Ingredients

For the Soup

• 1 tbsp olive oil or sesame oil
• 1 lb (450 g) boneless chicken breast or thighs, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 6 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp sesame oil
• 1 cup carrots, sliced
• 1 cup mushrooms, sliced
• 2 cups baby spinach or bok choy

For the Noodles

• 2 packs ramen noodles (discard seasoning packets)

For Garnish

• 2 green onions, sliced
• Soft-boiled eggs (optional)
• Sesame seeds
• Chili oil or sriracha (optional)

Instructions

Step 1: Cook the Chicken

Heat olive oil in a large pot over medium heat. Add diced chicken and cook until lightly browned and fully cooked, about 5–6 minutes.

Step 2: Sauté Aromatics

Add chopped onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.

Step 3: Add Broth and Vegetables

Pour in the chicken broth. Stir in soy sauce, oyster sauce, carrots, and mushrooms. Bring to a gentle boil.

Step 4: Cook the Noodles

Add ramen noodles to the soup and cook for 3–4 minutes until tender.

Step 5: Add Greens

Stir in spinach or bok choy and cook for 1–2 minutes until wilted.

Step 6: Finish and Serve

Drizzle sesame oil over the soup. Ladle into bowls and top with green onions, sesame seeds, soft-boiled eggs, or chili oil if desired.

Tips

For More Flavor

• Use homemade chicken broth if possible.
• Add a dash of fish sauce for deeper umami flavor.

For Tender Chicken

• Chicken thighs stay juicier than chicken breast.
• Do not overcook the chicken.

For Better Noodles

• Cook noodles separately if storing leftovers to prevent sogginess.
• Fresh ramen noodles give the best texture.

Extra Add-Ins

• Corn
• Snow peas
• Bean sprouts
• Tofu
• Seaweed

Spice Options

• Add chili flakes
• Stir in sriracha
• Use spicy ramen noodles

Serving Suggestions

• Garlic bread
• Dumplings
• Kimchi
• Asian cucumber salad