Best Ramen Broth Recipe

Tanika Mondal

This protein-rich chicken egg ramen is a healthy, filling breakfast made with lean chicken, eggs, mushrooms, and noodles. It’s quick to prepare, balanced in nutrition, and perfect for busy mornings or post-workout meals—comforting, wholesome, and satisfying in every bowl.

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Prep Time 10

Cook Time 14

Total Time 30

Servings: 2 People

Course: Breakfast, Main Course

Cuisine: Chinese

Calories: 225

Ingredients Equipment Method Video Notes

Ingredients

1 packet ramen noodles (discard seasoning)

100–120 g chicken breast, thinly sliced

2 eggs

½ cup mushrooms (button or shiitake), sliced

1 tsp oil or butter

1 tsp garlic, finely chopped

1 tsp soy sauce (low sodium preferred)

½ tsp black pepper

½ tsp chilli flakes (optional)

2½ cups water or light chicken stock

Spring onions, coriander leaves, & sesame seeds for garnish

Equipment

heavy-bottom pan

Method

Heat oil in a pan or pot. Add garlic and sauté until aromatic.

Add sliced chicken and cook on medium heat until tender and lightly golden.

Add mushrooms and sauté for 1–2 minutes until soft.

Pour in water or chicken stock and bring to a gentle boil.

Add ramen noodles and cook until just soft.

Lower the heat. Slowly pour in beaten eggs while stirring gently to create egg strands.

Season with soy sauce, pepper, and chilli flakes.

Simmer for 1 more minute. Switch off heat.

Garnish with spring onions and sesame seeds. Serve hot.

Video

Notes

I have added tomato sauce, red chilli sauce, and green chilli sauce in the recipe video. These ingredients are optional. You may skip these for serving children and patients with dietary restrictions.