Vault Noodle Bar Shin Black Chicken Ramen

Ingredients

• 4 packs Nongshim Shin Ramyun Black
• 960 ml 33% less sodium chicken broth (4 cups)
• 1440 ml water (6 cups)
• 300–450 g rotisserie chicken, shredded (about 2–3 cups)
• 4–6 eggs
• 225 g sliced mushrooms (about 1 pack)
• 110 g matchstick carrots (about 1 bag or 1–1.5 cups)
• 140–170 g baby spinach or baby bok choy (about 1 bag)
• 1 bunch green onions, sliced
• 1 lime, cut into wedges
• Kewpie mayo, optional, 1 tbsp per creamy adult bowl
• Chili crisp or chili oil, optional, for adult bowls
• Seaweed snacks or nori, optional, torn into strips
• Furikake or sesame seeds, optional

Instructions

1. Soft-Boil Eggs: Bring a small pot of water to a boil. Add eggs carefully and cook 6 minutes for jammy yolks or 8 minutes for firmer yolks. Move to cold water, peel, and set aside.
2. Prep Chicken and Toppings: Shred 2–3 cups of rotisserie chicken. Slice green onions, cut lime wedges, and stage mushrooms, carrots, greens, and optional toppings.
3. Build Broth: In a large pot, combine chicken broth, water, all Shin Black broth/base packets, and 2–3 red spicy packets depending on family heat tolerance. Bring to a simmer.
4. Add Vegetables: Add mushrooms and carrots. Simmer 3–4 minutes. Add spinach or bok choy and cook 1 more minute.
5. Cook Noodles: Add ramen noodles directly to the simmering broth. Cook 3–4 minutes, stirring gently. Do not overcook.
6. Warm Chicken: Add shredded rotisserie chicken during the final 1–2 minutes, just long enough to heat through.
7. Assemble Bowls: Serve noodles, broth, vegetables, chicken, egg halves, green onions, lime, and optional toppings.
8. Creamy Adult Bowl Option: Whisk 1 tbsp Kewpie mayo with a small ladle of hot broth in an individual bowl before adding noodles and toppings.

Overview

When the Vault sirens fade and everyone still needs dinner, this bowl turns instant ramen into a full family meal. Shin Ramyun Black brings the deep broth base, 33% less sodium chicken broth stretches and smooths it out, and rotisserie chicken makes it fast enough for a weeknight.

Theme: Noodle Bar Rations
Profile: Brothy, family-friendly, high-comfort
Vibe: Rich chicken-beef ramen broth, fresh vegetables, soft egg, optional adult heat

Family Heat Control

The main pot should stay family-safe. Use all of the Shin Black broth/base packets, then control heat with the red spicy packets.

Because ramen packets carry most of the sodium, avoid adding soy sauce unless the broth truly tastes weak. Use lime, green onion, greens, and bowl-level chili crisp to add flavor without salting the whole pot.

Best default: use 2 spicy packets in the main pot, then let adults add chili crisp, chili oil, or extra spice at the bowl.

Ingredients

Core Bowl

• 4 packs Nongshim Shin Ramyun Black
• 4 cups 33% less sodium chicken broth
• 6 cups water
• 2–3 cups shredded rotisserie chicken
• 4–6 eggs
• 1 pack sliced mushrooms
• 1 bag matchstick carrots
• 1 bag baby spinach or baby bok choy
• 1 bunch green onions, sliced
• 1 lime, cut into wedges

Optional Bowl Upgrades

• Kewpie mayo
• Chili crisp or chili oil
• Seaweed snacks or nori
• Furikake or sesame seeds
• Kimchi
• Frozen potstickers

Instructions

1. Soft-Boil the Eggs

Bring a small pot of water to a boil. Add the eggs carefully.

Cook:

• 6 minutes for jammy yolks
• 8 minutes for firmer yolks

Move the eggs to cold water, peel, and set aside. Slice in half before serving.

2. Prep the Chicken and Toppings

Shred 2–3 cups of rotisserie chicken.

Slice the green onions, cut the lime into wedges, and stage the mushrooms, carrots, and greens.

Set out optional toppings like chili crisp, seaweed snacks, Kewpie mayo, furikake, or sesame seeds.

3. Build the Broth

In a large pot, add:

• 4 cups chicken broth
• 6 cups water
• All Shin Black broth/base packets
• 2–3 red spicy packets

Bring to a simmer.

4. Add the Vegetables

Add the mushrooms and matchstick carrots.

Simmer for 3–4 minutes.

Add the spinach or bok choy and cook for 1 more minute.

5. Cook the Noodles

Add the ramen noodles directly to the simmering broth.

Cook for 3–4 minutes, stirring gently.

Do not overcook. Serve immediately so the noodles stay springy.

6. Warm the Chicken

Add the shredded rotisserie chicken during the final 1–2 minutes.

Do not hard-boil it. The chicken is already cooked and only needs to warm through.

7. Assemble the Bowls

Each bowl gets:

1. Noodles
2. Broth
3. Vegetables
4. Rotisserie chicken
5. Egg halves
6. Green onions
7. Lime squeeze
8. Optional toppings

Vault Notes

Kid / Adult Split

• Kid-safe base: keep the main pot at 2 spicy packets.
• Adult add-on: use chili crisp, chili oil, kimchi, extra spice packet, or hot sauce after plating.

Creamy Kewpie Bowl

Do this per bowl, not in the main pot.

Add 1 tablespoon Kewpie mayo to a serving bowl. Add a small ladle of hot broth and whisk until smooth. Then add noodles, more broth, chicken, vegetables, egg, and toppings.

This gives an adult bowl a richer ramen-shop feel without changing the family pot.

Cut-Fit Switches

Pick based on the day:

• Need more protein: add more rotisserie chicken or an extra egg.
• Need fewer carbs: use half a noodle block and more greens/chicken.
• Need more volume: double spinach, bok choy, mushrooms, or cabbage.
• Need richer broth: use the Kewpie bowl method instead of adding more salt.
• Need lower sodium: use fewer red spicy packets and add lime, green onion, and greens for flavor.

Storage + Reheating

Do not store cooked noodles in the broth unless you are okay with soft leftovers.

• Best fresh: noodles are best served immediately.
• Fridge: store broth, chicken, and vegetables separately from leftover noodles if possible.
• Reheat broth: simmer gently on the stove or microwave in short bursts.
• Leftover format: turn broth, chicken, and vegetables into a next-day soup bowl. Add fresh noodles if available.

Serve With

• Frozen potstickers
• Cucumber salad
• Kimchi
• Extra lime wedges
• Seaweed snacks