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Creamy Korean Chicken Ramen

15-Minute Creamy Korean Chicken Ramen Bliss in a Bowl

Discover a quick and delectable bowl of Creamy Korean Chicken Ramen, perfect for busy weeknights packed with flavor and nutrition.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Soups
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups low-sodium chicken stock
  • 1 cup unsweetened soy milk can substitute with oat milk or regular milk
For the Noodles and Veggies
  • 2 packs instant ramen noodle cakes fresh noodles can be used
  • 2 cups baby bok choy can substitute with spinach or other greens
For the Protein and Garnish
  • 1 cup chicken mince can substitute with ground pork or turkey
  • 2 soft-boiled eggs can use marinated ramen eggs
  • 1 finely sliced green chilli optional
For Flavor
  • 3 cloves garlic cloves can substitute with garlic powder
  • 1 tbsp finely grated ginger can substitute with ground ginger
  • 2 spring onions can substitute with chives
  • 2 tbsp gochujang can substitute with chili paste
  • 1 tbsp soy sauce can use tamari for gluten-free
For Creaminess and Heat
  • 2 tbsp Japanese white sesame paste can substitute with peanut butter
  • 1 tbsp chili oil can use regular oil
  • 1 tbsp white vinegar optional

Equipment

  • large pot
  • wok
  • small bowl

Method
 

Step-by-Step Instructions
  1. Start by bringing a large pot of water to a rolling boil over high heat.
  2. In a separate large pot, combine chicken stock and unsweetened soy milk over medium-high heat and bring to a simmer.
  3. Heat a wok on high heat, add vegetable oil, then add the chicken mince and cook for about 2 minutes.
  4. Add minced garlic, grated ginger, and chopped spring onions to the wok with the seared chicken, stir-fry for about 1 minute.
  5. Swirl in soy sauce and reduce the heat to medium-low, letting it simmer for about 3-4 minutes.
  6. In a small bowl, whisk together the soup flavoring paste ingredients: Japanese white sesame paste, chili oil, and white vinegar.
  7. Cook the ramen noodle cakes according to package instructions, usually about 3-4 minutes, then drain.
  8. Use the noodle cooking water to blanch the baby bok choy for about 1 minute.
  9. Ladle the hot broth over the noodles and bok choy, mix gently, then top with the spicy chicken mixture and half of a soft-boiled egg.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 150mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

For best results, sear the chicken well and ensure boiling water is used for the noodles to prevent mushiness.

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