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Easy 5-Ingredient Dorm Room Chicken Ramen Bowl Recipe with Soft Boiled Egg

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A quick and comforting ramen bowl made with simple pantry staples, tender chicken, and a soft boiled egg that adds creamy richness. Perfect for small kitchens or dorm rooms.

Ingredients

Scale
  • 1 package instant ramen noodles (discard seasoning packet)
  • 4 oz cooked chicken (shredded or diced)
  • 2 cups chicken broth (low sodium preferred)
  • 2 soft boiled eggs
  • 1 tbsp soy sauce (low sodium preferred)
  • Optional: sliced green onions for garnish
  • Optional: toasted sesame seeds for garnish
  • Optional: pinch of chili flakes

Instructions

  1. Bring about 2 cups of water to a boil in a pot. Gently lower the eggs into the boiling water using a spoon. Boil for exactly 6 minutes for a slightly runny yolk. Transfer eggs to a bowl of ice water to stop cooking and let sit.
  2. In the same pot, bring 2 cups of chicken broth to a gentle simmer. Add instant ramen noodles (discard seasoning packet) and cook for 3-4 minutes until tender but not mushy. Stir occasionally.
  3. Stir in 4 oz cooked chicken and 1 tbsp soy sauce. Warm through for 1-2 minutes to meld flavors.
  4. Peel the chilled soft boiled eggs carefully and slice them in half lengthwise.
  5. Pour noodles, broth, and chicken into a serving bowl. Place egg halves on top. Garnish with green onions, sesame seeds, and chili flakes if desired.

Notes

Use a timer to boil eggs exactly 6 minutes for perfect soft yolks. Add soy sauce early to infuse broth with flavor. Peel eggs under cold running water for easier shell removal. For gluten-free, substitute ramen noodles with rice noodles or gluten-free ramen. For soy-free, use coconut aminos instead of soy sauce.

Nutrition

Keywords: ramen, chicken ramen, soft boiled egg, easy ramen recipe, dorm room cooking, quick meals, 5-ingredient recipe

Find it online: https://tastytuck.com/easy-5-ingredient-dorm-room-chicken-ramen-bowl-recipe-with-soft-boiled-egg/