Quick & Hearty Chicken Noodle Soup Ramen (Rice Cooker Method)
Quick & Hearty Chicken Noodle Soup Ramen (Rice Cooker Method)
Easy Chicken Stock Chicken Noodle Ramen Made in a Rice Cooker
Create a delicious and satisfying chicken noodle soup ramen with a rich chicken stock flavor, effortlessly made in your rice cooker. This simple recipe is perfect for busy days when you crave a comforting and flavorful meal.
Main Ingredients- 30g Chicken breast (smoked or fresh)
- 50g Potato
- 40g Onion
- 30g Zucchini
- 1 serving Ramen noodles
- 450g Water
Seasonings & Aromatics- 1 Tbsp Chicken stock
- Pinch of Black pepper
- 2 Tbsp Soy sauce
- 1 handful Chopped green onions
- 1 Korean chili pepper (optional, for spice)
- 1/2 tsp Red pepper flakes
- 1 tsp Sesame oil
- 1/2 tsp Toasted sesame seeds
- 1/2 tsp Garlic powder (or 1 tsp minced garlic) for seasoning sauce + 1 tsp for broth
- 1 Tbsp Chicken stock
- Pinch of Black pepper
- 2 Tbsp Soy sauce
- 1 handful Chopped green onions
- 1 Korean chili pepper (optional, for spice)
- 1/2 tsp Red pepper flakes
- 1 tsp Sesame oil
- 1/2 tsp Toasted sesame seeds
- 1/2 tsp Garlic powder (or 1 tsp minced garlic) for seasoning sauce + 1 tsp for broth
Cooking Instructions
Step 1
First, peel the potato (50g) and slice it thinly into julienne strips. Slicing them thinly will help them cook through and melt into the broth, enriching its flavor. *Tip: Leftover potatoes can be stored in an airtight container in the refrigerator for about 4-5 days.
Step 2
Next, place the sliced onion (40g), the julienned potato, and the chicken breast (30g) into your rice cooker. If using smoked chicken breast, cut it into bite-sized pieces or shred it. *Tip: If you don’t have smoked chicken breast, you can use finely chopped, thawed fresh chicken breast. Leftover chicken meat, even slightly dry parts, can also be used. Feel free to increase the amount of chicken for a richer flavor.
Step 3
Add 1 Tbsp of chicken stock and 1 tsp of garlic powder (or minced garlic) to the rice cooker. Pour in 450g of hot water that has just been boiled. Then, select the ‘reheat’ or a similar 9-minute cooking cycle on your rice cooker to begin the process.
Step 4
While the ingredients are cooking in the rice cooker, thinly julienne the zucchini (30g). Zucchini can become watery if overcooked, so adding it towards the end is best.
Step 5
Now, let’s prepare the seasoning sauce. In a small bowl, combine 2 Tbsp of soy sauce, 1 tsp of sesame oil, 1/2 tsp of red pepper flakes, 1/2 tsp of garlic powder (or minced garlic), 1 handful of chopped green onions, 1 finely chopped Korean chili pepper (if you like it spicy), and 1/2 tsp of toasted sesame seeds. Mix well to create the delicious seasoning sauce. Feel free to adjust the soy sauce or red pepper flakes to your personal taste.
Step 6
This is what the rice cooker looks like after the initial 9-minute reheating cycle. The ingredients should be tender, and the broth will have started to develop a rich flavor.
Step 7
Gently push the cooked ingredients to the sides of the rice cooker to create a space in the center. Place the ramen noodles in the middle. Add the julienned zucchini to the broth around the edges. Select the ‘reheat’ or a similar 9-minute cooking cycle again to continue cooking. This step ensures the noodles and zucchini are perfectly cooked.
Step 8
Once cooking is complete, transfer the chicken noodle soup ramen to a bowl. Add about 1 tsp of the prepared seasoning sauce and mix it in to your liking. A sprinkle of black pepper is also a great addition. Enjoy your easily made, deeply flavorful chicken noodle soup ramen at home!
