Tomato Chicken Ramen with Mozzarella and Parmesan Recipe
This vibrant Tomato Ramen recipe combines tender chicken, fresh tomatoes, and spicy doubanjiang for a flavorful twist on the classic instant ramen. Enhanced with fresh baby bok choy and topped with melty mozzarella and Parmesan cheeses, this hearty soup cooks quickly on the stovetop, making it a perfect comforting meal in just 25 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 serving
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese Fusion
Ingredients
Protein
- 1 (80 g) boneless skinless chicken thighs
Vegetables & Aromatics
- 1 clove of garlic, minced
- 1-2 pieces of baby bok choy, halved
- 1/2 tomato (120 g), diced
Liquids
- 3/4 cup (180 ml) water
- 3/4 cup + 2 tbsp (200 ml) tomato juice
Seasonings & Condiments
- 1 tsp doubanjiang (chili bean paste)
- pinch of salt
- freshly cracked black pepper
- pinch of white pepper
Oils
- 1 tablespoon (15 ml) olive oil
Pasta & Cheese
- 1 pack of instant shio ramen*
- 1/4-1/3 cup freshly grated mozzarella
- 2-4 tbsp parmesan cheese
Garnish
- dried or fresh parsley
Instructions
- Prep the ingredients: Cut the chicken thighs into bite-sized pieces. Dice the tomato, mince the garlic, and halve the baby bok choy to prepare for cooking.
- Cook the chicken: Heat the olive oil in a medium saucepan over medium-high heat. Add the chicken pieces, seasoning lightly with salt and freshly cracked black pepper. Cook for 3-5 minutes until the chicken is cooked through and no longer pink.
- Build the broth: Add the minced garlic and doubanjiang to the saucepan with the chicken. Stir constantly and cook for about 30 seconds until fragrant. Pour in the water and tomato juice, then stir in the instant ramen soup base and a pinch of white pepper. Bring the mixture to a boil to develop the broth.
- Cook the noodles and vegetables: Add the instant ramen noodles to the boiling broth. Add the halved baby bok choy to cook for about 2 minutes, adjusting time based on your noodle brand’s instructions. In the final minute of cooking, stir in the diced tomato. Cook the noodles until just shy of al dente, about 30 seconds less than package directions, as they will continue softening in the hot broth.
- Serve: Transfer the ramen to a serving bowl or serve directly from the pot. Top generously with freshly grated mozzarella and Parmesan cheese, a drizzle of olive oil, freshly cracked black pepper, and sprinkle with dried or fresh parsley. Serve immediately while hot and cheesy.
Notes
- Adjust the amount of doubanjiang to control spiciness.
- Use fresh mozzarella for best melting texture.
- Instant shio ramen packs typically include the soup base used in this recipe.
- For vegetarian option, omit chicken and substitute with tofu or mushrooms.
- Be careful not to overcook noodles; they soften further after serving.
