October 3, 2014

Simple Homemade Chicken Ramen

Simple Homemade Chicken Ramen | Fork Knife Swoon

The Honey’s parents are American ex-pats living abroad in Tokyo, Japan, and while visiting them over the last seven or eight years, he’s collected dozens of favorite eateries throughout the city.

There’s the best izakaya in Kichijoji, serving up casual Japanese pub food, and countless kiten-zushi restaurants, where my English-speaking Honey can choose small plates of freshly-made sushi from a moving conveyor belt without having to order in Japanese.

He always makes sure to buy at least one Pocari Sweat from a vending machine (think Japanese gatorade), and of course, there’s his favorite ramen shop in Shinjuku, a tiny, crowded restaurant with a line out the door. Paintings of pigs adorn the walls, and big, steaming bowls of pork ramen are served to hungry patrons at a single bar counter.

Simple Homemade Chicken Ramen | Fork Knife Swoon

Real Japanese ramen, the kind that my Honey tells stories about, takes years and great skill to perfect. I wanted to create a simple ramen noodle soup that reminded him of Japan, but could be made quickly, with ingredients on hand.

I opted for chicken instead of pork, but kept the rest of the ramen vibe somewhat traditional: a killer chicken soup base with garlic, ginger, shitake mushrooms and soy sauce, filled with squiggly ramen noodles and slices of succulent chicken, and topped with fresh spring onions and a soft-boiled egg.

My version is on the table in less than an hour – and half that if you opt for store-bought chicken – and while it might not be completely authentic, it’s a flavorful, comforting soup just in time for the unmistakably crisp, chilly autumn weather that these first days of October have ushered in.

Simple Homemade Chicken Ramen | Fork Knife Swoon

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Simple Homemade Chicken Ramen | Fork Knife Swoon

Simple Homemade Chicken Ramen

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2 Servings

Ingredients

  • 2 chicken breasts (boneless, skin-on)*
  • kosher salt and freshly-ground black pepper, to season
  • 1 tbsp unsalted butter
  • 2 tsp sesame or vegetable oil
  • 2 tsp fresh ginger, minced
  • 3 tsp fresh garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp mirin
  • 4 cups rich chicken stock
  • 1 oz dried shitake mushrooms (or 1/2 cup fresh)
  • 1-2 tsp sea salt, to taste
  • 2 large eggs
  • 1/2 cup scallions, sliced
  • 2 (3 oz) packs dried ramen noodles
  • optional: fresh jalapeño slices, for serving

Instructions

  1. Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
  2. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
  3. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
  4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
  5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.

Notes

Ask your butcher to remove the rib bone from the chicken breasts (leaving the skin on), or use bone-in, skin-on chicken breasts and increase the oven roasting time 5-10 minutes, as needed. You can also cut your ramen prep time in half by using a store-bought whole rotisserie chicken, simply slice off as much as you wish, and add to the ramen.

Simple Homemade Chicken Ramen | Fork Knife Swoon

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Leave a Comment & Review

239 Comments

  • Reply
    Gia Jacobson
    May 22, 2018 at 7:06 am

    Wonderful! I left out the mushroom, but made the rest as is and it was wonderful! We will sometimes leave out the chicken and sub vegetable broth and eat it on meatless Monday.

    • Reply
      Laura
      May 22, 2018 at 2:13 pm

      Thanks, Gia!! So glad it’s become a favorite 🙂

  • Reply
    Nada
    May 20, 2018 at 10:15 am

    I rate this 5 stars ⭐️🌟

  • Reply
    Nada
    May 20, 2018 at 10:10 am

    Amazing. It was super delicious. Thank you for the recipe. Though I used boneless skin on thighs, couldn’t find skin on breasts at the grocery.

    • Reply
      Laura
      May 21, 2018 at 9:19 pm

      Thanks so much, Nada! So happy to hear it 🙂

  • Reply
    Ro
    May 9, 2018 at 8:49 am

    I made a twist and used both chicken and dashi broth and added a little bit of sake, it came out terrific! Thank you very much for the inspiration :).
    My only issue was, as this was the first time using dried shiitake, the came out kinda hard and with a gummy texture, any advice on that?.

    • Reply
      Laura
      May 16, 2018 at 9:14 pm

      Hmmmm… I haven’t had that issue with the dried mushrooms, so I’m not exactly sure. I wonder if maybe they overcooked? They definitely shouldn’t be hard. I’m glad the rest of the recipe came out delicious, though!!

  • Reply
    Valerie
    May 8, 2018 at 8:20 pm

    Followed this recipe exactly as listed, and it was easy and delicious, definitely a new house favorite! I caught my son’s cold and wanted chicken soup tonight, but not the boring kind – this was everything and I’m thrilled I have enough left to reheat a bowl tomorrow. Thanks so much for sharing!

    • Reply
      Laura
      May 16, 2018 at 9:14 pm

      So happy to hear it! Thanks, Valerie!!

  • Reply
    Billy Nicol
    May 1, 2018 at 12:15 pm

    Delicious and so simple to follow your recipe. Look forward to trying more.

    • Reply
      Laura
      May 3, 2018 at 1:10 pm

      Thanks Billy! So happy you enjoyed the ramen!!

  • Reply
    Yusuke
    May 1, 2018 at 9:46 am

    I mean, this is okay as a start, but it is still just chicken noodle soup.
    What makes it actual ramen is using a dashi stock (simple preparation of kombu & bonito flakes that only takes 10 min the prepare), a teaspoon or so of topping oil (like sesame at the least) and a “tare” (which can just be sea salt with mirin, sake, etc). Just adding these steps in may add an extra 30 mintutes time but otherwise it is not real ramen and I just get tired of ramen being cheapened with shortcuts.

    • Reply
      Laura
      May 3, 2018 at 1:22 pm

      Hi Yusuke, thanks for taking the time to comment, though I’m sorry to hear you weren’t inspired by my recipe. As I mention in the blog post, this is absolutely not an authentic ramen, and I don’t claim that it is. Instead, it’s a simple weeknight version inspired by the ramen that my husband had many times while visiting his parents in Tokyo. I’d like to think that if you try the recipe, you’ll find it’s pretty great, especially for being ready in as little as half an hour, and using more easily accessible ingredients than “true” ramen requires.

  • Reply
    Kat
    April 16, 2018 at 8:28 am

    My husband and I made this last night for our family – delicious! Kids LOVED it too (ages 4 and almost 7). We doubled the broth and subbed Udon for ramen noodles. Then had a bunch of “toppings” (from the recipe + more) for the kids to choose and build their own soup (after we had poured the broth over their noodles and chicken). Toppings: chopped scallions, shaved carrot, sautéed sweet potato, chopped yellow pepper, sautéed kale, soft boiled eggs, and sliced jalapeño (for grownups). Total hit. Will definitely make this again, and likely with even more broth so we can have it on hand for a couple dinners during the week and switch up the proteins and toppings.

    • Reply
      Laura
      April 20, 2018 at 1:25 pm

      I’m so happy to hear that! Thank you, Kat! I absolutely love the idea of doing the toppings. We do a similar thing with burrito bowls, but I’ve never tried it with ramen. Definitely going to try this. So happy the whole family enjoyed the recipe!

  • Reply
    Frank
    March 23, 2018 at 9:02 pm

    This recipe is awesome! My wife loves it and we cannot eat enough of it. The only thing I do different is add Bok choy into it and I double the broth. Thanks for an awesome recipe, I cannot wait to try the rest of your recipes.

    • Reply
      Laura
      March 28, 2018 at 12:51 pm

      Thank you so much, Frank! Happy to hear it’s a favorite 🙂

  • Reply
    Ali G
    March 21, 2018 at 1:49 pm

    Excellent directions yielding a seriously good easier ramen.

  • Reply
    Alexandra
    March 20, 2018 at 10:57 am

    We made this and it turned out great! Except the noodles absorbed almost all the broth, leaving a thick, very salty sauce. I’d recommend cooking the noodles separately, or doubling the amount of chicken broth. We may even try adding some water to the soup base to help prevent this.

    Otherwise awesome recipe!

  • Reply
    Bob Dole
    March 12, 2018 at 5:33 pm

    Really good ramen recipe, would just recommend using no sodium chicken stock and low sodium soy sauce. Using full salt versions are waaaay too salty. Also, I’d recommend using 1/2 the ginger , a bit extra garlic, and you can sub rice wine vinegar for the mirin. Also, add boc choy and bean sprouts for a more traditional vegetable component. Also, you can add about a cup of hot water if you need more broth and/or if it’s too salty. For those that like it spicy, add red pepper flakes to the oil, garlic, ginger mix as it’s simmering. Top notch!

  • Reply
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    Alexandra Montoya
    February 27, 2018 at 9:37 am

    The best ramen recipe I’ve tried to date.

  • Reply
    Emily
    February 25, 2018 at 3:57 pm

    Loved this recipe! Even my picky husband liked it 🙂 The only thing I change is reducing the salt by using low sodium chicken stock – otherwise it’s a bit salty for my taste. Otherwise, no other changes! Great recipe!

  • Reply
    Sara Silva
    February 19, 2018 at 6:24 pm

    My go to ramen recipe! It’s perfect.

  • Reply
    Marjorie McPhee
    January 25, 2018 at 10:36 pm

    Quite tasty! Added shaved carrots, chopped red and yellow peppers and spinach to broth, as I was combining two recipes that looked good. This one seemed more authentic. Will make again!

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