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Easy Homemade Chicken Ramen Recipe

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3.8 from 6 reviews

This Easy Homemade Chicken Ramen recipe offers a flavorful and hearty Japanese-style noodle soup featuring caramelized soy-glazed chicken thighs, rich umami broth, fresh shiitake mushrooms, and perfectly cooked ramen noodles topped with soft boiled or marinated eggs and steamed Asian greens. Ready in 45 minutes, it combines roasting and stovetop simmering techniques to deliver a comforting and delicious meal perfect for any day.

  • Total Time: 45 minutes (excluding marinating time)
  • Yield: 4 servings

Ingredients

Chicken Marinade and Glaze

  • 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, finely chopped
  • 4 boneless chicken thighs (skin off or on)
  • 2 tsp brown sugar
  • 30 mL dark soy sauce (or mushroom dark soy sauce)

Ramen Broth

  • 4 – 5 cups good quality chicken stock (1000 – 1180 mL, low or no sodium)
  • 4 spring onions/scallions (trimmed and cut into 3-inch pieces or halved)
  • 5 whole garlic cloves
  • 2-inch piece of ginger, sliced
  • 4 fresh red chilies
  • 60 mL light soy sauce (¼ cup)
  • 60 mL mirin (¼ cup)
  • 8 ounces fresh shiitake mushrooms (stems trimmed and sliced or halved)
  • 6 pieces dried shiitake mushrooms (optional)

Noodles and Toppings

  • 4 portions dried ramen noodles
  • 4 large eggs
  • 1 large bunch yu choy or spinach (or any Asian greens)
  • Soy sauce, to taste
  • Sesame oil, a drizzle
  • 2 – 3 cloves garlic, finely sliced (optional, to taste)
  • 4 spring onions/scallions, finely sliced
  • Sliced radishes or bean sprouts (optional)
  • Ramen eggs (marinated) or plain soft-boiled eggs
  • Chili garlic oil (optional)

Instructions

  1. Caramelize Soy Chicken: Combine the chicken marinade ingredients (mirin, dark soy sauce, light soy sauce, cayenne pepper, chopped garlic) in a bowl and mix well to coat the chicken thighs. Marinate for at least 1 hour if possible.
  2. Preheat Oven: Set oven to 425°F (218°C) and place an oven rack in the top third. Line a baking sheet with parchment paper.
  3. Roast Chicken: Arrange chicken thighs skin side down (or smooth side down) evenly spaced on the baking sheet. Roast in the upper third of the oven for 15 minutes.
  4. Prepare Glaze: While chicken cooks, mix brown sugar and dark soy sauce to create the glaze.
  5. Glaze and Finish Roasting: After 15 minutes, flip the chicken, spoon glaze over pieces, and roast for another 10–15 minutes until cooked through. Remove and let cool.
  6. Slice Chicken: Once cooled, slice the chicken and set aside.
  7. Make Ramen Broth: In one saucepan (Pot 1), combine chicken stock, ginger slices, whole garlic cloves, spring onions, red chilies, soy sauce, and mirin. Bring to a boil over medium-high heat, then reduce to medium and simmer for 20–25 minutes. Add dried shiitake mushrooms if using. Adjust seasoning as needed.
  8. Cook Noodles: In a second pot (Pot 2), boil water and cook the dried ramen noodles for one minute less than package instructions (about 2 minutes if package says 3). Drain and divide noodles between 4 bowls.
  9. Strain Broth: After simmering, strain broth to remove garlic, ginger, chilies, spring onions, and dried mushrooms if used. Return strained broth to pot.
  10. Add Mushrooms: Add fresh and reconstituted dried mushrooms back to the broth and cook for 5 more minutes until mushrooms soften.
  11. Prepare Eggs: For ramen eggs, marinate soft boiled eggs at least 2 hours prior. To make soft boiled eggs, boil water, gently add 4 eggs, cook for 6 to 6.5 minutes, then cool in ice water. Peel and set aside.
  12. Steam Greens: Wash and cut greens. Toss with soy sauce, sesame oil, and sliced garlic in a bowl. Microwave covered in 1-minute increments until softened but not wilted, or pan fry in a little oil with soy sauce and garlic for 2–4 minutes. Alternatively, blanch briefly in the ramen broth.
  13. Assemble and Serve: Pour hot broth over noodles in each bowl. Top with sliced caramelized chicken, steamed greens, ramen eggs, finely sliced spring onions, radishes or bean sprouts, and drizzle with chili garlic oil if desired.

Notes

  • Marinate chicken for at least 1 hour for best flavor; overnight is even better.
  • Dried shiitake mushrooms add deep umami to broth but are optional.
  • Cooking times for roasted chicken may vary depending on thigh thickness; ensure chicken is fully cooked.
  • Cooking noodles one minute less than package instructions prevents overcooking when combined with broth.
  • Ramen eggs require marinating time; alternatively, use plain soft boiled eggs.
  • Greens can be steamed, pan-fried, or blanched depending on preference or available equipment.
  • Adjust soy sauce and chili levels according to taste and dietary preference.
  • Author: Daisy
  • Prep Time: 15 minutes (plus 1 hour marinating time optional)
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Roasting and Stovetop
  • Cuisine: Japanese

Find it online: https://dishiary.com/easy-homemade-chicken-ramen-recipe/