Chicken Paitan Ramen
A rich, creamy chicken broth with ramen noodles, tender chicken, and a soft-boiled egg, topped with green onions and a spicy red seasoning. Ready in about 20 minutes for a quick weeknight bowl.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 35g
Ingredients
- 2 packages ramen noodles
- 4 cups chicken broth
- 1 cup cooked chicken
- 2 large eggs
- 2 stalks green onions
- 2 tablespoons chili garlic sauce
Instructions
- 1
Bring a small pot of water to a boil, then add the 2 eggs and cook for 6-7 minutes for a soft-boiled yolk. Remove and cool in ice water, then peel and set aside.
- 2
In a large pot, bring the 4 cups chicken broth to a simmer over medium heat. Add the 1 cup cooked chicken and 2 tablespoons chili garlic sauce, stirring until the broth turns creamy and reddish, about 3 minutes.
- 3
Add the 2 packages ramen noodles to the broth and cook until tender, about 3-4 minutes, stirring occasionally.
- 4
Slice the peeled eggs in half. Divide the noodles and broth between two bowls, top with the egg halves and sliced green onions, and serve hot.
Tools you’ll need
- large pot
- small pot
- bowl
- knife
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