Go Back
–+ servings

Chicken Ramen Bowl

Try a ramen bowl for dinner with tender noodles, shredded chicken, baby bok choy, fresh ginger, and a jammy seven-minute egg on top — it's all the rage!
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Asian-inspired
Ingredients Method

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons mirin
  • 1 teaspoon fish sauce
  • 1 teaspoon Sriracha sauce optional
  • 4 cups chicken broth
  • 2 cups water
  • 4 ounces ramen noodles fresh or dried
  • 2 cups cooked shredded chicken
  • 4 baby bok choy halved
  • 4 large eggs
  • 2 scallions sliced, for garnish
  • 1 teaspoon sesame seeds for garnish
  • Lime wedges for serving

Method
 

  1. Soft-boil the eggs: Bring a small pot of water to a boil. Gently add eggs and cook for 7 minutes. Transfer to an ice bath, peel, and set aside.
  2. Sauté aromatics: In a Dutch oven, heat oil over medium-high. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger; cook 30 seconds more.
  3. Build the broth: Pour in rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha. Stir to combine, then add chicken broth and water. Bring to a boil, then reduce heat and simmer for 5 minutes.
  4. Add greens and chicken: Gently stir in bok choy and shredded chicken. Simmer until bok choy is tender, about 2 minutes.
  5. Cook noodles: Drop ramen noodles into the simmering broth. Cook for 3–4 minutes until al dente.
  6. Assemble bowls: Divide noodles and broth among four bowls. Halve the soft-boiled eggs and nestle on top. Garnish with scallions, sesame seeds, and lime wedges.
Tried this recipe?Let us know how it was!