Is there anything more comforting than a bowl of steaming hot Homemade Chicken Ramen? Perfect for those chilly nights when you are craving something that is both warm and satisfying. This easy ramen recipe is a keeper, packed full of nutritious ingredients means you don’t even have to feel guilty about having a nice big piping hot bowl.
My son and I love ramen and eat it out at restaurants all the time, however my husband does not eat pork which is what traditional Japanese ramen is made with. So rather than have to cook two different meals I decided to make a ramen with a chicken stock/ miso broth and marinated chicken.
It still has all the delicious ramen toppings like Ajitsuke Tamago (boiled eggs that have been marinated in mirin and soy sauce) so although not completely traditional it still showcases all those authentic Japanese flavours.
Ingredients you need for Homemade Chicken Ramen
- Chicken thigh (you can use breast if you prefer)
- Eggs
- Soy
- Honey
- Mirin
- Miso (we used instant you can use paste if you prefer)
- Chicken stock
- Garlic and Ginger
- Sesame Oil
- Corn
- Enoki Mushroom (could use shitake)
- Corn
- Nori Sheets
- Shallots (scallions)
- Fresh Egg Noodles (or any dried packet ramen noodle)
- Nanami Togarashi (Japanese chilli powder) to serve
Tips for the Perfect Chicken Ramen
- Customize Your Ramen: Feel free to add or substitute vegetables based on your preference. Bok choy, sugar snap peas, and bamboo shoots are great additions.
- Make It Spicy: If you like your ramen with a kick, add some sriracha, chilli oil or fresh chilli to the broth.
- Rich Broth: For an even richer broth, add a tablespoon of butter while simmering.
Final thoughts
Making homemade chicken ramen is easier to make than you might think, it’s not only delicious but also versatile, allowing you to tailor it to your taste preferences. Whether you’re a ramen enthusiast or a beginner, this dish will absolutely become a staple in your recipe repertoire, so pop your apron on and create this classic Japanese noodle soup.
Happy Cooking!
Homemade Chicken Ramen
Ingredients
For the broth:
- ½ tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp ginger finely grated
- 2 litres chicken stock
- 2 packets instant miso soup or 1 tbsp miso paste
- 2 cups water
Ajitsuke Tamago (marinated ramen eggs)
- 2 large eggs
- ¼ cup soy sauce
- ¼ cup mirin
For the chicken:
- 2 boneless, skinless chicken thighs can sub chicken breasts
- ¼ cup soy Sauce
- 1 tablespoon honey
For the ramen:
- 250 grams fresh egg noodles or 4 packs of dried ramen noodles, discard seasoning packets
- 1 corn
- 1 cup enoki mushrooms separated into 4 clumps
Toppings (optional but recommended):
- nori seaweed strips
- 2 shallots (scallions) finely sliced
- nanami togarashi chilli powder
- Sriracha or chili oil
Instructions
Prepare the Ramen Eggs:
- Bring a pot of water to a boil. Carefully add the eggs and cook for 6-7 minutes for a soft-boiled (jammy) yolk. Transfer the eggs to an ice bath immediately to stop the cooking process. Let them cool for about 5 minutes. Gently tap the eggs on a hard surface and peel them under running water to remove the shells without damaging the eggs.Place the peeled eggs in a plastic bag or a shallow dish. Pour over the soy sauce and mirin and pop in the fridge to marinate for a couple of hours to develop the flavour. (These can be made up to 24 hours prior)
Marinate the chicken
- Stir honey and soy sauce together in a small bowl until honey has dissolved into the soy sauce. Place chicken in a shallow bowl and pour the marinade over, allow to sit in the marinade while you prepare the ramen broth.
Prepare the Broth:
- In a large pot add sesame oil, garlic and ginger and cook for 1 minute over medium heat until fragrant.
- Pour in the chicken stock, instant miso and boiling water and bring to a boil, then turn down to a simmer.
- Cook the corn in the broth for 5 minutes then remove and cut the kernels off and set aside.
- Next cook the enoki in the broth for 1 minute, then set aside.
- Keep the broth on a low simmer while you cook the chicken.
Cook the Chicken:
- In a separate pan (skillet) heat a tablespoon of olive oil over medium heat. Remove the chicken thighs from the marinade and cook for about 4 minutes on each side. Add a ladle full of the ramen broth to the pan halfway through so the marinade doesn't burn. Chicken should be cooked through in the centre and marinade nicely caramelised on the outside.
- Remove from heat and let them rest for a few minutes before slicing into thin strips.
- Deglaze the pan that you cooked the chicken in with another ladle of ramen broth and then pour the contents of the deglazed pan into the simmering pot or ramen broth (this will create a great depth of flavour for the broth).
Prepare the Ramen Noodles:
- Cook the noodles according to the package instructions. Once cooked, drain and set aside.
Assemble the Ramen Bowls:
- Divide the cooked noodles into 4 bowls.
- Arrange the sliced chicken, enoki mushrooms, corn kernels, ramen eggs, shallots and nori strips over the noodles.
- Ladle hot ramen broth into each bowl and serve immediately.