Chicken and Vegetable Ramen Noodle Soup is a healthy and hearty dinner, ready in only 40 minutes. Packaged ramen noodles get an upgrade with pan-seared chicken breast, plenty of vegetables, and a soft-boiled egg.
Heat 1 tablespoon olive oil in a large pot over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add chicken broth or water with ramen seasoning packet and soy sauce. Turn heat to medium-high and bring to a simmer. Lower heat to medium and simmer for 10 minutes.
Meanwhile, bring a small pot of water to a boil. Lower heat to a simmer and add eggs. Cook for 6-7 minutes for soft-boiled eggs or 10-12 minutes for hard-boiled eggs. Remove eggs from pot and immediately place in an ice-water bath. Peel once cool enough to handle.
While eggs are cooking, season chicken with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken for about 4 minutes per side, until cooked through. Chicken should reach internal temperature of 165 degrees. Remove cooked chicken to a plate and tent with aluminum foil.
After broth has been cooking for 10 minutes, taste and adjust seasoning as necessary. (I normally wouldn’t add salt at this point due to the salt from the chicken broth or seasoning packet and the soy sauce. If it’s too salty, add some water.) Add carrot and shiitake mushrooms. Cook for 2 minutes. Then add bok choy and enoki mushrooms and cook for 5 minutes. Add noodles and cook for 3 more minutes.
To serve: Divide noodles, vegetables, and broth between serving bowls. (Remove the pieces of ginger if you find them.) Slice the chicken and arrange it on top of the noodles. Cut the eggs in half and add 2 pieces to each bowl. Top the egg with some freshly ground black pepper. Finish with sliced scallions.
If you plan to make-ahead or eat part of the soup as leftovers, don’t add the noodles for the portion you won’t be eating right away. When reheating the broth with veggies, chicken, and egg, add the noodles once broth is hot and cook for 3 minutes.