Elevated Homemade Chicken Ramen

You can’t go wrong with Ramen! But put down that pre-packaged garbage and try this out. This recipe will take you less time than whipping up that overly salty freeze-dried package of MSG. Tastes a heck of a lot better, and allows you to regulate that sodium intake. 

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 Homemade Chicken Ramen

Serves 1


  • 1 tsp coconut oil
  • 2 small shallots, halved and thinly sliced into half moons
  • 2 cloves garlic, thinly sliced
  • 1 Tbsp all natural peanut butter
  • 2 Tbsp low sodium soy sauce
  • 1 tsp garlic chili paste – or your favourite hot sauce
  • 1/2 tsp toasted sesame oil**
  • 2 – 3 cups low sodium chicken broth – start with 2 and add more should it be too concentrated
  • 1 cup roasted / cooked chicken – cut into bite size pieces
  • 1 cup fresh Ramen noodles (or use the prepacked noodles – just toss away the flavour packet!)
  • Radishes, thinly sliced – for garnish
  • Cilantro leaves – for garnish
  • Hard-boiled egg – for garnish
  • Green onions – for garnish


In a soup pot, heat coconut oil on medium heat. Sauté the shallots and garlic, until translucent and fragrant – approximately 3 – 5 minutes. Add in peanut butter, soy sauce, chili paste, and sesame oil. Stir to combine – this will toast the peanut butter a bit, which will deepen it’s nuttiness. Add in chicken broth, a cup at a time, using a whisk to ensure no lumps. Bring the broth to a boil, and add in the chicken and noodles. Cook until noodles are ready. 

Serve hot with some radishes, cilantro, green onions and a hard boiled egg on top. 

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This is one of the best reasons to always have stock, broth or bouillon cubes on hand.  And did you know, there is actually a difference between all three? But we’ll get into that later. When it’s not a Monday. And I’m not recovering from being sick. 🙂 

**Remember to keep your sesame oil in the fridge after opening it. It can become rancid quite quickly if kept at room temperature. 



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3 thoughts on “Elevated Homemade Chicken Ramen

  1. LT

    This is awesome… I’ve got some shallots in my fridge that I’ve been meaning to use…Thoughts on using tofu and making a veggie version? Would you do anything differently?

    1. Ally Taylor Post author

      I think that would be a great idea! And I wouldn’t do anything differently. Slightly jealous actually! 🙂
      Good luck and let me know how it goes!


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