This Bok Choy Ramen Soup with Chicken is a warm, comforting bowl of goodness that’s perfect for any time of year. It’s packed with tender chicken, fresh bok choy, and rich ramen noodles in a deeply flavorful broth. The combination of savory broth, crisp bok choy, and tender chicken makes this dish incredibly satisfying, yet still light and refreshing.
1. Bok Choy Ramen Soup Recipe
Ingredients
- 2 tablespoons olive oil (or sesame oil for extra flavor)
- 1 lb chicken breast (or thighs), cut into thinly sliced
- 6 cups chicken broth (preferably low sodium)
- 3-4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar (optional, for a hint of tang)
- 1 tablespoon hoisin sauce (optional, for extra depth of flavor)
- 1-2 teaspoons Sriracha or chili oil (optional, for heat)
- 2-3 heads baby bok choy, halved or quartered lengthwise
- 2 packs of ramen noodles (discard the seasoning packets)
- 2 green onions, thinly sliced
- 1/2 teaspoon toasted sesame oil (optional, for garnish)
- Soft-boiled eggs, for serving (optional)
- Sesame seeds, for garnish (optional)
Instructions
Step 1. Cook the Chicken
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken slices and season lightly with salt and pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the pot and set it aside.
Step 2. Sauté the Aromatics
In the same pot, add another 1 tablespoon of olive oil if needed. Sauté the garlic and ginger for about 1-2 minutes, until fragrant.
Step 3. Make the Broth
Add the chicken broth, soy sauce, hoisin sauce (if using), and rice vinegar (if using) to the pot. Bring the broth to a gentle simmer.
Taste the broth and adjust seasoning if necessary, adding more soy sauce for saltiness or Sriracha for heat.
Step 4. Cook the Bok Choy
Add the bok choy to the simmering broth and cook for about 3-4 minutes until the bok choy becomes tender but still crisp.
Step 5. Cook the Ramen
Add the ramen noodles to the simmering broth. Cook for about 3-4 minutes (or according to package instructions) until the noodles are tender.
Step 6. Add the Chicken Back In
Return the cooked chicken to the pot and stir to combine. Allow everything to heat through for another minute or two.
Step 7. Serve the Soup
Ladle the soup into bowls. Top with sliced green onions, a drizzle of toasted sesame oil, and a sprinkle of sesame seeds if desired.
2. Serving Suggestions
Soft-Boiled Eggs: Add a soft-boiled egg to each bowl for a richer, creamier texture.
Extra Vegetables: Feel free to add other vegetables like mushrooms, carrots, or spinach for extra nutrition.
Serve with Dumplings: If you want to make the meal more substantial, serve the soup with steamed dumplings on the side.
3. Variations
Vegetarian Version: Skip the chicken and use vegetable broth. Add tofu or extra vegetables like mushrooms for a hearty meatless option.
Spicy Miso Ramen: Stir in a spoonful of miso paste for a richer, umami-packed broth, and increase the Sriracha for more heat.
Shrimp Ramen: Swap the chicken for shrimp, adding the shrimp in the last 3-4 minutes of cooking to avoid overcooking.
4. How to Store and Reheat
Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some broth as they sit, so you might need to add a bit more broth or water when reheating.
Reheat: Reheat gently in a pot over low heat, adding more broth if necessary. Avoid overcooking the noodles when reheating.
This Bok Choy Ramen Soup is a delicious, warming meal that’s both comforting and packed with flavor. Whether you’re making it for a quick weeknight dinner or a cozy weekend meal, this soup is sure to become a household favorite. With tender chicken, crisp bok choy, and flavorful broth, it’s a dish that hits all the right notes.
