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Easy Chicken Ramen Soup

a bowl of easy chicken ramen soup topped with Scallion Chili Sesame Oil, sesame seeds and a halved boiled egg
  • Serves:  2
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

Scallion Chili Sesame Oil

  • ¼ cup toasted sesame oil
  • 1 tablespoon chili paste, we like sambal oelek
  • 4 scallions, white and green parts chopped

Ramen

  • 1 tablespoon toasted sesame oil
  • 4 garlic cloves, minced
  • 2 tablespoons minced peeled fresh ginger
  • 6 cups chicken stock
  • 3 tablespoons low sodium soy sauce
  • 4 scallions, white and green parts, chopped
  • 4 ounces shiitake mushrooms, sliced
  • 1 cup sliced cooked chicken
  • ½ teaspoon sea salt
  • 3 (3 ounce) packs ramen noodles (flavor packet discarded)
  • 2 6-minute eggs, halved
  • Sesame seeds, optional

Method

  1. Make the scallion chili sesame oil. In a small bowl, combine the sesame oil, chili paste, and scallions.
  2. Make the ramen. Add the sesame oil to a large saucepan over medium heat. Once the oil is glistening, add the garlic and ginger and cook, stirring, until fragrant, 1 minute.
  3. Add the chicken stock, soy sauce, scallions, mushrooms, chicken, and salt and bring to a boil over high heat. Add the ramen noodles and boil, stirring occasionally, until soft, about 3 minutes.
  4. To serve, divide the ramen into 2 bowls. Top with the egg halves, drizzle with the scallion oil and sprinkle with sesame seeds, if using.