October 3, 2014

Simple Homemade Chicken Ramen

Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour.

Simple Homemade Chicken Ramen via forkknifeswoon.com

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 via forkknifeswoon.com

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 via forkknifeswoon.com

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


Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour.


  • 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


  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.


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 via forkknifeswoon.com

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  • Reply
    December 16, 2018 at 2:57 pm

    Made this vegetarian and without the mushrooms (mine had gone bad) and it was still great.

  • Reply
    Theresa Dillard
    December 9, 2018 at 10:48 am

    My picky eater kids LOVED this!! Left out the mushrooms because my husband doesn’t like them, but otherwise followed the recipe. Easy to make and tastes soooo good. Next time I quadruple the recipe.

  • Reply
    November 25, 2018 at 12:24 pm

    whole family loved it, and can be made with lots of different veggies, with or without egg

  • Reply
    November 12, 2018 at 2:14 pm

    It was solo good will use this over and over !

  • Reply
    November 8, 2018 at 7:37 am

    I have never felt the need to comment on an online recipe…. until now. Made this last night and am still beside myself. SO GOOD! I mean, seriously. This was amazingly tasty, and easy to make. Fantastic recipe, thank you! So happy to have found this in time for the cold weather.

    • Reply
      November 14, 2018 at 7:22 pm

      Oh, thank you so much for your comment! That makes me so happy to hear it’s destined to be a favorite 🙂

  • Reply
    October 28, 2018 at 11:03 pm

    The broth recipe is probably the simplest one I’ve come across that can easily adjust the flavor without too many ingredients mixed in it. It serves well with the ramen and whatever vegetables are thrown into it.

    • Reply
      October 30, 2018 at 1:08 pm

      So happy to hear that! Thanks, Chin!

  • Reply
    October 27, 2018 at 6:30 pm

    Easy to make, ingredients easy to get, very delicious. We added a lot more garlic and ginger because we like it. Definitely making again! Thank you.

    • Reply
      October 30, 2018 at 1:07 pm

      Extra garlic and ginger is never a bad thing… 🙂 Thanks, Annie!

  • Reply
    October 22, 2018 at 6:09 pm

    Have made this recipe quite a few times. Delicious and very easy to make. I also add,white miso paste (1-2 tablespoons ) to the broth to make it extra rich.

    • Reply
      October 30, 2018 at 1:05 pm

      Thanks so much, Therese!!

  • Reply
    October 3, 2018 at 5:22 pm

    Simple and very flexible. Used it with different noodle types and tastes amazing. I seared the chicken the put in the oven with the skillet and used the juices in the skillet to make the broth.

    • Reply
      October 4, 2018 at 1:05 pm

      So happy to hear it, thank you, Abe!!

  • Reply
    September 22, 2018 at 7:33 pm

    Super yummy recipe! My picky teens eat it up. i make dumplings as a side and they are hooked. Very easy to make too.

    • Reply
      September 24, 2018 at 12:44 pm

      Thanks, Lisa!! Sounds extra delicious with the dumplings 🙂

  • Reply
    August 12, 2018 at 10:37 pm

    WoW! I lové it! So many variation you can made with this base recipe. I try chicken and pork… added mushrooms… spicy, no spicy… may be it is not real ramen but taste like heaven! Thanks for sharing!!!

    • Reply
      September 10, 2018 at 1:13 pm

      Thank you so much, Felipe!!

  • Reply
    August 1, 2018 at 4:13 pm

    I had to switch up a few things (mushrooms for radishes+carrots, jalapeno for chipotle peppers) but it’s a knockout! Great recipe, as a base and unaltered.

    • Reply
      September 10, 2018 at 1:12 pm

      Thank you, Adam!! 🙂

  • Reply
    July 24, 2018 at 2:58 pm

    Great recipe! I’m lazy so I poached the eggs to avoid peeling and cooked the noodles in the broth.

    • Reply
      August 1, 2018 at 7:03 am

      Thank you, Debbie!!

  • Reply
    July 9, 2018 at 3:46 pm

    WOW! Husband loved it (i just made homemade chicken stock from chicken bones that was cooking for 6hours and it was perfect base for this recipe!) We LOVED it! So did 2 toddlers! Thank you

    • Reply
      August 1, 2018 at 7:10 am

      So happy to hear that, Thanks Vika!!

  • Reply
    June 28, 2018 at 5:01 am

    Great simple recipe – I use it all the time with variations e.g. adding 1 heaped tsp miso to the broth, topping with pork belly (cooked on low in a slow cooker for 8 hours with ginger, garlic, 5 spice, honey & soy), adding other toppings: thin sliced carrot & cabbage, beansprouts, nori, spinach, garlic oil. Would always recommend homemade stock or good quality shop bought – you do taste the difference!

    • Reply
      June 29, 2018 at 11:27 am

      Thanks so much, Rosie!! That sounds AMAZING with the pork belly! 🙂

  • Reply
    Sharon Heritage
    June 16, 2018 at 6:03 pm

    It was fun to make and very messy ( my fault). I’ll do better next time. The broth seemed a little bland.. what could I add to zip it up a bit?
    All o. All I will make it again! My first noodle bowl !!!!!

    • Reply
      July 26, 2018 at 2:34 pm

      Maybe try some crushed red pepper, a little extra soy sauce, or add some extra toppings from a traditional ramen dish!

      • Reply
        August 1, 2018 at 7:02 am

        Thanks, Ashton!

  • Reply
    June 11, 2018 at 2:32 am

    We did this in the slow cooker with some pork belly instead of the chicken and omitted the butter and it was amazing! Totally recommend! Add some pak choy too and some nori and it was great.

    • Reply
      June 13, 2018 at 10:27 am

      That sounds amazing with the pork belly! So glad you loved the recipe 🙂

  • Reply
    June 8, 2018 at 8:40 am

    Looks like a good recipe, do intend on trying!
    Question for you though – do you drain the noodles after cooking them in the water that was used to boiling the eggs, or do you add that water to the broth, as extra?

    Wouldn’t it just be a better idea to cook the noodles as specified on the package of whatever you’re using, then just add them to the broth after draining them?

    • Reply
      June 13, 2018 at 10:32 am

      You could absolutely cook the noodles separately according to their pacakge directions. I ususally don’t want wait/use an extra pot, so I often just cook them in the water I used for the eggs. You’ll drain them once they’re cooked though, don’t add the cooking water to the ramen broth. Either way, hope you enjoy the ramen! 🙂

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