Creamy Chicken Ramen Soup
This creamy chicken ramen soup combines tender chicken, rich broth, and perfectly cooked noodles for a comforting and delicious meal. It’s easy to make and perfect for a cozy evening at home.
Equipment
- 1 large pot
- 1 medium saucepan
- 1 whisk
- 1 ladle
- 1 cutting board
- 1 chef's knife
Ingredients
- 2 tablespoons vegetable oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 pound chicken breast diced
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 cup coconut milk
- 4 ounces ramen noodles
- 2 cups fresh spinach
- 2 green onions chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the diced chicken breast to the pot, cooking until browned on all sides, about 5-7 minutes.
- Pour in the chicken broth and water. Add soy sauce and miso paste, whisking to combine. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Stir in the coconut milk and allow the soup to simmer for 10 minutes.
- Add the ramen noodles and cook according to package instructions, typically about 3-4 minutes.
- In the last minute of cooking, add the fresh spinach to the soup. Season with salt and pepper to taste.
- Serve the soup hot, garnished with chopped green onions and any additional toppings you desire.
Notes
Adjust the thickness of the soup by adding more or less coconut milk according to preference.
For added flavor, try adding a splash of lime juice or a few drops of sesame oil before serving.
Leftovers can be stored in the refrigerator for up to 3 days, but the noodles may absorb the broth over time. Reheat gently before serving.