18 Amazing Side Dishes to Serve with Chicken Ramen Noodles

When topped with juicy, flavorful chicken, ramen noodles are a tasty and comforting meal. But eating just noodles can get boring after a while. That’s why it’s important to have the right sides with your chicken ramen!

In this article, I’ll share 18 of my favorite sides to serve with chicken ramen to make it a complete and satisfying meal. These range from classics like soft boiled eggs to creative additions like cheesy garlic bread. I’ve also included quick-prep vegetable dishes to add some freshness and nutrition to balance out the carbs and sodium from the noodles.

So let’s get started – here are the must-try accompaniments for chicken ramen

1. Soft-Boiled Eggs

Adding a soft-boiled egg to your chicken ramen bowl takes it from great to exceptional. The runny yolk acts as a rich, creamy sauce for the noodles, adding protein and healthy fats.

Cook eggs for 6-7 minutes and then shock them in ice water for the best soft-boiled eggs. The whites should be just set, and the yolks should still be runny and jammy. Before adding the eggs to the very hot ramen broth, cut them in half so the yolks can flow.

2. Soy Sauce Eggs

Soy sauce eggs (also called ajitsuke tamago) are another classic ramen component. They are eggs marinated in a sweet and salty soy sauce mixture, turning the whites a dark brown color.

The soy sauce penetrates the egg whites, making them firmer but soft When sliced, they add a burst of umami flavor to contrast the rich chicken broth Marinate the eggs for at least 2 hours for best results.

3. Sesame Seeds

A sprinkle of toasted white or black sesame seeds over the chicken ramen adds lovely crunch and nutty aroma. Sesame seeds also provide dietary benefits – they are high in calcium, magnesium, iron, zinc, vitamin B1, and fiber.

Try toasting them in a dry pan for 1-2 minutes until fragrant before scattering them on top of the finished ramen bowls

4. Sliced Green Onions

Green onions are a common way to top ramen for a good reason: they give the broth a fresh onion flavor without making it taste too strong. Green onions also have potassium, calcium, iron, vitamin K, vitamin C, and vitamin B6.

Slice green onions thinly on the diagonal, using both the green tops and white bulbs. Garnish each ramen bowl with a generous amount for a pop of color and texture.

5. Kimchi

Chicken ramen goes great with kimchi, which is made from fermented napa cabbage and is spicy and sour. It cuts through the rich broth with a spicy kick and sour taste.

For a quick kimchi that doesn’t require fermenting, simply toss sliced cabbage with garlic, ginger, soy sauce, sesame oil, and gochugaru chili flakes. Let it sit for 30 minutes before serving.

6. Pickled Ginger

Pickled ginger, also called gari or beni shoga, is traditionally served with ramen. Its bright, acidic tang helps balance out the hearty chicken broth.

Opt for fresh young ginger pickled in a vinegar solution for the best flavor. Store-bought pickled ginger works too. Add a few slices to each ramen serving.

7. Baby Bok Choy

Baby bok choy is crunchy and full of nutrients like vitamin C, vitamin K, and magnesium. Lightly cook the bok choy in the chicken broth for the last 1-2 minutes of cooking until just wilted.

For extra flavor, try tossing the blanched bok choy in a bit of sesame oil, soy sauce, and minced garlic before topping the ramen.

8. Bean Sprouts

Crisp, juicy bean sprouts taste amazing with ramen. They add freshness and crunch to contrast the soft noodles and chicken. Bean sprouts are also loaded with vitamin C, folate, and vitamin K.

Blanch the sprouts in the ramen broth right at the end to lightly cook. Drain any excess liquid before topping the noodles so they stay nice and crunchy.

9. Shiitake Mushrooms

Savory umami-rich shiitake mushrooms are fantastic in ramen bowls. You can use fresh or rehydrated dried shiitakes. Slice them thinly and simmer in the broth to infuse flavor before adding to the noodles.

For extra taste and texture, try sautéing the shiitakes in a bit of sesame oil and soy sauce first. Shiitakes contain immune-boosting beta-glucans as a bonus.

10. Sweet Corn

Adding juicy sweet corn to your chicken ramen provides fabulous color, natural sweetness, and varied texture. Use fresh corn cut from the cob or thawed frozen kernels.

Simmer the corn in the broth for 1-2 minutes until just heated through before spooning on top of the finished noodle bowls.

11. Cherry Tomatoes

Halved cherry or grape tomatoes make a lovely fresh finishing touch for chicken ramen. They add sweetness and acidity to balance the rich noodles.

Try roasting cherry tomatoes with just a bit of olive oil and salt first to concentrate their sweetness. Then place them on top of the hot ramen so they don’t overcook.

12. Carrots

For extra vegetables, julienne or spiralize carrots into long noodle-like strands. They’ll mimic the ramen noodles visually and offer vitamin A, beta-carotene, vitamin K, and potassium.

Blanch the carrot noodles in the broth just until tender-crisp before topping the bowls. For more flavor, toss them first in a sesame-soy dressing.

13. Avocado

Creamy, buttery avocado is amazing in ramen bowls. It adds richness and healthy fats to satisfy. Mash it up and plop a spoonful into the piping hot broth so it starts to melt and coat the noodles seductively.

For a fun twist, slice the avocado instead of mashing so you get nice thick chunks in each bite.

14. Cheesy Garlic Bread

This creative addition brings cheesy, garlicky goodness to chicken ramen. The strong flavors pair perfectly with the umami broth.

Simply toast bread slices topped with butter, garlic, and parmesan or mozzarella cheese. Then place a slice in each ramen bowl and let it soak up the broth as you eat.

15. Cucumber Salad

A light cucumber salad offers freshness and crunch to contrast the hot ramen noodles. Simply toss sliced cucumbers with a bit of rice vinegar, sesame oil, soy sauce, and red pepper flakes for a tangy kick.

Chilled and crunchy, this cooling salad balances the warmth of the chicken broth beautifully. It also aids digestion.

16. Spinach

Wilting some spinach into the hot broth turns the ramen into more of a noodle soup. Spinach adds nutrition with its powerful antioxidants like lutein, zeaxanthin, and carotenoids.

Rinse the spinach then add directly to the boiling broth. Let it wilt for 15-30 seconds before pouring the ramen into bowls.

17. Fried Shallots

Fried shallots may seem like an odd addition, but they lend fantastic crunch and savory depth. Store-bought crispy fried shallots are fine, but frying thinly sliced shallots yourself results in super fresh flavor.

Scatter them on top of the finished chicken ramen bowls so they stay ultra-crisp. Their shallot flavor enhances the overall taste.

18. Furikake

Furikake is a Japanese seasoning blend typically sprinkled on rice, but it’s amazing on ramen too. It contains dried seaweed, sesame seeds, salt, sugar, and other umami ingredients.

The Furikake adds a complex flavor layer and fun popping texture to chicken ramen. Use it instead of or along with regular salt.

Make It a Meal

With the right balance of textures, flavors, and nutrition, these side dishes turn basic chicken ramen into a fully satisfying meal.

I recommend picking 2-3 sides that appeal to you and offer variety – like kimchi for spice, soft boiled eggs for creaminess, and bok choy for crunch. Or corn, cucumbers, and furikake for lots of colors and textures.