My kids and I love a good soup and ramen certainly rates high on the list for us. There aren’t a lot of good ramen places nearby and so I have played with making my own for years. If you know ramen, you know that a good stock takes hours and hours to make…I am not that passionate about it to do that so I have tried to recreate it so that the it still tastes great but can be a quick weeknight meal. I hope you enjoy this easy ramen soup!


  • 3 cups chicken stock (homemade or otherwise)
  • 2 cups water
  • 1 garlic clove
  • 4 tbsp soy sauce
  • 1 tsp worcestershire sauce
  • 1/2 tsp chinese five spice
  • dash of chili powder
  • 2 slices ginger
  • 375 grams ramen noodles
  • 8 ounces cooked, shredded chicken breast
  • 1/4 cup corn kernels
  • 1 cup baby spinach
  • 1/2 package enoki mushrooms
  • OPTIONAL TOPPINGS: 2 soft boiled eggs (sliced in half), sliced green onions, sesame seeds, seaweed


Mix all the first 8 ingredients together in a large stock pot. Once you have it at a boil add the ramen noodles and cook according to package directions. Add the enoki mushrooms for the last 2 minutes.

Put all the rest of the toppings in a bowl and serve the stock over top of it Sprinkle green onions, sesame seeds or any other topping on top and place half a soft boiled egg in each bowl.


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