The 15-minute Homemade Ramen You'll Never Get Sick Of

Ingredients

• 2 cubes Chicken Stock Cubes (reconstituted in 4 cups hot water)
• 4 cups Water (for rehydrating stock cubes and boiling noodles)
• 1 cup Unsweetened Soy Milk (adds creaminess; use plain soy milk)
• 300 g Chicken Mince (lean ground chicken, fresh or frozen)
• 2 tablespoons Gochujang (Korean fermented chili paste)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 4 cloves Garlic (peeled and minced)
• 1 tablespoon Fresh Ginger (peeled and grated)
• 2 stalks Spring Onion (white and green parts separated, sliced)
• 2 tablespoons Sesame Paste (Chinese Tahini) (smooth, unsweetened)
• 1 teaspoon Chili Crisp Oil (or plain chili oil)
• 1 teaspoon Rice Vinegar (adds acidity)
• 2 packs Instant Ramen Noodles (discard seasoning packets; each pack ~85 g)
• 2 heads Bok Choy (halved; thick stems sliced if large)
• 4 pieces Eggs (soft boiled, peeled)
• 1 piece Green Chili (thinly sliced for garnish)
• 1 teaspoon Vegetable Mix (optional) (from ramen packet; optional garnish)

Instructions

1. Soft‑Boil the Eggs

   Bring 4 cups of water to a gentle boil in the large pot, lower the heat, and gently lower the eggs in. Set a timer for 6 minutes. After the timer, transfer eggs to an ice‑water bath to stop cooking and cool for easy peeling.

   Time: PT6M

   Temperature: 100°C

2. Prepare the Creamy Broth

   In the same pot, dissolve the chicken stock cubes in 4 cups hot water, add the unsweetened soy milk, and bring to a rolling boil. Reduce to a simmer while you work on the toppings.

   Time: PT5M

   Temperature: 100°C

3. Prep Aromatics and Vegetables

   While the broth simmers, grate the ginger, mince the garlic, slice the white and green parts of the spring onions, halve the bok choy, and thinly slice the green chili for garnish.

   Time: PT5M

4. Cook the Spicy Chicken Mince

   Heat the wok over high heat until a thin layer of smoke appears. Add a splash of neutral oil, then add the chicken mince in a single layer. Let it sear without stirring for 1‑2 minutes, then add the grated ginger and minced garlic. Stir‑fry until fragrant, then stir in gochujang and soy sauce. Cook until the chicken is fully browned and the sauce coats the meat.

   Time: PT5M

   Temperature: high

5. Make the Sesame‑Chili Dressing

   In a small bowl, whisk together sesame paste, chili crisp oil, rice vinegar, and a splash of soy sauce until smooth. Set aside.

   Time: PT2M

6. Cook Noodles and Bok Choy

   Add the instant ramen noodles to the simmering broth. Cook for 3 minutes, then add the bok choy halves for the last 30 seconds to keep them bright and crisp. Drain briefly with a strainer if excess liquid remains.

   Time: PT3M

   Temperature: 100°C

7. Assemble the Bowls

   Divide the sesame‑chili dressing among four serving bowls, spreading it on the bottom. Place the cooked noodles and broth over the dressing, top with the spicy chicken mince, a halved soft‑boiled egg, sliced green chili, spring‑onion greens, and optional vegetable mix. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

15 g

Fiber

4 g