Creamy Korean Chicken Ramen Ready in Just 15 Minutes

This Creamy Korean Chicken Ramen is a quick and flavorful meal made with chicken, rich broth, and delightful toppings.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 bowls

Course: Soups

Cuisine: Japanese, Korean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

4 cups chicken stock The backbone of flavor in this dish; a must for a rich, savory broth.
1 cup unsweetened soy milk This adds creaminess; feel free to use almond or oat milk for a dairy-free version.

For the Noodles

2 packs instant ramen noodle cakes The quick noodles that make this dish a breeze.

For the Vegetables

1 cup baby bok choy This fresh green adds crunch; swap it with spinach.

For the Toppings

1 whole finely sliced green chili For an extra kick; you can omit this for a milder experience.
2 stalks spring onion Adds a fresh note; save some for garnish!

For the Chicken Mixture

1 tablespoon vegetable oil Essential for frying the chicken mince.
500 g chicken mince This hearty protein enhances the dish.
3 cloves garlic Chop them roughly to maximize infusion.
1 tablespoon grated ginger Essential for depth in the broth.
2 tablespoons gochujang Spicy delight that gives toppings depth.
2 tablespoons soy sauce Enhances umami richness.

For the Flavor Boost

2 tablespoons Japanese white sesame paste or peanut butter Enhancing the broth’s richness.
1-2 teaspoons chili oil Elevates flavor complexity.
1 splash white vinegar To adjust spice preference.

Equipment

large pot
wok
bowl

Method

Step‑by‑Step Instructions for Creamy Korean Chicken Ramen

Bring a large pot of water to a rolling boil for cooking the ramen noodles and baby bok choy.
Combine chicken stock and unsweetened soy milk in a separate pot; bring to a gentle simmer.
Heat vegetable oil in a wok; add chicken mince and sear until golden brown.
Stir in chopped garlic, grated ginger, and spring onions; stir-fry until fragrant.
Incorporate gochujang and soy sauce; let it simmer and meld the flavors.
Combine sesame paste with chili oil and vinegar; set aside.
Add ramen noodles to boiling water and cook according to package instructions.
Add baby bok choy to the same pot of boiling water and blanch until bright green.
Place cooked ramen noodles in bowls and ladle hot broth over them, add chicken mixture on top.
Top with soft-boiled eggs, green chilies, and remaining spring onion for garnish.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 170mgSodium: 980mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 40mgIron: 2.5mg

Notes

Ensure all ingredients are prepped beforehand for quick assembly. Use high-quality chicken stock for best flavor.

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