Ginger Garlic Chicken Ramen Noodle Soup

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon red pepper flakes
• 4 cups chicken broth
• 2 cups water
• 1/2 cup soy sauce
• 1 teaspoon sesame oil
• 8 ounces boneless, skinless chicken breasts, thinly sliced
• 3 cups ramen noodles, fresh or dried (discard flavor packet if using dried)
• 2 green onions, thinly sliced
• 1/4 cup toasted sesame seeds
• 1 lime, cut into wedges

Steps

1. 1 Heat oil in a large pot over medium heat.
2. 2 Add garlic, ginger, and red pepper flakes, sauté for 1 minute until fragrant.
3. 3 Pour in chicken broth, water, soy sauce, and sesame oil. Bring to a simmer.
4. 4 Add chicken slices and cook until opaque and cooked through, about 5 minutes.
5. 5 Stir in ramen noodles and cook until tender, about 3 minutes for fresh or per package instructions for dried.
6. 6 Ladle into bowls and garnish with green onions, sesame seeds, and a squeeze of lime.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add a soft-boiled egg for a classic ramen experience.
• Incorporate vegetables like mushrooms or bok choy for added texture and nutrients.

Substitutions

• Use tofu instead of chicken for a vegetarian version.
• Substitute gluten-free tamari for soy sauce to make it gluten-free.

Pairings

• Pair with a crisp Asian pear or a refreshing cucumber salad.

Nutrition

Tips

• For extra flavor, toast sesame seeds in a dry pan before garnishing.
• Adjust the spice level by adding more or fewer red pepper flakes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of water to adjust consistency.

Serving Suggestions

• Serve with steamed edamame or a side of kimchi for a complete meal.

FAQ