Tender slices of seared chicken breast meet earthy cremini mushrooms and a broth seasoned with ginger, fish sauce, and coconut aminos in this straightforward bowl of homemade chicken ramen. By using shirataki noodles, you get a satisfying slurp with a lighter profile, while a hint of red pepper flakes and fresh jalapeño adds just the right amount of heat to the simmered stock.

The aromatics of toasted sesame oil and minced scallions build a deep foundation for the soup, which comes together in one pot for an efficient weeknight meal. The inclusion of mushroom powder provides an extra layer of umami that elevates the simple ingredients, making the final result feel like something crafted in a professional kitchen rather than a hurried home dinner.

Serving this with halved soft-boiled eggs and a dusting of black sesame seeds rounds out the texture and presentation. It is a practical yet intentional way to enjoy a noodle bowl that balances savory, salty, and spicy elements without requiring hours of slow-cooking, making it a reliable staple for when you want something substantial but unfussy.

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If you enjoy using savory poultry as the foundation for comforting meals, you might also like experimenting with these fluffy, sauce-filled chicken bao buns for a quick lunch. For those who prefer a bolder profile, our zesty Jamaican-inspired chicken drumsticks offer a fantastic alternative way to highlight tender meat, whether you are preparing for a weeknight dinner or a weekend gathering.

Key Ingredients

Chicken breast: Provides the primary protein source and is seasoned before being sliced for the finished ramen bowl.
Chicken stock: Acts as the flavorful savory liquid base for the ramen broth.
Shirataki noodles: Serves as the low-carb noodle component stirred into the simmering broth.
Cremini mushrooms: Adds earthy texture and depth when sautéed with ginger and red pepper flakes.
Eggs: Used as a classic ramen topping, served boiled and halved to garnish each portion.
Fresh ginger: Provides a bright, aromatic warmth to the mushroom and broth base.
Fish sauce: Deepens the savory profile of the chicken stock with an umami note.
Toasted sesame oil: Used as the cooking fat to provide a nutty aroma at the start of the process.

More Ways to Feature Chicken

Crispiest Chicken Patties: These crunchy patties are a great way to utilize leftover poultry if you are looking for a texture-focused companion to your ramen.
Lebanese Chicken Mansaf: For a more substantial, traditional experience, this aromatic dish celebrates the versatility of chicken in classic, slow-cooked preparations.
Chicken Kofta Curry: If you appreciate the depth of a well-balanced soup, these spiced meatballs provide a similarly warm and comforting alternative to your standard noodle bowl.

Chicken Ramen

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Chicken Ramen Ingredients

1 tablespoon toasted sesame oil1 large boneless & skinless chicken breast1 teaspoon sea salt½ teaspoon black pepper¼ teaspoon garlic powder1 cup cremini mushrooms, sliced1 teaspoon dried mushroom powder¼ teaspoon dried red pepper flakes1 teaspoon fresh ginger, peeled & minced2 cups chicken stock or homemade bone broth1 teaspoon fish sauce1 teaspoon coconut aminos2 whole scallions, minced8 ounces shirataki noodles½ medium jalapeño, sliced2 hard or soft-boiled eggs, halved2 teaspoons black sesame seeds

Instructions

Add sesame oil to a large stockpot or Dutch oven and bring to medium-low heat.When the pot is hot, add chicken breast and season with half of the sea salt, black pepper and garlic powder.Flip the chicken after 5 minutes and season with the rest of the sea salt, black pepper and garlic powder. Continue cooking for another 5-8 minutes.Remove the chicken from the pot and set aside. When cool, slice and divide 4 ways.Add the sliced mushrooms to the pot and season with dried mushroom powder, dried red pepper flakes and fresh ginger and sauté until the mushrooms begin to soften, about 5 minutes.Pour in the chicken stock, fish sauce and coconut aminos. Bring to a simmer for 10 minutes.Stir in shirataki noodles and half of the minced scallion.Serve between 4 and add sliced chicken and garnish with remaining minced scallion, hard or soft-boiled egg and black sesame seeds.Store any leftovers in the fridge for up to 3 days.

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