Rotisserie Chicken Ramen

Dinner, Recipes

Easy homemade chicken ramen using that leftover rotisserie chicken in your fridge! This ramen has flavorful broth, fresh veggies, noodles, eggs and topped with a little spice from the serrano chilies.

About a year ago I went to dinner with a few of my friends at a place called Nitrogen in Jupiter, FL and it was the first time I considered getting ramen at a restaurant. Ramen to me was the packet that you buy for a dollar and eat every day while you are in college, not something that you spend $25 dollars on at a restaurant. I had no idea how great ramen truly was until Nitrogen. Ever since that night, I have been making my own and experimenting with different spices and flavors, which is how I came up with both the fast, and long version of this Rotisserie Chicken Ramen. This post is about the homemade, long version (which really isn’t that time consuming). However, I have listed the quick and easy version below as well.

Need to Save Time?

If you are looking to save some time on cooking there are a few options starting with the broth. My recipe below takes a good hour because we are making the broth from scratch. However, you can easily use the premade pack of ramen and then just add the veggies, egg and chicken to make it a bit more sophisticated. It will be done in less than 15 minutes and still tastes delicious. I have listed a few Ramen packets that I recommend below:

If you want a happy medium, you can use chicken stock instead of using the carcass to make the broth. You will want 8 cups of stock, add all the spices, soy sauce and scallion whites, bring to a boil and then you can proceed with cooking the noodles and toppings. I find this to be a good alternative but it is not always the most flavorful. If you do this, I would add the mushrooms to the broth so that it adds additional flavor.

INGREDIENTS  

Chicken

  • 1 cup Rotisserie Chicken cut or shredded

Broth & Noodles

  • 8 cups Water
  • 1 Rotisserie Chicken Carcass
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder grated
  • 1 dash Cayenne (optional)
  • 4 tsp Soy Sauce
  • ½ tsp Ginger
  • ½ tsp Mirin or Apple Cider Vinegar
  • 1 Scallion whites chopped
  • 2 (3oz) packs Dried Ramen

Toppings

  • ¼ Serrano Pepper thinly sliced
  • 1 Soft boiled egg
  • 1 tsp olive oil
  • ¼ cup Mushrooms sliced
  • Carrot Peels
  • 1 Scallion Greens chopped

INSTRUCTIONS 

Homemade Broth & Noodles (Skip and follow packet if using instant noodles)

  • Chop scallions separating the whites from the greens.
  • Remove all chicken meat from the remaining rotisserie chicken.
  • In a medium to large pot, bring 8 cups of water to a boil with chicken carcass, garlic powder, onion powder, soy sauce, ginger, sesame oil, cayenne, mirin and scallion whites. Turn down to a simmer and let simmer for 45 minutes.
  • While broth is cooking, slice mushrooms and place in a pan with a tsp of olive oil over medium heat until soft, season with salt and pepper and then set aside and start egg.
  • Once chicken broth is complete, set up a bowl and strainer, strain out any bones until you have just the broth in the bowl. Transfer boneless broth back to pot and bring to a boil. Add in two packs for Ramen noodles and cook for 3-5 minutes until al dente and then turn heat off.

Egg

  • Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Put egg in water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

Assembly

  • Chop serrano chilis, shred carrots using either a grater or and thinly slice chicken.
  • Divide cooked ramen and broth into bowls, top with half an egg, chilies, scallions, carrots and chicken. Enjoy!

Rotisserie Chicken Ramen

Easy homemade chicken ramen using that leftover rotisserie chicken in your fridge! This ramen has flavorful broth, fresh veggies, noodles, eggs and topped with a little spice from the serrano chilies.

Chicken

  • 1 cup Rotisserie Chicken (cut or shredded)

Broth & Noodles

  • 8 cups Water
  • 1 Rotisserie Chicken Carcass
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder (grated)
  • 1 dash Cayenne ((optional))
  • 4 tsp Soy Sauce
  • ½ tsp Ginger
  • ½ tsp Mirin or Apple Cider Vinegar
  • 1 Scallion whites (chopped )
  • 2 (3oz) packs Dried Ramen

Toppings

  • ¼ Serrano Pepper (thinly sliced)
  • 1 Soft boiled egg
  • 1 tsp olive oil
  • ¼ cup Mushrooms (sliced)
  • Carrot Peels
  • 1 Scallion Greens (chopped )

Homemade Broth & Noodles (Skip and follow packet if using instant noodles)

  1. Chop scallions separating the whites from the greens.

  2. Remove all chicken meat from the remaining rotisserie chicken.

  3. In a medium to large pot, bring 8 cups of water to a boil with chicken carcass, garlic powder, onion powder, soy sauce, ginger, sesame oil, cayenne, mirin and scallion whites. Turn down to a simmer and let simmer for 45 minutes.

  4. While broth is cooking, slice mushrooms and place in a pan with a tsp of olive oil over medium heat until soft, season with salt and pepper and then set aside and start egg.

  5. Once chicken broth is complete, set up a bowl and strainer, strain out any bones until you have just the broth in the bowl. Transfer boneless broth back to pot and bring to a boil. Add in two packs for Ramen noodles and cook for 3-5 minutes until al dente and then turn heat off.

Egg

  1. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Put egg in water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

Assembly

  1. Chop serrano chilis, shred carrots using either a grater or and thinly slice chicken.

  2. Divide cooked ramen and broth into bowls, top with half an egg, chilies, scallions, carrots and chicken. Enjoy!

Main Course
Chinese, Japanese
ramen, soup

View other Dinner recipes here.

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