Slow-Simmered Chicken Ramen Bowl with Ramen Olive Oil Blend

Tender chicken, springy ramen noodles, jammy soft-boiled eggs, crisp scallions, and earthy mushrooms come together in a rich broth that feels comforting from the first steamy spoonful. A drizzle of Ramen Infused Olive Oil Blend layers shiitake, garlic, onion, celery seed, and lemon peel into the broth so the bowl lands savory, bright, and deeply satisfying. It’s the kind of dinner that works for a weeknight reset, a cold-weather comfort meal, or an easy homemade ramen night worth making again and again.

Garden Infuzions

Slow-Simmered Chicken Ramen Bowl with Ramen Olive Oil Blend

A cozy ramen bowl with tender chicken, springy noodles, soft eggs, and a savory broth finished with Ramen Infused Olive Oil Blend for deep, aromatic flavor in every spoonful.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 bowls

Course: Dinner, Main Dish

Cuisine: Asian, Fusion Cuisine, Japanese

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 8 cups low-sodium chicken broth
• 3 tablespoons Ramen Infused Olive Oil Blend
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 4 cloves garlic minced
• 8 ounces cremini mushrooms sliced
• 8 ounces dried ramen noodles
• 4 large eggs
• 2 scallions thinly sliced
• 1 sheet nori cut into strips
• 1 teaspoon sesame seeds
• 1/2 teaspoon black pepper
• Salt to taste

Equipment

• 1 Large pot For simmering the broth and cooking the chicken
• 1 medium saucepan For soft-boiling the eggs
• 1 Tongs Helpful for handling chicken and noodles
• 1 Cutting board For shredding chicken and slicing toppings
• 1 Chef Knife For chopping aromatics and garnishes
• 1 ladle For serving broth into bowls

Method

 

Instructions

1. 1. Pat the chicken thighs dry and season lightly with black pepper.
2. 2. Bring a medium saucepan of water to a boil, gently add the eggs, and cook for 7 minutes for soft centers. Transfer the eggs to cold water, peel, and set aside.
3. 3. In a large pot, warm 1 tablespoon of the Ramen Infused Olive Oil Blend over medium heat. Add the garlic, ginger, and mushrooms, then cook until fragrant and lightly softened, about 3 to 4 minutes.
4. 4. Pour in the chicken broth, soy sauce, mirin, and rice vinegar. Add the chicken thighs and bring the pot to a gentle simmer.
5. 5. Simmer the chicken until cooked through and tender, about 20 to 25 minutes. Remove the chicken to a cutting board and shred it into bite-size pieces.
6. 6. Return the shredded chicken to the pot, then add the ramen noodles and cook just until tender, stirring gently so they do not overcook.
7. 7. Stir in the remaining 2 tablespoons of Ramen Infused Olive Oil Blend, taste the broth, and adjust salt if needed.
8. 8. Divide the noodles, chicken, mushrooms, and broth between 4 bowls. Top with halved eggs, scallions, nori, sesame seeds, and serve hot.

Notes

Add the olive oil blend at the end as well as at the base of the broth so the savory aroma stays vivid in the finished bowl. If you want a deeper bowl, let the broth sit off heat for 2 minutes before serving so the flavors settle together. The recipe uses real home-kitchen technique and keeps the ramen straightforward without overcomplicating the build.

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Recipe Tips

Keep the broth at a gentle simmer so the chicken stays tender and the noodles keep their bounce. Add the blend at the end for the fullest aroma, then taste before serving and adjust salt only if needed.

Serving Suggestions

Serve each bowl with extra sliced scallions, a sprinkle of sesame seeds, or a few chili flakes for anyone who wants more heat. This also pairs nicely with a simple cucumber salad or steamed edamame on the side.

Storage

Store the broth, chicken, noodles, and toppings separately whenever possible. Refrigerate leftovers in covered containers for up to 3 days and rewarm the broth gently before assembling fresh bowls.

Variations

Swap in shredded rotisserie chicken for a faster version, add baby bok choy for extra greens, or use mushrooms and tofu instead of chicken for a different bowl. You can also stir in corn, bean sprouts, or a spoonful of miso for another layer of flavor.

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