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Ramen-Style Udon Noodle Soup Recipe | Ramen Soup

A delicious bowl of Ramen Noodle Soup with a Rada Non-Scratch Soup Ladle.

For decades, ramen noodles have been celebrated as an inexpensive but tasty meal. But the cultural perception of ramen as something primarily consumed by college students and penny-pinchers belies the fact that ramen and ramen-style recipes can be as delicious as anything out there.

This recipe is one of our favorites, a hearty noodle soup with delectable chicken and vegetables. Since we use udon noodles for our version, it’s not strictly a ramen noodle soup, but you can use whichever noodles you prefer. It only takes about 15 minutes to prepare, and the recipe is easy to adjust to suit your palate.

As a bonus, it looks absolutely stunning, making it a wonderful dish to cook to impress your family and friends!

Ramen-Style Udon Noodle Soup Recipe


Ingredients you will need:

  • 1 chicken breast, thinly sliced
  • 1 orange pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 3 C. bok choy or cabbage, sliced
  • 1 lb. shiitake mushrooms
  • 5 garlic cloves
  • Grated carrot
  • 3 green onions
  • Freshly grated ginger
  • 2 T. soy sauce
  • 1 T. miso
  • Red pepper flake
  • 4 C. chicken or veggie broth
  • Sesame oil
  • Chili paste
  • Salt and pepper
  • Soft-boiled eggs (optional)

Slice your vegetables.

Jess uses a Rada French Chef to slice red peppers.

In a large saucepan, heat garlic and chili paste. Add mushrooms, stock, soy sauce, miso, ginger, and black pepper.

Jess adds mushrooms to pot.

Stir and let come to a simmer.

Jess stirs pot with spoon.

Slice chicken breast.

Jess cuts chicken with Rada French Chef knife.

Add chicken to broth. Let chicken cook for several minutes.

Jess adds chicken to boiling stock.

Stir in vegetables. Add your choice of noodles. Cook until noodles are ready.

Jess adds frozen vegetables to stock.

Garnish sliced soft-boiled eggs, sesame seed oil, and green onions. Serve and enjoy!

Jess poses with completed ramen noodle soup.

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The features of the Rada Non-Scratch Soup Ladle.

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A salmon salad with a Rada Cook's Knife

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Ramen Noodle Soup Video Transcript

Start Video Transcript

Hi there! Jess in the Rada Kitchen, thanks for joining me. Today I’m going to show you how to make your own Ramen Noodle Soup, which is everybody’s favorite. The great thing is we’re using fresh, flavorful ingredients and getting rid of all that prepackaged stuff. We’re going to start by prepping some vegetables.

So there great thing about making your own ramen noodle soup is that you can use any variety of vegetables you like. I’m going to put in some bright red pepper because I love the color and it’s chockfull of antioxidants. I’m just going to cut it in strips. I’m going to add some cabbage and then I’m going to slice some thin scallions.

I have a just a little bit of oil in the pan and to that I’m going to add some fresh-chopped garlic and some chili paste. You can do as much or as little chili paste as you like. To my hot boil I’m going to add about a pound of sliced shitake mushrooms. Four cups of chicken stock. Some soy sauce. Some miso. Some freshly grated ginger. And some black pepper. Give it a stir. Let this come up to a simmer.

I’m going to thinly slice one chicken breast that we are going to drop into that simmering soup and allow to cook right in that yummy broth. So you can see our soup is just coming up to a simmer, not a boil. We’re going to drop in our chicken and it’s going to poach in that liquid.

Just a few minutes later we’re ready to dump in our veggies. I’m going to put in our sliced red pepper and our cabbage. And we’re not going to cook this very long because we want to maintain that nice crispness to our vegetables. Give it a stir. Our chicken is cooked all the way through. Next up our carrots and scallions. Again, quick stir. Our last ingredient is udon noodles that we’re going to toss in. You can use traditional ramen noodles, you can use rice noodles, but I love those big, thick udon noodles. And again with a stir and you are about ready to plate this up.

We are ready to dish up a delicious bowl of homemade ramen. This is such a good, healthy treat, especially during the winter season when everyone is coming down with those flu bugs. I am just going to garnish this with a soft-boiled egg and then a little bit more scallion and a dash of sesame oil. And you’re ready to go, less than 15 minutes and you have this super-yummy meal. Thanks so much for joining me today. Be sure to check us out at RadaCutlery.com and to check out our YouTube channel for more great and simple recipes just like this one.

End of Video Transcript

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Recipe Name
Ramen Noodle Soup
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