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.

bowl of homemade chicken ramen

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.

scallions and garlic

what you’ll love about this easy chicken ramen

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.

bowl of homemade chicken ramen

Be sure to check out these other weeknight dinner favorites:

If you make this ramen, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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bowl of homemade chicken ramen

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.


  • 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
  • 1 Tbsp 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)
  • 12 tsp sea salt, to taste
  • 2 large eggs
  • 1/2 cup scallions, sliced
  • 2 (3 oz) packs dried ramen noodles
  • optional: fresh jalapeño or chili slices, for serving


  1. Cook the chicken*: Preheat the oven to 375℉. Season the chicken generously with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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.

  • Category: Dinner
  • Cuisine: Japanese, American

Keywords: ramen, chicken ramen, homemade ramen, easy ramen, japanese, soup, dinner, noodle, broth, quick, healthy

bowl of dried mushrooms

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  1. 1.14.22
    Hannah said:

    Totally recommend this easy recipe! Tastes very similar and nearly as good as some ramen I had at Japantown in San Francisco. Definitely don’t skip the mirin. It was so quick. Recommend adding a soft boiled egg on the side of the bowl!

  2. 1.8.22
    Michelle Hubert said:

    This came out super yummy!! I didn’t even have sesame oil or mirin, which I’m sure would’ve made it taste even better and more authentic, but it still came out great and tasted really similar to the kind you get at a restaurant!

    • 1.9.22
      Laura said:

      Thanks so much, Michelle!!

  3. 12.25.21
    Liam said:

    Getting into the naruto vibe with this nothing better than watching naruto and eating ramen

  4. 12.22.21
    Re said:

    Excellent recipe. I added salt and spices to the broth as well as kimchi. I also boiled the broth in the same pot as I cooked the chicken for extra flavor. Was delicious

    • 12.23.21
      Laura said:

      Thank you so much, Re!!

  5. 12.20.21
    Gresh said:

    Best thing I’ve cooked in a long time, and my girlfriend absolutely loved it 👌

    • 12.20.21
      Laura said:

      Oh, yay! Thanks so much, Gresh!

  6. 12.8.21
    Tom said:

    Unbelievably good

  7. 11.25.21
    Mike said:

    My wife had major neck surgery on Monday and just got home Wednesday late afternoon… so we are not doing a traditional Thanksgiving dinner this year. I told her I would make her anything she wanted today… and this ramen is what she asked me to make. Today I substituted the chicken with duck breast – thanks for this simple, delicious recipe! It is delicious as is but also allows for additional, or different, ingredients based on what is on hand.

    • 11.26.21
      Laura said:

      Thanks so much, Mike!! Hope it helped her feel a little better! It sounds delicious with the duck 🙂

  8. 11.21.21
    Christina said:

    Our new family favorite!

    • 11.21.21
      Laura said:

      Yay! Thank you, Christina!

  9. 11.20.21
    Alex said:

    How many calories?

    • 11.20.21
      Laura said:

      Hi Alex! I no longer include nutrition information on my recipes, but there are lots of online nutrition calculators if you’re interested! Happy cooking! 🙂

  10. 11.19.21
    Michelle Hidler said:

    Made this for my family and they LOVED it!

    • 11.19.21
      Laura said:

      Yay! Thanks so much, Michelle!

  11. 11.14.21
    Janelle Hatteroth said:

    Made this tonight. My daughter said it was better than restaurant Ramen. And she loves Ramen. The recipe is wonderful. Lots of flavor even thought it doesn’t seem like a lot going into it. I did not change a single thing. I did take her suggestion and used a rotisserie chicken which saved time. We had enough broth left over for probably 2 more bowls. So leftovers is nice, since you really can just boil some noodles and call it a day. Will definitely be making this again. I feel Honored. My daughter took a picture of her bowl and shared it with friends.

    • 11.15.21
      Laura said:

      Thank you so much, Janelle! I’m so happy it was a hit with everyone – and the photo at the end is definitely the ultimate compliment! 🙂

  12. 11.11.21
    Leanne said:

    Hi what seasonings do your recommend throwing in? and when? to make it spicier!
    I don’t want to use jalapeños.

    • 11.12.21
      Laura said:

      Hi, Leanne! You could use any type of hot chili/pepper instead of the jalapenos for garnish or stir some Sambal Oelek (chili paste) into the broth after you’ve simmered the mushrooms. Lots of people also add sriracha at the end. Enjoy!!

  13. 11.2.21
    Daisy Nguyen said:

    It’s such an excellent recipe! Highly recommended.

    • 11.2.21
      Laura said:

      Thanks so much, Daisy!!

  14. 10.30.21
    The Stanley’s said:

    One of the most delicious soups we’ve ever made! Definitely adding to the regular list. My husband requested I add bacon, so I sautéed right after the chicken, kept some of the grease in the pan and sautéed the garlic and ginger in that – delicious!

    • 10.30.21
      Laura said:

      Thank you so much!! So happy it was a hit!

  15. 10.20.21
    Jessica said:

    I make this recipe almost once a week for my fam and it is absolutely a family fave! Thank you!

    • 10.20.21
      Laura said:

      Yay! Thanks so much, Jessica!!

  16. 10.17.21
    Kait said:

    This was delicious and so full of flavor! Thank you for this recipe, will be adding it to our weekly rotation!

    • 10.17.21
      Laura said:

      Thank you so much, Kait!!

  17. 10.6.21
    Matthias said:

    Is it also possible to use chicken breasts without skin?

    • 10.8.21
      Laura said:

      Sure – just keep in mind that the cooking time may change plus or minus a couple minutes. Enjoy!!

  18. 9.28.21
    Kianna B. said:

    I’ve used this recipe so many times lol I’ve been obsessed with ramen lately and was looking for ways to jazz it up, this has been my go-to lol thanks so much!

    • 9.28.21
      Laura said:

      Thanks so much, Kianna!!

  19. 9.23.21
    Zoe said:

    Made it tonight, loved it, full of flavour, will definitely be adding it to my repertoire

  20. 9.16.21
    Dell said:

    This recipe is absolutely delicious! It has become my go-to for homemade ramen, and the broth is so good that you can mix up the toppings a bit and it still tastes amazing. I made it again for lunch today, as my roommate kept begging me to make some, lol.

    • 9.16.21
      Laura said:

      Thanks so much, Dell!! So happy it’s become a fave 🙂

  21. 8.21.21
    JAMIE Parr said:

    amazing chicken ramen noodle soup…
    my question is we have extra broth left over how long is broth good for in the fridge for another meal…..thank you!

    • 8.21.21
      Laura said:

      Thanks, Jamie!! You can save extra broth for 2-3 days covered tightly in the refrigerator. I try to store the noodles separately because they will absorb the broth over time. Enjoy the second dinner! 🙂

  22. 8.9.21

    After preheating 375 the oven, do you change the cooking temperature in the oven or keep the same temperature to cook through the chicken? Can I use water instead of mirin or you have any other suggestion?

    • 8.9.21
      Laura said:

      Hi, Yamin! The oven will stay at 375ºF the entire time the chicken cooks. As far as the mirin, it adds a subtle sweetness and tang which is a nice balance to the soy. You could try using dry cooking sherry. The alcohol will cook off, but if you’re avoiding alcohol completely, try rice vinegar with a pinch of sugar. Or you can just omit it 🙂 Enjoy!!

  23. 8.9.21
    Sadorah said:

    Absolutely amazing and delicious!!! I followed this recipe exactly as written for 3 servings. Hubby said we need to make this a regular. Thank you so much!

    • 8.9.21
      Laura said:

      Yay! Thanks so much, Sadorah!!

  24. 8.8.21
    molly said:

    I thought because I got store bought stock and noodles that this recipe would be so so but it was fantastic!! I used chicken legs/thighs because that is what I had, but other than that I followed the recipe and it turned out really really well!

    • 8.8.21
      Laura said:

      Thanks, Molly! Glad you enjoyed!!

  25. 8.7.21
    Samantha said:

    I had no experience making ramen when I found this recipe, and it did NOT disappoint! I would recommend maybe straining the minced garlic and ginger out of the broth (if you have picky kids), but otherwise, this turned out awesome and was a fun night of cooking for the family. Will definitely be making again!

    • 8.8.21
      Laura said:

      Thanks so much, Samantha!!

  26. 8.4.21
    Joana said:

    I’d like to try this, but I notice you mention that you used a “rich chicken broth,” and I’d like some more clarification on that. Particularly, are you actually using chicken broth, or chicken stock? And then, is it store bought, or homemade? In the case of store bought, is there a specific brand you prefer? And if you do homemade, what recipe do you use? Thanks! I look forward to trying this one out.

    • 8.5.21
      Laura said:

      Hi, Joana! I suggest using a rich chicken stock. Homemade is always best when it comes to soup, but most of the time for this recipe I use store bought. There’s not a specific brand you need to use (you can use something like Pacifica stock or go higher end like Bonafide), but I’d definitely look for stock or bone broth vs regular broth which doesn’t have as much flavor. When I make my own, I don’t usually follow an exact recipe (it tends to change somewhat with what veggies we have at the time), but it’s similar to Ina Garten’s which you can find online or in any of her cookbooks. Hope that helps!!

    • 1.6.22
      Krista said:

      I use two cartons of Campbells no salt added chicken broth + 1 cup water, 1 tbsp apple cider vinegar. Cut up 2 carrots, 2 celery ribs, 2 bay leafs, 6 cloves of garlic; halved, 1 tsp thyme or 1 sprig, 1 tbsp whole peppercorns and 1 tbsp dried parsley. Bring to a boil and then turn to the lowest setting to simmer. Now add about 1kg bone in, skinless chicken thigh and simmer x 3-4 hours. Take chicken out and chop to bite size. Strain broth. This is delicious, rich broth to make her ramen soup without roasting the chicken. Cheers!

      • 1.6.22
        Laura said:

        Thanks for the tip, Krista!!

  27. 8.1.21
    LisaKay said:

    Great flavorful recipe and easy to make! Only thing I changed was I used portbella mushrooms because I couldn’t find shiitake. I would definitely make this again…and again…and again!

    • 8.2.21
      Laura said:

      Thanks so much, LisaKay!! Glad to hear the portabellos worked great too 🙂

  28. 7.31.21
    Abby kirsch said:

    This recipe was terrible! No flavor to broth. We even added seasoning at the end, but couldn’t save it! I do not recommend.

    • 8.1.21
      Judy said:

      Well, everyone’s tastes are different, but did you follow the recipe exactly? I ask because I found it highly flavorful and I definitely don’t like a bland ramen. Each flavoring step is important: salt and pepper the chicken prior to putting in the skillet with the butter, use the exact amounts of garlic and ginger, unless you prefer more of either. Perhaps yours were old? I had to use white mushrooms as I didn’t have shitake (which are more flavorful). And I cut the amount of soy sauce by 1/2 T because it wasn’t the low salt version snd I didn’t want too much salt flavor.

      • 8.2.21
        Laura said:

        Thanks so much, Judy! I’m so happy to hear you enjoyed the recipe!

      • 8.2.21
        Annette said:

        I should have halved the soy sauce as I didn’t have low sodium either! Mine was salty, so ended up adding extra water but so good! Also did not do chicken- super thin sliced prime rib seared to crispy and some shrimp- was phenomenal!

        • 8.3.21
          Laura said:

          Yum! Sounds great with the different proteins 🙂 Thanks, Annette!!

        • 10.3.21
          CookingGirl said:

          This turned out really good!! But the recipe didn’t yield that much broth? Maybe I had bigger bowls? But it yielded one serving as opposed to two. Should I double up the measurements next time when it comes to the broth? Other than that minor issue, everything else worked out perfectly. Thank you for the recipe!

          • 10.3.21
            Laura said:

            It’s hard for me to know exactly why the ratio felt off, but you could certainly double the broth if you prefer!

      • 8.19.21
        Riley Brown said:

        Hi Judy! I loved the recipe any suggestions on why I lost broth. My ramen ended up being Japanese spaghetti. But amazing all the same!!

        • 8.20.21
          Laura said:

          Hi, Riley! Did you by any chance cook the ramen noodles in the broth instead of a separate pot? They will absorb a ton of liquid that way. Glad it still tasted good! 😉

    • 8.2.21
      Laura said:

      Hi, Abby. I’m surprised to hear you didn’t find this to be flavorful, because not only is it a widely popular recipe, but it’s made with a lot of strong flavors: browned chicken bits (which I suggest seasoning generously), butter, garlic, ginger, soy sauce, mirin etc. The dried shitakes alone add a ton of umami flavor. Also, as I note, using a high-quality rich chicken stock makes a big difference too vs a basic broth. And while it’s not clear if you followed the recipe exactly, or maybe just have different taste preferences, I’d also like to remind you that there’s a real person behind this recipe/blog and there are kinder and more helpful ways to offer constructive criticism.

      • 9.1.21
        Tiffany Harris said:

        Ive sent a request to make this to my fav chef, Chez Trevor aka my hubby. Sounds so delicious Laura, thx for sharing!

        • 9.1.21
          Laura said:

          Thanks, Tiffany! Enjoy!

    • 8.3.21
      Xander blackpaw said:

      I absolutly loved this now i did make the broth with chicken bulion flavoring amd because of that it was extremely salty but even with that the flavor was amazing next time il try with a low sodium broth i also used white mushies as shitake wasnt in stock at the local markets they soaked up and added a great flavor all the same definite 5 star i will be making this again soon hopfully not as salty >.< but that was my fault for the extra salty flavoring

      • 8.3.21
        Laura said:

        Thank you, Xander!! Yes, chicken bullion can be super salty! Glad you still enjoyed!!

    • 11.15.21
      Bobbi said:

      We also found this to be very bland, you are not alone with that thought. Not sure how to tweak it to fix it but this was a let down.

  29. 7.30.21
    Melissa Rodrigues said:

    This was so simple but flavor packed! Was a hit with my family! We’ve made this several times since stumbling upon this recipe!

    • 7.31.21
      Laura said:

      Thank you, Melissa! So happy it’s become a fave 🙂

  30. 7.26.21
    Liz said:

    Thanks for the recipe! Loved this soy based chicken ramen. I used udon noodles and added a tiny bit more ginger than the recipe called for and added a tablespoon of jalapeño at the start because I always like a broth with a slight hum of heat. Also added enoki mushrooms right at the end. Delicious!! Thanks for sharing this recipe. It’s so easy so I will definitely add it to our regular rotation of quick and healthy weeknight dishes.

    • 7.26.21
      Laura said:

      Yay! Thanks so much, Liz!!

  31. 7.25.21
    Ellie_AE said:

    My husband is the one who usually cooks in our small family, but when I did this he went on to saying I should do this in big batches so we can host a winter ramen party. 🙏🥰

    • 7.26.21
      Laura said:

      Love that! Thanks so much, Ellie!!

  32. 7.1.21
    Rhys Jones said:

    Made this for me and my brother. Turned out amazing. Super easy to prepare and cook, cheap if you already have some of the ingredients. Will definitely do this again. Thanks!

    • 7.9.21
      Laura said:

      Thanks so much, Rhys!! So happy it was a hit 🙂

  33. 6.26.21
    Rachel said:

    Did not care for this at all. Does not taste even remote similar to traditional ramen. I won’t be making it again. Sorry.

    • 7.1.21
      Rhys Jones said:

      Damn, sometimes people just can’t shut their mouths instead of being rude. Maybe you weren’t keen on the recipe but you only had to say it wasn’t that similar to a traditional ramen.

      • 7.3.21
        Rachel said:

        I wasn’t being rude, I was being honest. This blog is open to reviews, so I gave mine. You’re a hypocrite and a troll.

        • 7.29.21
          Kelly Rae said:

          I appreciate your feedback, Rachel. While we all have our own perspectives and enjoy different flavor profiles, it’s important to share all of them, not just those that are positive. So thank you for sharing.

    • 7.31.21
      Alexa said:

      You just don’t have good taste. The least you could do was give it one star instead of being petty about it.

  34. 6.3.21
    Allison Hamala said:

    I’m allergic to mushrooms, is there something I could substitute it for? I love ramen I just dont wanna die to eat it hahahaha.


    • 6.3.21
      Laura said:

      Ha! Yeah, not worth that 😉 You can just omit the mushrooms. They add flavor and umami to the broth, so just make sure to use a good, flavorful chicken stock. Enjoy!!

      • 8.4.21
        John said:

        Some thinly sliced tofu and a pinch or two of msg will make up for the texture and the umami.

        • 8.4.21
          Laura said:

          Hi, John! Thanks for the tip!

  35. 6.3.21
    Dov I Elyada said:

    There is no “oil” in the ingredients, there is in Stage 2. Which and how much?

    • 6.3.21
      Dov I Elyada said:

      Sorry, my mistake, I was looking for just “oil” and I missed “sesame or vegetable oil.” Too rush.

  36. 5.25.21
    Trina Maguire said:

    Was super delicious and quite easy. I also added some thinly sliced red capsicum, bok choy and field mushrooms (I used tinned shitake mushrooms) I just pan fried chicken breast and skipped placing in the oven. Would be interested to know the calories per serve. Thank You!

    • 5.29.21
      Laura said:

      Thanks so much, Trina!!

  37. 5.20.21
    Jenelle said:

    I was craving ramen and found this recipe. It hit the nail on the head and more! Very delicious. Topped my bowl off with Sriracha for some heat. My two-year-old enjoyed her own little bowl, as well. I doubled the recipe because I always enjoy leftovers. Very good! This will be a staple in our home.

    • 5.20.21
      Laura said:

      Thanks so much, Jenelle! Love that it was a hit with your daughter too 🙂

  38. 5.18.21
    Ruwini Ranasinghe said:

    Every Korean drama has a delicious ramen moment. so I wanted to know how to make it and how it tastes. thank you for this amazing recipe. definitely will try it and I will tag you on my food page(@myplate_cafe) on Instagram. see you soon…

    • 5.20.21
      Laura said:

      Thanks, Ruwini! Enjoy!!

  39. 5.14.21
    K said:

    My boyfriend made this for our date night and it was AMAZING! Thank you. So, so yummy!

  40. 5.2.21
    Ellen said:

    Great recipe. Delicious, adaptable and speedy. We keep coming back again and again!

    • 5.3.21
      Laura said:

      Thanks so much, Ellen!!

  41. 4.30.21
    Rod L said:

    I always find making ramen to be a bit of a frantic juggle as I only have a single hob. Do you think this could be mitigated by pre-cooking and freezing the broth and mushrooms for future use? Not sure how the mushrooms will fair during freezing.

    This is more a storage/accessibility suggestion more thank anything. Thank you for the recipe, it’s fabulous!

    • 5.3.21
      Laura said:

      Thanks, Rod! I haven’t frozen this ramen, but the broth should be fine to freeze (including the mushrooms). I would probably wait to add the chicken, and definitely the ramen noodles and egg etc. until serving though for the best texture. Enjoy!!

  42. 4.28.21
    Julie said:

    Great, easy recipe that had wonderful flavor. Will probably mix it up. I sautéed some sweet potato and blanched broccoli to add extra nutrition, but that’s the beauty of ramen–whatever you like. Thanks!

  43. 4.11.21
    Jackie said:

    This is my go to ramen recipe. My 3 year old loves it and eats it all and we just had my 9 month old try it for the first time and he loved it too! I always add more veggies and usually I just use chicken stock but other than that I stick to the recipe and it comes out perfect every time. Thank you!

    • 4.11.21
      Laura said:

      yay! Thanks so much, Jackie!

  44. 4.8.21
    Sabrina said:

    This recipe is great as is but I did use low sodium broth, coconut aminos in place of soy, and boneless skinless chicken to make it a bit healthier! My whole family loves this and there is never leftovers!

    • 4.9.21
      Laura said:

      Thanks so much, Sabrina!!

      • 6.26.21
        Mani said:

        I found it lacking a bit of veggies so I added some to broth while cooking making it just a bit more flavourful. Other than that it was delicious and super easy thanks 🙏

  45. 4.8.21
    BJ Miller said:

    I often cook on the weekends to give my wife a break. I decided to try a ramen recipe for something new and unusual. This recipe was the best! Easy, very satisfying and very, very flavorful. My late teen and early 20s kids insisted that this recipe be placed in ‘The Book’ (a notebook where I keep my best recipes). Thank you Laura!

    • 4.8.21
      Laura said:

      Thanks so much, BJ!! So happy it’s such a hit with the whole fam 🙂

  46. 4.5.21
    Stuart said:

    This is a favorite for me and my son. So much better than the packaged ramen and much healthier. FWIW, I used reduced-sodium chicken broth in place of stock and buckwheat soba noodles in place of ramen. And nothing beats that little bit of sriracha on top for a little kick.

    • 4.6.21
      Laura said:

      Thanks so much, Stuart!!

  47. 4.4.21
    Angel Soto said:

    I was worried because ive never had real Raman. 1st try and nailed it. Everyone loved it. Made it for Easter. Figured it would be like an appetizer. Nope.

    • 4.6.21
      Laura said:

      So happy it was a hit! Thanks, Angel!

  48. 4.1.21
    Amy said:

    So yummy! We could taste everything- the garlic, the ginger, etc. I did not need to add any extra salt. I also added in green onions into the broth when the mushrooms were simmering. Thanks for a delicious recipe!

  49. 3.22.21
    Candide said:

    Loved it! Added a carrot and sriracha… It was excellent!

    • 3.22.21
      Laura said:

      Yum! Thank you so much!! 🙂

    • 6.26.21
      Mani said:

      I found it lacking a bit of veggies so I added some to broth while cooking making it just a bit more flavourful. Other than that it was delicious and super easy thanks 🙏

  50. 3.17.21
    Lily said:

    I loved it it tasted like I was in a Japanese anime like naruto i just loved it and I make it every time I watch naruto

  51. 3.13.21
    Elise said:

    This recipe is AMAZING! I quickly whipped it up and it was delicious, I used a soft boiled egg recipe and it was perfect it was runny but the white was fully cooked. Definitely recommend!🍜🍜🍜❤️❤️

    • 3.13.21
      Elise said:

      The soft boiled egg recipe* oops!

    • 3.13.21
      Laura said:

      Yum! Thanks so much, Elise!!

      • 3.15.21
        Adam said:

        So I just realized I been doing the final step incorrectly I have been boiling the noodles in the broth I just noticed it says boiling water I’m guessing a second pot? What is the difference of using the broth I did notice I seemed short on broth is it absorbing too much? Thanks

        • 3.16.21
          Silvia said:

          It says to boil the ramen in the same water that you used for the eggs.

        • 3.17.21
          Laura said:

          Hi, Adam! You can either boil the noodles in the pot you used for the eggs, or in fresh water, because yes, cooking them straight in the broth will definitely leave you with less liquid. Enjoy!!

  52. 3.10.21
    Meriem said:

    I’m going to try this tonight, but I only have fresh mushrooms, will that work?
    Thank you for the recipe it looks easy to follow

    • 3.10.21
      Laura said:

      Hi, Meriem! Yes, fresh mushrooms won’t have quite as much umami flavor as dried but will still be yummy. Enjoy! 🙂

  53. 3.9.21
    Adam said:

    Hi I made this and I might of messed up I used minced garlic not fresh garlic is that maybe why it was too salty? Thanks !

    • 3.10.21
      Laura said:

      Hi, Adam! Do you mean jarred, pre-minced garlic? That shouldn’t be an issue. Saltiness can come from the chicken stock or soy sauce you use, or how much salt you add when you’re seasoning the chicken and broth.

  54. 3.8.21
    Jose said:

    I’m in the middle of simmering my broth and I took a sip. Delicious. I thought it might be a little salty after I threw in some salt (because of the soy sauce), but it’s delicious. I am making this in a rush so I am using precooked-grilled chicken breast I bought in a bag. I’m also adding a few springs of cilantro. My daughter LOVES Top Ramen so I thought this would be a nice “treat” for her. Looks like it’s going to be tasty.

    • 3.8.21
      Laura said:

      Yay! Thanks, Jose! Hope she loves it 🙂

      • 3.8.21
        Jose said:

        I served my 8-year old and passed some bowls to my neighbors (apartment complex). My daughter ran out of the house yelling to the neighbors, “It’s soooo good!” I think she likes it. Thank you.

        • 3.8.21
          Laura said:

          Aww, I love that so much! Thanks for the update 🙂

      • 3.9.21
        Etain said:

        In the middle of cooking this and wondering, Can you eat this a day after cooking?

        • 3.9.21
          Laura said:

          Of course! But I would either keep the noodles separate or cook them tomorrow, or they’ll absorb too much of the broth overnight. Enjoy!

  55. 3.7.21
    Jo said:

    For an added twist, cook the eggs ahead of time and marinate them in soy! (I found a recipe for a really good marinade online)

  56. 3.1.21
    BJ Miller said:

    As a dad I take delight in occasionally giving mom a break and cooking for my family different and unusual dishes. This recipe was DELICIOUS! The kids informed me this recipe was to go into my recipe book, a sure affirmation of its tastiness. Thank you for posting Laura, great recipe!

    • 3.3.21
      Laura said:

      Thanks so much, BJ! So happy it’s a hit with the whole family 🙂

  57. 2.26.21
    Andea said:

    Just made this and it was delicious!!! I added in a little spinach for color and loved it!!

    • 2.27.21
      Laura said:

      Thanks so much, Andea!! 🙂

  58. 2.24.21
    Eric said:

    This looks great!
    Just wondering is it OK to cook the Ramen in the same boiling water water used for cooking the eggs (as advised in step 5)?

    • 2.26.21
      Laura said:

      Thanks, Eric! If you’d prefer to cook the ramen separately from the eggs you can do that too 🙂

  59. 2.21.21
    Sarah said:

    Excellent recipe! Better than the takeout Ramen I’ve been loving for a year, so happy I tried to make my own! Definitely a new staple!

    • 2.26.21
      Laura said:

      Ahh, love it 🙂 Thanks so much, Sarah!!

  60. 2.21.21
    Liza said:

    This recipe was so tasty! I had been intimidated to make ramen, but these instructions were easy to follow and dinner came together in no time. I didn’t have any mirin so I substituted with Marsala wine and didn’t notice a difference. Definitely making this again!

    • 2.26.21
      Laura said:

      I’m so happy to hear it was a hit!! Thanks, Liza!

  61. 2.19.21
    M yamada said:

    Really first time coking ramen love it. Thank you for recipe

  62. 2.17.21
    Emily said:

    Thank you for this recipe. It was a hit with both of my kids and that is a rare thing. We all loved it.

    • 2.17.21
      Laura said:

      So happy to hear that! Thanks, Emily!

  63. 2.16.21
    Julie said:

    This is an amazing recipe. I have used it for ovr a year now. It’s extremely versatile and if I don’t have “nice” ramen noodles I just use noodles from cheap store bought ramen packs. Don’t have chicken I use beef with beef broth in place of the chicken and chicken broth. I thank you so much for this recipe!!

    • 2.17.21
      Laura said:

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

  64. 2.15.21
    Molly said:

    My boyfriend and I had fun making ramen for the first time ever on Valentine’s Day (yesterday). This recipe yielded a delicious, comforting bowl of deliciousness. We used shirataki spaghetti (20 calories for an entire package and 0 carbs), and a rotisserie chicken to cut down on prep time. It was healthy, fit into our keto lifestyle, and we’ll absolutely be making this again! Thanks for an easy, amazing recipe!

    • 2.16.21
      Laura said:

      Thanks, Molly! So happy it made for a fun Valentine’s date 🙂

  65. 2.9.21
    Georgia said:

    Absolutely delicious! I have just finished and already looking forward to the next time I have it!

    • 2.16.21
      Laura said:

      Thanks so much, Georgia!!

  66. 2.2.21
    Cindy Kelleher said:

    Delicious! I made the broth and cooked the chicken on a Sunday and then put it together for Monday dinner.
    Next time I would add more mirin, soy and ginger because I like lots of flavor.

    • 2.4.21
      Laura said:

      Thanks so much, Cindy!!

  67. 1.30.21
    Rebecca P. said:

    Made this tonight. The store I went to did not have dried shitake so I thinly sliced some baby Bella and added them when I added the broth to the pot. Did not use the jalapeños. All 3 adults loved it! Thank you

    • 1.31.21
      Laura said:

      Happy to hear it! Thanks, Rebecca!!

  68. 1.27.21
    Phil said:

    Made this with pork belly instead of chicken and it came out amazing. Broth alone is an awesome base for anything you want to put in it.

    • 1.28.21
      Laura said:

      Yum! Thanks, Phil! 🙂

  69. 1.22.21
    Lisa said:

    This looks like a nice easy meal. I have to try this, thanks.

  70. 1.21.21
    Bobby gerome said:

    mine exploded i dont know how i think my cousin put fireworks in it never got to finsh but it smelled amazing the whole time thank you for the recipe

    • 1.22.21
      Laura said:

      Well that’s a first! 😉

  71. 1.10.21
    Joe said:

    I sautéed chicken thigh in a Dutch oven and after the chicken was cooked, I used fresh mushrooms and sautéed them until dry then declared with sherry and soy sauce. So I did change it up to build up my stock flavor a little more, but this recipe would be great regardless.

    • 1.11.21
      Laura said:

      Thank you, Joe!

    • 1.16.21
      Lauren said:

      Great recipe, I just builded on it a bit by adding oyster sauce and fish sauce. I used rotisserie chicken to cut on prep time for an easy lunch.

      • 1.20.21
        Laura said:

        Thanks so much, Lauren!!

  72. 1.9.21
    Anon said:

    This recipe is really good and very easy to execute. I looked at a bunch of recipes on the internet and this one felt like the easiest, but you don’t sacrifice depth of flavor in the end result. My one mod is that I made the soft boiled eggs beforehand and marinated the eggs in a soy sauce/mirin mix, to get a true “ramen egg” which I would recommend. I’ll probably marinate the chicken in the same concoction next time to, to marry the flavors. I also added napa cabbage to the toppings and put chili garlic sauce on the bottom of my bowl to make mine spicy (husband prefers mild). But that’s the best part about this recipe – great simple-yet-flavorful base to add your magic to!

  73. 1.3.21
    Brandon said:

    Great recipe, I added some bean sprouts and cilantro and it was amazing

  74. 1.3.21
    Veronica said:

    This recipe was so, so good! I added carrots and peas to the recipe and everyone really enjoyed it.

    • 1.3.21
      Laura said:

      Thanks so much, Veronica!!

    • 1.30.21
      Rebecca P said:

      Thank you for the egg tip!! That was the only thing we thought to change.

  75. 12.28.20
    Dafy said:

    This has become my go to Ramen recipe, simple, easy and totally wholesome. Just what I need after three days of rich food during Christmas. I do move away from the recipe slightly by adding a chilli to it for a small kick.

  76. 12.26.20
    Cameron Wilson said:

    This reminds me of the chicken ramens I’d have while in Japan. Great recipe and thanks for sharing.

    • 12.27.20
      Laura said:

      Thanks so much, Cameron!! 🙂

  77. 12.23.20
    Han Ly said:

    This was very easy to make and incredibly delicious! I did not like the broth first hand in the pot. But when combined with the ramen, they tasted delicious!

  78. 12.21.20
    Justin Thomas Jarl said:

    Recipe was fantastic! Only thing we changed to save time was using a store bought rotisserie chicken

    • 12.24.20
      Laura said:

      Thank you, Justin!! One of my favorite shortcuts 😉

  79. 12.21.20
    Lily said:

    Made this for my family and they loved it!

    • 12.24.20
      Laura said:

      Thanks, Lily!! So happy it was a hit 🙂

  80. 12.19.20
    wendy w said:

    My first Ramen from scratch – it was amazing!! Will make this again! Perfect for a winter’s night

    • 12.20.20
      Laura said:

      Thanks so much, Wendy!!

  81. 12.18.20
    Tommy said:

    Just made this and it was great, do you know how many calories or the basic nutritional info on this meal?

    • 12.20.20
      Laura said:

      Thanks, Tommy!! I don’t add calorie info but there are lots of online tools to calculate that 🙂

  82. 12.16.20
    Sarah said:

    New to cooking were would I find rick chicken stock? Could we make it at home?

    • 12.16.20
      Laura said:

      Hi, Sarah! Homemade stock is always best, but any good quality, flavorful store-bought chicken stock is fine (just not a watery broth). Enjoy!!

  83. 12.12.20
    Jenna said:

    So good. We just ate it. So, so good. Now we nap.

    • 12.14.20
      Laura said:

      Ha! 🙂 Thanks so much, Jenna!

  84. 12.12.20
    Rob McDonald said:

    Made this for lunch today for the family. Used boneless skinless chicken, and no egg. Also used chinese noodles (China Bowl Select Chinese Noodles) from Whole Foods. The broth was really tasty (used Eden brand Mirin Rice Cooking Wine).

    Everyone added the ingredients that they wanted (some wanted Jalapeno, some green onion, some everything).

    In the end very little was left…straightforward and simple to recipe to follow. Perfect meal for a chilly and damp day. Thanks!

  85. 12.9.20
    Anil said:

    Came out so good, could not find mirin so used a spoon of sherry

  86. 12.6.20
    Erin said:

    Wow—just made this tonight but we had thick pork chops instead of chicken so I used that instead but the same process. SO GOOD and it turned out so beautiful. We have a ramen place up the road that’s so good but hard to get into; however, no need now—I can make my own. Thank you!

    • 12.14.20
      Laura said:

      YUM! Thanks, Erin!!

      • 2.20.21
        Sherry LaRochelle said:

        Ramen is my favorite meal. This recipe is perfect (except i add a dash of sriracha for heat). The depth of flavors makes the broth so phenomenal. Im so thankful i found this recipe. It soothes me down to my soul. I would beg for more ramen variations from you such as, shoyu, shio, and miso, tonkotsu, etc.

  87. 12.6.20
    Chloe said:

    Could we have replace the shitake mushrooms for baby Bella? I did so and it tasted good, but I thought with the replacement mushrooms, I thought it would taste better with the shitake

    • 12.14.20
      Laura said:

      Hi, Chloe! You can use baby bellas (or another favorite mushroom), but you’ll get the most umami flavor from dried shitakes.

  88. 12.4.20
    lunar said:

    Delicious haven’t had ramen in so long just…. Brilliant!:)

    • 12.14.20
      Laura said:

      Thanks so much, Lunar!

  89. 12.2.20
    Emma K. said:

    This was amazing!!! So yummy, 10/10

    • 12.4.20
      Laura said:

      Thank you so much, Emma!!

  90. 12.2.20
    drea m read said:

    freezing cold nite in santa fe….restaurants all under lockdown….hungry for ramen…this recipe is brillant….thanks so much.

    • 12.4.20
      Laura said:

      Thank you, Drea! So happy it could hit the spot 🙂

  91. 12.2.20
    Peedub said:


  92. 11.30.20
    Lindsey Ahearn said:

    Excellent recipe! One of our favorites that we’ve made in awhile! Made it vegetarian and added fresh mixed mushrooms and bok choy for our own spin, but the steps, ingredients list, and measurements were very helpful in getting started!!! Thank you for sharing this!

    • 11.30.20
      Laura said:

      Thanks so much, Lindsey!! 🙂

  93. 11.26.20
    Emma T said:

    Really loved this recipe! This was my first go at ramen and it turned out fantastic. I actually had it for 2020 Thanksgiving dinner 😂 and it was super filling and delicious! I did spice mine up by adding about a tablespoon of chili garlic paste (the store bought kind that comes in a little pot). Also I didn’t have the Mirin so I used rice vinegar mixed with some brown sugar as a substitue. Definitely will be making again! 🙂

    • 11.26.20
      Laura said:

      Thanks so much, Emma!! Love that it could be part of your holiday 🙂

  94. 11.19.20
    Sarah said:

    Alright, this is absolutely wonderful!! 💗 There are recipes you try out and they’re fine, you eat it but they weren’t special enough to get added to your food rotation. Then there are recipes like this! You ask yourself how you have ever lived before knowing how to make this?! This has become the Sunday night comfort food, the running a fever and just need some soup, the having friends over and want to serve something that will leave an impression, the I need to send this recipe to all my family members, the I need to make a double batch so I have leftovers, the I’m going to instagram this because it’s so pretty! I’m pretty sure I screw this recipe up every time in some way but it is extremely forgiving and tastes so so delicious every single time! My extremely picky boyfriend gobbles this ish up!

    • 11.19.20
      Laura said:

      Oh, Sarah, thank you so much!! This makes my day. I’m so glad to hear it’s become one of your favorites, too!! 🙂

  95. 11.19.20
    Nightfall said:

    I’m sorry but this just isn’t ramen, it’s chicken noodle soup with a few Japanese ingredients thrown in. I’m no cooking snob, so if you like this recipe, great! But call it chicken soup with ramen noodles, please. Nearly every variety of ramen has a very distinctive flavor from the stock made from seaweed and dried fish. Then the tare adds that super punch of flavors – salty, umami, deep, and complex. It always has an oil component that give a richness to the dish, and that is totally absent here. You don’t include the essential varieties of toppings like fermented bamboo, leafy greens, dried seaweed as the bare minimum. Japan is rightly proud of their ramen, so this Westernized version isn’t going to give anyone an idea what ramen is all about, but to be totally fair, it’s light years ahead of those cheap packets we all ate in college. Your soup is tasty chicken noodles, but it’s not ramen.

    • 11.19.20
      Laura said:

      Hello. I’m not sure if you actually made my recipe before deciding to leave this negative review, but as I mention in the post, this is a one hour, weeknight ramen recipe, and does not claim to be rigidly authentic. Instead, this is a simplified, approachable version of the ramen my husband used to eat when he would visit his parents in Tokyo.

      For the sake of time, I use a rich chicken stock instead of kombu. I don’t add a step to make a tare, but do add some of the ingredients often included (soy sauce, mirin, etc.), and the dried shiitake mushrooms in the broth add additional umami flavor.

      “Chicken noodle soup” exists all over the world in countless forms – everything from matzo ball soup, to noodle curries, to the Western version of chicken noodle soup that I’m guessing you’re referring to (with carrots, celery, garlic, parsley, thyme, etc.), and of course, ramen.

      If this isn’t the recipe for you, great! There are thousands of other ramen recipes on the internet to choose from – I’m sure many more complex. But lots of people really like this simplified version, and also may not have hours to spend on one dish, or easy access to fermented bamboo and dried seaweed that “cooking snobs” might.

      I hope you find the recipe you’re looking for.

      • 12.12.20
        Rob McDonald said:

        Don’t let this review bother you. Just an opinion. You set expectations perfectly in your description. For the amount of effort and ingredients, it is a wonderful recipe. Made this for the first time today for my family, and even after doubling the recipe it was pretty much gone. We will be having this again for sure.

    • 11.25.20
      Glow said:

      What more can I say other than easy to make and very, very tasty! 😋. Will definitely be making again 😊

      • 11.25.20
        Laura said:

        Thank you so much, Glow!!

    • 12.7.20
      JC said:

      You clearly are a snob, and really need to get a life. You wrote on essay on ramen and threw a little baby fit.

  96. 11.13.20
    Paul liebergot said:

    Just made this. Amazing. Used sesame chili oil for a kick and sauteed yellow onion and red bell peppers too. Best ramen I’ve ever had. We used Healthy Noodle for zero carbs to keep it keto friendly. Again, absolutely amazing!

    • 11.13.20
      Laura said:

      Thank you so much, Paul!! I’m so happy you loved it 🙂

  97. 11.12.20

    I have not made this yet but wondering there is no mention of Dashi which I do not have but was going to find. A lot of the Ramen recipes use this. What are your thoughts?

    • 11.13.20
      Laura said:

      Hi, Janice! Yes, many traditional Japanese ramen recipes use dashi, but for this simplified version I use chicken stock instead. I do add dried shitake mushrooms, which adds lots of umami flavor similar to what you would get from a traditional kombu or bonito based dashi. You could absolutely make your own dashi if you’d like, but keep in mind it may have a slightly different taste in the finished dish and you may need to adjust other ingredients accordingly. Hope you enjoy!!

  98. 11.8.20
    Jay said:

    looks and tastes amazing just one question how do you make it one serve

    • 11.11.20
      Laura said:

      Thanks, Jay!! For one serving you’d just divide all the ingredients in half. Or make as is, and you’ll have a second serving for leftovers.

  99. 11.8.20
    Lori said:

    Delicious! So far better than any other Ramen soup!

    • 11.11.20
      Laura said:

      Thank you, Lori!!

      • 12.27.20
        Rachelle Taylor said:

        So excited to try this! Can I use beef broth instead of chicken broth?

        • 12.27.20
          Laura said:

          Hi Rachelle! You can use beef broth, but it’s not my favorite here, and won’t have quite the same flavor. If you don’t want to use chicken stock, I’d try vegetable or turkey stock. Enjoy!!

  100. 10.29.20
    Marc said:

    We are a house of foodies I have made this recipe many times always a hit. Great Job.

    • 10.31.20
      Laura said:

      Thanks so much, Marc!!

  101. 10.27.20
    Jen said:

    We absolutely fell in love with this recipe!! My family wants it every week. Exactly as the recipe is written 🙂 Because of this recipe I’ve been wanting to try a beef (flank or other steak) ramen recipe. But I don’t want to try any other recipe. Can this recipe be modified for beef (maybe using beef stock) and if so would you change anything other than the meat selection? Thank you for this amazing recipe.

    • 10.31.20
      Laura said:

      Thank you so much, Jen!! I haven’t tried making this recipe with beef stock, but you can absolutely switch out the protein. Lots of readers have used pork, and it’s my favorite way to use leftover turkey at Thanksgiving 🙂 I keep everything for the broth and veggies the same but may cook the meat separately/with a different method depending on what type/cut is used. Please let me know if you give another version a whirl!

      • 10.31.20
        Jen said:

        Hi Laura, after searching and searching for a beef Ramen noodle soup recipe we couldn’t find any that sounded as good as this one. So we modified your recipe to replace the chicken stock with beef stock and then we used thin sliced flank steak that was marinated in a simple Asian marinade for 15 minutes. We loved this change but we like the original recipe more. I think if we had used a little less beef stock and maybe left a little chicken stock in there it would’ve been perfect. There was just something missing from the broth. We will continue to play with that change but in the meantime we look forward to the chicken version. Thank you!

        • 11.1.20
          Laura said:

          Thanks so much for the update, Jen!! I think sometimes all beef broth can be a little heavy, so I think you’re right that a mix with the chicken stock for the base might be a good balance. Using flank steak sounds delish! 🙂

  102. 10.16.20
    Ed cea said:

    Probably should warn people about the sesame oil or at least adjust your recipe to compensate for it. Im sure it would have been decent but 2tsp of sesame oil killed and overpowered it

    • 10.24.20
      Laura said:

      Hi, Ed. I don’t personally find it overpowering and you’re the first person to mention this. If you’re sensitive to sesame you can certainly use your favorite vegetable oil instead (as I note in the recipe).

    • 2.6.21
      Hillary said:

      I was worried about the sesame oil overpowering the dish as well so I decided to use 1/2 sesame to vegetable oil.

  103. 10.11.20
    Amanda Patenode said:

    I have made these numerous times for my family and friends. It is always a hit. Since it’s usually a weeknight meal and I’m a busy mama, I always shoot for the rotisserie chicken to cut the time in half.

    • 10.15.20
      Laura said:

      Thanks so much, Amanda!! I love making this with rotisserie chicken too (a lot faster!).

      • 10.20.20
        Cris said:

        I tried this for the first time tonight and it was delicious, full of flavour and exactly the taste I’ve been craving for months! We’ve been in lockdown in Melbourne for months which includes a travel restriction. All of the ramen places are outside of mine, so I really appreciate this 🙂 . I only had standard soy sauce at home (not low sodium) and skinless chicken breast, but despite that it still tasted amazing. I didn’t add any extra salt to the broth cos I figured the normal soy would do enough to season the broth.

        • 10.24.20
          Laura said:

          Thank you so much, Cris!! So happy our ramen could fix your craving 🙂

  104. 10.1.20
    carolyn said:

    Easy and delicious! Love that I can make it without the junk that is many times added by Pho places (like MSG!) I also add other veggies like blanched broccoli, bean sprouts and shredded carrot (you really don’t need the Mirin if you add carrot.) Total cold weather comfort food 😉 Thanks Laura!!!

    • 10.1.20
      carolyn said:

      BTW, the brown rice ramen from Costco is highly recommended.

    • 10.5.20
      Laura said:

      Thanks so much, Carolyn!! So happy you love it too!

  105. 9.30.20
    Vicko said:

    Been making this regularly. It’s great!

  106. 9.17.20
    Kristin Walker said:

    This was my first time making homemade Ramen. The flavors were delicious and new to my kitchen as I have only had ramen out. I used Ocean’s Halo Ramen noodles. I think I should have used a thicker noodle and let it sit in the sauce to pick up more of the flavor, but the family loved it and I will definitely make it again. Thank you!

    • 9.20.20
      Laura said:

      Thanks, Kristen! Glad to hear that your family loved the ramen! I’m a big fan of the Hakubaku brand ramen noodles if you get a chance to try those.

  107. 9.13.20
    Amanda said:

    Thank you! This was delicious. My whole family loved it. I used Asha brand noodles from Costco. My 9-year old didn’t stop talking about how good it was.

    • 9.15.20
      Laura said:

      Thank you so much, Amanda!! So happy to hear it was a hit, even your little one! 🙂

  108. 9.9.20
    Mustafa said:

    Everyone that has tried your ramen loved it! Made it a lot of times and always will.

    • 9.9.20
      Laura said:

      Thanks so much, Mustafa!! So happy to hear it’s a hit!

      • 11.1.20
        Abby said:

        I have two questions, if you have time!

        1). Should I triple or quadruple the recipe for 5 people if I want leftovers?

        2) Could I use replace the chicken breast with thighs for my picky no-white-meat family?

        • 11.1.20
          Laura said:

          Hi, Abby! Questions are always welcome 🙂 If you’d like leftovers I would probably make 4x the original recipe. You can definitely use chicken thighs – I would plan for 1-2 per person. They may cook faster than chicken breasts, so be sure to watch your timing. Hope everyone enjoys!!

  109. 9.5.20
    Dominic said:

    Thank you for sharing this amazing recipe I absolutely love this soup.

  110. 9.4.20
    Rachel said:

    Okay this recipe was great. I have never made ramen nor am I really a cook but this recipe took me to new heights. I’m pretty sure I messed up every step and it still turned out great. Thanks for the recipe!

    • 9.5.20
      Laura said:

      Thanks so much, Rachel!!

  111. 9.3.20
    Re Pub Lican said:

    Seriously, this is a godsend recipe. My family and myself are blown away. Thank you so much and very much kudos! Seeing your responses to comments, you appear both modest and humble? Wow such a great combination. Thank you for this added gift on life! I’m sure I dont stand alone by saying that this is a must have in any culinary arsenal worldwide. Thank you! 🙂 🙂

    • 9.5.20
      Laura said:

      Thank you! So happy you enjoyed our recipe 🙂

  112. 8.26.20
    Bassil de Weerd said:

    Honestly a perfect recipe, the only thing I’d suggest changing is using ramen eggs instead of soft boiled eggs.

  113. 8.22.20
    Emma said:

    I love how easy and simple it is:) It is very flexible.

    • 8.28.20
      Laura said:

      Thank you, Emma!! 🙂

  114. 8.12.20
    Alex said:

    I’ve actually never had real ramen before (only the instant kind), so making this was my first time trying it and I feel like I’ve missed out for my whole life! I made it for my family (glad I doubled the recipe so that we would have leftovers) and they loved it too. I was nervous about the chicken not being flavored, so I did a quick rub with five spice (in addition to the salt and pepper) and a dash of Shaoxing cooking wine right before popping them into the pan and it led to a nice crust on the chicken breasts. I also doubled the amount of mushrooms and used fresh, and threw them in a pan with some oil at medium high heat for a few minutes to brown them before putting them into the broth and it turned out to be a hit. Love how versatile this broth is; I put some carrots in it because it’s what we had around, but next time I might throw in some other veggies. The soft-boiled egg part was perfect as well, this is me discovering that I actually love soft boiled eggs and that they’re super simple to make! Overall a recipe I’ll definitely be making again.

    • 8.19.20
      Laura said:

      Ahh, so happy to hear our recipe could be part of your ramen inauguration!! 😉 Thanks so much, Alex!!

  115. 8.6.20
    Leo Scorpius said:

    This is the second time I’ve made this. I don’t think I’ll be able to stop! Everyone in the house loves it! I made a double batch and it’s almost gone in under an hour. I added sesame seeds, dried nori, button mushrooms (in with the shitaki), and omitted the green onion because I forgot to thaw it. This is seriously some of the best food on earth!!!

    • 8.8.20
      Laura said:

      So happy to hear it! Thanks, Leo!!

  116. 7.7.20
    Debbie said:

    Love this recipe!

  117. 5.18.20
    Aoife Marshall said:

    How many calories are in this recipe overall and per serving ?

  118. 4.30.20
    Dave said:

    Making this for the 3rd time in last month…..wife loves it

  119. 4.21.20
    Juliet Dillon said:

    Was craving good ramen under lockdown, and this was an awesome recipe!!

    Only thing I did differently was I marinated my egg for 2 days.

    • 9.3.20
      Re Pub Lican said:

      How did you marinade? I’ve never heard of this. Enthusiasticly curious! 🙂

  120. 4.10.20
    The Gravesinger said:

    Delicious in it’s base form. I suggest adding daikon radish, naruto, sesame seed, and dried seaweed. Also, this recipe reheats quite well- the broth, at least. I generally use quadruple all the broth ingredients and make about a gallon in total. Rather than adding the mushrooms to the broth, I boil my ramen noodles in a separate pot, and the mushrooms along with them. This allows me to save the broth with no mushrooms in it, which in turn avoids the problem of mushy mushrooms when it’s time to reheat.

  121. 4.4.20
    Tash said:

    Please help me, i cannot stop making this ramen!!! Turns out amazing every time. I skip the chicken and go more egg (faster meal), and no mushrooms as partner is picky. Personally i find theres enough for 3 meals! Lunchy lunch for tomorrow

  122. 3.23.20
    uli said:

    The perfect broth! Simple ingredients and perfectly balanced flavor.

  123. 3.15.20
    Suzi said:

    This is my husband’s new favorite soup! So so delicious and not hard to make!

  124. 2.8.20
    Ken M said:

    Equivalent to chicken noodle soup.

  125. 1.19.20
    Ariadne said:

    Delicious! The broth is so good it should be illegal. I use fresh shiitake as I can’t seem to find dry around here.

    • 8.27.20
      Karen said:

      Wow. Then go make chicken noodle soup. That’s like saying apple pie is the same as an apple dumpling. I think the word you’re looking for is “similar”, not “equivalent”. This is a great simple version of home cooked Ramen. Add thin slices of brisket or pork with a pork/beef broth base and hoisen sauce if you want a more savory simple stock, or take 4 hours to make Ramen from a recipe that doesn’t say “simple”. Read the ingredient list, and read the comments before cooking. You get good hints from others that may want a fuller taste. This isn’t just egg noodles, this is Ramen.

      • 8.27.20
        Ariadne said:

        I think you may have replied to the wrong comment. I said I enjoyed this recipe.

      • 10.28.20
        jiro said:

        she probs can’t cook ramen, darn. don’t make it then

  126. 1.13.20
    Lizzie Clark said:

    Oh, my goodness this recipe is incredible! I took out the shitake mushrooms and scallions because I didn’t hav them on hand but it still came together just beautifully! Thank you so much for sharing this recipe! Will definitely be making again, YUM!!!

  127. 1.7.20
    Shelby said:

    The broth was super tasty! All I had was skinless chicken breast, so I sliced two up raw and then boiled them in the finished broth until cooked. Worked great! Thanks for this recipe!

  128. 1.4.20
    Sarah said:

    Just made this recipe, but not from this website. I have the new Overwatch Cookbook and the ramen recipe in it is almost identical to this one. Even the directions are very similar. Might want to check into it since I was pretty shocked to find this posted from 5 years ago after doing some searching after making it from the book.

    • 2.17.20
      Jen said:

      Really good — I used dried porcini because that’s what I had on hand. Drizzled sesame oil on top, added a fried egg & some sambal olek paste. Will be making it again!

  129. 12.28.19
    Elisabeth said:

    This was my first time making homemade ramen and it was a huge hit! Wouldn’t change a thing in the recipe!

  130. 12.27.19
    Kausha said:

    Thank you!! I was looking for a simple but yet a delicious recipe and I think I’ve just got one and it’s a keeper!
    I had to twist the recipe since here in Italy, the place i live doesn’t have mirin, sake and the shitake mushrooms. I used to white white+sugar to substitute mirin and sautéed fresh sliced champignons with the ginger and garlic and followed the recipe! Oh and i used pork belly and used a few chilli flakes on top..
    Loved every bite/spoon of it!!!
    PS: made the noodles at home with bread flour, baked baking soda and water!
    Thanks again for sharing this wonderful recipe!

  131. 12.2.19
    John Duke said:

    Love this.. Did it! Is one of my fav’s now..

    • 12.2.19
      Laura said:

      Yay! So happy to hear it. Thanks, John!

  132. 11.11.19
    Whitney said:

    This was delicious! The only thing I adjusted was the broth because 4 cups wasn’t enough!

    • 11.17.19
      Laura said:

      Thanks, Whitney!!

    • 12.27.19
      Stacy said:

      Wonderful recipe. I subbed in liquid aminos in place of soy sauce and used authentic ramen noods from Wegmans. It is a tad salty for me but the flavor is all there. My daughter sucked down 2 bowls and she is a super picky eater. Will make this again and again and try adding my own flair next time

  133. 10.23.19
    Kathryn Krause said:

    I have made this recipe countless times, and its ALWAYS a hit. Very simple, and soo delish with a little sriracha to finish.
    I have substituted marinated pork loin instead of chicken many times as well, and its amazing.
    I also up the broth recipe by half, since its so delicious.

  134. 10.20.19
    Laura C said:

    YUM!!! I’ve made this twice now and am constantly craving it haha. My partner even said it was the best ramen he’s ever had!
    Thank you so much for this recipe, I seriously love it and it’s SO easy.

  135. 10.13.19
    Jules said:

    I can’t tell you how many times I’ve made this recipe over the last couple years. It’s so simple and so delicious. For ease, we typically buy a Costco rotisserie chicken which works wonderfully. I do agree that there is not a ton of broth, which we love, so I usually increase that portion of the recipe by half. However I think I will try cooking the noodles separately as another person suggested. Sriracha on top takes it out of this world.

  136. 9.30.19
    Jessica said:

    This was absolutely delicious. We finished ours off wish some sriracha instead of jalapenos and it was great for a little kick. I will definitely be making this again. So simple but so flavorful!

  137. 9.28.19
    DA said:

    Thank you for the recipe. We will be trying it this week. For the ease of print, would you please create a “print version” pdf?

  138. 9.23.19
    Alexandra R Montoya said:

    We love this recipe!!! We’ve made it a staple and go-to dish in our home. Absolutely love this soup.

  139. 9.22.19
    Official Weeb Chef Lingunie said:

    This some gourmet shit right here

  140. 9.11.19
    Angela said:

    I was a little skeptical at first and assumed it would be another lackluster but edible bowl of ramen, but I was pleasantly surprised. I used a rotisserie chicken and added bok choy but followed the recipe as stated. It was very satisfying. I may reduce the ginger and add a bit of sesame oil next time, but I’m glad for a super easy weeknight recipe that everyone can customize to their liking.

    • 9.17.19
      Laura said:

      So happy to hear it! Thanks for your review!! 🙂

  141. 8.31.19
    Elizabeth Diem said:

    My granddaughter made this for us this summer during her visit. My husband is not an adventurous eater at all and he absolutely loved it.
    Hope Henry is doing well. She was an “allergic kid,” not being able to have dairy at all, soy , beef and pork. She outgrew it now at 14. Only a bit cautious with lots of dairy. In preschool her mom put a sign on her at first that said, “Do Not Feed Me, I am allergic.” All those kiddies wanted to share their “goldfish” and soy bean oil is everywhere. I love your site as I love to cook. Glad we found you !

  142. 6.29.19
    Adam said:

    Had to double servings to fit 4 people. definitely worth the work though. Beautiful flavour.

  143. 6.26.19
    Tami said:

    Do you cook the ramen noodles separate or in the broth?

    • 6.29.19
      Adam said:

      You have to cook the ramen separately in the boiling egg water.

  144. 4.23.19
    Alex said:

    Love this recipe! I added bok choy and carrots and doubled the recipe. So flavorful!! One of our new favorite recipes.

  145. 4.9.19
    Mike said:

    Super easy to make and super tasty. Not sure how healthy / unhealthy it is tho.

    • 4.14.19
      Laura said:

      Thanks, Mike! I think it’s decently healthy 😉

  146. 3.12.19
    Hulio Man said:

    Phone won’t show your full review. Definitely don’t double the ginger for double the recipe. Went with 5 tsp for triple and it was strong

  147. 3.7.19
    Holly Jones said:

    So nice! We used some left over roast pork instead of the chicken, worked really well

  148. 3.4.19
    Precious Scott said:

    Hello, I just have to say that this recipe is amazing. Thank you! I waited for a nice cold day and it warmed me up. this is definitely comforting food at its finest.

  149. 2.27.19
    Angelina said:

    Made this today and my family loved it (even my 3 year old). This was my first time trying Ramen and I’m very impressed! The only thing I didn’t do was the eggs. (To be honest I did cook the eggs but mine didn’t cook enough in the 8 minutes , I’ll try them again next time and make an extra tester egg. 😊) Thank you for this delicious recipe!

  150. 2.18.19
    Star Hoffland said:

    I typically never comment on recipes….but I just had to say something about this one. We make it at least twice a month, it is the go to comfort food in our house. The only thing I changed was fresh mushrooms, bok Choy, and some Sriraca and sesame seeds on top.

  151. 2.18.19
    marissa said:

    This is now a go-to recipe for me. It tastes just as delicious as restaurant ramen. SOOO yummy.

  152. 2.6.19
    kim said:

    Do you know what the sodium content is for this recipe? I am in search of a great Ramen recipe with not the ton of sodium for my 90 year old dad who LOVES Ramen! We have some great Ramen in hawaii but all with great amount of sodium!

  153. 2.3.19
    Nerissa said:

    Loved this recipe so much.

  154. 2.2.19
    Nina said:

    Fresh mushrooms worked better than dried, but otherwise we loved this recipe. Did take more like an hour but perhaps with practice…..

  155. 1.29.19
    Brenna B. said:

    Loved this recipe, tried it last night I didn’t add butter and I used skinless chicken breast instead (weight watchers) I also doubled the amount of chicken and eggs to make 4 servings verses 2, so came out to around 6 points total which is not bad for a dinner or lunch recipe. But it was fantastic, fresh and even better leftover! Everything had a chance to marinate and combine the next day and it was a wonderfully flavorful hot soup for a cold, snowy Pennsylvania day! Thanks so much for sharing!

  156. 1.27.19
    Ewa said:

    How do you prepare chicken stock?

    • 6.1.19
      Chris Oaten said:

      It tells you on the packet, or you can buy ready made stock 🙂

  157. 1.20.19
    Denise Duarte said:

    This is SO delicious! I can’t believe how simple, yet flavourful this soup is! I have made this a few times now, and it has become a staple in my house! Thanks for a great recipe!

  158. 1.13.19
    Sherry said:

    This is seriously one of the best meals I’ve ever tried! I was very skeptical about trying this recipe because it is very simple and i thought maybe it would lack in depth of flavor. It definitely doesn’t lack in flavor, and the ingredients are affordable. I loved this dish so much i went back the next day to get more ingredients for a double batch. I followed this recipe exact and didn’t change anything, it is perfect. Thanks so much!

  159. 1.6.19
    Heather said:

    I have made this recipe a few times now and love it.
    Here are the modifications I have used to improve on an already great recipe :
    -add ghee or butter, bacon, a scoop of tahini, and a splash of soy milk or dairy milk to the broth to give it a fattier, richer base
    -add miso (or instant miso soup base if you are like me and can’t find miso paste in your neighborhood grocery)

    I could eat this three nights a week ,😁

    • 1.13.19
      Nicklaus said:

      Heather, how much miso did you add to the recipe?

      • 1.23.19
        Heather said:

        Nicklaus, sorry I’m just seeing your question. Since I use instant miso I use enough for one serving and that seems to do it. So if you’re using paste I think use enough for one serving as well which may be like a tablespoon. Tweak to your liking!

    • 6.22.20
      Ash said:

      Hi! Did u use just miso packet base or did you add it to the chicken stock?

  160. 12.28.18
    Rick van Heijningen said:

    When the Ramen finished ,can i freeze it , incl everthing ?

  161. 12.18.18
    GDM said:

    This was so easy to make but still was still fun and enjoyable to prepare. I am a novice cook but followed the instructions and it came out great! Added an onion with the mushrooms and added a little spice to it! Also added bok choy and spinach on top of noodles, softened up when broth was added.

    Perfect recipe, thanks so much!

  162. 12.16.18
    Rebecca said:

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

  163. 12.9.18
    Theresa Dillard said:

    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.

  164. 11.25.18
    jen said:

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

  165. 11.12.18
    Geneva said:

    It was solo good will use this over and over !

  166. 11.8.18
    Tom said:

    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.

    • 11.14.18
      Laura said:

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

  167. 10.28.18
    Chin said:

    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.

    • 10.30.18
      Laura said:

      So happy to hear that! Thanks, Chin!

  168. 10.27.18
    Annie said:

    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.

    • 10.30.18
      Laura said:

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

  169. 10.22.18
    Therese said:

    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.

    • 10.30.18
      Laura said:

      Thanks so much, Therese!!

  170. 10.3.18
    Abe said:

    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.

    • 10.4.18
      Laura said:

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

  171. 9.22.18
    lisa said:

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

    • 9.24.18
      Laura said:

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

  172. 8.12.18
    Felipe said:

    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!!!

    • 9.10.18
      Laura said:

      Thank you so much, Felipe!!

  173. 8.1.18
    Adam said:

    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.

    • 9.10.18
      Laura said:

      Thank you, Adam!! 🙂

  174. 7.24.18
    Debbie said:

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

  175. 7.9.18
    Vika said:

    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

    • 8.1.18
      Laura said:

      So happy to hear that, Thanks Vika!!

  176. 6.28.18
    Rosie said:

    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!

    • 6.29.18
      Laura said:

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

  177. 6.16.18
    Sharon Heritage said:

    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 !!!!!

    • 7.26.18
      Ashton said:

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

  178. 6.11.18
    Catherine said:

    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.

    • 6.13.18
      Laura said:

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

  179. 6.8.18
    Plasma said:

    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?

    • 6.13.18
      Laura said:

      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! 🙂

  180. 5.25.18
    D said:

    Easy and tasty. Def needs some jalapeños.

  181. 5.22.18
    Gia Jacobson said:

    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.

    • 5.22.18
      Laura said:

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

  182. 5.20.18
    Nada said:

    I rate this 5 stars ⭐️🌟

  183. 5.20.18
    Nada said:

    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.

    • 5.21.18
      Laura said:

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

  184. 5.9.18
    Ro said:

    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?.

    • 5.16.18
      Laura said:

      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!!

  185. 5.8.18
    Valerie said:

    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!

    • 5.16.18
      Laura said:

      So happy to hear it! Thanks, Valerie!!

  186. 5.1.18
    Billy Nicol said:

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

    • 5.3.18
      Laura said:

      Thanks Billy! So happy you enjoyed the ramen!!

  187. 5.1.18
    Yusuke said:

    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.

    • 5.3.18
      Laura said:

      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.

  188. 4.16.18
    Kat said:

    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.

    • 4.20.18
      Laura said:

      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!

  189. 3.23.18
    Frank said:

    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.

    • 3.28.18
      Laura said:

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

  190. 3.21.18
    Ali G said:

    Excellent directions yielding a seriously good easier ramen.

  191. 3.20.18
    Alexandra said:

    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!

  192. 3.12.18
    Bob Dole said:

    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!

    • 11.10.19
      Jim said:

      Bob, this is essentially shoyu ramen, in other words soy sauce ramen. Soy sauce is naturally salty. If the mirin is too much for you and you chose to add rice wine vinegar maybe you should try Campbells Chicken Noodle.

  193. 2.27.18
    Alexandra Montoya said:

    The best ramen recipe I’ve tried to date.

  194. 2.25.18
    Emily said:

    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!

  195. 2.19.18
    Sara Silva said:

    My go to ramen recipe! It’s perfect.

  196. 1.25.18
    Marjorie McPhee said:

    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!

  197. 1.12.18
    Mae said:

    This recipe was great! I made it for my mom, dad, and little brother and everyone enjoyed it and wanted more. We couldn’t find mirin at the store so I just used wine but it was still a great and quick recipe that impresses.

  198. 1.10.18
    Hanna Grzeskowiak said:

    Made it today and it was excellent. Definitely will make again.

  199. 1.9.18
    is jeff said:

    jeff likes

  200. 1.2.18
    Mylena said:

    Absolutely delicious!!!
    Fortunately I tripled your recipe for our family of 7 and it worked out great! All the kids loved it!
    Hubby was so impressed with the flavor! My oldest daughter said this was the best ramen she’s ever had! 😊

  201. 1.2.18
    lauren said:

    5 stars!

  202. 1.2.18
    lauren said:

    Wow! I was so impressed with the recipe! So much flavor and so easy to make! yummy!

  203. 12.31.17
    Lorie said:

    I made this recipe last night for my husband and I. We have the flu and needed some comfort food. It was SO good and easy!!! I do have a question about the Mirin since my kids may have it next time. Is there something that I can use that does not have alcohol in it? Or is it safe to feed them with only boiling it for a few minutes? Thanks!

    • 1.1.18
      Jake said:

      Mirin and alcohol in general will burn out when boiled or heated in most cooking processes. Once the broth is ready, it will basically be nonalcoholic.

      • 1.1.18
        Lorie said:

        That’s what I thought, at first but when I researched it, it seemed like I was reading that a lot of the alcohol is actually retained so that kind of freaked me out.

  204. 12.31.17
    Karen said:

    I had put a leftover rotisserie chicken in the pressure cooker to make some rich broth and then looked online for something delicious to make with the chicken in the broth and found this recipe. I have made some very complicated Ramen recipes before and this one was very easy. It also ended up being one of the most delicious ones I’ve ever made. I made a very few substitutions: I use the rotisserie chicken leftovers, I didn’t have mirin so I substituted rice wine vinegar with a touch of sugar, and I use ground ginger instead of fresh. This soup was rich, full tasting, and absolutely fantastic. I plan to make this again and again. Thanks so much for this recipe

  205. 12.9.17

    Instead of chicken use cooked beef brisket from Whole Foods!

  206. 12.1.17
    Heather said:

    I just made this last night and my husband absolutely loved it. He said “you know, some things in life give you a glimpse of heaven, and this ramen is one of them.” 😂 Thank you for a simple, delicious recipe!

  207. 11.11.17
    Carlos said:

    Great recipe!
    My daughter was sick and she wanted top roman, so I look for simple recipe and found this one .
    Unbelievable! its delicious she love it. thanks for sharing.

    • 11.11.17
      Laura said:

      So happy to hear that! Thanks, Carlos! Hope your daughter is feeling better 🙂

  208. 11.9.17
    Sarah said:

    I really want to make this. I just made a different ramen recipe and it’s not as tasty as I want it to be: I think I’m using the wrong broth. Can you suggest a good broth for ramen?

  209. 11.8.17
    T said:

    Love this! Just sent it to my BF to make with his 8 yo

    • 11.11.17
      Laura said:

      Yay! Hope they love it 🙂

  210. 11.7.17
    Matthew said:

    I just cooked this Ramen and had it and It was DELICIOUS I did make some changes though with boiling the chicken with the broth instead of frying it separate.

    Amazing Dish thank you for sharing it with the world

  211. 11.3.17

    this looks really tasty , we’ll need to try it right away

  212. 10.31.17
    Andrea said:

    I made this last night and it was AMAZING! I did add the mushrooms, cilantro, jalapeño, bac choy, green onion and some spicy sesame oil, I used the chicken and added beef and shrimp and used bone broth (higher protein). This is sooo delicious, I will be making this again.. and again.. and again! Thank you again for sharing.

    • 11.11.17
      Laura said:

      Thank you so much, Andrea!! Glad you loved the recipe as much as we do 😉 Your additions sound great!

  213. 10.27.17
    Forrest Aldrich said:

    Yolk (not yoke) 🙂


    • 11.4.17
      Who made you the grammar police said:

      It’s Yolk (not yoke)
      (Proper way to say your comnent)

      • 11.4.17
        Who made you the grammar police said:

        It’s Yolk (not yoke)
        (Proper way )

      • 11.4.17
        GRAMMAR POLICE said:

        And you can’t spell “comment” correctly? LOL Get over yourself, lighten up.

  214. 10.26.17
    Holly Mc said:

    Made this recipe the other week…my husband said it was even better than the Ramen he had in Japan. That being said, I didn’t have my glasses on (refusing to admit I need them) when I made the broth. Instead of tsp measurement, I accidentally measured one half TBSP so garlic, ginger and oil were slight increased. I will make this over and over…sooo good. Thank you so much!

    • 11.11.17
      Laura said:

      Well that is a pretty incredible review! Thank you, Holly! Also, don’t think you can go too wrong with extra garlic and ginger, here… 🙂

  215. 10.23.17
    Alaya said:

    Excellent! I used homemade bone broth, rice noodles (GF) + added fresh bok choy at the finish. Super yummy and easy, will make this often! Thank you!

    • 11.11.17
      Laura said:

      Thanks, Alaya!! Love the sound of it with homemade bone broth 😉

  216. 10.23.17
    Nicolas Ayllon said:

    This is an amazing recipe! I’ve made this many times to have after going to the gym and I soft boil the egg for just 6 1/2 minutes.
    Thank you for sharing!

    • 11.11.17
      Laura said:

      Thank you, Nicolas!! So happy to hear that 🙂

  217. 10.15.17
    Iman said:

    This is a great recipe! I even add a bit of rice vinegar and teriyaki sauce to mine. It turns out better every time I make it. Gonna try doing a beef version next time.

    • 11.11.17
      Laura said:

      Thank you, Iman! A beef version sounds great too 🙂

  218. 10.10.17
    Araminz said:

    This is a great recipe! You can change the toppings to anything you like and the broth is super simple! I boiled my chicked in another pot in some broth and shredded it afterwards, but it still turned out great!

  219. 10.4.17
    Dylan said:

  220. 9.26.17
    Vicky said:

    How do you make a rich chicken broth? Have never seen them in stores? Thanks!

    • 10.9.17
      Christine said:

      Buy Chicken stock instead of broth (or bone broth, which is essentially the same think as stock)

      • 11.4.17
        Kay said:

        What do you think is the sodium content of this dish? Just wondering as I love ramen and pho type meals, but I know the sodium level is too much.

        • 11.5.17
          Laura said:

          Hi Kay, I’m not able to give an exact amount because it’s going to depend on a number of factors: the sodium content of the stock you use, the soy sauce, the ramen noodles, and how you season the chicken and soup base, to taste. If you’re concerned about sodium, I would just make sure all of those elements are low-sodium. Hope that helps! Enjoy!

  221. 9.19.17
    Jarrad said:

    I just wanted to say THANKS for this recipe. It was seriously delicious. I followed your recipe to the letter with the addition of some Pak Choy. Turned out amazingly delicious. 10/10 will definitely be making this again. 😀

  222. 9.10.17
    Trina said:

    Same here! I’ve been looking for a good recipe for a month! Thank you!!

  223. 9.7.17
    Ben K said:

    You soooo undersold this recipe! I’ve been searching for a great ramen recipe and this was my first one I decided to make! Fortunately I don’t have to keep searching! I can’t wait to make again!

  224. 8.27.17
    Casey Sutherland said:

    I’ve made this twice now and I can’t wait to make it again! The first time, I used normal chicken broth instead of rich stock and while it was still tasty, my broth was a little thinner than I would have liked. This time, I made sure to get thicker stock and it was so worth it!

    I now have a go-to winter meal for then the chilly months hit. 5 stars for sure, even though I wasn’t able to rate it. Thanks for sharing!

    • 8.29.17
      Laura said:

      The rich stock (or even homemade) really does make a difference. So glad you loved this one as much as we do! Thanks, Casey!!

  225. 8.26.17
    Shelly said:

    This is amazing. There are so many good things about this:
    – It’s my bfs fav meal
    – It’s the only way I’ll eat mushrooms
    – It’s easy

    If you are considering trying this, do yourself a favor and just try it!

    • 8.29.17
      Laura said:

      Thank you so much, Shelly!! So happy to hear that! 🙂

  226. 6.20.17
    Warren said:

    Tried this tonight with my Kids, as we are all trying to get over a summer cold. It is delicious, I should preface that my kids are adventurous when it comes to food, however this is simple and easy.

    • 6.22.17
      Laura said:

      So glad to hear it! Thanks, Warren!!

  227. 6.19.17
    Jajin Demonai said:

    The serving size, I felt, was off. Even splitting the amount of noodles and broth in half was too much for one person; it could have been for 3-4 people at the most. Also, the amount of ginger was way too much, so much so that it was overpowering and made me sick. The ginger could have been a little less or none at all. I cut out the shiitake mushrooms with skin-off chicken breasts, so other than some minor problems with the recipe, everything else was perfect.

    • 12.11.17
      Get over it said:

      Next time just open up a box of chicken broth add whatever u like (probably nothing because you obviously like your food bland) add some noodles and call it Ramen. Goodness, or simply make your own recipe. *Rolls eyes*

      • 12.16.17
        Jajin Demonai said:

        Or, and I’m going out a limb here considering that fact that I find it’s extremely hard for people to keep their rude comments to theirselves, you can stop being a bigot and keep your irrelevant and judgemental opinions to yourself. I never even said that I like my food bland, so where you got that from, I don’t really know. I’m sorry, is it not ok with you, your highness, for people to not like certain things? I didn’t realize you were my mother, my mistake.

  228. 6.14.17
    Sarah said:

    This sounds so delicious can’t wait to try it, I’ve been looking for a halal recipe for Ramen since forever ,thank you so much

  229. 6.8.17
    David said:

    So incredibly tasty! I used fresh shiitakes, sliced, and added them to the broth during the simmer. I didn’t have ramen noodles so I used udon noodles.

  230. 5.1.17
    Ashley P. said:

    This was absolutely delicious! My fiance and I were in the mood for a low-key evening at home and, as it turns out, homemade ramen & dessert with prosecco at home was the perfect evening to end a very long week. The recipe was easy to follow and was quick to make without buying a lot of ingredients (we already had a fairly well-stocked pantry). We did substitute coconut aminos for soy sauce without any discernible change in flavor from other ramen recipes we have tried in the past. Also, instead of using skin-on chicken (first started in a skillet and finished in the oven), we chose to use boneless, skinless chicken cooked entirely in the oven (375 degrees F for about 35 to 40 minutes). The only thing I might add next time would be wasabi sprouts (not spicy) or clover sprouts. This is more for personal preference as I can’t say anything was lacking in the depth and complexity of the flavors in this recipe. Overall we were very happy with the way this recipe turned out and we will definitely be making it again!

  231. 4.20.17
    David said:

    I’m eating this right now…it’s my first ever attempt eat trying or even cooking Japanese ramen and this is absolutely amazing.

  232. 4.9.17
    Esther said:

    So yum, thank you!

  233. 3.19.17
    Bill McMichael said:

    Thank you, Laura. I’m slow in the kitchen and it still only took 1:20. Very, very tasty. I subbed sherry cooking wine for the mirrin. Earned the Master Chef’s seal of approval! 😉 Cheers, Bill

  234. 3.13.17
    Nick Daw said:

    Simple Homemade Chicken Ramen, WOW just fantastic, thanks very much..

  235. 2.26.17
    G said:

    It was a great dish! I didn’t add the egg or mirin so I obviously missed more flavor but it was sooo tasty!

  236. 2.26.17
    Lobert said:

    Very Delicious recipe, i made the broth myself with chiken wings grated ginger garlic spring onions, fry in medium heat and boil.
    I also added Japanese sea weed so to have a crunchy and deep sea flavor into it

  237. 2.25.17
    Audra said:

    This recipe is so simple and delicious! Easy to modify- I used shrimped instead of chicken. My whole family (2 year old included!) loved it!

  238. 2.20.17
    Toni Reyes said:

    Delicious!! My husband, 4 year old, & I loved it. Very easy, but did take me some time to make.

  239. 2.10.17
    Sherri said:

    HI Laura,
    Made this yummy recipe last night but substituted lobster stock and added shrimp and bok choy. Great, easy recipe that both myself and hubby devored. I was thinking of substituting the ramen noodles with zucchini or sweet potato to decrease the calories. What do you think?

  240. 2.7.17
    Joanne Middlemiss said:

    I made the chicken ramen noodle soup for dinner a few nights ago and it was absolutely to die for…I was so happy..It was tasty and looked just like your picture so tnku I will be trying more of ur recipes

  241. 2.6.17
    Celine Delahoy said:

    This is a great recipe! It was my first time making ramen and it was delicious. How long can I keep this for in the fridge?

  242. 1.31.17
    June Perry said:

    This was fantastic! My family was so impressed – my son said that it was so good he “even ate a mushroom!”. I used chicken from a Rotisserie chicken that I bought earlier and I made the broth from the bones…That may have helped the “salty” factor that others have commented on. Also added some finely chopped spinach so that I felt I was getting some veg! That broth was divine!

  243. 1.27.17

    This looks delicious I will try this tonight. Thank you for the recipe.

  244. 1.24.17
    Jason said:

    Easy, delicious and a great recipe with limited ingredients. Thank you for making me look like such a pro in the kitchen tonight. I’ll definitely be making this one again!

  245. 1.19.17
    Katarina cikovic said:

    Soooo good! My husband rated it a 10 and my mother in law thought it was delicious too!

  246. 1.17.17
    Leslie said:

    Thanks for the recipe!! My hubby always loves the instant ramen until I found this super easy recipe. He’s always happy when I make it. Now he doesn’t eat the instant ramen anymore. Lol.
    And I give you a Five Star!! The system will only give me a three

  247. 1.8.17
    Carla said:

    My family really loved the Simple Homemade Chicken Ramen soup!

  248. 1.2.17
    Ashley said:

    Just getting over the flu and made this…and it definitely hit the spot! This was super delicious! Even my picky eater of a husband enjoyed it minus the scallions and mushrooms in his bowl. I too thought it was a little salty but I also didn’t use the low-sodium soy sauce but regardless it had awesome flavor and we will be making this recipe often! I also added 2 tbsp of siracha which I got from a different recipe and it was just so so so yummy!

  249. 1.2.17
    Jason said:

    Just made it. I had ramen when I was in Japan and nothing compared. This was good for me making ramen for the first time! A little bit Salty but that may have been my bad

  250. 12.31.16
    Leslie said:

    Lovely recipe. We just made this for our New Years dinner and it was amazing. We just used thick udon noodles as the stores were sold out and finished it with a dash of Japanese hot seasoning. Yummy! Thanks so much for posting.

  251. 11.20.16
    Dan said:

    You never mention where to buy the ramen noodles. I hope you’re not using the kind you buy at Walmart with all the salt and MSG!

    • 11.21.16
      Laura said:

      Hi, Dan! No, I don’t use the ones you’re probably thinking of (Top Ramen) – I usually buy organic ramen noodles made by Hakubaku, which I find at many grocery stores (Whole Foods, Fred Meyer, Safeway, Target…) or on Amazon ( Hope that helps! 🙂

  252. 11.11.16
    Mitch said:

    Simple and delicious! Amazing how flavorful the chicken and the broth are. So impressed.

  253. 10.27.16
    Nicole said:

    Surprisingly easy and very tasty! It’s not the Tonkatsu that I usually buy from the restaurant but it is incredibly delicious.

  254. 10.10.16
    Carrie McKee said:

    I am always on the hunt for new things to try and food blogs like this one never fail me! Thanks so much! This was perfect for a busy monday night. And just in time for that chilly fall weather 🙂

    • 10.10.16
      Laura said:

      Thanks, Carrie!! So glad you enjoyed the ramen! It’s a favorite around here this time of year too 🙂

  255. 10.8.16
    Cindi said:

    Delicious! Especially if you use the kimchi flavored Ramen noodles! I tried to get this five stars but it would only let me give two, so I didn’t give any.

    • 10.10.16
      Laura said:

      Thanks, Cindi! Will have to try those kimchi ramen noodles!

      (sorry about the rating – I’m working on resolving some issues the recipe plugin seems to be having!)

  256. 9.18.16
    Rhianne Deal said:

    I 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 🙂

    • 9.27.16
      Laura said:

      Hi, 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!

  257. 9.9.16
    BJ Ellis said:

    Sam 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!!

  258. 6.12.16
    Lynn said:

    I 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.

  259. 6.5.16
    Emily said:

    Love this recipe! I was extra lazy so I used a premade rotisserie chicken, and it came out great!

    • 6.7.16
      Laura said:

      Thanks, Emily!! I use rotisserie chicken for this 90% of the time… 😉

  260. 5.26.16
    June said:

    Hello. 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.

    • 5.26.16
      Laura said:

      Oh 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!!

  261. 4.29.16
    Alex said:

    Thanks 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!

    • 4.30.16
      Laura said:

      That makes me so happy to hear, Alex! So glad you guys loved the ramen as much as we do!!

  262. 4.2.16
    Michaela said:

    Thanks 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.

    • 4.7.16
      Laura said:

      Thanks so much, Michaela! I am so intrigued by your substitutions! What does bison heart taste like? 🙂

      • 4.8.16
        Michaela said:

        You’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!

  263. 3.8.16
    Hannah said:

    Hi! 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 (:

  264. 3.5.16
    Naomi said:

    Thank you for this recipe! It tastes amazing and my husband loved it too. Thank you! Pinned it for my frequent future use 🙂

    • 3.6.16
      Laura said:

      Thanks so much, Naomi!!

      • 12.30.16
        rick said:

        never mentioned what to do with the mushrooms…or did i miss it?

  265. 3.4.16
    Kevin said:

    Just 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!

    • 3.6.16
      Laura said:

      Oh, so glad to hear that! Thanks, Kevin!!

  266. 2.11.16
    Amanda T. said:

    This 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!

    • 2.12.16
      Laura said:

      Hi 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!

      • 2.12.16
        Amanda T. said:

        Thank 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!!

        • 2.12.16
          Laura said:

          You 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 🙂

  267. 2.8.16
    Darren said:

    Add some fish sauce gives this soup a bit more depth

  268. 2.7.16
    Tyler said:

    So 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!

  269. 1.30.16
    Jennifer said:

    Wonderful, used shrrimp instead of chicken.

  270. 1.21.16

    Amazing 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 🙂

    • 1.22.16
      Laura said:

      Oh I’m so happy to hear that! Thanks, Renu!!

  271. 1.17.16
    Chelsey said:

    so 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

    • 1.20.16
      Laura said:

      So glad you enjoyed the recipe – It sounds fabulous with your homemade stock and marinated eggs! Thanks, Chelsey!

      • 1.31.16
        Chelsey said:

        I’m making it again today!!! 😀

    • 2.11.16
      Amanda T. said:

      I love the sound of marinated eggs! How do you do this?

  272. 12.30.15
    Tammy said:

    Just modified your recipes. It turned out pretty fantastic. Thanks for sharing.

    • 1.1.16
      Laura said:

      Thanks so much, Tammy!!

  273. 12.19.15
    Melanie said:

    This 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.

    • 12.24.15
      Laura said:

      All 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!!

  274. 12.16.15
    Ngan said:

    Made it for my for my boyfriend and he loved it! We eat ramen all the time in sf. Thanks for the recipe!

    • 12.17.15
      Laura said:

      Thanks, Ngan! So glad you two enjoyed the recipe! 🙂

  275. 10.6.15
    Dibster said:

    Looking forward to trying this !!
    Can I freeze the leftover broth and noodles ?
    Thank !

    • 10.6.15
      Laura said:

      You 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!

  276. 9.30.15
    Sammy said:

    Thank 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

    • 9.30.15
      Laura said:

      I’m so happy to hear that, Sammy! Thanks so much!

  277. 9.23.15
    erica said:

    Wow, 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

    • 9.24.15
      Laura said:

      Thanks so much, Erica!

  278. 9.7.15

    I’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?

    • 9.8.15
      Laura said:

      Yes, 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!!

  279. 8.29.15
    Sammy said:

    I’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!

    • 9.1.15
      Laura said:

      Thank you, Sammy!! I usually go the rotisserie chicken route myself… it means homemade ramen in half the time!!

  280. 7.12.15

    I 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??

  281. 7.7.15
    Fernand said:

    it is the best Ramen i have ever had!
    Hakubaku organic ramen i got off Amazon its the best!

  282. 7.1.15
    Felipe said:

    I 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!

  283. 6.20.15
    Paola said:

    Absolutely delicious! My 6 and 3 year old boys loved it too!!!

  284. 4.27.15
    Marissa said:

    This looks amazing! I love that everything is so fresh. I will definitely be trying this one!

    • 4.27.15
      Laura said:

      Thanks, Marissa!! Hope you love it!

  285. 4.26.15
    Laura Schwalbe said:

    I 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!

    • 4.26.15
      Laura said:

      Thanks so much, Laura! I’m so glad to hear you love the recipe!

  286. 4.3.15
    Sagar Mittal said:

    Tried 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!

    • 4.26.15
      Laura said:

      Thanks so much, Sagar! I’m glad to hear you loved the ramen!

  287. 2.27.15
    Kate said:

    Made 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!

    • 3.3.15
      Laura said:

      Thanks so much, Kate!! Your additions sound great.

      • 3.26.15
        Heather said:

        Do you cook the noodles in the broth or just in plain water?

        • 4.26.15
          Laura said:

          Hi, 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!

  288. 2.10.15
    Nicole said:

    This 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!

    • 2.11.15
      Laura said:

      Thanks so much, Nicole!! I love your “spice bomb” idea!

  289. 2.7.15
    Ashton said:

    I 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.

    • 2.7.15
      Laura said:

      Thanks, Ashton! I frequently use rotisserie chicken for this ramen, which makes it come together SO quickly. Love the addition of baked tofu and carrots!

  290. 2.4.15
    akai262 said:

    Fixed 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.

    • 2.5.15
      Laura said:

      Thank you so much! Your add-ins sound delish!

  291. 1.15.15

    My 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!

  292. 1.13.15
    Sam said:

    Wow 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

  293. 1.8.15
    Jessica said:

    I 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!

  294. 12.2.14
    Madi VH said:

    This was fantastic, super filling and fairly easy to make. Turned out just like the picture and everyone loved it, thanks!!

    • 12.31.20
      Laura said:

      Thanks so much, Madi!!

  295. 10.30.14

    This dish is gorgeous! That broth looks extremely flavorful.

  296. 10.18.14
    April said:

    I 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!!

  297. 10.15.14
    Darcy said:

    Loved this recipe! I used fresh shiitake mushrooms and it was delish!

    • 10.16.14
      Laura said:

      Thanks, Darcy! So glad you loved it!

  298. 10.12.14
    Vicki said:

    I 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!

    • 10.16.14
      Laura said:

      So 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!

  299. 10.7.14

    This is making me so hungry right now! Looks perfect for fall weather!

  300. 10.6.14
    Trang said:

    I love ramen! And this looks simple yet delicious!

  301. 10.6.14

    I’m sending to Japan- obsessed friends. One of favorite memories here was an exchange student from Tokyo who stayed with us.

  302. 10.6.14

    Love love love ramen. It’s the one of the biggest crazes right now in NYC. Your’s looks absolutely stunning. Definitely need to try 🙂

  303. 11.19.16
    Jennah said:

    Hey! I plan on making 6 servings , do I leave the chicken in the oven for an hour , or 20 minutes? Thank you!

  304. 11.20.16
    Laura said:

    Hi, Jennah! The chicken will still be in the oven for about 20 minutes, but you’ll probably need to work in batches to brown it first in the skillet. So I would brown it in 2-3 batches in a large skillet, then transfer all the browned chicken (along with the pan juices) to a larger baking dish or sheet pan to finish cooking all the way through. Hope that helps, enjoy!!

  305. 4.12.21
    Pokerista said:

    Way to pimp my plain ramen noodels, I’m going to try this recipe just switching chicken to soya chunks.

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

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