High-Protein Chicken Ramen
Per serving (1 large bowl)
How I calculate this → Protein calculator →
8g of protein per 100 calories, more than 9 of the other 27 dinner recipes here.
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. The soft-boiled egg is worth the extra few minutes for me. Once the yolk breaks into the broth, it makes the whole bowl taste richer without needing to add much else.
Why you'll love this
- 59g of protein per serving from rotisserie chicken and a soft-boiled egg
- A reduced store-bought broth gets real ramen flavor without an all-day project
- Ready in about 25 minutes total
Recipe
High-Protein Chicken Ramen
Ingredients
Instructions
- Bring a small pot of water to a gentle boil for the eggs. Lower the large eggs in gently and cook for 7 minutes for a jammy yolk, or 6 1/2 minutes for a runnier one. Transfer them immediately to an ice bath for at least 5 minutes, then peel carefully and halve just before serving.
- 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.
Equipment
- Medium saucepan
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.
- If you're cooking for anyone at higher risk of foodborne illness, fully cooked eggs are the safer option.
Nutrition (per serving)
| Calories | 700 |
|---|---|
| Protein | 59g |
| Carbs | 55g |
| Fat | 27g |
| Fiber | 3g |
Where these numbers come from
I calculate every figure above from USDA FoodData Central, ingredient by ingredient, then divide by the servings the recipe makes. Each FDC number links to the exact USDA entry I used. How I calculate nutrition
- Chicken broth: FDC #174536 (Soup, chicken broth, ready-to-serve), 4 cups = 996g (FDC: 1 cup = 249g), 0.64g protein / 6 kcal per 100g.
- Soy sauce: FDC #174277 (Soy sauce made from soy and wheat, shoyu), 2 tbsp = 32g.
- Sesame oil: FDC #171016, 1 tsp = 4.5g.
- Garlic: FDC #169230 (Garlic, raw), 2 cloves = 6g. Ginger: FDC #169231 (Ginger root, raw), 1 tsp = 2g.
- Eggs: FDC #171287 (Egg, whole, raw, fresh), 2 large = 100g.
- Ramen noodles: FDC #171177 (Soup, ramen noodle, any flavor, dry), 1 package without flavor packet = 81g, x 2 = 162g.
- Rotisserie chicken: FDC #171445 (Chicken, broiler, rotisserie, BBQ, breast, meat only), 2 cups shredded = 280g (FDC cup measure for diced cooked breast, #171477: 140g).
- Green onions: FDC #170005, 2 medium = 30g.
- Chili oil optional, not counted. Batch totals: 117.5g protein, 1,396 kcal, 54.9g fat, 108.9g carb, 5.9g fiber; divided by 2. (2026-09-28: previous figure of 65g protein / 750 kcal was not reproducible from USDA values; the broth carries about 6g protein for all 4 cups.)
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.
To see how much chicken it takes to reach 30g of protein, Is Chicken High in Protein? works it out.
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