When winter refuses to loosen its icy cold grip, one of the best ways to stay warm is with a delicious steaming hot bowl of soup. Kick up an ordinary bowl of ramen soup by adding spices to make a delectable broth, toss in a few flavorful, good for you veggies, an egg, and some grilled chicken for a filling, stick-to-your-ribs bowl of goodness. This soup will warm you up from the inside out and make these last few weeks of winter just a little more bearable.

Jump to Recipe

Start by placing eggs in a pan and cover with water.

Bring water to a boil and cook eggs for 6 minutes.

Remove eggs from the pan and run cold water over them to stop the cooking process. Peel and set them aside while you finish making the soup.

Slice chicken breast in half lengthwise so you have two thinner pieces of chicken breast. Season chicken breast meat with salt and pepper.

Heat 2 tablespoons butter in a large pan over medium heat. Add chicken to the pan and cook for 4-5 minutes per side until lightly browned and cooked through.

Remove from pan and allow meat to rest for 10 minutes.

Add another tablespoon of butter to the pan. Once butter is melted add sliced mushrooms.

Cook mushrooms until they release their liquid, the liquid cooks off, and mushrooms are browned, about 8-10 minutes. Remove from pan and keep warm.

Add cabbage to the pan and sauté for about 5 minutes, until softened. Remove from pan and keep warm.

Add another tablespoon butter to the pan. Add garlic and cook until fragrant, about 30 seconds.

Add chicken broth, soy sauce, honey, hot sauce, toasted sesame oil, onion powder, dry mustard, ginger powder, and pepper. Stir to combine, scraping up any browned bits from the bottom of the pan.

Increase heat to high and bring the broth to a boil.

Since you won’t be using the flavor packet that’s included with each package of ramen soup you can use any flavor of Ramen soup that you have on hand.

Add ramen noodles and simmer for 3 minutes. Remove from heat.

Add reserved sliced mushrooms and cabbage to the pot.

To Serve:

Slice chicken breasts into ¼ inch thick slices and divide between four shallow bowls. Add broth with noodles, cabbage, and mushrooms to each bowl.

Add a boiled egg, sliced in half, to each bowl. Top with a sprinkle of green onions to serve.

This is such an easy soup to make and the spices added to the chicken broth makes this soup really tasty. All the veggies add a boost of nutrition and the egg and grilled chicken breast adds a punch of protein that will keep you feeling full for hours. These ramen bowls come out a little different every time I make them. I go through my veggie drawer and add whatever I have in the fridge; celery, carrots, peppers, snap peas, any veggies you have will work in this easy to make soup. Using inexpensive ramen noodle packages makes this an inexpensive, yet nutritious meal that’s easy to make and everyone will love.

Grilled Chicken Ramen Noodle Bowls

Barbara

This flavorful, easy to make ramen soup will warm you up from the inside out. It's the perfect filling meal when it's cold outside.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Soup

Cuisine Asian

Servings 4 bowls

Ingredients

3 tbsp butter
1 large boneless, skinless chicken breast, sliced in half lengthwise
salt & pepper
8 oz button, cremini or baby Bella mushrooms, sliced
¼ head green cabbage, thinly sliced

For the broth:

1 tbsp butter
3 cloves garlic, minced
6 cups chicken broth
2 tbsp low sodium soy sauce
2 tsp sriracha sauce
1 tsp honey
1 tsp toasted sesame oil
1 tsp onion powder
1 tsp dry mustard powder
½ tsp ground ginger
½ tsp pepper
2 pkgs ramen noodles

To serve:

4 boiled eggs,
4 stalks green onions