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Chicken and Egg Ramen

Chicken and Egg Ramen is a comforting and satisfying noodle dish that combines the rich flavors of tender chicken, soft-boiled eggs, and a flavorful broth. This Japanese-inspired recipe is perfect for those looking to enjoy a hearty bowl of ramen from the comfort of their own kitchen.
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The Story

Chicken and Egg Ramen is a delightful bowl of comfort and warmth. It features succulent pieces of chicken, perfectly soft-boiled eggs with runny yolks, and springy ramen noodles, all swimming in a savory broth. This dish is known for its depth of flavor and is sure to become a favorite in your culinary repertoire.


2 packs of ramen noodles (about 7 ounces)
2 boneless, skinless chicken breasts or thighs
4 cups chicken broth (homemade or store-bought)
2 cups water
2 soft-boiled eggs
2 sheets of nori (seaweed), for garnish (optional)
2 green onions, thinly sliced, for garnish
Sesame seeds, for garnish (optional)
Chives, chopped (for garnish)
Bean sprouts (for garnish)
2 large eggs boiled
1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon mirin (Japanese rice wine) or white wine
2 tablespoons soy sauce
2 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 30 Mins

Total TIme:

0 Hrs 0 Mins



In a bowl, combine the soy sauce, mirin, minced garlic, and grated ginger. Place the chicken breasts or thighs in a shallow dish and pour the marinade over them. Allow the chicken to marinate for at least 15 minutes.


In a saucepan, bring enough water to a boil to cover the eggs. Gently lower the eggs into the boiling water using a spoon. Reduce the heat to a gentle simmer and cook the eggs for exactly 7 minutes for a soft-boiled, runny yolk. Remove the eggs from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, carefully peel the eggs and set them aside.


Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for about 4-5 minutes per side, or until it's cooked through and no longer pink in the center. Remove the cooked chicken from the heat and let it rest for a few minutes. Slice it into thin strips.


Cook the ramen noodles according to the package instructions. Drain and set aside.


In a large pot, combine the chicken broth and water. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer for a few minutes to ensure the broth is hot and well combined.


Divide the cooked ramen noodles between two large bowls. Pour the hot chicken broth over the noodles.


Arrange the sliced chicken, soft-boiled eggs, and bean sprouts on top of the ramen.


Garnish the bowls with thinly sliced green onions, sesame seeds, and nori sheets (if using).


Serve your Chicken and Egg Ramen hot and savor the comforting flavors of this classic dish, now enhanced with chives and bean sprouts.

Tips for this recipe

Customize your ramen by adding other vegetables like spinach, corn, or bamboo shoots for extra texture and flavor. You can also adjust the level of spice by adding a drizzle of sriracha sauce or chili oil if you like it hot. Enjoy your delicious and wholesome meal!

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