Best Instant Chicken Ramen Recipe By Tasty Recipes

Easy Chicken Miso Ramen Recipe by Tasty image

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 13

1 tablespoon butter
1 cup corn
2 eggs, soft-boiled
2 cups fresh spinach
4 cups chicken stock
2 cloves garlic, smashed
thumb of ginger, 3 in (8 cm) piece, sliced
3 pieces scallions, chopped
2 chicken breasts, shredded
2 tablespoons miso paste
2 servings ramen noodle, cooked
scallion, chopped for garnish
nori, for garnish

Steps:

Heat butter in a saucepan, fry corn until warm. Set aside.
Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
Add the chicken, simmer for 20 minutes. Remove, and set aside.
Dissolve the miso paste in the chicken broth.
Shred the chicken.
Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
Enjoy!

Instant Chicken Ramen Recipe by Tasty image

Provided by Katie Aubin

Categories Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 9

½ tablespoon chicken bouillon powder
½ teaspoon salt
½ teaspoon garlic powder
2 tablespoons shredded carrots
¼ cup corn, cooked
¼ cup shredded rotisserie chicken
½ cup yakisoba noodle
1 tablespoon scallion, chopped
1 ½ cups hot water

Steps:

Make the seasoning: Combine the chicken bouillon, salt, and garlic powder in a 16-ounce (480 ml) mason jar. Stir with a fork until combined.
Add the carrots, corn, chicken, Yakisoba noodles, and scallions.
Store in the refrigerator for up to 2 days.
When ready to eat, shake well to combine, then add hot water. Let sit for 2 minutes, then enjoy!
Enjoy!

Nutrition Facts : Calories 429 calories, Carbohydrate 71 grams, Fat 5 grams, Fiber 5 grams, Protein 23 grams, Sugar 10 grams

Creamy Chicken Instant Ramen Recipe by Tasty image

Provided by Campbell's

Categories Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 13

1 boneless, skinless, chicken breast
2 scallions, whole, plus 1, sliced on the bias, divided
3 ½ cups water
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 clove garlic, grated
¼ cup diced carrot, fresh or frozen
¼ cup edamame, fresh or frozen
¼ cup red bell pepper, fresh or frozen
1 can Campbell's® Cream of Chicken Soup
1 tablespoon soy sauce
4 oz ramen noodle, cooked
1 poached egg

Steps:

Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
Enjoy!