This homemade chicken ramen recipe brings all the rich, savory flavors of your favorite ramen shop right to your kitchen! With tender chicken, perfectly cooked noodles, and a deeply flavorful broth that simmers to perfection, this chicken ramen will become your new comfort food obsession.
I’ve been perfecting this chicken ramen recipe for months, and let me tell you, it’s been quite the journey! My obsession started when I couldn’t stop thinking about this incredible bowl I had at a tiny ramen shop downtown. The broth was so rich and flavorful, the chicken was fall-apart tender, and every single component worked together in perfect harmony.
After countless attempts (and way too many takeout orders for “research”), I finally cracked the code. This chicken ramen has all those restaurant-quality flavors but uses ingredients you can actually find at your regular grocery store. No hunting down specialty items or spending a fortune on hard-to-find ingredients!
The Best Homemade Chicken Ramen
Have you ever tried making chicken ramen from scratch and been disappointed with watery, flavorless broth? I’ve been there! The secret to incredible chicken ramen is building layers of flavor at every step. We’re talking about a rich, golden broth that’s been simmered with aromatics, perfectly seasoned chicken that’s tender and juicy, and noodles that have just the right amount of chew.
This chicken ramen recipe uses a combination of chicken stock and chicken thighs to create a broth that’s deeply savory without being heavy. The chicken gets marinated in a mixture of soy sauce, mirin, and garlic, then gets seared to develop those beautiful caramelized flavors before going into the broth.
The result? A bowl of chicken ramen that rivals anything you’d get at a restaurant, but you can make it in your own kitchen wearing your pajamas. (Trust me, I’ve done this many times!)
Why This Easy Chicken Ramen Recipe Works
Rich, Complex Broth: We build flavor by sautéing aromatics, searing the chicken, and simmering everything together. No shortcuts here – just pure, concentrated chicken ramen goodness.
Tender, Flavorful Chicken: The chicken gets marinated and then cooked right in the broth, so it absorbs all those incredible flavors while staying perfectly tender.
Perfect Texture: Fresh ramen noodles give you that authentic chewy texture, but dried ramen noodles work great too if that’s what you have on hand.
Customizable Toppings: This chicken ramen is like a blank canvas – you can add whatever toppings your heart desires!
INGREDIENTS
Here’s everything you need to make this incredible chicken ramen. Don’t worry – most of these ingredients are probably already in your pantry!
For the Broth and Chicken
- 8 cups low-sodium chicken stock
- 1½ pounds boneless, skinless chicken thighs
- ¼ cup soy sauce, divided
- 2 tablespoons mirin
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 inches fresh ginger, sliced
- 2 tablespoons white miso paste
- 1 tablespoon sesame oil
- 1 teaspoon salt
- ½ teaspoon white pepper
For the Noodles and Toppings
- 4 portions fresh ramen noodles (or 2 packages dried ramen, seasoning packets discarded)
- 4 soft-boiled eggs
- 2 green onions, sliced
- 1 sheet nori, cut into strips
- 1 cup bean sprouts
- ½ cup corn kernels
- 2 tablespoons sesame seeds
Ingredients and Substitutions
Chicken Thighs: These are perfect for chicken ramen because they stay tender and add richness to the broth. You can use chicken breasts, but they’ll be less flavorful and can get tough if overcooked.
Miso Paste: White miso adds incredible depth to the broth. You can find it in the refrigerated section of most grocery stores near the tofu. If you can’t find it, add an extra tablespoon of soy sauce.
Fresh Ramen Noodles: These give you the best texture, but dried ramen noodles (without the seasoning packet) work perfectly fine. Even spaghetti will work in a pinch!
Mirin: This sweet rice wine adds a subtle sweetness that balances the salty flavors. You can substitute with 1 tablespoon of sugar mixed with 2 tablespoons of water.
PREPARATION
Recipe Details
- Cuisine: Japanese-Inspired
- Category: Main Dish
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Serves: 4 people
How to Make Chicken Ramen
- Marinate the Chicken: In a bowl, combine chicken thighs with 2 tablespoons soy sauce, mirin, and minced garlic. Let marinate for at least 15 minutes while you prep other ingredients. This step infuses the chicken with flavor from the inside out.
- Prepare Soft-Boiled Eggs: Bring a pot of water to boil. Gently add eggs and cook for exactly 6½ minutes for perfectly jammy yolks. Transfer to ice water immediately to stop cooking. Peel when cool enough to handle.
- Sear the Chicken: Heat vegetable oil in a large pot over medium-high heat. Remove chicken from marinade (save the marinade!) and sear for 3-4 minutes per side until golden brown. The chicken doesn’t need to be fully cooked – it will finish in the broth.
- Build the Broth: Add sliced onion and ginger to the pot with the chicken. Cook for 2-3 minutes until fragrant. Pour in chicken stock, remaining soy sauce, and the reserved marinade. Bring to a simmer.
- Simmer Everything: Reduce heat to low and simmer for 25-30 minutes until chicken is tender and easily shreds with a fork. The longer you simmer, the more flavorful your chicken ramen broth becomes.
- Shred the Chicken: Remove chicken from broth and shred into bite-sized pieces using two forks. Strain the broth through a fine-mesh strainer to remove solids, then return both chicken and strained broth to the pot.
- Finish the Broth: Whisk miso paste with a ladle of hot broth until smooth, then stir back into the pot. Add sesame oil, salt, and white pepper. Taste and adjust seasonings as needed.
- Cook the Noodles: Bring a separate pot of water to boil and cook ramen noodles according to package directions. Fresh noodles usually take 2-3 minutes, dried noodles about 4-5 minutes.
- Assemble Your Chicken Ramen: Divide cooked noodles between four bowls. Ladle hot broth and chicken over noodles. Top with halved soft-boiled eggs, sliced green onions, nori strips, bean sprouts, corn, and sesame seeds.
Chicken Ramen Recipe Tips
The key to amazing chicken ramen is patience with the broth. Don’t rush the simmering process – those extra minutes really make a difference in developing deep, complex flavors.
For the perfect soft-boiled eggs, start timing as soon as they hit the boiling water. 6½ minutes gives you set whites with gloriously runny yolks that will mix into your chicken ramen broth.
Make sure to strain your broth before serving. This removes any bits of aromatics and gives you that clean, restaurant-quality appearance that makes chicken ramen look as good as it tastes.
This chicken ramen recipe is incredibly forgiving. If your broth tastes a little flat, add more soy sauce. If it’s too salty, add more chicken stock. Trust your taste buds!
What Makes This Chicken Ramen Special
Unlike those packets of instant ramen (though no judgment – we’ve all been there!), this chicken ramen starts with real chicken stock and builds flavor through traditional techniques. The chicken gets marinated, seared, and then simmered in the broth, so every component is infused with flavor.
The miso paste is what really takes this chicken ramen from good to incredible. It adds this umami depth that you just can’t get from soy sauce alone. Even if you’ve never cooked with miso before, don’t be intimidated – it’s just fermented soybean paste, and it keeps forever in the fridge.
The soft-boiled eggs aren’t just for looks (though they do make your chicken ramen look incredibly professional). When you break into that jammy yolk, it mixes with the broth and creates this rich, creamy texture that makes every spoonful even better.
Make-Ahead Tips for Chicken Ramen
This chicken ramen is perfect for meal prep! You can make the broth and chicken up to 3 days ahead and store them in the refrigerator. The flavors actually improve overnight as everything has time to meld together.
For the best texture, cook the noodles fresh when you’re ready to serve. Noodles get mushy if they sit in liquid too long, so keep them separate until assembly time.
The soft-boiled eggs can be made 2 days ahead and stored in the fridge. Just warm them in hot water for 30 seconds before adding to your chicken ramen bowls.
Customizing Your Chicken Ramen
One of the best things about making chicken ramen at home is that you can customize it however you like! Love spice? Add some chili oil or sriracha. Want more vegetables? Throw in some mushrooms, baby spinach, or bamboo shoots.
For a richer chicken ramen, you can add a spoonful of tahini or peanut butter to the broth. It sounds weird, but it creates this incredibly creamy, nutty flavor that’s absolutely addictive.
## NUTRITION INFORMATION
- 445 calories per serving
- 32g protein per serving
- 38g carbs per serving
- 18g fat per serving
- 4g fiber per serving
- 1,280mg sodium per serving
FREQUENTLY ASKED QUESTIONS
Can I make this chicken ramen recipe ahead of time?
Yes! The broth and chicken can be made up to 3 days in advance. Store them separately in the refrigerator and reheat gently when ready to serve. Cook the noodles fresh for the best texture, and assemble your chicken ramen bowls just before eating.
What’s the best way to store leftover chicken ramen?
Store the broth, chicken, and noodles separately in the refrigerator for up to 3 days. The broth will keep the longest, while the noodles are best eaten fresh. Reheat the broth gently on the stovetop and cook fresh noodles for assembly.
Can I use chicken breasts instead of thighs in this chicken ramen recipe?
While chicken thighs work best because they stay tender and add more flavor to the broth, you can use chicken breasts. Just be careful not to overcook them, as they can become tough. Reduce the simmering time to about 20 minutes for breasts.
How can I make my chicken ramen broth richer?
For an even richer chicken ramen broth, you can add a tablespoon of butter or a spoonful of tahini during the final seasoning step. Some people also like to add a beaten egg slowly while stirring the hot broth, which creates silky ribbons throughout.
What if I can’t find fresh ramen noodles for my chicken ramen?
Dried ramen noodles work perfectly fine! Just discard the seasoning packets and cook according to package directions. In a pinch, you can even use spaghetti or linguine – it won’t be traditional, but it will still be delicious chicken ramen.
Share Your Results!
I absolutely love seeing your chicken ramen creations! Share your photos on my Facebook page – especially if you get creative with the toppings. There’s something so satisfying about a beautiful bowl of homemade ramen!
Pin this chicken ramen recipe on Pinterest @OlyviaBestRecipes and tag me when you make it! I love seeing how everyone customizes their bowls differently.
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Author: Olyvia T.
