This Quick Chicken Ramen is a dressed up version of instant ramen. With rotisserie chicken, instant noodles, and a soft boiled egg, this quick meal is packed with flavor and is on the table in less than 20 minutes!
Serving Size: 2 cups with ½ soft-boiled egg (434g)
Prep Time: 5 minutes
Total Time: 15 minutes
Nutrition Facts: 288 calories / 33.5g carbs / 21g protein / 7.5g fat
- ½ tablespoon (7g) sesame oil
- 2 cloves (6g) garlic (minced)
- 1 tablespoon (8g) freshly grated ginger
- 1 medium (15g) green onion (sliced)
- ½ cup (30g) fresh Shiitake mushrooms
- 1 tablespoon (14g) reduced sodium soy sauce
- 3 cups (720g) fat-free chicken broth
- 1 cup (237g) water
- 1 (3-ounce) package (85g) “Maruchan” ramen noodles (seasoning packet removed)
- 2 cups (60g) fresh baby spinach
- 3 ounces (84g) rotisserie chicken breast (skin removed, shredded)
- 1 large (50g) egg
Optional toppings: jalapeno slices, fresh Thai basil, cilantro, sriracha, or sesame seeds (macros not included).
- In a large soup pot over medium heat, add the sesame oil. Once the oil is hot, add the garlic, ginger, and white ends of the green onion. Cook for 1 minute, or until fragrant. Add the mushrooms and saute for 1 minute.
- Increase the heat to medium-high and stir in the soy sauce, broth, and water. Bring to a boil.
- Once boiling, add the ramen noodles (without the seasoning packet) and boil for 3 minutes, or until the noodles are soft. Add the spinach and chicken, then reduce the heat to low.
- Meanwhile, add 1 inch of water to a small pot. Cover and bring to a boil over high heat. Add the egg to the pot, cover, and boil for 6 minutes. After 6 minutes, carefully remove the egg from the pot and run under cold water until the egg is cool enough to handle. Carefully peel the egg and slice in half.
- Assemble your ramen bowls by evenly distributing the soup into two bowls. Add half the soft boiled egg to each bowl and garnish with green ends of the onion.
- To store leftovers, strain the broth and store it separately from the noodles, chicken, and vegetables. Leftovers will keep in airtight containers in the fridge for up to 5 days.
- For a lower-sodium ramen, use 2 cups of broth and 2 cups of water.
- You can also use 1 ounce dried shiitake mushrooms instead of fresh. Use ½ teaspoon ground ginger in place of fresh.
- If you don’t have sesame oil, you can substitute olive oil.
- Sliced leftover baked chicken breasts can be used in place of rotisserie chicken.
- To make this recipe vegetarian, use tofu instead of chicken (macros will vary).
- To make the ramen gluten-free, use gluten-free noodles like Lotus Foods Millet and Brown Rice Ramen noodles. And gluten-free tamari sauce in place of the soy sauce (macros will vary).