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–+ servings
Japanese Noodle Soup

Delicious Japanese Noodle Soup You Can Customize at Home

This Delicious Japanese Noodle Soup is a customizable, hearty dish that brings warmth and umami-rich flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 tablespoon Ramen Bouillon Substitute with vegetable broth for vegetarian option.
  • 1 tablespoon Sesame Oil Use olive oil for a lighter twist.
For the Toppings
  • 4 pieces Sojaeier (Soy Eggs) Marinated soft-boiled eggs.
  • 1 cup Hähnchen (Chicken) Consider pork or shrimp for variation.
  • 1 cup Kleine Champignons (Small Mushrooms) Try using other mushrooms or broccoli.
  • 2 cups Pak Choi (Bok Choy) Spinach or kale works well as substitutes.
  • 2 cloves Knoblauch (Garlic) Fresh garlic deepens the flavor.
For the Noodles
  • 2 packs Ramen Nudeln (Ramen Noodles) Instant noodles or soba are gluten-free options.
For Seasoning
  • 2 tablespoons Sojasauce (Soy Sauce) Tamari is a gluten-free option.
  • 1 medium Karotte (Carrot) Bell peppers or zucchini are great substitutes.

Equipment

  • pot
  • large pan
  • bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Prepare the Soy Eggs: Soft boil the eggs for 6-7 minutes, cool in cold water, peel, and marinate in soy sauce for 30 minutes.
  2. Sauté the Chicken: In a pan, heat sesame oil, add minced garlic, and sauté for 30 seconds. Add chicken pieces and cook for 5-7 minutes until golden brown.
  3. Prep the Vegetables: Wash and slice carrots, mushrooms, and bok choy. Arrange in serving bowls.
  4. Cook the Ramen Noodles: Boil water and cook ramen noodles according to package instructions for 3-4 minutes. Drain and cool briefly.
  5. Prepare the Broth: In the same pot, add ramen bouillon and bring to a boil, then simmer for 2-3 minutes.
  6. Assemble the Ramen Bowls: Pour hot broth over vegetables in each bowl, add noodles and chicken on top.
  7. Add Final Touches: Garnish with halved soy eggs, chili flakes, and sesame seeds. Let sit for 5 minutes before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 200mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Ensure broth is boiling hot when poured over vegetables for perfect cooking. Store leftovers in the fridge for 3 days, and freeze broth for up to 3 months.

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