30 Minute Chicken Ramen

This 30-Minute Chicken Ramen is one of those dinners that feels fancy but is still completely doable on a weeknight.

The inspiration came from an incredible bowl of chicken ramen we had at AMA in Hanalei while we were in Kauai. It was warm, cozy, full of fresh vegetables and so flavorful. I knew as soon as we got home that I wanted to create an easy version for our family.

This homemade 30-minute chicken ramen starts with a good-quality chicken bone broth, which gives you that rich, comforting base without spending hours making traditional ramen broth from scratch. Then we add juicy chicken thighs, ramen noodles, mushrooms, bok choy, sweet peppers, green onions and my favorite part, a perfectly jammy egg, the runny egg that sits on top.

It’s comforting without feeling heavy, packed with protein and fresh vegetables, and comes together in about 30 minutes.

Basically, my ideal kind of dinner.

Why You’ll Love This 30-Minute Chicken Ramen

This recipe is:

• Ready in about 30 minutes
• Made with nourishing chicken bone broth
• Packed with vegetables
• High in protein
• Easy enough for a weeknight
• Cozy and comforting without being too heavy
• Simple to customize with your favorite toppings

If traditional homemade ramen feels intimidating, this is such a good place to start.

How to Make Chicken Ramen

1. Make the Jammy Eggs

Bring a small pot of water to a boil.

Carefully lower in the eggs and cook for 6½–7 minutes.

Immediately transfer the eggs to a bowl of ice water. Once cool, peel and slice in half.

Set aside.

2. Cook the Chicken

Toss the chicken thighs with avocado oil, tamari, toasted sesame oil, sea salt and black pepper.

Heat a cast-iron skillet over medium-high heat.

Cook the chicken for approximately 5–6 minutes per side, or until beautifully browned and cooked through.

Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.

3. Make the Ramen Broth

While the chicken cooks, add the chicken bone broth, tamari, ginger, garlic, toasted sesame oil, rice vinegar and honey to a large pot.

Bring to a gentle simmer and cook for about 10 minutes, allowing all of the flavors to come together.

Taste and add a little more tamari if needed.

4. Add the Vegetables

Add the mushrooms, bok choy and sweet peppers to the simmering broth.

Cook for just 2–3 minutes.

You want the vegetables tender but still bright and fresh rather than overcooked.

5. Cook the Ramen Noodles

Cook the ramen noodles according to the package instructions.

Drain and divide among four large bowls.

6. Assemble the Bowls

Ladle the hot broth and vegetables over the noodles.

Top each bowl with sliced chicken, a jammy egg and green onions.

Finish with sesame seeds, nori, cilantro or lime if desired.

And if you like a little heat, add chili crisp at the table.

Tips

Using a really good chicken bone broth is the shortcut that makes this a realistic 30-minute dinner.

Traditional ramen broth can take hours, or even days, to make, but bone broth gives you a rich, flavorful base without turning dinner into an all-day project.

I also love that it adds a little extra protein and nourishment to the meal.

And please don’t skip the runny egg.

That soft golden yolk melting into the hot broth makes the entire bowl feel extra rich and creamy. It’s my favorite part.

What Kind of Ramen Noodles Should I Use?

You can use fresh or dried ramen noodles for this recipe.

I usually look for a simple ingredient list and cook the noodles separately so they don’t soak up too much broth while everything else is coming together.

If you’re making extra for leftovers, I definitely recommend storing the noodles separately from the broth.

Can I Use Chicken Breast Instead?

Yes. Chicken thighs are my favorite here because they stay juicy and add more flavor, but boneless, skinless chicken breasts will work too.

Just keep an eye on the cooking time so they don’t dry out.

Can I Make This Ramen Ahead?

The broth and chicken can easily be made ahead of time.

Store the broth, chicken and noodles separately, then warm everything and assemble the bowls when you’re ready to eat.

The jammy eggs can also be made ahead and kept refrigerated until serving.

Easy Ramen Topping Ideas

One of the best things about homemade ramen is letting everyone build their own bowl.

A few of our favorite toppings are sesame seeds, green onions, nori, cilantro, chili crisp and a squeeze of fresh lime.

You can also add extra mushrooms, shredded carrots, spinach or whatever vegetables you already have on hand.

This 30-minute chicken ramen may have been inspired by one of our favorite meals in Kauai, but it has quickly become one of those cozy dinners I love making at home.

Warm, nourishing, easy and full of flavor. My whole family and young kids love this dish!

Enjoy!

If you like this recipe, you’ll love this Japanese Cucumber Salad!

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