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.
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.
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.
Be sure to check out these other weeknight dinner favorites:
- Easy spinach and goat cheese pasta
- Ginger noodle soup with Swiss chard
- Lemony kale and white bean soup
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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.
Ingredients
- 2 chicken breasts (boneless, skin-on)*
- kosher salt and freshly-ground black pepper, to season
- 1 tbsp unsalted butter
- 2 tsp sesame or vegetable oil
- 2 tsp fresh ginger, minced
- 3 tsp fresh garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp mirin
- 4 cups rich chicken stock
- 1 oz dried shitake mushrooms (or 1/2 cup fresh)
- 1–2 tsp sea salt, to taste
- 2 large eggs
- 1/2 cup scallions, sliced
- 2 (3 oz) packs dried ramen noodles
- optional: fresh jalapeño slices, for serving
Instructions
- Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
- Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
- Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
- Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
- Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
Notes
Ask your butcher to remove the rib bone from the chicken breasts (leaving the skin on), or use bone-in, skin-on chicken breasts and increase the oven roasting time 5-10 minutes, as needed. You can also cut your ramen prep time in half by using a store-bought whole rotisserie chicken, simply slice off as much as you wish, and add to the ramen.
Keywords: ramen, chicken ramen, homemade ramen, easy ramen, japanese, soup, dinner, noodle, broth, quick, healthy
Make this recipe? Let us know what you think!
332 Comments
Aoife Marshall
May 18, 2020 at 2:09 pmHow many calories are in this recipe overall and per serving ?
Dave
April 30, 2020 at 2:44 pmMaking this for the 3rd time in last month…..wife loves it
Laura
May 1, 2020 at 6:44 amThanks, Dave!!
Juliet Dillon
April 21, 2020 at 1:58 pmWas craving good ramen under lockdown, and this was an awesome recipe!!
Only thing I did differently was I marinated my egg for 2 days.
★★★★★
The Gravesinger
April 10, 2020 at 11:28 pmDelicious 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.
★★★★★
Tash
April 4, 2020 at 3:39 amPlease 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
★★★★★
uli
March 23, 2020 at 3:30 pmThe perfect broth! Simple ingredients and perfectly balanced flavor.
★★★★★
Suzi
March 15, 2020 at 6:42 pmThis is my husband’s new favorite soup! So so delicious and not hard to make!
★★★★★
Ken M
February 8, 2020 at 7:36 pmEquivalent to chicken noodle soup.
★
Ariadne
January 19, 2020 at 4:17 pmDelicious! The broth is so good it should be illegal. I use fresh shiitake as I can’t seem to find dry around here.
★★★★★
Lizzie Clark
January 13, 2020 at 10:07 amOh, 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!!!
★★★★★
Shelby
January 7, 2020 at 8:15 pmThe 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!
★★★★★
Sarah
January 4, 2020 at 4:32 pmJust 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.
Jen
February 17, 2020 at 3:33 pmReally 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!
★★★★★
Elisabeth
December 28, 2019 at 9:55 amThis was my first time making homemade ramen and it was a huge hit! Wouldn’t change a thing in the recipe!
★★★★★
Kausha
December 27, 2019 at 12:24 pmThank 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!
John Duke
December 2, 2019 at 8:56 amLove this.. Did it! Is one of my fav’s now..
★★★★★
Laura
December 2, 2019 at 3:06 pmYay! So happy to hear it. Thanks, John!
Whitney
November 11, 2019 at 9:44 amThis was delicious! The only thing I adjusted was the broth because 4 cups wasn’t enough!
★★★★
Laura
November 17, 2019 at 1:28 pmThanks, Whitney!!
Stacy
December 27, 2019 at 4:48 pmWonderful 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
★★★★★
Kathryn Krause
October 23, 2019 at 10:21 amI 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.
★★★★★
Laura C
October 20, 2019 at 5:01 pmYUM!!! 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.
★★★★★
Jules
October 13, 2019 at 9:06 pmI 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.
★★★★★
Jessica
September 30, 2019 at 10:34 amThis 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!
★★★★★
DA
September 28, 2019 at 10:08 amHello.
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?
Alexandra R Montoya
September 23, 2019 at 7:41 pmWe love this recipe!!! We’ve made it a staple and go-to dish in our home. Absolutely love this soup.
★★★★★
Official Weeb Chef Lingunie
September 22, 2019 at 7:42 pmThis some gourmet shit right here
★★★★★
Angela
September 11, 2019 at 7:59 pmI 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.
★★★★★
Laura
September 17, 2019 at 5:27 pmSo happy to hear it! Thanks for your review!! 🙂
Elizabeth Diem
August 31, 2019 at 5:02 amMy 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 !
★★★★★
Adam
June 29, 2019 at 8:55 amHad to double servings to fit 4 people. definitely worth the work though. Beautiful flavour.
★★★★★
Tami
June 26, 2019 at 1:34 pmDo you cook the ramen noodles separate or in the broth?
Adam
June 29, 2019 at 8:56 amYou have to cook the ramen separately in the boiling egg water.
★★★★★
Alex
April 23, 2019 at 4:59 pmLove this recipe! I added bok choy and carrots and doubled the recipe. So flavorful!! One of our new favorite recipes.
★★★★★
Mike
April 9, 2019 at 11:12 amSuper easy to make and super tasty. Not sure how healthy / unhealthy it is tho.
★★★★★
Laura
April 14, 2019 at 8:42 amThanks, Mike! I think it’s decently healthy 😉
Hulio Man
March 12, 2019 at 5:22 pmPhone 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
★★★★
Holly Jones
March 7, 2019 at 3:54 amSo nice! We used some left over roast pork instead of the chicken, worked really well
★★★★★
Precious Scott
March 4, 2019 at 5:56 pmHello, 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.
★★★★★
Angelina
February 27, 2019 at 3:16 pmMade 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!
★★★★★
Star Hoffland
February 18, 2019 at 3:54 pmI 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.
★★★★★
marissa
February 18, 2019 at 11:58 amThis is now a go-to recipe for me. It tastes just as delicious as restaurant ramen. SOOO yummy.
★★★★★
kim
February 6, 2019 at 3:02 pmDo 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!
Nerissa
February 3, 2019 at 10:56 pmLoved this recipe so much.
★★★★★
Nina
February 2, 2019 at 2:17 pmFresh mushrooms worked better than dried, but otherwise we loved this recipe. Did take more like an hour but perhaps with practice…..
★★★★
Brenna B.
January 29, 2019 at 9:52 amLoved 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!
★★★★★
Ewa
January 27, 2019 at 7:48 amHow do you prepare chicken stock?
Chris Oaten
June 1, 2019 at 9:03 pmIt tells you on the packet, or you can buy ready made stock 🙂
Denise Duarte
January 20, 2019 at 8:03 amThis 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!
★★★★★
Sherry
January 13, 2019 at 11:37 amThis 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!
★★★★★
Heather
January 6, 2019 at 4:52 pmI 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 ,😁
★★★★★
Nicklaus
January 13, 2019 at 12:14 pmHeather, how much miso did you add to the recipe?
Heather
January 23, 2019 at 3:41 pmNicklaus, 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!
Ash
June 22, 2020 at 1:13 pmHi! Did u use just miso packet base or did you add it to the chicken stock?
Rick van Heijningen
December 28, 2018 at 9:00 pmWhen the Ramen finished ,can i freeze it , incl everthing ?
★★★★
GDM
December 18, 2018 at 3:32 pmThis 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!
★★★★★
Rebecca
December 16, 2018 at 2:57 pmMade this vegetarian and without the mushrooms (mine had gone bad) and it was still great.
★★★★★
Theresa Dillard
December 9, 2018 at 10:48 amMy 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.
★★★★★
jen
November 25, 2018 at 12:24 pmwhole family loved it, and can be made with lots of different veggies, with or without egg
★★★★★
Geneva
November 12, 2018 at 2:14 pmIt was solo good will use this over and over !
★★★★★
Tom
November 8, 2018 at 7:37 amI 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.
★★★★★
Laura
November 14, 2018 at 7:22 pmOh, thank you so much for your comment! That makes me so happy to hear it’s destined to be a favorite 🙂
Chin
October 28, 2018 at 11:03 pmThe 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.
Laura
October 30, 2018 at 1:08 pmSo happy to hear that! Thanks, Chin!
Annie
October 27, 2018 at 6:30 pmEasy 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.
★★★★★
Laura
October 30, 2018 at 1:07 pmExtra garlic and ginger is never a bad thing… 🙂 Thanks, Annie!
Therese
October 22, 2018 at 6:09 pmHave 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.
Laura
October 30, 2018 at 1:05 pmThanks so much, Therese!!
Abe
October 3, 2018 at 5:22 pmSimple 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.
★★★★★
Laura
October 4, 2018 at 1:05 pmSo happy to hear it, thank you, Abe!!
lisa
September 22, 2018 at 7:33 pmSuper yummy recipe! My picky teens eat it up. i make dumplings as a side and they are hooked. Very easy to make too.
★★★★★
Laura
September 24, 2018 at 12:44 pmThanks, Lisa!! Sounds extra delicious with the dumplings 🙂
Felipe
August 12, 2018 at 10:37 pmWoW! 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!!!
★★★★★
Laura
September 10, 2018 at 1:13 pmThank you so much, Felipe!!
Adam
August 1, 2018 at 4:13 pmI 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.
★★★★★
Laura
September 10, 2018 at 1:12 pmThank you, Adam!! 🙂
Debbie
July 24, 2018 at 2:58 pmGreat recipe! I’m lazy so I poached the eggs to avoid peeling and cooked the noodles in the broth.
★★★★★
Laura
August 1, 2018 at 7:03 amThank you, Debbie!!
Vika
July 9, 2018 at 3:46 pmWOW! 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
★★★★★
Laura
August 1, 2018 at 7:10 amSo happy to hear that, Thanks Vika!!
Rosie
June 28, 2018 at 5:01 amGreat 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!
★★★★★
Laura
June 29, 2018 at 11:27 amThanks so much, Rosie!! That sounds AMAZING with the pork belly! 🙂
Sharon Heritage
June 16, 2018 at 6:03 pmIt 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 !!!!!
★★★★
Ashton
July 26, 2018 at 2:34 pmMaybe try some crushed red pepper, a little extra soy sauce, or add some extra toppings from a traditional ramen dish!
Laura
August 1, 2018 at 7:02 amThanks, Ashton!
Catherine
June 11, 2018 at 2:32 amWe 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.
★★★★★
Laura
June 13, 2018 at 10:27 amThat sounds amazing with the pork belly! So glad you loved the recipe 🙂
Plasma
June 8, 2018 at 8:40 amLooks 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?
Laura
June 13, 2018 at 10:32 amYou 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! 🙂
D
May 25, 2018 at 7:01 pmEasy and tasty. Def needs some jalapeños.
★★★★★
Laura
May 30, 2018 at 4:29 pmThank you!! 🙂
Gia Jacobson
May 22, 2018 at 7:06 amWonderful! 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.
★★★★★
Laura
May 22, 2018 at 2:13 pmThanks, Gia!! So glad it’s become a favorite 🙂
Nada
May 20, 2018 at 10:15 amI rate this 5 stars ⭐️🌟
★★★★★
Nada
May 20, 2018 at 10:10 amAmazing. 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.
Laura
May 21, 2018 at 9:19 pmThanks so much, Nada! So happy to hear it 🙂
Ro
May 9, 2018 at 8:49 amI 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?.
Laura
May 16, 2018 at 9:14 pmHmmmm… 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!!
Valerie
May 8, 2018 at 8:20 pmFollowed 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!
★★★★★
Laura
May 16, 2018 at 9:14 pmSo happy to hear it! Thanks, Valerie!!
Billy Nicol
May 1, 2018 at 12:15 pmDelicious and so simple to follow your recipe. Look forward to trying more.
★★★★★
Laura
May 3, 2018 at 1:10 pmThanks Billy! So happy you enjoyed the ramen!!
Yusuke
May 1, 2018 at 9:46 amI 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.
★★
Laura
May 3, 2018 at 1:22 pmHi 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.
Kat
April 16, 2018 at 8:28 amMy 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.
★★★★★
Laura
April 20, 2018 at 1:25 pmI’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!
Frank
March 23, 2018 at 9:02 pmThis 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.
★★★★★
Laura
March 28, 2018 at 12:51 pmThank you so much, Frank! Happy to hear it’s a favorite 🙂
Ali G
March 21, 2018 at 1:49 pmExcellent directions yielding a seriously good easier ramen.
★★★★★
Alexandra
March 20, 2018 at 10:57 amWe 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!
★★★★
Bob Dole
March 12, 2018 at 5:33 pmReally 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!
Jim
November 10, 2019 at 4:59 amBob, 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.
Forget Cheap Ramen, Here’s How To Do A Gourmet Version Right At Home
March 1, 2018 at 12:05 pm[…] Sources: YouTube/JunsKitchen, Show Me The Yummy, Fork Knife Swoon […]
Level Up Your Ramen Game – Adventures of Thea
February 28, 2018 at 5:39 am[…] Homemade Chicken Ramn […]
Alexandra Montoya
February 27, 2018 at 9:37 amThe best ramen recipe I’ve tried to date.
★★★★★
Emily
February 25, 2018 at 3:57 pmLoved 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!
★★★★★
Sara Silva
February 19, 2018 at 6:24 pmMy go to ramen recipe! It’s perfect.
Marjorie McPhee
January 25, 2018 at 10:36 pmQuite 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!
30-Minute Low Carb Chicken Ramen - Smile Sandwich
January 23, 2018 at 4:53 am[…] Recipe inspired by Fork Knife Swoon. […]
Mae
January 12, 2018 at 6:02 amThis 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.
★★★★★
Hanna Grzeskowiak
January 10, 2018 at 8:10 amMade it today and it was excellent. Definitely will make again.
★★★★★
is jeff
January 9, 2018 at 4:08 pmjeff likes
★★★★★
Warm Up with our Soup and Wine Pairings | Prairie Berry
January 9, 2018 at 11:34 am[…] Gold Digger: Curried Butternut Squash (recipe) Chicken Ramen (recipe) […]
Mylena
January 2, 2018 at 6:15 pmAbsolutely 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! 😊
★★★★
lauren
January 2, 2018 at 4:55 pm5 stars!
★★★★★
lauren
January 2, 2018 at 4:54 pmWow! I was so impressed with the recipe! So much flavor and so easy to make! yummy!
Lorie
December 31, 2017 at 5:08 pmI 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!
Jake
January 1, 2018 at 11:27 amMirin 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.
Lorie
January 1, 2018 at 5:59 pmThat’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.
Karen
December 31, 2017 at 11:59 amI 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
★★★★
Charles Darwall
December 9, 2017 at 2:32 pmInstead of chicken use cooked beef brisket from Whole Foods!
★★★★
Mackenzie’s Cooks By: Mackenzie Bedford – Epifania
December 4, 2017 at 1:10 am[…] Simple Homemade Chicken Ramen from the food blog Fork, Knife, Swoon […]
Heather
December 1, 2017 at 9:08 amI 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!
Carlos
November 11, 2017 at 3:15 pmGreat 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.
★★★★★
Laura
November 11, 2017 at 9:14 pmSo happy to hear that! Thanks, Carlos! Hope your daughter is feeling better 🙂
Sarah
November 9, 2017 at 8:47 amI 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?
T
November 8, 2017 at 12:14 pmLove this! Just sent it to my BF to make with his 8 yo
Laura
November 11, 2017 at 9:15 pmYay! Hope they love it 🙂
Matthew
November 7, 2017 at 1:00 amI 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
★★★★★
Laura
November 11, 2017 at 9:15 pmThanks, Matthew!!
fateyat.om
November 3, 2017 at 3:42 amthis looks really tasty , we’ll need to try it right away
★★★★
Andrea
October 31, 2017 at 9:56 amI 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.
★★★★★
Laura
November 11, 2017 at 9:21 pmThank you so much, Andrea!! Glad you loved the recipe as much as we do 😉 Your additions sound great!
Forrest Aldrich
October 27, 2017 at 3:20 pmYolk (not yoke) 🙂
(spelling)
★★★★
Who made you the grammar police
November 4, 2017 at 8:32 amIt’s Yolk (not yoke)
(Proper way to say your comnent)
Who made you the grammar police
November 4, 2017 at 8:34 amIt’s Yolk (not yoke)
(Proper way )
GRAMMAR POLICE
November 4, 2017 at 8:55 amAnd you can’t spell “comment” correctly? LOL Get over yourself, lighten up.
★★★★★
Holly Mc
October 26, 2017 at 3:21 pmMade 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!
★★★★★
Laura
November 11, 2017 at 9:23 pmWell that is a pretty incredible review! Thank you, Holly! Also, don’t think you can go too wrong with extra garlic and ginger, here… 🙂
Alaya
October 23, 2017 at 7:37 pmExcellent! 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!
★★★★★
Laura
November 11, 2017 at 9:23 pmThanks, Alaya!! Love the sound of it with homemade bone broth 😉
Nicolas Ayllon
October 23, 2017 at 5:16 pmThis 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!
★★★★★
Laura
November 11, 2017 at 9:24 pmThank you, Nicolas!! So happy to hear that 🙂
Iman
October 15, 2017 at 2:00 pmThis 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.
Laura
November 11, 2017 at 9:25 pmThank you, Iman! A beef version sounds great too 🙂
Araminz
October 10, 2017 at 8:36 pmThis 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!
★★★★★
Dylan
October 4, 2017 at 12:11 pm…
Vicky
September 26, 2017 at 3:20 pmHow do you make a rich chicken broth? Have never seen them in stores? Thanks!
Christine
October 9, 2017 at 5:56 amBuy Chicken stock instead of broth (or bone broth, which is essentially the same think as stock)
Kay
November 4, 2017 at 1:09 pmWhat 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.
Laura
November 5, 2017 at 12:59 pmHi 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!
Jarrad
September 19, 2017 at 4:53 amI 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. 😀
★★★★★
Trina
September 10, 2017 at 8:54 pmSame here! I’ve been looking for a good recipe for a month! Thank you!!
Ben K
September 7, 2017 at 6:05 pmYou 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!
★★★★★
Casey Sutherland
August 27, 2017 at 3:41 pmI’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!
Laura
August 29, 2017 at 4:01 pmThe rich stock (or even homemade) really does make a difference. So glad you loved this one as much as we do! Thanks, Casey!!
Shelly
August 26, 2017 at 2:22 pmThis 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!
★★★★★
Laura
August 29, 2017 at 4:00 pmThank you so much, Shelly!! So happy to hear that! 🙂
Warren
June 20, 2017 at 10:51 pmTried 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.
★★★★★
Laura
June 22, 2017 at 5:21 pmSo glad to hear it! Thanks, Warren!!
Super Simple Zamen – Low Carb Ramen – Site Title
June 19, 2017 at 8:59 pm[…] My favorite so far is the zamen! (Zucchini+Ramen, you get the picture.) I converted a recipe from Fork, Knife, and Swoon, and it is 100% delicious. I made a few substitutions, and one of note is leaving out the mirin. […]
Jajin Demonai
June 19, 2017 at 7:27 pmThe 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.
★★★
Get over it
December 11, 2017 at 3:40 pmNext 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*
Jajin Demonai
December 16, 2017 at 3:32 pmOr, 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.
Sarah
June 14, 2017 at 3:44 amThis 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
★★★★★
David
June 8, 2017 at 4:27 pmSo 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.
★★★★★
Miso Ramen Broth Base Recipe – laurenjavor.com
May 24, 2017 at 9:21 pm[…] roman soup is very tasty. This soup is easy to make and will be filling. Miso Ramen broth recipe will teach a person how to make this great soup. To make this Miso broth the following ingredients […]
Ashley P.
May 1, 2017 at 5:51 pmThis 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!
★★★★★
David
April 20, 2017 at 10:45 amI’m eating this right now…it’s my first ever attempt eat trying or even cooking Japanese ramen and this is absolutely amazing.
★★★★
Esther
April 9, 2017 at 8:53 pmSo yum, thank you!
Meal Prep (3/20/2017) – Eat Caroline
March 20, 2017 at 7:39 pm[…] Easy Chicken Ramen Recipe […]
Bill McMichael
March 19, 2017 at 10:59 amThank 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
Classic Miso Ramen With Zucchini Noodles | Molly Sims
March 13, 2017 at 6:58 pm[…] Simple Homemade Chicken Ramen from Fork Knife Swoon // How To Make Authentic Ramen At Home from Bon Appetit […]
Nick Daw
March 13, 2017 at 10:22 amSimple Homemade Chicken Ramen, WOW just fantastic, thanks very much..
★★★★★
G
February 26, 2017 at 8:49 pmIt was a great dish! I didn’t add the egg or mirin so I obviously missed more flavor but it was sooo tasty!
★★★★
Lobert
February 26, 2017 at 5:42 pmVery 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
Audra
February 25, 2017 at 12:43 pmThis recipe is so simple and delicious! Easy to modify- I used shrimped instead of chicken. My whole family (2 year old included!) loved it!
★★★★★
Toni Reyes
February 20, 2017 at 9:13 amDelicious!! My husband, 4 year old, & I loved it. Very easy, but did take me some time to make.
Sherri
February 10, 2017 at 6:18 amHI 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?
Joanne Middlemiss
February 7, 2017 at 12:25 amI 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 easy..so tasty and looked just like your picture so tnku I will be trying more of ur recipes
Celine Delahoy
February 6, 2017 at 10:40 amThis 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?
★★★★★
June Perry
January 31, 2017 at 4:55 pmThis 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!
★★★★★
Ellenor Davis
January 27, 2017 at 10:27 amThis looks delicious I will try this tonight. Thank you for the recipe.
★★★★★
Jason
January 24, 2017 at 9:53 pmEasy, 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!
★★★★★
Katarina cikovic
January 19, 2017 at 7:36 pmSoooo good! My husband rated it a 10 and my mother in law thought it was delicious too!
★★★★★
| BHG Delish Dish
January 18, 2017 at 5:58 am[…] Chicken Ramen This recipe from Fork Knife Swoon takes us back to basics (but it’s anything but boring). All you need is a good broth, ramen noodles, some veggies, and chicken. Top it with a soft-boiled egg and some spring onions and you’re good to go! […]
Leslie
January 17, 2017 at 1:33 pmThanks 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
★★★
Simple Homemade Chicken Ramen – Fork Knife Swoon – Engineer's Reef
January 9, 2017 at 4:41 pm[…] Source: Simple Homemade Chicken Ramen – Fork Knife Swoon […]
Carla
January 8, 2017 at 5:34 pmMy family really loved the Simple Homemade Chicken Ramen soup!
★★★★★
A-Z Soups to Celebrate National Soup Month - Will Foods Blog
January 4, 2017 at 1:34 pm[…] Another noodle dish, but ramen couldn’t be kept from our list. Although the noodles in this recipe aren’t homemade, the combination of everything still makes for a wonderful end product. Find the recipe here. […]
My Favorite Homemade Ramen Soup / Turquoise & Teale
January 3, 2017 at 2:03 am[…] Ramen Soup via fork knife […]
Ashley
January 2, 2017 at 7:52 pmJust 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!
★★★★★
Jason
January 2, 2017 at 3:11 pmJust 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
★★★★★
Leslie
December 31, 2016 at 11:00 amLovely 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.
★★★★★
Ameri-Can Ramen | Applied Math Bytes
December 18, 2016 at 2:45 pm[…] Miso Ramen Recipe Simple Homemade Chicken Ramen 17 DIY Ramen Recipes That’ll Make You Forget About Instant […]
Dan
November 20, 2016 at 4:13 pmYou 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!
Laura
November 21, 2016 at 3:07 pmHi, 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 (http://amzn.to/2gfqNWX). Hope that helps! 🙂
Traditional Ramen Noodles – flaminiasette.com
November 12, 2016 at 12:13 am[…] in the kitchen, but you still desire a great tasting and filling meal. For such situations in life, traditional ramen noodles can provide just what you are looking for. There is a wide array of special dishes that can be […]
Jennah
November 19, 2016 at 5:54 pmHey! I plan on making 6 servings , do I leave the chicken in the oven for an hour , or 20 minutes? Thank you!
★★★★★
Laura
November 20, 2016 at 1:50 pmHi, 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!!
Mitch
November 11, 2016 at 1:58 pmSimple and delicious! Amazing how flavorful the chicken and the broth are. So impressed.
★★★★★
Laura
November 13, 2016 at 12:35 pmThanks, Mitch!!
Nicole
October 27, 2016 at 11:46 amSurprisingly easy and very tasty! It’s not the Tonkatsu that I usually buy from the restaurant but it is incredibly delicious.
★★★★★
Carrie McKee
October 10, 2016 at 6:15 amI 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 🙂
★★★★★
Laura
October 10, 2016 at 4:07 pmThanks, Carrie!! So glad you enjoyed the ramen! It’s a favorite around here this time of year too 🙂
Cindi
October 8, 2016 at 9:07 amDelicious! 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.
Laura
October 10, 2016 at 4:19 pmThanks, 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!)
Homemade Chicken Ramen – foreverxxxix
October 3, 2016 at 7:04 pm[…] slightly different that I thought would enhance the flavor. The original recipes can be found here, here, and […]
23 Take-Out Favorites You Can Make Way Healthier at Home | google healths
September 21, 2016 at 4:24 am[…] 18. Simple Homemade Chicken Ramen […]
23 Take-Out Favorites You Can Make Way Healthier at Home | Yummy Everyday
September 21, 2016 at 4:18 am[…] 18. Simple Homemade Chicken Ramen […]
Rhianne Deal
September 18, 2016 at 10:39 amI want to try this recipe and I just have one question. how much chicken stock do i use exactly for it to be rich? i like cooking but i need the exact amounts and measurements to pull off a recipe I’ve never done before.
if you could get back to me that would be very helpful, thank you 🙂
★★★★
Laura
September 27, 2016 at 10:52 amHi, Rhianne! The richness just refers to the quality of the stock – you’ll want to use 4 cups of a homemade or prepared stock that has lots of flavor, instead of a thinner, milder chicken broth. Hope that helps!
15 idées de souper quand tu te sens fvcking lâche | Narcity Québec
September 14, 2016 at 5:50 am[…] Les nouilles ramen de ton enfance se métamorphosent en un plat plus soutenant dans cette recette. […]
Chicken Not-Quite-Instant Ramen - The Hoot Eats
September 11, 2016 at 8:31 pm[…] Fork Knife Swoon & Yes to […]
BJ Ellis
September 9, 2016 at 7:28 pmSam The Cooking Guy taught me to cook and I think he would LOVE this recipe. I grilled some boneless chicken thighs that were marinaded in an Asian concoction I put together. Adding some traditional Phõ toppings (Sriracha, hosin, basil leaves, Huy Fong chili garlic paste) takes this recipe to the next level. Awesome stuff and I agree that homemade stock is the way to go!!
Homemade Noodle Bowls
August 15, 2016 at 2:35 pm[…] try at homemade noodle bowls. I looked at several recipes (like this one from Bon Appetit and this one from Fork Knife Swoon), and decide to build my own. The results were fantastic: hot, spicy noodle bowls with tons of […]
Ramen Recipes That'll Knock Your Socks Off - Coupon Connections
July 14, 2016 at 2:13 pm[…] PHOTO: forkknifespoon.com […]
Giveaway Winners, a Birthday Book Haul, Cooking, Bookstagram and Other Updates - Loony LiterateLoony Literate
June 28, 2016 at 1:00 am[…] Ramennnnn. Since I’m on uni holidays now and I don’t have the amazing ramen places two minutes away from me *cries*, I had to resort to making it myself. Recipe from KnifeForkSwoon. […]
Lynn
June 12, 2016 at 11:53 amI really loved this recipe. I made it with beef stock instead and it was wonderful. I think this would work with any stock. I did leave out the mushrooms as I’m allergic and soft poached an egg in the liquid before putting over the noodles and toppings. I would much rather make my own then buy the high sodium ones at the store.
★★★★★
Emily
June 5, 2016 at 4:47 pmLove this recipe! I was extra lazy so I used a premade rotisserie chicken, and it came out great!
★★★★★
Laura
June 7, 2016 at 2:01 pmThanks, Emily!! I use rotisserie chicken for this 90% of the time… 😉
Easy Ramen Noodle Recipes - Finding Sanity in Our Crazy Life
May 31, 2016 at 5:09 am[…] Simple Homemade Chicken Ramen by Fork Knife Swoon […]
June
May 26, 2016 at 4:19 pmHello. I was wondering do you need the instant ramen noodle’s flavoring packet with this recipe?
I have been looking up ramen noodle recpies and most of them all require that for the flavoring. However, I don’t want that in my food, I prefer all natural, all organic foods.
Laura
May 26, 2016 at 4:28 pmOh no, definitely don’t use the flavor packet!! All of the flavor in this recipe comes from real ingredients. You can also find organic ramen noodles (I get them at Whole Foods and other well-stocked grocery stores). They might not be squiggly like the instant packets, but they’re probably healthier 🙂 Hope you enjoy the recipe!!
Alex
April 29, 2016 at 4:55 amThanks for the recipe, Laura!
My boyfriend said it was the best meal I’ve ever made for him!
He doesn’t like mushrooms so I omitted them. I also didn’t have any mirin so I skipped that as well.
Thank-you – great recipe!
★★★★★
Laura
April 30, 2016 at 11:12 amThat makes me so happy to hear, Alex! So glad you guys loved the ramen as much as we do!!
20 Healthy Ramen Recipes That Are Delicious and Delightful | Muscle For Life
April 13, 2016 at 8:17 am[…] GET THE RECIPE_kmq.push(["trackClickOnOutboundLink","link_570e6303dfd0b","Article link clicked",{"Title":"GET THE RECIPE","Page":"20 Healthy Ramen Recipes That Are Delicious and Delightful"}]); […]
3 Ways to turn Ramen Noodles into a five-star meal | WOODTV.com
April 13, 2016 at 3:02 am[…] of your meat: cook it up separately, let it rest, slice it thinly,and add it to the finished soup. I love this simple chicken Ramen recipe from Fork, Knife, Spoon. It’s great for beginners and is an easy and tasty […]
3 Ways to turn Ramen Noodles into a five-star meal
April 11, 2016 at 12:06 pm[…] of your meat: cook it up separately, let it rest, slice it thinly,and add it to the finished soup. I love this simple chicken Ramen recipe from Fork, Knife, Spoon. It’s great for beginners and is an easy and tasty […]
Michaela
April 2, 2016 at 6:55 amThanks for the recipe, Laura! I made this with sea tangle noodles and bison heart.
P.S. Einstein considered his second greatest invention was adding an egg to soup so that it would produce a soft-boiled egg with no extra dishes to wash. I’d recommend anyone to try the same. 🍜 Eggs in the US come pre-washed, so no worries about chicken butt bacteria there.
Laura
April 7, 2016 at 4:21 pmThanks so much, Michaela! I am so intrigued by your substitutions! What does bison heart taste like? 🙂
Michaela
April 8, 2016 at 5:40 amYou’re welcome! Bison heart is technically a muscle, so it tastes like a lean roast. It could easily pass for one, and costs much less. 😋 It’s much easier to find chicken, lamb, or beef heart, but I used bison because I’m allergic to beef. It’s amazing when grilled. Trust me- It’s nothing like liver!
Hannah
March 8, 2016 at 12:35 pmHi! I’m doing a project on food and school and was wondering if I could use this beautiful picture in my assignment? Of course with credits given to the you, the photographer (:
Naomi
March 5, 2016 at 2:35 amThank you for this recipe! It tastes amazing and my husband loved it too. Thank you! Pinned it for my frequent future use 🙂
★★★★★
Laura
March 6, 2016 at 1:02 pmThanks so much, Naomi!!
rick
December 30, 2016 at 11:10 amnever mentioned what to do with the mushrooms…or did i miss it?
★★★★★
Kevin
March 4, 2016 at 7:15 pmJust made this for dinner. My wife loved it! And it looked great too. Thank you for sharing the detailed but simple recipe. This is getting saved in the cookbook for next time too!
Laura
March 6, 2016 at 1:02 pmOh, so glad to hear that! Thanks, Kevin!!
Valentines – survivingflightschool
February 14, 2016 at 4:01 pm[…] Simple Homemade Chicken Ramen […]
Amanda T.
February 11, 2016 at 11:14 pmThis sounds amazing, and I’m adding the ingredients to my shopping trip [tomorrow!]. I have a question, though: What is “rich” chicken broth? I’m something of a novice in the kitchen, and still buy most of my ingredients instead of making them [time, space, and lazy issues]. I’m going to look for something like this at the grocery store tomorrow, but I’d love to understand a bit more here!
Thanks!
Laura
February 12, 2016 at 12:05 amHi Amanda! It’s just meant to be a really flavorful stock/broth, and while homemade is always wonderful, store-bought is also totally fine. Hope you enjoy!
Amanda T.
February 12, 2016 at 12:15 amThank you! Would you recommend sesame oil for the step below?
“Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened.”
Also, just followed your beautifully precise instructions for soft-boiled eggs, and the came out marvelous!!
Laura
February 12, 2016 at 7:59 amYou can use sesame oil or vegetable oil (I’ve used olive oil too) or a combination. I find sesame oil can be pretty strong, flavorful wise, so if you’re a fan of it, that’s great, whereas veggie oil is very neutral. It can be much more expensive too, so I would skip it if it’s not an ingredient you regularly cook with. So glad your eggs came out perfect! Love those soft-boiled eggs on top 🙂
Darren
February 8, 2016 at 9:44 amAdd some fish sauce gives this soup a bit more depth
Tyler
February 7, 2016 at 11:08 amSo I just made this last night And it was freakin Great! Thanks so much for the recipe can’t wait to add some heat to it for a Spicy version!
Laura
February 7, 2016 at 1:13 pmThanks, Tyler!
Jennifer
January 30, 2016 at 4:58 pmWonderful, used shrrimp instead of chicken.
★★★★★
Laura
January 30, 2016 at 9:54 pmThanks, Jennifer!!
17 DIY Ramen Recipes That'll Make You Forget About Instant Noodles - Perfect Your Lifestyle
January 28, 2016 at 10:01 am[…] Photo: Fork Knife Swoon […]
17 DIY Ramen Recipes That'll Make You Forget About Instant Noodles #Healthy - Zang Styles
January 26, 2016 at 7:21 pm[…] Photo: Fork Knife Swoon […]
Renu Palkar
January 21, 2016 at 6:34 pmAmazing recipe. my husband and I both love this Ramen soup. It’s low in calorie and rich in nutrients. My husband couldn’t stop praising me after tasting this soup so a special thank to you 🙂
★★★★★
Laura
January 22, 2016 at 10:34 amOh I’m so happy to hear that! Thanks, Renu!!
Chelsey
January 17, 2016 at 3:13 amso so delicious, I make my own stock for hours then follow your recipe, marinaded the eggs too and the chicken in soy and garlic, just yum it’s proper feel good food – on a weekly basis in our house at the mo! thankyou for sharing x
Laura
January 20, 2016 at 1:46 pmSo glad you enjoyed the recipe – It sounds fabulous with your homemade stock and marinated eggs! Thanks, Chelsey!
Chelsey
January 31, 2016 at 6:14 amI’m making it again today!!! 😀
★★★★★
Laura
January 31, 2016 at 12:29 pmoh, yum!! 🙂
Amanda T.
February 11, 2016 at 11:08 pmI love the sound of marinated eggs! How do you do this?
Tammy
December 30, 2015 at 6:24 pmJust modified your recipes. It turned out pretty fantastic. Thanks for sharing.
Laura
January 1, 2016 at 2:51 pmThanks so much, Tammy!!
Melanie
December 19, 2015 at 9:17 amThis was stellar I did not have the mushrooms, but made it anyways. I used my own chicken stock and some chicken thighs that I had previously grilled and froze (time saving tip) I also added some partially cooked pot stickers to the final product. (Trader Joe’s Seafood Sriracha Potstickers with Shrimp and Crab) This recipe was fabulous. going to make it again this week and see what else I can come up with. Thank you for your thoughtfulness in putting this together.
★★★★★
Laura
December 24, 2015 at 1:03 pmAll your additions sound fabulous – I’ve never thought to add seafood, but those pot stickers sound amazing, and will definitely have to try those next time I make this! Thanks for your comment, Melanie! Merry Christmas!!
Ngan
December 16, 2015 at 8:02 pmMade it for my for my boyfriend and he loved it! We eat ramen all the time in sf. Thanks for the recipe!
★★★★★
Laura
December 17, 2015 at 8:51 amThanks, Ngan! So glad you two enjoyed the recipe! 🙂
Dibster
October 6, 2015 at 7:40 amHi
Looking forward to trying this !!
Can I freeze the leftover broth and noodles ?
Thank !
Laura
October 6, 2015 at 10:10 amYou can definitely freeze the broth, but I’m not sure how well the ramen noodles would do with freezing/defrosting (haven’t tried it). It might be better to add those in right before serving. Hope you enjoy!
Sammy
September 30, 2015 at 1:22 pmThank you so much for this Raman recipe, best one I could find on the internet, made it for my boyfriend for passing his driving test and it was a real hit! 🙂 <3
Laura
September 30, 2015 at 2:44 pmI’m so happy to hear that, Sammy! Thanks so much!
erica
September 23, 2015 at 7:58 pmWow, shouldn’t have stumbled here so late at night!
Everything looks so delicious, I love this dish though. Haven’t had any ramen in such a long time.
Must try this.
Erica x
★★★★
Laura
September 24, 2015 at 11:15 amThanks so much, Erica!
Kim Wedlock
September 7, 2015 at 12:48 amI’m a novice at this sort of thing – I’m a baker at heart, and a bad one all the same! But I’m going to be brave and try this recipe.
My only question is about the chicken stock. It says 4 cups – I presume that that is already mixed up, but about how much dry stock would I need for 4 cups?
Laura
September 8, 2015 at 8:59 amYes, the 4 cups is either homemade or packaged liquid stock, if you used some kind of bouillon/powder, you’d need to look on the package to see how much was needed for 4 cups of water. I’m sorry I don’t have a better estimate, but it’s not a product I often use… Hope you enjoy the recipe!!
Sammy
August 29, 2015 at 9:32 pmI’ve made this several times for my family and for dinner parties and each time it is a hit! Nothing like telling your family the night before you are making ramen bowls for dinner the next day! I do admit that I take the cop out and get the store bought hot rotisserie chicken instead of cooking it myself. Thanks for the recipe Laura. Our family is indebted to you!
★★★★★
Laura
September 1, 2015 at 1:20 pmThank you, Sammy!! I usually go the rotisserie chicken route myself… it means homemade ramen in half the time!!
Emma (loves this Meal Plan Template)
July 12, 2015 at 6:10 pmI know a recipe is going to be good when my mouth waters while I am reading about it!!! There’s nothing like a hearty bowl of Ramen Noodles right??
★★★★★
Fernand
July 7, 2015 at 5:42 pmit is the best Ramen i have ever had!
Hakubaku organic ramen i got off Amazon its the best!
★★★★★
Felipe
July 1, 2015 at 5:23 amI made this for myself and a friend after a massive party. It’s simple enough that I could cook it while hungover, and even better, a few bites into this miracle soup and we were fresh as babies, hangovers cured, and planning the next party.
This recipe rocks, thanks!
★★★★★
Paola
June 20, 2015 at 1:48 amAbsolutely delicious! My 6 and 3 year old boys loved it too!!!
Friday Favorites! | Artful Homesteader
May 29, 2015 at 1:24 pm[…] From: forkknifeswoon.com […]
Friday Five 5.1.15 | Desert Healthy
May 1, 2015 at 7:30 am[…] have these recipes saved for the near future… Roasted Brussel Sprouts and Goat Cheese Pizza Simple Homemade Chicken Ramen Zucchini Pizza […]
Marissa
April 27, 2015 at 8:25 amThis looks amazing! I love that everything is so fresh. I will definitely be trying this one!
Laura
April 27, 2015 at 8:33 amThanks, Marissa!! Hope you love it!
Laura Schwalbe
April 26, 2015 at 10:16 amI made this tonight and it was amazing. I’ve never had real authentic ramen before, but I loved this simple version! I made it with regular white mushrooms instead because we had to use them and it was great! I’ll be saving this recipe!
Laura
April 26, 2015 at 10:19 amThanks so much, Laura! I’m so glad to hear you love the recipe!
Sagar Mittal
April 3, 2015 at 12:58 pmTried this tonight, absolutely amazing! I added shredded lettuce at the end as a garnish and to add the kick, added 1 and half chillies and cooked it with the garlic and ginger! Have to say, the 8 minutes for the egg was absolutely perfect! thanks a lot for the recipe!
★★★★★
Laura
April 26, 2015 at 10:51 amThanks so much, Sagar! I’m glad to hear you loved the ramen!
Kate
February 27, 2015 at 5:55 pmMade this tonight and it was perfect for a snowed in Friday night. I added bok choy and shredded carrots, and the bok choy especially fit in nicely. My husband and I prefer a lot of spice so we did the jalapeño and sriracha paste that someone else suggested and that gave it the kick we needed 🙂 I loved how visually appetizing this turns out with the garnishes and all. Thanks for a great recipe!
★★★★
Laura
March 3, 2015 at 12:54 pmThanks so much, Kate!! Your additions sound great.
Heather
March 26, 2015 at 11:12 amDo you cook the noodles in the broth or just in plain water?
Laura
April 26, 2015 at 10:53 amHi, Heather – sorry I missed your comment! I tend to cook the ramen noodles in the boiling egg water, or the broth because I’m lazy, but you can definitely cook them in fresh water if you don’t mind using another pot. Hope you enjoy!
Pinspiration: Ramen Noodles - Caravan of Style
February 27, 2015 at 6:01 am[…] Simple Homemade Chicken Ramen – Fork, Knife, Swoon […]
Nicole
February 10, 2015 at 7:58 amThis was amazing!!! I think my dried mushrooms could’ve used a little more time to soften, so now I know that for the future. I also added a “spice bomb” at the end, which was a jalapeno with sriracha chopped in the food processor to a rough paste. My eggs were perfect for me at 8 minutes. Thanks for the great recipe!
★★★★★
Laura
February 11, 2015 at 9:04 amThanks so much, Nicole!! I love your “spice bomb” idea!
Ashton
February 7, 2015 at 8:15 amI made this tonight and it was absolutely delicious! I used fresh made Ramen noodles from the 99 Ranch Market which were absolutely delicious. I used a rotisserie chicken from the store and I also added in baked teriyaki tofu and shredded carrots. I love this; simple, quick take on Ramen to have at home. Fresh ingredients and, for the most part, healthy! Yum! Thank you for this.
★★★★★
Laura
February 7, 2015 at 9:34 amThanks, Ashton! I frequently use rotisserie chicken for this ramen, which makes it come together SO quickly. Love the addition of baked tofu and carrots!
Climbing Grier Mountain » ten easy noodle bowl recipes
February 6, 2015 at 5:27 am[…] 6) Simple Homemade Chicken Ramen – Fork Knife Swoon […]
akai262
February 4, 2015 at 1:28 pmFixed this on Sunday. It is sooooo good! Best thing I’ve cooked in a very very long time. Added some shredded carrot, cabbage and bamboo shoots for serving.
★★★★★
Laura
February 5, 2015 at 5:20 pmThank you so much! Your add-ins sound delish!
5 Soups That Will Help You Rebound from a Hangover
January 28, 2015 at 11:50 am[…] 3) Simple Chicken Ramen Every hipster and poor college kid swears by this Japanese soup, and if anyone would know about hangovers, it’s them. (Recipe) […]
Chris @ Shared Appetite
January 15, 2015 at 11:48 amMy wife and I are OBSESSED with ramen! Ramen joints are popping up all over NYC right now, and we’ve quickly found our favorites. I just bought a ramen cookbook (knowing full well the process is crazy complex and takes a long time), but haven’t taken the plunge yet to try it at home. I love your quick version here… so much more approachable!
Sam
January 13, 2015 at 7:07 amWow Laura…this was amazing!!! Easy recipe to follow and ingredients were my cupboard staples. I did substitute fine egg noodles instead of ramen as a personal preference and used shredded turkey and it was absolutely delicious. My Fiancé said it smelt just like a famous Japanese restaurant in the house. It was so good we had it the following night aswell and scored it a 10/10!!!
Do you have any more fantastic recipes up your sleeves?!
Thank you so much xxx
Jessica
January 8, 2015 at 12:35 pmI was really skeptical about this recipe since authentic Japanese ramen is so much more intricate and complicated than your recipe, but I just tried it and the flavor was incredible! I couldn’t believe it tasted so close to authentic Japanese ramen. Sharing this recipe with my friends! Thanks!
★★★★★
Addicted to ramen | Torontoholic
January 6, 2015 at 7:40 am[…] here to check out the Simple Homemade Chicken Ramen recipe from Fork, Knife & […]
Madi VH
December 2, 2014 at 7:55 pmThis was fantastic, super filling and fairly easy to make. Turned out just like the picture and everyone loved it, thanks!!
★★★★★
Jennie @themessybakerblog
October 30, 2014 at 4:13 pmThis dish is gorgeous! That broth looks extremely flavorful.
Laura
October 30, 2014 at 6:12 pmThanks, Jennie!
April
October 18, 2014 at 11:59 amI am OBSESSED with Ramen. The real stuff. It is hands down my favorite food, and I literally squealed with joy when I saw this recipe. I must admit, since ramen is such an art form, my expectations weren’t super high… but you nailed it!! Of course, since it isn’t full of bones and didn’t take a million years to make, it isn’t exactly like the real stuff, but the flavors are there, and it is the perfect quick and easy version!! I’ve made it twice already and am making a third batch this weekend to eat for lunches all week. Your egg recipe is perfection too. I’m addicted. Thank you SO much!!
★★★★★
April
March 1, 2015 at 2:16 pmI blogged my version of this and gave you tons of credit 🙂 Thank you again!!
http://dimplesanddelights.blogspot.com/2015/03/weeknight-homemade-chicken-ramen.html
Laura
March 3, 2015 at 12:54 pmThank you, April!!
Fool Proof Crispy Herb Roasted Potatoes - Fork Knife Swoon
October 15, 2014 at 7:49 pm[…] Simple Homemade Chicken Ramen […]
Darcy
October 15, 2014 at 5:13 pmLoved this recipe! I used fresh shiitake mushrooms and it was delish!
★★★★★
Laura
October 16, 2014 at 9:36 amThanks, Darcy! So glad you loved it!
Vicki
October 12, 2014 at 4:49 pmI just made this and it was a hit! The broth was delicious. I baked skinless chicken breasts because that’s all I had so I didn’t get that golden brown skin. My only issue was that the eggs didn’t set. I followed all the instructions and, when I cracked them open, the whites were still mostly liquid. I would make it again and just simmer the eggs a little longer and use 1/2 the amount of ramen noodles (I prefer the broth over the ramen). As a lover of soft boiled eggs, I know how difficult it is to get them just right!
★★★★
Laura
October 16, 2014 at 9:44 amSo glad you loved the recipe! The broth is my favorite part as well 🙂 I’m sorry your eggs didn’t turn out… I’m quite surprised that the whites didn’t set. After 7 minutes, the yolk might still be soft/runny, but I’ve never had an issue with the whites not setting. I’d love to hear how the second time around goes!
Suzanne @ Flour Arrangements
October 7, 2014 at 11:06 amThis is making me so hungry right now! Looks perfect for fall weather!
Laura
October 7, 2014 at 1:15 pmThank you, Suzanne!
Trang
October 6, 2014 at 10:53 pmI love ramen! And this looks simple yet delicious!
Laura
October 7, 2014 at 8:37 amThanks, Trang!
Lydia Plunk
October 6, 2014 at 9:22 amI’m sending to Japan- obsessed friends. One of favorite memories here was an exchange student from Tokyo who stayed with us.
Laura
October 6, 2014 at 3:57 pmThank you, Lydia!!
Chris @ Shared Appetite
October 6, 2014 at 8:49 amLove love love ramen. It’s the one of the biggest crazes right now in NYC. Your’s looks absolutely stunning. Definitely need to try 🙂
Laura
October 6, 2014 at 3:57 pmThank you, Chris!