Easy chicken ramen

Thanks to a little help from my local grocer, Ramen becomes an easy weeknight meal. 

Course Main Course, Soup
Cuisine Japanese
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5


  • 2 cups water
  • 4 cups veggie stock
  • 1 1/2 tbsp fish oil
  • 1/2 tbsp low sodium soy sauce
  • 1/2 tbsp garlic chili sauce
  • 1 8 oz package soba noodles
  • 1/4 tbsp ginger, minced
  • 1/3 cup dried shitake mushrooms
  • 1/4 yellow onion chopped
  • 3 cloves garlic, minced
  • 4 soft boiled eggs
  • green onion, sesame seeds and cilantro for garnish
  • rotisserie chicken, pulled into pieces


  1. Cook soba noodles according to package instructions. Drain, rinse and set aside.

  2. Heat a tablespoon of olive oil in a stock pot on medium high heat. Saute ginger, onion, garlic and shitake for 3-4 minutes, being careful no to burn.

  3. Add fish oil, soy sauce and chili sauce to the stock pot, stir for 1-2 minute. Then add water and veggie stock. Bring to a boil, then simmer for 30-40 minutes, or until shitake mushrooms are soft.

  4. While simmering stock, make the soft-boiled eggs: Bring a pot of water to a boil, add eggs and cook for 7-8 minutes. Immediately transfer to a bowl of ice water and set aside.

  5. Stir in soba noodles and pulled rotisserie chicken.

  6. Garnish bowls of ramen with soft-boiled eggs, green onions, cilantro and sesame seeds.