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Ingredients
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Ramen Base
Protein & Mix-ins
Vegetables (mild, kid-friendly)
Flavoring & Toppings
Method
Ramen Base
- 1
In a medium saucepan, combine 4 cups broth and 1 cup water. Bring to a gentle boil over medium-high heat.
- 2
Add the 2 packs of instant ramen noodles (separate the block so they cook evenly). Cook for 2–3 minutes, stirring occasionally, until noodles are tender but not mushy. If using fresh or thicker noodles, adjust cook time per package instructions.
Vegetables (mild, kid-friendly)
- 3
Protein & Mix-ins
- 4
Add Protein
Stir in 1 cup cooked shredded chicken (or diced ham/tofu) to warm through, about 1 minute.
- 5
Soft-Poached Egg (optional)
If using an egg, lower heat to medium-low and make a gentle whirlpool in the simmering broth. Crack the egg into a small bowl and gently slip it into the center. Let cook uncovered for 4 minutes for a runny yolk or 5–6 minutes for a more set yolk. Remove with a slotted spoon and set on a plate while finishing the soup.
Flavoring & Toppings
- 6
Remove the pot from the heat. Stir in 1 tablespoon low-sodium soy sauce, 1 teaspoon unsalted butter, and 1 teaspoon honey or maple syrup (if using) to mellow flavors for kids. Taste and adjust with up to 1 teaspoon salt and 1/4 teaspoon pepper as needed.
- 7
Divide the noodles and broth into 2 kid-sized bowls. Carefully place the poached egg on top of a bowl if using. Sprinkle each bowl with 1 teaspoon sesame seeds and 1 tablespoon sliced scallions if desired.
- 8
Let the ramen cool for 3–5 minutes so it reaches a safe temperature for children. Serve with a small spoon and fork or chopsticks, and encourage blowing on each bite to check temperature.