Kelp Noodle Japanese Ramen – 50-Minute Recipe
A light, protein‑packed ramen featuring chewy kelp noodles, savory broth, and fresh toppings of grilled chicken, soft‑boiled egg, and crisp bok choy. Bright lemon juice and a drizzle of chili oil add a zesty finish, making it a quick, healthy dinner.
Recipe by Joe Chu· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
50 min estimated total time for 1 servings.
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Ingredients
- 6 oz kelp noodles
- 1 1/2 tbsp lemon juice
- 0.67 tbsp baking soda
- 1 tsp chicken bouillon powder
- 2 cup chicken bone broth
- 3 tbsp soy sauce
- 5 oz boneless skinless chicken thigh
- 0.33 tsp spray oil
- 1 tsp salt
- 1 tsp paprika
- 2 tsp garlic
- 1 tsp black pepper
- 1 egg
- 1 green onion
- 1 bok choy
- 1 tsp chili oil
Instructions
- 1Dice the green onion and separate the bok choy leaves.
- 2In a bowl, combine the kelp noodles, baking soda, and lemon juice; stir to coat and let marinate for 10 minutes.
- 3Rinse the marinated noodles under running water, let them sit for 15 minutes, then drain completely.
- 4Season the raw chicken thigh pieces with salt, paprika, minced garlic, and black pepper.
- 5Heat a pan over medium heat, lightly coat with spray oil, and cook the seasoned chicken until golden brown and cooked through, about 5–7 minutes.
- 6Bring a pot of water to a boil, add the egg and boil for 6 minutes, then transfer immediately to an ice‑water bath, cool, peel, and set aside.
- 7In a small bowl, whisk together chicken bouillon powder, chicken bone broth, and soy sauce to create the broth.
- 8In a large serving bowl, place the drained kelp noodles, pour the prepared broth over them, and gently toss.
- 9Top the noodle‑broth mixture with the sliced grilled chicken, soft‑boiled egg (halved), bok choy leaves, diced green onion, and a drizzle of chili oil.
- 10Serve immediately and enjoy.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate noodles early
After coating the kelp noodles with baking soda and lemon juice, let them sit for the full 10 minutes before rinsing.
Rinse and rest noodles
Rinse the marinated noodles, then let them sit for 15 minutes before draining.
Ice‑water bath for eggs
Transfer boiled eggs immediately to an ice‑water bath to stop cooking before peeling.
Season chicken before cooking
Mix salt, paprika, minced garlic, and black pepper with the chicken thigh pieces prior to pan‑searing.
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Frequently asked questions
- How long does it take to make Kelp Noodle Japanese Ramen?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Kelp Noodle Japanese Ramen recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Kelp Noodle Japanese Ramen recipe come from?
- It was shared by Joe Chu on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.