Instant ramen is designed to be quick, but it does not have to look or feel like a snack. A few fresh ingredients can turn one inexpensive packet into a complete bowl.
This recipe begins with Maruchan Chicken Ramen and adds a soft-boiled egg, cooked chicken, spinach, corn, green onion, and nori. Every ingredient is easy to find, and most of the preparation can be completed while the egg and noodles cook.
The goal is not to hide the instant ramen. It is to use it as a convenient base and give the finished bowl the color, texture, and balance associated with ramen served in a restaurant.
Ingredients
Makes 1 bowl.
- 1 packet Maruchan Chicken Ramen
- 2 cups (475 ml) water
- 1 large egg
- ⅓ cup shredded cooked chicken
- ¼ cup corn
- 1 packed cup baby spinach
- 2 tablespoons sliced green onion
- 1 or 2 small sheets roasted nori
- Toasted sesame seeds, optional
- Chili oil or sesame oil, optional
Rotisserie chicken works well and requires no additional cooking.
How to Make Restaurant-Style Instant Ramen
1. Make the soft-boiled egg
Bring a small saucepan of water to a gentle boil.
Carefully lower the egg into the water and cook for 7 minutes.
Transfer the egg immediately to cold water. Once cool enough to handle, remove the shell and cut the egg in half.
2. Prepare the toppings
Shred the cooked chicken and slice the green onion into thin rings.
Warm the corn if it is frozen or refrigerated. Cut the nori into smaller rectangles if necessary.
Have everything ready before cooking the noodles. Instant ramen softens quickly and should be served as soon as it is finished.
3. Cook the noodles
Bring 2 cups of water to a boil in a saucepan.
Add the noodles and cook for 2 minutes, gently separating them with chopsticks or a fork.
Add the chicken, corn, and spinach. Continue cooking for about 1 minute, until the noodles are tender and the spinach has wilted.
4. Add the seasoning
Remove the saucepan from the heat.
Add the enclosed seasoning packet and stir until completely dissolved.
Adding the seasoning after removing the pan from the heat helps keep the broth aromatic rather than allowing it to boil away.
5. Assemble the bowl
Pour the noodles, broth, chicken, corn, and spinach into a deep serving bowl.
Place the egg halves on one side. Add the green onion and stand the nori against the edge of the bowl.
Finish with sesame seeds or a few drops of chili oil or sesame oil if desired. Serve immediately.
Why the Toppings Matter
Restaurant ramen is built from contrasting textures.
The egg adds richness, while the chicken makes the bowl more substantial. Corn contributes sweetness, spinach adds freshness, and nori brings a crisp texture and savory aroma.
Arranging the toppings separately also makes the bowl look more intentional. Avoid mixing everything together before serving.
Keep the Noodles Firm
The noodles continue to soften after they enter the serving bowl. Prepare all the toppings first, then cook the ramen last.
Do not leave the finished noodles sitting in the saucepan. Transfer them to the bowl and serve immediately.
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The Ramen Used for This Recipe
Maruchan Chicken Ramen has a mild broth that works as a base for vegetables, egg, and cooked chicken. The individual packets are convenient for preparing one bowl at a time.
Maruchan is a Japanese-founded brand, while this version is manufactured in the United States.
Maruchan Ramen Noodles — Chicken Flavor, 24 Pack
Other Easy Toppings
Once you know the basic method, try replacing or adding one or two toppings:
- Sautéed mushrooms
- Bean sprouts
- Thinly sliced carrots
- Cooked pork
- Tofu
- Bamboo shoots
Keep the number of toppings limited so the noodles and broth remain the center of the bowl.