Easy Chicken Ramen Soup

I’ve been perfecting this one for a while and I’m so excited to finally share it!

Definitely a favorite for us and so warm & cozy in the winter... Okay, it’s actually going to hit 63 degrees here today, but this soup is still the best!

The recipe is simple, balanced, and full of protein. It’s also great to prep ahead and reheat for easy leftovers throughout the week if you want to batch-cook it.

Recipe makes 4 servings

Ingredients

• Chicken

  • 4 chicken breasts, boneless, skinless – about 1 lb.

  • 1 tbsp sesame oil

  • 2 tbsp coconut aminos or tamari

  • 2 garlic cloves, minced

  • ½ tsp onion powder 

  • ¼ tsp white pepper

• Broth

  • ¼ cup almond butter

  • ¼ cup coconut aminos or tamari

  • 2 tsp fish sauce

  • 1 tbsp fresh ginger, grated

  • ¼ tsp Chinese 5 spice

  • ¼ tsp white pepper

  • 4 cups chicken broth

• Toppings

  • 2 bundles baby bok choy

  • 4 oz. shiitake mushrooms, sliced

  • 4 oz brown rice noodles

  • 4 soft- boiled eggs, halved

  • 4 scallions, chopped

  • Toasted sesame seeds

  • Optional: 1 tbsp sriracha

Directions

• Chicken: 

  1. Mix all ingredients from sesame oil to white pepper in a bowl or gallon ziplock bag. Add the chicken and marinade in the refrigerator for 1-2 hours. 

  2. After the chicken marinades, set the oven to 400F and line a baking sheet with parchment paper. 

  3. Place chicken on the baking sheet and bake for 15-20 minutes or until chicken is cooked through. Set aside and slice once cooled. 

• Toppings: 

  1. Rinse the bok choy and cut each leaf in half long-way. Clean and slice the mushrooms. 

  2. Bring a large pot of water to a boil and prepare an ice bath (bowl with water and ice). 

  3. Add the bok choy to the boiling water and cook for 2 minutes, then use a slotted spoon to transfer to the ice bath. Let cool in bath for 1 minute then use the slotted spoon to transfer them to a bowl. Repeat the process with the mushrooms, cooking them for 1 minute in the boiling water.

  4. After the mushrooms are done, use the boiling water to cook the rice noodles according to the directions on the box.

• Ramen Paste/Broth: 

  1. Place all ingredients except the broth in a mixer and blend until smooth. 

  2. Add the blended mixture and broth to a medium pot and heat on the stovetop until warm.

• Assembly: 

  1. Place rice noodles in the bottom of the bowl. 

  2. Add the bok choy, mushrooms, and chicken.

  3. Pour the broth into the bowl and place 2 halves of a soft-boiled egg on top. 

  4. Sprinkle scallions and sesame seeds.