Blog Mains Recipes

The Easiest Chicken Ramen Ever


My favorite part about quarantine season has been finally having the time to get creative in the kitchen again and play around with different recipes:) I’m a huge fan of ramen (especially Tatsu- if you know you know) and I created this super quickly the other day when I was craving it. I hope you enjoy as much as I did!



  • 1 bottle of miso ginger broth from Trader Joe’s
  • 1 pack of organic chicken thighs
  • 2 cups chopped kale
  • 1/4 bag frozen sweet corn
  • 1/3 cup chopped mushrooms
  • Chopped green onions (as much as you desire)
  • A few cloves peeled garlic
  • Salt, pepper, soy sauce, sriracha, furikake to taste
  • Ramen noodles of your choice


Boil chicken in a medium-sized pot with some salt. In a separate, bigger pot, saute kale, frozen corn, chopped mushrooms, and garlic cloves in some sesame or avocado oil and season with salt and pepper. When the veggies are half- way cooked, add in the miso ginger broth, salt, pepper, soy sauce, and furikake seasoning, and cook everything on a low flame. When the chicken is cooked, pull into tiny shreds and add to soup. Before throwing away the water, add about 1/4 of this broth to the soup as well. Separately, cook the ramen noodles according to packaging. Pour soup into a bowl, top with chopped green onions, ramen noodles, and sriracha. Add more seasoning if needed and enjoy!



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