it melts into the broth more easily and gives the ramen its creamy texture without any lumps.
Discard the Noodle Seasoning Packets: The broth is already seasoned with soy sauce, sriracha, peanut butter, and chili oil, so the seasoning packets are not needed.
Add the Noodles just Before Serving: I cook the noodles only when the broth is ready because they continue soaking up liquid as they sit.
Store the Components Separately: Keep leftover broth and chicken in one container, then store noodles and fresh toppings separately. Reheat the broth gently and cook fresh noodles when possible for the best texture.
Nutrition
Calories: 2477kcal | Carbohydrates: 337g | Protein: 145g | Fat: 66g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 23g | Trans Fat: 0.04g | Cholesterol: 343mg | Sodium: 9820mg | Potassium: 1176mg | Fiber: 29g | Sugar: 60g | Vitamin A: 5616IU | Vitamin C: 14mg | Calcium: 150mg | Iron: 5mg
