Easy Asian Chicken Noodle Soup (a.k.a. Homemade Ramen)
Cook time
Total time
Adapted from a recipe in America’s Test Kitchen Quick Family Cookbook
Recipe type: Main Dish, Soup, Poultry
Cuisine: Asian
Serves: 4
  • ½ tablespoon vegetable oil
  • ½ pound boneless, skinless chicken breasts, cooked and shredded*
  • 2 green onions, sliced thin with greens separated from whites
  • ¼ teaspoon ground ginger
  • 1 garlic clove, minced (I use my garlic press)
  • 3½ cups low-sodium or sodium-free chicken broth
  • 1 tablespoon soy sauce, plus extra as needed (a commenter mentioned that soy sauce can be high in sodium, so if you really want to cut back, try using low-sodium soy sauce or reducing the amount used)
  • 1 3-ounce package ramen noodles, flavor packet discarded
  • 1½ cups shredded coleslaw mix (I used a coleslaw mix made only with green cabbage)
  • 1½ cups fresh baby spinach, roughly chopped
  • ½ tablespoon sesame oil, plus extra as needed
  • salt and pepper
  1. Heat vegetable oil in a large pot over medium heat. Add chopped white green onions (reserving the greens for later), ginger and garlic and cook for about 1 minute.
  2. Stir in chicken broth and soy sauce and bring to a simmer (you’ll want to turn the heat up to get it boiling gently, then reduce the heat to medium or so to maintain the simmer).
  3. Stir in ramen noodles and coleslaw and cook for 4 minutes.
  4. Add chicken and spinach and cook for 1 minute.
  5. Stir in the rest of the green onions and sesame oil. Mix together, taste, then add salt, pepper, soy sauce and sesame oil to taste. Serve immediately.
*Cook the chicken however is easiest for you – grill, sauté, boil, whatever!
Recipe by This Week for Dinner at https://thisweekfordinner.com/easy-asian-chicken-noodle-soup-a-k-a-homemade-ramen/