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–+ servings
250ml Ramen Infused Olive Oil bottle infused with herbs, garlic, onion, and shiitake mushroom
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
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Main Dish
Cuisine: Asian, Fusion Cuisine, Japanese
Ingredients Equipment Method Notes

Ingredients
  

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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