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.
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.
- 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
- 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.
- 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.
- 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).
- 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.
- 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.
Join the Conversation
112 Comments
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Rhianne Deal
September 18, 2016 at 10:39 amI want to try this recipe and I just have one question. how much chicken stock do i use exactly for it to be rich? i like cooking but i need the exact amounts and measurements to pull off a recipe I’ve never done before.
if you could get back to me that would be very helpful, thank you 🙂
Laura
September 27, 2016 at 10:52 amHi, Rhianne! The richness just refers to the quality of the stock – you’ll want to use 4 cups of a homemade or prepared stock that has lots of flavor, instead of a thinner, milder chicken broth. Hope that helps!
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BJ Ellis
September 9, 2016 at 7:28 pmSam The Cooking Guy taught me to cook and I think he would LOVE this recipe. I grilled some boneless chicken thighs that were marinaded in an Asian concoction I put together. Adding some traditional Phõ toppings (Sriracha, hosin, basil leaves, Huy Fong chili garlic paste) takes this recipe to the next level. Awesome stuff and I agree that homemade stock is the way to go!!
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Lynn
June 12, 2016 at 11:53 amI really loved this recipe. I made it with beef stock instead and it was wonderful. I think this would work with any stock. I did leave out the mushrooms as I’m allergic and soft poached an egg in the liquid before putting over the noodles and toppings. I would much rather make my own then buy the high sodium ones at the store.
Emily
June 5, 2016 at 4:47 pmLove this recipe! I was extra lazy so I used a premade rotisserie chicken, and it came out great!
Laura
June 7, 2016 at 2:01 pmThanks, Emily!! I use rotisserie chicken for this 90% of the time… 😉
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June
May 26, 2016 at 4:19 pmHello. I was wondering do you need the instant ramen noodle’s flavoring packet with this recipe?
I have been looking up ramen noodle recpies and most of them all require that for the flavoring. However, I don’t want that in my food, I prefer all natural, all organic foods.
Laura
May 26, 2016 at 4:28 pmOh no, definitely don’t use the flavor packet!! All of the flavor in this recipe comes from real ingredients. You can also find organic ramen noodles (I get them at Whole Foods and other well-stocked grocery stores). They might not be squiggly like the instant packets, but they’re probably healthier 🙂 Hope you enjoy the recipe!!
Alex
April 29, 2016 at 4:55 amThanks for the recipe, Laura!
My boyfriend said it was the best meal I’ve ever made for him!
He doesn’t like mushrooms so I omitted them. I also didn’t have any mirin so I skipped that as well.
Thank-you – great recipe!
Laura
April 30, 2016 at 11:12 amThat makes me so happy to hear, Alex! So glad you guys loved the ramen as much as we do!!
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April 13, 2016 at 3:02 am[…] of your meat: cook it up separately, let it rest, slice it thinly,and add it to the finished soup. I love this simple chicken Ramen recipe from Fork, Knife, Spoon. It’s great for beginners and is an easy and tasty […]
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April 11, 2016 at 12:06 pm[…] of your meat: cook it up separately, let it rest, slice it thinly,and add it to the finished soup. I love this simple chicken Ramen recipe from Fork, Knife, Spoon. It’s great for beginners and is an easy and tasty […]
Michaela
April 2, 2016 at 6:55 amThanks for the recipe, Laura! I made this with sea tangle noodles and bison heart.
P.S. Einstein considered his second greatest invention was adding an egg to soup so that it would produce a soft-boiled egg with no extra dishes to wash. I’d recommend anyone to try the same. 🍜 Eggs in the US come pre-washed, so no worries about chicken butt bacteria there.
Laura
April 7, 2016 at 4:21 pmThanks so much, Michaela! I am so intrigued by your substitutions! What does bison heart taste like? 🙂
Michaela
April 8, 2016 at 5:40 amYou’re welcome! Bison heart is technically a muscle, so it tastes like a lean roast. It could easily pass for one, and costs much less. 😋 It’s much easier to find chicken, lamb, or beef heart, but I used bison because I’m allergic to beef. It’s amazing when grilled. Trust me- It’s nothing like liver!
Hannah
March 8, 2016 at 12:35 pmHi! I’m doing a project on food and school and was wondering if I could use this beautiful picture in my assignment? Of course with credits given to the you, the photographer (:
Naomi
March 5, 2016 at 2:35 amThank you for this recipe! It tastes amazing and my husband loved it too. Thank you! Pinned it for my frequent future use 🙂
Laura
March 6, 2016 at 1:02 pmThanks so much, Naomi!!
Kevin
March 4, 2016 at 7:15 pmJust made this for dinner. My wife loved it! And it looked great too. Thank you for sharing the detailed but simple recipe. This is getting saved in the cookbook for next time too!
Laura
March 6, 2016 at 1:02 pmOh, so glad to hear that! Thanks, Kevin!!
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Amanda T.
February 11, 2016 at 11:14 pmThis sounds amazing, and I’m adding the ingredients to my shopping trip [tomorrow!]. I have a question, though: What is “rich” chicken broth? I’m something of a novice in the kitchen, and still buy most of my ingredients instead of making them [time, space, and lazy issues]. I’m going to look for something like this at the grocery store tomorrow, but I’d love to understand a bit more here!
Thanks!
Laura
February 12, 2016 at 12:05 amHi Amanda! It’s just meant to be a really flavorful stock/broth, and while homemade is always wonderful, store-bought is also totally fine. Hope you enjoy!
Amanda T.
February 12, 2016 at 12:15 amThank you! Would you recommend sesame oil for the step below?
“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.”
Also, just followed your beautifully precise instructions for soft-boiled eggs, and the came out marvelous!!
Laura
February 12, 2016 at 7:59 amYou can use sesame oil or vegetable oil (I’ve used olive oil too) or a combination. I find sesame oil can be pretty strong, flavorful wise, so if you’re a fan of it, that’s great, whereas veggie oil is very neutral. It can be much more expensive too, so I would skip it if it’s not an ingredient you regularly cook with. So glad your eggs came out perfect! Love those soft-boiled eggs on top 🙂
Darren
February 8, 2016 at 9:44 amAdd some fish sauce gives this soup a bit more depth
Tyler
February 7, 2016 at 11:08 amSo I just made this last night And it was freakin Great! Thanks so much for the recipe can’t wait to add some heat to it for a Spicy version!
Laura
February 7, 2016 at 1:13 pmThanks, Tyler!
Jennifer
January 30, 2016 at 4:58 pmWonderful, used shrrimp instead of chicken.
Laura
January 30, 2016 at 9:54 pmThanks, Jennifer!!
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Renu Palkar
January 21, 2016 at 6:34 pmAmazing recipe. my husband and I both love this Ramen soup. It’s low in calorie and rich in nutrients. My husband couldn’t stop praising me after tasting this soup so a special thank to you 🙂
Laura
January 22, 2016 at 10:34 amOh I’m so happy to hear that! Thanks, Renu!!
Chelsey
January 17, 2016 at 3:13 amso so delicious, I make my own stock for hours then follow your recipe, marinaded the eggs too and the chicken in soy and garlic, just yum it’s proper feel good food – on a weekly basis in our house at the mo! thankyou for sharing x
Laura
January 20, 2016 at 1:46 pmSo glad you enjoyed the recipe – It sounds fabulous with your homemade stock and marinated eggs! Thanks, Chelsey!
Chelsey
January 31, 2016 at 6:14 amI’m making it again today!!! 😀
Laura
January 31, 2016 at 12:29 pmoh, yum!! 🙂
Amanda T.
February 11, 2016 at 11:08 pmI love the sound of marinated eggs! How do you do this?
Tammy
December 30, 2015 at 6:24 pmJust modified your recipes. It turned out pretty fantastic. Thanks for sharing.
Laura
January 1, 2016 at 2:51 pmThanks so much, Tammy!!
Melanie
December 19, 2015 at 9:17 amThis was stellar I did not have the mushrooms, but made it anyways. I used my own chicken stock and some chicken thighs that I had previously grilled and froze (time saving tip) I also added some partially cooked pot stickers to the final product. (Trader Joe’s Seafood Sriracha Potstickers with Shrimp and Crab) This recipe was fabulous. going to make it again this week and see what else I can come up with. Thank you for your thoughtfulness in putting this together.
Laura
December 24, 2015 at 1:03 pmAll your additions sound fabulous – I’ve never thought to add seafood, but those pot stickers sound amazing, and will definitely have to try those next time I make this! Thanks for your comment, Melanie! Merry Christmas!!
Ngan
December 16, 2015 at 8:02 pmMade it for my for my boyfriend and he loved it! We eat ramen all the time in sf. Thanks for the recipe!
Laura
December 17, 2015 at 8:51 amThanks, Ngan! So glad you two enjoyed the recipe! 🙂
Dibster
October 6, 2015 at 7:40 amHi
Looking forward to trying this !!
Can I freeze the leftover broth and noodles ?
Thank !
Laura
October 6, 2015 at 10:10 amYou can definitely freeze the broth, but I’m not sure how well the ramen noodles would do with freezing/defrosting (haven’t tried it). It might be better to add those in right before serving. Hope you enjoy!
Sammy
September 30, 2015 at 1:22 pmThank you so much for this Raman recipe, best one I could find on the internet, made it for my boyfriend for passing his driving test and it was a real hit! 🙂 <3
Laura
September 30, 2015 at 2:44 pmI’m so happy to hear that, Sammy! Thanks so much!
erica
September 23, 2015 at 7:58 pmWow, shouldn’t have stumbled here so late at night!
Everything looks so delicious, I love this dish though. Haven’t had any ramen in such a long time.
Must try this.
Erica x
Laura
September 24, 2015 at 11:15 amThanks so much, Erica!
Kim Wedlock
September 7, 2015 at 12:48 amI’m a novice at this sort of thing – I’m a baker at heart, and a bad one all the same! But I’m going to be brave and try this recipe.
My only question is about the chicken stock. It says 4 cups – I presume that that is already mixed up, but about how much dry stock would I need for 4 cups?
Laura
September 8, 2015 at 8:59 amYes, the 4 cups is either homemade or packaged liquid stock, if you used some kind of bouillon/powder, you’d need to look on the package to see how much was needed for 4 cups of water. I’m sorry I don’t have a better estimate, but it’s not a product I often use… Hope you enjoy the recipe!!
Sammy
August 29, 2015 at 9:32 pmI’ve made this several times for my family and for dinner parties and each time it is a hit! Nothing like telling your family the night before you are making ramen bowls for dinner the next day! I do admit that I take the cop out and get the store bought hot rotisserie chicken instead of cooking it myself. Thanks for the recipe Laura. Our family is indebted to you!
Laura
September 1, 2015 at 1:20 pmThank you, Sammy!! I usually go the rotisserie chicken route myself… it means homemade ramen in half the time!!
Emma (loves this Meal Plan Template)
July 12, 2015 at 6:10 pmI know a recipe is going to be good when my mouth waters while I am reading about it!!! There’s nothing like a hearty bowl of Ramen Noodles right??
Fernand
July 7, 2015 at 5:42 pmit is the best Ramen i have ever had!
Hakubaku organic ramen i got off Amazon its the best!
Felipe
July 1, 2015 at 5:23 amI made this for myself and a friend after a massive party. It’s simple enough that I could cook it while hungover, and even better, a few bites into this miracle soup and we were fresh as babies, hangovers cured, and planning the next party.
This recipe rocks, thanks!
Paola
June 20, 2015 at 1:48 amAbsolutely delicious! My 6 and 3 year old boys loved it too!!!
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Marissa
April 27, 2015 at 8:25 amThis looks amazing! I love that everything is so fresh. I will definitely be trying this one!
Laura
April 27, 2015 at 8:33 amThanks, Marissa!! Hope you love it!
Laura Schwalbe
April 26, 2015 at 10:16 amI made this tonight and it was amazing. I’ve never had real authentic ramen before, but I loved this simple version! I made it with regular white mushrooms instead because we had to use them and it was great! I’ll be saving this recipe!
Laura
April 26, 2015 at 10:19 amThanks so much, Laura! I’m so glad to hear you love the recipe!
Sagar Mittal
April 3, 2015 at 12:58 pmTried this tonight, absolutely amazing! I added shredded lettuce at the end as a garnish and to add the kick, added 1 and half chillies and cooked it with the garlic and ginger! Have to say, the 8 minutes for the egg was absolutely perfect! thanks a lot for the recipe!
Laura
April 26, 2015 at 10:51 amThanks so much, Sagar! I’m glad to hear you loved the ramen!
Kate
February 27, 2015 at 5:55 pmMade this tonight and it was perfect for a snowed in Friday night. I added bok choy and shredded carrots, and the bok choy especially fit in nicely. My husband and I prefer a lot of spice so we did the jalapeño and sriracha paste that someone else suggested and that gave it the kick we needed 🙂 I loved how visually appetizing this turns out with the garnishes and all. Thanks for a great recipe!
Laura
March 3, 2015 at 12:54 pmThanks so much, Kate!! Your additions sound great.
Heather
March 26, 2015 at 11:12 amDo you cook the noodles in the broth or just in plain water?
Laura
April 26, 2015 at 10:53 amHi, Heather – sorry I missed your comment! I tend to cook the ramen noodles in the boiling egg water, or the broth because I’m lazy, but you can definitely cook them in fresh water if you don’t mind using another pot. Hope you enjoy!
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Nicole
February 10, 2015 at 7:58 amThis was amazing!!! I think my dried mushrooms could’ve used a little more time to soften, so now I know that for the future. I also added a “spice bomb” at the end, which was a jalapeno with sriracha chopped in the food processor to a rough paste. My eggs were perfect for me at 8 minutes. Thanks for the great recipe!
Laura
February 11, 2015 at 9:04 amThanks so much, Nicole!! I love your “spice bomb” idea!
Ashton
February 7, 2015 at 8:15 amI made this tonight and it was absolutely delicious! I used fresh made Ramen noodles from the 99 Ranch Market which were absolutely delicious. I used a rotisserie chicken from the store and I also added in baked teriyaki tofu and shredded carrots. I love this; simple, quick take on Ramen to have at home. Fresh ingredients and, for the most part, healthy! Yum! Thank you for this.
Laura
February 7, 2015 at 9:34 amThanks, Ashton! I frequently use rotisserie chicken for this ramen, which makes it come together SO quickly. Love the addition of baked tofu and carrots!
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akai262
February 4, 2015 at 1:28 pmFixed this on Sunday. It is sooooo good! Best thing I’ve cooked in a very very long time. Added some shredded carrot, cabbage and bamboo shoots for serving.
Laura
February 5, 2015 at 5:20 pmThank you so much! Your add-ins sound delish!
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Chris @ Shared Appetite
January 15, 2015 at 11:48 amMy wife and I are OBSESSED with ramen! Ramen joints are popping up all over NYC right now, and we’ve quickly found our favorites. I just bought a ramen cookbook (knowing full well the process is crazy complex and takes a long time), but haven’t taken the plunge yet to try it at home. I love your quick version here… so much more approachable!
Sam
January 13, 2015 at 7:07 amWow Laura…this was amazing!!! Easy recipe to follow and ingredients were my cupboard staples. I did substitute fine egg noodles instead of ramen as a personal preference and used shredded turkey and it was absolutely delicious. My Fiancé said it smelt just like a famous Japanese restaurant in the house. It was so good we had it the following night aswell and scored it a 10/10!!!
Do you have any more fantastic recipes up your sleeves?!
Thank you so much xxx
Jessica
January 8, 2015 at 12:35 pmI was really skeptical about this recipe since authentic Japanese ramen is so much more intricate and complicated than your recipe, but I just tried it and the flavor was incredible! I couldn’t believe it tasted so close to authentic Japanese ramen. Sharing this recipe with my friends! Thanks!
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Madi VH
December 2, 2014 at 7:55 pmThis was fantastic, super filling and fairly easy to make. Turned out just like the picture and everyone loved it, thanks!!
Jennie @themessybakerblog
October 30, 2014 at 4:13 pmThis dish is gorgeous! That broth looks extremely flavorful.
Laura
October 30, 2014 at 6:12 pmThanks, Jennie!
April
October 18, 2014 at 11:59 amI am OBSESSED with Ramen. The real stuff. It is hands down my favorite food, and I literally squealed with joy when I saw this recipe. I must admit, since ramen is such an art form, my expectations weren’t super high… but you nailed it!! Of course, since it isn’t full of bones and didn’t take a million years to make, it isn’t exactly like the real stuff, but the flavors are there, and it is the perfect quick and easy version!! I’ve made it twice already and am making a third batch this weekend to eat for lunches all week. Your egg recipe is perfection too. I’m addicted. Thank you SO much!!
April
March 1, 2015 at 2:16 pmI blogged my version of this and gave you tons of credit 🙂 Thank you again!!
http://dimplesanddelights.blogspot.com/2015/03/weeknight-homemade-chicken-ramen.html
Laura
March 3, 2015 at 12:54 pmThank you, April!!
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Darcy
October 15, 2014 at 5:13 pmLoved this recipe! I used fresh shiitake mushrooms and it was delish!
Laura
October 16, 2014 at 9:36 amThanks, Darcy! So glad you loved it!
Vicki
October 12, 2014 at 4:49 pmI just made this and it was a hit! The broth was delicious. I baked skinless chicken breasts because that’s all I had so I didn’t get that golden brown skin. My only issue was that the eggs didn’t set. I followed all the instructions and, when I cracked them open, the whites were still mostly liquid. I would make it again and just simmer the eggs a little longer and use 1/2 the amount of ramen noodles (I prefer the broth over the ramen). As a lover of soft boiled eggs, I know how difficult it is to get them just right!
Laura
October 16, 2014 at 9:44 amSo glad you loved the recipe! The broth is my favorite part as well 🙂 I’m sorry your eggs didn’t turn out… I’m quite surprised that the whites didn’t set. After 7 minutes, the yolk might still be soft/runny, but I’ve never had an issue with the whites not setting. I’d love to hear how the second time around goes!
Suzanne @ Flour Arrangements
October 7, 2014 at 11:06 amThis is making me so hungry right now! Looks perfect for fall weather!
Laura
October 7, 2014 at 1:15 pmThank you, Suzanne!
Trang
October 6, 2014 at 10:53 pmI love ramen! And this looks simple yet delicious!
Laura
October 7, 2014 at 8:37 amThanks, Trang!
Lydia Plunk
October 6, 2014 at 9:22 amI’m sending to Japan- obsessed friends. One of favorite memories here was an exchange student from Tokyo who stayed with us.
Laura
October 6, 2014 at 3:57 pmThank you, Lydia!!
Chris @ Shared Appetite
October 6, 2014 at 8:49 amLove love love ramen. It’s the one of the biggest crazes right now in NYC. Your’s looks absolutely stunning. Definitely need to try 🙂
Laura
October 6, 2014 at 3:57 pmThank you, Chris!