Chicken ramen has become one of the most downloaded recipes in Australia this year – and it’s easy to see why. It’s comforting, budget-friendly and surprisingly simple to make at home. With a rich, savoury broth, tender chicken and slurp-worthy noodles, this easy chicken ramen delivers big flavour without hours in the kitchen.

Perfect if you want something nourishing and satisfying, this version uses everyday supermarket ingredients and can be on the table in under 30 minutes.

Easy Chicken Ramen Recipe
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

1 tbsp sesame oil
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1.2 litres chicken stock
2 tbsp soy sauce
1 tbsp miso paste (optional but recommended)
2 chicken breasts (or thighs), thinly sliced
200–250g dried ramen or egg noodles
2 soft-boiled eggs, halved
1 cup mushrooms, sliced
1 cup baby spinach or bok choy
2 spring onions, sliced

Optional toppings: chilli oil, corn kernels, nori sheets, sesame seeds

Method

Heat sesame oil in a large pot over medium heat. Add garlic and ginger and cook for 30 seconds until fragrant.
Pour in chicken stock, soy sauce and miso paste. Stir well and bring to a gentle simmer.
Add sliced chicken and cook for 5–6 minutes until just cooked through.
Add noodles and mushrooms and cook according to packet instructions.
Stir through spinach or bok choy until just wilted.
Divide ramen between bowls, top with egg halves and spring onions. Finish with your favourite toppings.

Tips & variations

Swap chicken for rotisserie leftovers to save time.
Add a splash of mirin or a pinch of sugar for sweetness.
Make it spicy with chilli paste or sambal oelek.
Use frozen veg to keep costs down.