Chicken Noodle Ramen: A Comforting Asian-Inspired Twist on Chicken Soup

Why This Recipe Works

 

 

A couple of weeks ago, our house got hit with a nasty flu virus. My wife had it the worst, and like always, I found myself craving comfort food. For me, that usually means a big bowl of Chicken Noodle Soup.

 

But this time I was also craving ramen. Instead of choosing between the two, I decided to combine them — and that’s how this Chicken Noodle Ramen was born.

 

The result? A creamy, savory broth with the soul of chicken noodle soup and the bold punch of ramen. It’s hearty, soothing, and has just enough heat to clear the sinuses.

 

 

 

 

Ingredients (Per Bowl)

 

 

• 2 packages Buldak Ramen “Original” (noodles only)
• ½ packet of the included ramen sauce (adjust spice to taste)
• ¼ cup shredded carrots
• 1 fresh egg yolk (for the sauce base)
• 1 Tbsp Kewpie mayonnaise
• 1 Tbsp garlic paste
• ½ Tbsp onion powder
• 1 Tbsp chopped fresh parsley
• 2 tsp chicken bouillon powder, divided
• 1 chicken breast (grilled or pan-seared)
• 1–2 ramen eggs (soft-boiled) and sliced scallions for garnish
  Want to make the perfect jammy ramen eggs? Check out my recipe here ➝

 

 

 

 

 

Instructions

 

 

1. Cook the chicken – Grill or pan-sear your chicken breast, then set aside to rest.
2. Start the broth – In a pot, bring 4 cups water, 1 tsp chicken bouillon powder, and a pinch of salt to a boil.
3. Make the sauce base – In a large ramen bowl, whisk together the egg yolk, remaining 1 tsp bouillon, mayo, garlic paste, onion powder, parsley, and half a ramen sauce packet. (I toss the included flakes; they overpower the flavor.)
4. Steam the carrots – Microwave shredded carrots until just tender. Set aside.
5. Cook the noodles – Add ramen bundles to boiling water. Cook until just softened (1–2 minutes).
6. Combine – Pour 1 cup of hot noodle water into your bowl of sauce base and stir well. Add noodles and carrots, mixing until fully coated.
7. Finish & serve – Slice chicken breast and lay on top. Garnish with ramen eggs and scallions.

 

 

 

 

 

Nutrition & Macros (Per Bowl, Approx.)

 

 

• Calories: ~720 kcal
• Protein: ~52 g
• Carbohydrates: ~65 g
• Fat: ~25 g

 

 

Macro Breakdown:

 

• Chicken breast + egg + ramen egg: 36 g protein
• Ramen noodles: ~44 g carbs, 8 g protein
• Sauce base (egg yolk, mayo, garlic, bouillon): ~10 g fat, 2 g protein
• Extras (carrots, scallions, parsley): ~5 g carbs
• Grilling oil (if used): ~5–10 g fat

 

 

 

 

 

Tips & Variations

 

 

• Heat Control: Use less sauce if you’re sensitive to spice, or add chili oil if you like extra heat.
• Protein Boost: Toss in extra chicken or even venison for more protein.
• Veggie Twist: Swap in spinach, bok choy, or mushrooms for extra greens.
• Egg Upgrade: If you haven’t yet, make sure to try my Ramen Eggs recipe — it takes this bowl from good to unforgettable.

 

 

 

 

 

Final Thoughts

 

 

This Chicken Noodle Ramen is the best of both worlds — the nostalgic comfort of chicken noodle soup and the bold punch of ramen. Whether you’re under the weather or just looking for a cozy meal, this bowl delivers.

 

If you make it, drop a comment or share a photo. I’d love to see your take on it!

 

 

 

Labels/Tags: ramen, chicken noodle soup, comfort food, Asian recipes, flu season meals, easy dinners, fusion recipes, high protein recipes