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
Scale
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
