Citrus-Soy Chicken Ramen

Name: Citrus-Soy Chicken Ramen
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 (2-pound) rotisserie chicken; Salt and pepper; 2 tablespoons olive oil or other oil of your choice; 3 heads garlic, halved crosswise; 2 large yellow onions (about 1 pound), unpeeled, quartered; 1 small bunch cilantro, thick stems cut off and reserved; 3 tablespoons soy sauce, plus more for serving; 6 to 8 ounces thin dried noodles (such as ramen, lo mein or soba); 2 limes, cut in half; 2 lemons, cut in half; Sesame seeds or toasted sesame oil, for serving

By Christian Reynoso

Published March 19, 2025

Citrus-Soy Chicken Ramen — Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 35 minutes
Prep Time: 5 minutes
Cook Time: 30 minutes
Rating: 5(523)
Comments: Read comments

Bright and zippy, rich and savory, this streamlined take on ramen wakes your palate like a sunbeam streaming through the curtains on a lazy morning in bed. It’s superfast yet it tastes as if you've just spent hours simmering it. Simply make a quick garlicky broth enriched with soy sauce and enhanced by the bones and skin from a store-bought rotisserie chicken. Cook noodles right in the broth and then add the shredded chicken, fresh citrus juice, cilantro, sesame and a little more soy. If you’d like, serve with the juiced lime and lemon halves in the bowl to add more vibrancy to this satisfying meal.

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Ingredients

Yield:4 servings

1(2-pound) rotisserie chicken
Salt and pepper
2tablespoons olive oil or other oil of your choice
3heads garlic, halved crosswise
2large yellow onions (about 1 pound), unpeeled, quartered
1small bunch cilantro, thick stems cut off and reserved
3tablespoons soy sauce, plus more for serving
6 to 8ounces thin dried noodles (such as ramen, lo mein or soba)
2limes, cut in half
2lemons, cut in half
Sesame seeds or toasted sesame oil, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Pick and shred the meat off the chicken (you should have about 3½ cups), season with salt and pepper to taste and set aside; save the bones and skin.
Step 2
In a large pot or Dutch oven, heat the oil over medium-high. Add the garlic and onions and cook, stirring occasionally, until lightly golden in spots, about 5 minutes. Add the chicken bones and skin, cilantro stems, soy sauce and 8½ cups of water. Bring to a gentle simmer, and let cook until flavorful with a distinct chicken essence, 15 to 20 minutes. Using a spider or fine-mesh sieve, lift or strain out the vegetables and chicken pieces and discard.
Step 3
Bring the broth back up to a simmer. Add the noodles and cook according to the package instructions, then turn off heat.
Step 4
To serve, ladle the broth into bowls (tongs work well for the noodles) and add as much chicken as you’d like. Squeeze in lime and lemon juice to taste, then, if you like, toss in the spent citrus halves to let the oils from the peels subtly infuse the broth. Top with cilantro leaves and tender stems, along with sesame seeds or sesame oil and more soy sauce, if desired.

Ratings

5 out of 5

523 user ratings

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Comments

Jennifer3 months ago

Made (mostly) as directed. I used Better than Boullion for the broth as I only had the chicken, no carcass. Came together very quickly. Don’t skimp on the toppings. We added sesame seeds, sesame oil, chili oil, cilantro and a good squeeze of lemon and lime. It’s a light spring take on a ramen.

Melissa2 months ago

Made as written (I did add some chopped scallion as garnish). This is so good. Seems to be a dupe for the lime chicken soup I used to order from Republic Noodle whenever I got sick. Very easy and tasty. Next time though, I will go straight to adding a whole lime to the broth at the end for brightness. May also add a little miso for depth.

Kimberooni2 months ago

So quick and simple. Didn’t have a chicken carcass so used chicken broth and threw in a couple packets of dashi to steep for a few minutes when it came to a boil. Also added some beech mushrooms. Delicious!

Heather S.3 days ago

Delicious. Before adding lemon and lime juice it was fine, adding it took it to fantastic! Cilantro for my husband, none for me and my genetic aversion for it. Added a bit of sesame oil and sesame seeds, and some sliced scallions. Who knew a rotisserie chicken could do this?

Courtney3 weeks ago

So yummy - especially if someone in your house is sick. Few small changes I made: simmered the broth for about 30 minutes, added a little ginger root, added about 1 garlic bulb back and used an immersion blender to mix into the broth and then cut about half the onions up and added back before cooking the ramen noodles. The ramen noodle package I had was 9.5 oz so will need to add a little more water next time so there is enough broth! Loved it with some jalapeño slices, sesame seeds, chili crisp and lots of cilantro.

Emma4 weeks ago

I treated the recipe more like inspiration than instructions. Started by sizzling sliced shiitake, green cabbage and garlic in sesame oil, then added the shredded chicken and plenty of bone both. Simmered while I cooked up some buckwheat soba noodles. Finished it with plenty of soy, lemon, and lime. Didn’t have the cilantro, but it would have been a nice additional. It doesn’t resemble ramen, but it is so cozy, wholesome and delicious.

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