High-Protein Chicken Ramen
Per serving (1 large bowl)
Full nutrition
| Calories | 750 |
|---|---|
| Protein | 65g |
| Carbs | 55g |
| Fat | 28g |
| Fiber | 2g |
I don't make broth from scratch here. Store-bought chicken broth reduced with soy sauce, sesame oil, and aromatics for ten minutes gets most of the way to a real ramen flavor without an all-day project behind it. Rotisserie chicken and a soft-boiled egg do the rest of the protein work. [TODO: add your own note here, why you make this one or what you'd change.]
Recipe
High-Protein Chicken Ramen
Ingredients
Instructions
- Bring a small pot of water to a boil for the eggs. Lower the eggs in gently and cook for 6.5 to 7 minutes for a soft-boiled center. Transfer to an ice bath, then peel and halve once cool.
- In a separate pot, combine the chicken broth, soy sauce, sesame oil, garlic, and ginger. Bring to a gentle boil and let it reduce for 8 to 10 minutes to concentrate the flavor.
- Cook the ramen noodles according to the package directions in a separate pot of water, then drain.
- Divide the noodles between two bowls and ladle the hot broth over them.
- Top each bowl with shredded chicken, a halved soft-boiled egg, and sliced green onions. Finish with chili oil or red pepper flakes if using.
Notes
- I reduce the broth for a full 10 minutes instead of rushing it. That's what turns a thin, watery broth into something that actually tastes like it was built, not just heated up.
- I use rotisserie chicken because it's already cooked and shreds fast, which keeps this a genuinely 20-minute dinner instead of one with a hidden hour of prep.
Nutrition (per serving)
| Calories | 750 |
|---|---|
| Protein | 65g |
| Carbs | 55g |
| Fat | 28g |
| Fiber | 2g |
Storage
The broth and toppings keep separately in the fridge for up to 3 days. Store the noodles separately too if you’re making this ahead, since they keep absorbing broth and go soft if stored together.
FAQ
Can I use a different noodle?
Yes. Rice noodles or soba both work as a swap for instant ramen noodles, though cook times will vary, so check the package.
How do I get a perfect soft-boiled egg?
6.5 to 7 minutes in gently boiling water, then straight into an ice bath to stop the cooking. Any longer and the yolk sets fully instead of staying soft.
Can I make the broth ahead?
Yes. It keeps in the fridge for up to 4 days. Reheat it to a simmer before assembling the bowls with fresh-cooked noodles.
Looking for more quick dinners: the egg roll in a bowl uses a similar Asian-inspired flavor base in a completely different format.