If you’re craving a heartwarming bowl to soothe your soul, you absolutely have to try this Homemade Chicken Ramen Soup Recipe. I love this because it captures authentic flavors without needing hours in the kitchen, so whether it’s a chilly evening or you’re just in the mood for something comforting, this recipe delivers all the rich, savory goodness you want in a ramen bowl. Stick with me—I’ll walk you through every step to make sure your Chicken Ramen Soup comes out perfectly every time!
Why You’ll Love This Recipe
- Authentic yet approachable: This recipe balances traditional flavors with easy-to-find ingredients and straightforward techniques.
- Comfort in every bite: The rich broth, tender chicken, and perfectly cooked noodles come together for a bowl that feels like a warm hug.
- Customizable and flexible: You can tweak spice levels or swap out greens to suit your taste or what you have on hand.
- Satisfies the whole family: My kids go crazy for this ramen, and it’s a recipe I keep coming back to for weeknight dinners.
Ingredients You’ll Need
I love how this combination of ingredients gives you that deep, umami-packed broth with tender chicken and fresh toppings. When shopping, look for the freshest ginger and good quality chicken stock — it really makes a difference in flavor.
- Mirin: Adds a subtle sweetness and depth to balance the savory broth.
- Dark soy sauce: Provides rich color and umami; mushroom dark soy sauce is a great option if you want an earthier flavor.
- Light soy sauce: Brings saltiness and brightness without overpowering the other flavors.
- Cayenne pepper: A pinch adds just a hint of heat—feel free to adjust to your spice preference.
- Garlic (both chopped and whole cloves): Gives layers of flavor; the chopped garlic infuses the chicken, while whole cloves mellow in the broth.
- Chicken thighs (boneless, skin on or off): They stay juicy and flavorful—skin on adds more richness, but skin off also works great.
- Brown sugar: Balances the salty elements by adding gentle sweetness.
- Chicken stock: Use a low-sodium or no-sodium variety for best control over seasoning.
- Spring onions (scallions): Adds freshness and a bit of crunch; use both cooked in the broth and raw as garnish.
- Ginger: Gives that classic warming note—fresh slices steep into the broth beautifully.
- Fresh red chili: Adds heat and vibrant color; you can slice or leave whole based on your preference.
- Shiitake mushrooms (fresh and optional dried): Bring earthiness and depth to the broth—dried shiitake soak up loads of flavor.
- Dried ramen noodles: Classic ramen texture is key here; fresh noodles work too if you can find them.
- Large eggs: For soft-boiled ramen eggs; marinating is optional but highly recommended.
- Yu choy, spinach, or any Asian greens: Brightens the dish and adds a lovely crunch.
- Soy sauce and sesame oil: For final seasoning and finishing drizzle to enhance layers.
- Garlic (sliced) and garnishes like radishes or bean sprouts: These fresh toppings provide texture contrast and flavor bursts.
- Chili garlic oil: Adds a spicy kick and a little indulgent oiliness on top.
Variations
Over the years, I’ve tweaked this Homemade Chicken Ramen Soup Recipe to suit our family’s tastes, and I encourage you to make it your own. Whether you want to keep things mild for kids or spice it up for grown-ups, the options are endless.
- Spice it up: I’ve added extra fresh chili and a splash of chili garlic oil to turn up the heat on cooler nights.
- Vegetarian twist: Swap chicken with tofu and use vegetable stock—but keep the mushrooms and soy sauces for that hearty umami punch.
- Extra protein: Sometimes I add leftover shredded chicken or even a bit of thinly sliced pork for a richer bowl.
- Greens variations: Have fun swapping yu choy for bok choy or kale depending on what’s fresh in season.
How to Make Homemade Chicken Ramen Soup Recipe
Step 1: Marinate the Chicken for Deep Flavor
Start by combining 2 tablespoons mirin, 1 tablespoon light soy sauce, 2 teaspoons brown sugar, 15 mL dark soy sauce, 2 cloves finely chopped garlic, and ¼ teaspoon cayenne pepper in a bowl. Add your chicken thighs and coat them well. I like to marinate mine for at least 30 minutes, but if you have time, overnight gives an even better depth of flavor. This step is key—I learned the hard way that skipping marination results in much blander chicken.
Step 2: Build the Broth with Aromatics and Stock
While the chicken marinates, bring your chicken stock to a gentle boil in a large pot. Add whole garlic cloves, sliced ginger, fresh red chili, spring onions cut in chunks, 60 mL light soy sauce, 60 mL mirin, fresh shiitake mushrooms, and optional dried shiitake mushrooms. Let this simmer for about 20 minutes—this slow infusing step is where magic happens. You’ll see the broth take on a rich color and mouthwatering aroma. Keep the heat low and avoid boiling too hard to maintain clarity in your broth.
Step 3: Cook and Caramelize the Chicken
Heat a pan over medium heat and add a little oil. Brown your marinated chicken thighs on each side until they develop a beautiful caramelized crust—this usually takes 6 to 8 minutes per side. Then, add a splash of the marinade to glaze the chicken while cooking. Once glazed and cooked through, remove from heat and slice thinly. I’ve found that this caramelization step elevates the flavor so much compared to just boiling the chicken.
Step 4: Prepare the Ramen Eggs
Bring water to boil in a small pot and gently add your eggs. Cook for exactly 7 minutes for that perfectly soft yolk, then transfer them immediately to ice water to stop cooking. Once cooled, peel carefully and, if you like, marinate them overnight in soy sauce mixed with a bit of mirin. The savory, silky ramen eggs are my favorite topping and always get kids excited to eat their greens!
Step 5: Cook the Noodles and Greens
Right before serving, cook your dried ramen noodles according to package instructions—usually 3 to 4 minutes. Drain and rinse lightly under warm water to stop further cooking. Quickly blanch your chosen greens in boiling water for about 30 seconds until vibrant but still crisp. Timing here is key to maintain that fresh texture contrast, which I always appreciate in my bowls.
Step 6: Assemble Your Homemade Chicken Ramen Soup
Divide noodles between bowls, ladle the steaming broth over, and top with slices of caramelized chicken, ramen egg halves, blanched greens, sliced spring onions, sliced garlic, radishes or bean sprouts if using, and a drizzle of sesame oil and chili garlic oil. This visual contrast and layering of textures and flavors really make the soup special. Pour yourself a bowl, grab some chopsticks, and dive in!
Pro Tips for Making Homemade Chicken Ramen Soup Recipe
- Go low and slow with broth simmering: I avoid boiling the broth hard to keep it clear and flavorful without getting cloudy.
- Marinate chicken ahead: Marinating overnight always results in tastier, juicier chicken, but even 30 minutes works if short on time.
- Don’t overcook ramen noodles: They cook fast, so watch the clock and rinse quickly to keep that perfect “al dente” bite.
- Use fresh aromatics: Fresh ginger and garlic really brighten the broth, so don’t skip them or use pre-minced for the best flavor.
How to Serve Homemade Chicken Ramen Soup Recipe
Garnishes
I always pile on sliced spring onions for a zingy freshness, some thinly sliced garlic for crunch, and a drizzle of chili garlic oil to add a little heat and lusciousness. Radishes and bean sprouts bring in a crunchy freshness I adore, and of course, those gorgeous soft-boiled ramen eggs make every bowl look like it came from a noodle shop.
Side Dishes
My go-to sides are simple: pickled cucumbers or a light Asian-style salad to balance the richness, plus some steamed edamame or crispy gyoza if I want to turn it into a full feast. These sides keep things fresh and complement the savory broth beautifully.
Creative Ways to Present
For special occasions, I like to serve the ramen in deep, rustic bowls and arrange each topping with care—lining up the chicken slices neatly, placing eggs with the yolk on full display, and stacking the greens so they peek out prettily. Dropping in an edible flower or two can really elevate the presentation if you want to impress your guests.
Make Ahead and Storage
Storing Leftovers
When my family doesn’t finish all the ramen, I like to store the broth, noodles, and toppings separately in airtight containers. This helps maintain texture and freshness. Broth keeps beautifully in the fridge for up to 3 days, while noodles can get mushy, so I reheat those quickly just before eating.
Freezing
I’ve frozen the broth many times with great success—just cool it fully and store in freezer-safe containers for up to 3 months. I don’t recommend freezing noodles or fresh toppings as they lose texture, but the broth freezes wonderfully so you can have a quick soup base on hand.
Reheating
Reheat broth gently on the stove until steaming hot but not boiling aggressively. If you stored noodles separately, briefly dunk them in hot water to revive their texture. Add fresh garnishes at serving—this keeps everything tasting fresh and vibrant.
FAQs
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Can I use chicken breasts instead of thighs for this Homemade Chicken Ramen Soup Recipe?
Yes, you can substitute chicken breasts if you prefer leaner meat, but be careful not to overcook them as they can dry out quickly. Cooking time will be shorter, so keep an eye and slice to check doneness.
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Do I have to marinate the chicken and eggs overnight?
Marinating overnight definitely boosts flavor and makes the chicken and eggs more savory and tender, but if you’re short on time, 30 minutes to an hour of marinating still yields tasty results.
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Can I make this Homemade Chicken Ramen Soup Recipe vegetarian?
Absolutely! Swap the chicken with firm tofu, use vegetable stock, and keep the mushrooms and soy sauces to build a rich, satisfying broth. Adding seaweed can also enhance the broth’s umami character.
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What’s the best way to achieve soft-boiled eggs with a runny yolk?
Boil eggs for exactly 7 minutes, then immediately transfer to ice water to halt cooking. Peel carefully and enjoy! Marinating afterwards adds even more flavor.
Final Thoughts
This Homemade Chicken Ramen Soup Recipe has become one of my absolute favorites to make when I want something comforting yet exciting. It feels special but isn’t complicated, which I think is the real magic. I promise that when you serve this to your family or friends, you’ll see those happy, satisfied smiles. Give it a try, savor the process as much as the bowl, and I bet you’ll find this ramen becoming a staple in your home, just like mine.
Print
Homemade Chicken Ramen Soup Recipe
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
This Easy Homemade Chicken Ramen recipe offers a savory, authentic Japanese-style bowl of noodles packed with rich chicken broth, tender marinated chicken thighs, shiitake mushrooms, fresh Asian greens, and perfectly cooked ramen eggs. The broth combines soy sauces, mirin, garlic, ginger, and chili to create a complex, flavorful soup base. Ideal for a comforting weeknight dinner, this recipe balances savory, sweet, and spicy notes with a satisfying texture from fresh noodles and crisp vegetables.
Ingredients
Broth and Sauce
- 30 mL mirin (2 tbsp)
- 15 mL dark soy sauce (or mushroom dark soy sauce)
- 15 mL light soy sauce (1 tbsp)
- ¼ tsp cayenne pepper
- 2 cloves garlic (chopped finely)
- 2 tsp brown sugar
- 30 mL dark soy sauce (or mushroom dark soy sauce)
- 4 – 5 cups good quality chicken stock (1000 – 1180 mL, no sodium or low sodium)
- 4 spring onions / scallions (trimmed and cut into 3 inch pieces, or just in half)
- 5 cloves garlic (whole cloves)
- 2 inch piece of ginger (sliced)
- 4 fresh red chili
- 60 mL light soy sauce (¼ cup)
- 60 mL mirin (¼ cup)
Main Ingredients
- 4 pieces chicken thighs (boneless, skin off or on)
- 8 ounces fresh shiitake mushrooms (stems trimmed and sliced, or cut in half)
- 6 pieces dried shiitake mushrooms (optional)
- 4 portions dried ramen noodles
- 4 large eggs
- 1 large bunch of yu choy OR spinach (or any Asian greens)
Garnishes and Toppings
- Soy sauce (to taste)
- Sesame oil (a drizzle)
- 2 – 3 cloves garlic (finely sliced, to taste)
- 4 spring onions / scallions (finely sliced)
- Sliced radishes or bean sprouts
- Ramen eggs (marinated or plain)
- Chili garlic oil
Instructions
- Prepare the Broth: Combine chicken stock, sliced ginger, whole garlic cloves, fresh red chilies, whole spring onion pieces, and dried shiitake mushrooms (if using) in a large pot. Bring to a simmer and cook gently to infuse flavors for about 30 minutes.
- Cook the Chicken: In a separate pan, combine chicken thighs with mirin, dark soy sauce, light soy sauce, brown sugar, finely chopped garlic, and cayenne pepper. Cook until the chicken is caramelized on the outside and cooked through, about 10-12 minutes. Remove and set aside.
- Prepare Ramen Eggs: Boil eggs for 6-7 minutes for soft boiled yolks. Cool in ice water, peel, and marinate in a soy sauce and mirin mixture if desired for added flavor.
- Cook Noodles and Greens: Cook dried ramen noodles according to package instructions until al dente. In the last minute of noodle cooking, blanch yu choy or spinach until just wilted. Drain both and set aside.
- Finalize Broth: Strain broth to remove solids. Return broth to pot, add sliced fresh shiitake mushrooms, light soy sauce, dark soy sauce, and mirin. Adjust seasoning to taste, adding soy sauce or chili garlic oil as desired.
- Assemble Bowls: Divide noodles and greens among four bowls. Slice cooked chicken and arrange on top. Pour hot broth over. Garnish with finely sliced garlic, spring onions, radishes or bean sprouts, ramen eggs, and a drizzle of sesame oil and chili garlic oil.
Notes
- This recipe yields an incredibly flavorful homemade chicken ramen with authentic Japanese flavors that you can make in about 45 minutes.
- For increased flavor, marinate the chicken and ramen eggs overnight.
- The recipe has multiple components; beginners should prepare each separately before multitasking for efficiency.
- An easier version without marinating or drying shiitake mushrooms is included for quicker preparation.
- Weight measurements are recommended for accuracy; US cup, teaspoon, and tablespoon measurements are provided.
Nutrition
- Serving Size: 1 serving
- Calories: 658 kcal
- Sugar: 13 g
- Sodium: 4123 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.02 g
- Carbohydrates: 88 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 172 mg
