Bok Choy Ramen Soup with Chicken


This easy and delicious Bok Choy Soup with tender chicken, ramen noodles, garlic and ginger is popping with authentic slow-simmered flavor but takes less than 40 minutes to make. It is the perfect healthy and hearty weeknight soup, featuring one of my favorite vegetables: Bok Choy!

Recipe Snapshot


35 minutes


11 cups


Heat the oil in a large pot, and then add chicken. Sprinkle all over the meat with salt, and sear until it’s golden. Flip the chicken over and let it cook on the other side until it has browned. Set the chicken aside on a plate.


Meanwhile, boil a medium saucepan of water. Once it’s boiling, lower the eggs, one at a time, into the pot with a slotted spoon. Set a timer and then drain off the water and run cold water over the eggs. Set the eggs aside.


Add the shallot and shiitake mushrooms to the hot oil in the pot and cook, stirring, until the mushrooms are wilted and the shallots are browning.


Add the broth, star anise, ginger, tamari, mirin, pepper flakes, and the chicken and juices. Bring the pot to a simmer. Cook until the chicken is cooked through.


Transfer the chicken to a cutting board and chop. Then, add the chopped chicken back into the soup.


Increase the heat to high and add the ramen noodles and bok choy to the soup. Cover, bring the soup to a simmer, stirring occasionally and cook until the ramen is soft and the bok choy is tender.


Remove the soup from the heat. Discard the star anise, and then ladle the broth into a heat-proof cup or bowl. Whisk in the miso paste and then stir it back into the soup.


To serve, peel and cut the eggs in half. Use tongs to divide the noodle mixture among bowls and arrange the chicken and bok choy over the noodles. Pour the broth into the bowls and top with eggs and green onions.



Check out  how to cut  bok choy!

More Cabbage Recipes to Try

Napa Cabbage Ramen Noodle Salad

Simple Sauteed Bok Choy