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:

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bowl of homemade chicken ramen

Simple Homemade Chicken Ramen

  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2 Servings 1x
  • Category: Dinner
  • Cuisine: Japanese, American

Description

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.


Scale

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

Instructions

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


Notes

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

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

bowl of dried mushrooms
Some of the links in this post may be affiliate links. Making a purchase through one of these links pays me a small referral fee at no added cost to you. These tiny fees add up, and help keep the blog running. Thank you for supporting Fork Knife Swoon!
October 3, 2014

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357 Comments

  • Reply
    Kristin Walker
    September 17, 2020 at 3:38 pm

    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!

    • Reply
      Laura
      September 20, 2020 at 6:40 pm

      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.

  • Reply
    Amanda
    September 13, 2020 at 6:02 pm

    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.

    • Reply
      Laura
      September 15, 2020 at 5:54 pm

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

  • Reply
    Mustafa
    September 9, 2020 at 4:49 pm

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

    • Reply
      Laura
      September 9, 2020 at 6:28 pm

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

  • Reply
    Dominic
    September 5, 2020 at 8:57 am

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

    • Reply
      Laura
      September 5, 2020 at 10:59 am

      Thank you, Dominic!!

  • Reply
    Rachel
    September 4, 2020 at 11:35 am

    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!

    • Reply
      Laura
      September 5, 2020 at 10:58 am

      Thanks so much, Rachel!!

  • Reply
    Re Pub Lican
    September 3, 2020 at 7:28 pm

    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! 🙂 🙂

    • Reply
      Laura
      September 5, 2020 at 10:58 am

      Thank you! So happy you enjoyed our recipe 🙂

  • Reply
    Bassil de Weerd
    August 26, 2020 at 10:10 am

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

    • Reply
      Laura
      August 26, 2020 at 11:29 am

      Thanks, Bassil!

  • Reply
    Emma
    August 22, 2020 at 5:58 pm

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

    • Reply
      Laura
      August 28, 2020 at 1:05 pm

      Thank you, Emma!! 🙂

  • Reply
    Alex
    August 12, 2020 at 9:30 pm

    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.

    • Reply
      Laura
      August 19, 2020 at 8:30 am

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

  • Reply
    Leo Scorpius
    August 6, 2020 at 10:03 pm

    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!!!

    • Reply
      Laura
      August 8, 2020 at 11:57 am

      So happy to hear it! Thanks, Leo!!

  • Reply
    Debbie
    July 7, 2020 at 8:08 pm

    Love this recipe!

    • Reply
      Laura
      July 28, 2020 at 11:59 am

      Thanks, Debbie!!

  • Reply
    Aoife Marshall
    May 18, 2020 at 2:09 pm

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

  • Reply
    Dave
    April 30, 2020 at 2:44 pm

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

  • Reply
    Juliet Dillon
    April 21, 2020 at 1:58 pm

    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.

    • Reply
      Re Pub Lican
      September 3, 2020 at 7:24 pm

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

  • Reply
    The Gravesinger
    April 10, 2020 at 11:28 pm

    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.

  • Reply
    Tash
    April 4, 2020 at 3:39 am

    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

  • Reply
    uli
    March 23, 2020 at 3:30 pm

    The perfect broth! Simple ingredients and perfectly balanced flavor.

  • Reply
    Suzi
    March 15, 2020 at 6:42 pm

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

  • Reply
    Ken M
    February 8, 2020 at 7:36 pm

    Equivalent to chicken noodle soup.

  • Reply
    Ariadne
    January 19, 2020 at 4:17 pm

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

    • Reply
      Karen
      August 27, 2020 at 8:02 am

      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.

      • Reply
        Ariadne
        August 27, 2020 at 8:09 am

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

  • Reply
    Lizzie Clark
    January 13, 2020 at 10:07 am

    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!!!

  • Reply
    Shelby
    January 7, 2020 at 8:15 pm

    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!

  • Reply
    Sarah
    January 4, 2020 at 4:32 pm

    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.

    • Reply
      Jen
      February 17, 2020 at 3:33 pm

      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!

  • Reply
    Elisabeth
    December 28, 2019 at 9:55 am

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

  • Reply
    Kausha
    December 27, 2019 at 12:24 pm

    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!

  • Reply
    John Duke
    December 2, 2019 at 8:56 am

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

    • Reply
      Laura
      December 2, 2019 at 3:06 pm

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

  • Reply
    Whitney
    November 11, 2019 at 9:44 am

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

    • Reply
      Laura
      November 17, 2019 at 1:28 pm

      Thanks, Whitney!!

    • Reply
      Stacy
      December 27, 2019 at 4:48 pm

      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

  • Reply
    Kathryn Krause
    October 23, 2019 at 10:21 am

    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.

  • Reply
    Laura C
    October 20, 2019 at 5:01 pm

    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.

  • Reply
    Jules
    October 13, 2019 at 9:06 pm

    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.

  • Reply
    Jessica
    September 30, 2019 at 10:34 am

    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!

  • Reply
    DA
    September 28, 2019 at 10:08 am

    Hello.
    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?

  • Reply
    Alexandra R Montoya
    September 23, 2019 at 7:41 pm

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

  • Reply
    Official Weeb Chef Lingunie
    September 22, 2019 at 7:42 pm

    This some gourmet shit right here

  • Reply
    Angela
    September 11, 2019 at 7:59 pm

    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.

    • Reply
      Laura
      September 17, 2019 at 5:27 pm

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

  • Reply
    Elizabeth Diem
    August 31, 2019 at 5:02 am

    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 !

  • Reply
    Adam
    June 29, 2019 at 8:55 am

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

  • Reply
    Tami
    June 26, 2019 at 1:34 pm

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

    • Reply
      Adam
      June 29, 2019 at 8:56 am

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

  • Reply
    Alex
    April 23, 2019 at 4:59 pm

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

  • Reply
    Mike
    April 9, 2019 at 11:12 am

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

    • Reply
      Laura
      April 14, 2019 at 8:42 am

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

  • Reply
    Hulio Man
    March 12, 2019 at 5:22 pm

    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

  • Reply
    Holly Jones
    March 7, 2019 at 3:54 am

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

  • Reply
    Precious Scott
    March 4, 2019 at 5:56 pm

    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.

  • Reply
    Angelina
    February 27, 2019 at 3:16 pm

    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!

  • Reply
    Star Hoffland
    February 18, 2019 at 3:54 pm

    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.

  • Reply
    marissa
    February 18, 2019 at 11:58 am

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

  • Reply
    kim
    February 6, 2019 at 3:02 pm

    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!

  • Reply
    Nerissa
    February 3, 2019 at 10:56 pm

    Loved this recipe so much.

  • Reply
    Nina
    February 2, 2019 at 2:17 pm

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

  • Reply
    Brenna B.
    January 29, 2019 at 9:52 am

    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!

  • Reply
    Ewa
    January 27, 2019 at 7:48 am

    How do you prepare chicken stock?

    • Reply
      Chris Oaten
      June 1, 2019 at 9:03 pm

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

  • Reply
    Denise Duarte
    January 20, 2019 at 8:03 am

    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!

  • Reply
    Sherry
    January 13, 2019 at 11:37 am

    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!

  • Reply
    Heather
    January 6, 2019 at 4:52 pm

    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 ,😁

    • Reply
      Nicklaus
      January 13, 2019 at 12:14 pm

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

      • Reply
        Heather
        January 23, 2019 at 3:41 pm

        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!

    • Reply
      Ash
      June 22, 2020 at 1:13 pm

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

  • Reply
    Rick van Heijningen
    December 28, 2018 at 9:00 pm

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

  • Reply
    GDM
    December 18, 2018 at 3:32 pm

    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!

  • Reply
    Rebecca
    December 16, 2018 at 2:57 pm

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

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

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

  • Reply
    jen
    November 25, 2018 at 12:24 pm

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

  • Reply
    Geneva
    November 12, 2018 at 2:14 pm

    It was solo good will use this over and over !

  • Reply
    Tom
    November 8, 2018 at 7:37 am

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

    • Reply
      Laura
      November 14, 2018 at 7:22 pm

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

  • Reply
    Chin
    October 28, 2018 at 11:03 pm

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

    • Reply
      Laura
      October 30, 2018 at 1:08 pm

      So happy to hear that! Thanks, Chin!

  • Reply
    Annie
    October 27, 2018 at 6:30 pm

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

    • Reply
      Laura
      October 30, 2018 at 1:07 pm

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

  • Reply
    Therese
    October 22, 2018 at 6:09 pm

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

    • Reply
      Laura
      October 30, 2018 at 1:05 pm

      Thanks so much, Therese!!

  • Reply
    Abe
    October 3, 2018 at 5:22 pm

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

    • Reply
      Laura
      October 4, 2018 at 1:05 pm

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

  • Reply
    lisa
    September 22, 2018 at 7:33 pm

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

    • Reply
      Laura
      September 24, 2018 at 12:44 pm

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

  • Reply
    Felipe
    August 12, 2018 at 10:37 pm

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

    • Reply
      Laura
      September 10, 2018 at 1:13 pm

      Thank you so much, Felipe!!

  • Reply
    Adam
    August 1, 2018 at 4:13 pm

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

    • Reply
      Laura
      September 10, 2018 at 1:12 pm

      Thank you, Adam!! 🙂

  • Reply
    Debbie
    July 24, 2018 at 2:58 pm

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

    • Reply
      Laura
      August 1, 2018 at 7:03 am

      Thank you, Debbie!!

  • Reply
    Vika
    July 9, 2018 at 3:46 pm

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

    • Reply
      Laura
      August 1, 2018 at 7:10 am

      So happy to hear that, Thanks Vika!!

  • Reply
    Rosie
    June 28, 2018 at 5:01 am

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

    • Reply
      Laura
      June 29, 2018 at 11:27 am

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

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

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

    • Reply
      Ashton
      July 26, 2018 at 2:34 pm

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

      • Reply
        Laura
        August 1, 2018 at 7:02 am

        Thanks, Ashton!

  • Reply
    Catherine
    June 11, 2018 at 2:32 am

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

    • Reply
      Laura
      June 13, 2018 at 10:27 am

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

  • Reply
    Plasma
    June 8, 2018 at 8:40 am

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

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

    • Reply
      Laura
      June 13, 2018 at 10:32 am

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

  • Reply
    D
    May 25, 2018 at 7:01 pm

    Easy and tasty. Def needs some jalapeños.

    • Reply
      Laura
      May 30, 2018 at 4:29 pm

      Thank you!! 🙂

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

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

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

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

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

    I rate this 5 stars ⭐️🌟

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

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

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

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

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

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

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

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

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

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

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

      So happy to hear it! Thanks, Valerie!!

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

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

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

      Thanks Billy! So happy you enjoyed the ramen!!

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

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

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

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

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

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

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

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

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

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

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

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

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

    Excellent directions yielding a seriously good easier ramen.

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

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

    Otherwise awesome recipe!

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

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

    • Reply
      Jim
      November 10, 2019 at 4:59 am

      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.

  • Reply
    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 […]

  • Reply
    Level Up Your Ramen Game – Adventures of Thea
    February 28, 2018 at 5:39 am

    […] Homemade Chicken Ramn […]

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

    The best ramen recipe I’ve tried to date.

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

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

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

    My go to ramen recipe! It’s perfect.

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

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

  • Reply
    30-Minute Low Carb Chicken Ramen - Smile Sandwich
    January 23, 2018 at 4:53 am

    […] Recipe inspired by Fork Knife Swoon. […]

  • Reply
    Mae
    January 12, 2018 at 6:02 am

    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.

  • Reply
    Hanna Grzeskowiak
    January 10, 2018 at 8:10 am

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

  • Reply
    is jeff
    January 9, 2018 at 4:08 pm

    jeff likes

  • Reply
    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) […]

  • Reply
    Mylena
    January 2, 2018 at 6:15 pm

    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! 😊

  • Reply
    lauren
    January 2, 2018 at 4:55 pm

    5 stars!

  • Reply
    lauren
    January 2, 2018 at 4:54 pm

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

  • Reply
    Lorie
    December 31, 2017 at 5:08 pm

    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!

    • Reply
      Jake
      January 1, 2018 at 11:27 am

      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.

      • Reply
        Lorie
        January 1, 2018 at 5:59 pm

        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.

  • Reply
    Karen
    December 31, 2017 at 11:59 am

    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

  • Reply
    Charles Darwall
    December 9, 2017 at 2:32 pm

    Instead of chicken use cooked beef brisket from Whole Foods!

  • Reply
    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 […]

  • Reply
    Heather
    December 1, 2017 at 9:08 am

    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!

  • Reply
    Carlos
    November 11, 2017 at 3:15 pm

    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.

    • Reply
      Laura
      November 11, 2017 at 9:14 pm

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

  • Reply
    Sarah
    November 9, 2017 at 8:47 am

    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?

  • Reply
    T
    November 8, 2017 at 12:14 pm

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

    • Reply
      Laura
      November 11, 2017 at 9:15 pm

      Yay! Hope they love it 🙂

  • Reply
    Matthew
    November 7, 2017 at 1:00 am

    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

    • Reply
      Laura
      November 11, 2017 at 9:15 pm

      Thanks, Matthew!!

  • Reply
    fateyat.om
    November 3, 2017 at 3:42 am

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

  • Reply
    Andrea
    October 31, 2017 at 9:56 am

    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.

    • Reply
      Laura
      November 11, 2017 at 9:21 pm

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

  • Reply
    Forrest Aldrich
    October 27, 2017 at 3:20 pm

    Yolk (not yoke) 🙂

    (spelling)

    • Reply
      Who made you the grammar police
      November 4, 2017 at 8:32 am

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

      • Reply
        Who made you the grammar police
        November 4, 2017 at 8:34 am

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

      • Reply
        GRAMMAR POLICE
        November 4, 2017 at 8:55 am

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

  • Reply
    Holly Mc
    October 26, 2017 at 3:21 pm

    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!

    • Reply
      Laura
      November 11, 2017 at 9:23 pm

      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… 🙂

  • Reply
    Alaya
    October 23, 2017 at 7:37 pm

    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!

    • Reply
      Laura
      November 11, 2017 at 9:23 pm

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

  • Reply
    Nicolas Ayllon
    October 23, 2017 at 5:16 pm

    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!

    • Reply
      Laura
      November 11, 2017 at 9:24 pm

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

  • Reply
    Iman
    October 15, 2017 at 2:00 pm

    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.

    • Reply
      Laura
      November 11, 2017 at 9:25 pm

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

  • Reply
    Araminz
    October 10, 2017 at 8:36 pm

    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!

  • Reply
    Dylan
    October 4, 2017 at 12:11 pm

  • Reply
    Vicky
    September 26, 2017 at 3:20 pm

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

    • Reply
      Christine
      October 9, 2017 at 5:56 am

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

      • Reply
        Kay
        November 4, 2017 at 1:09 pm

        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.

        • Reply
          Laura
          November 5, 2017 at 12:59 pm

          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!

  • Reply
    Jarrad
    September 19, 2017 at 4:53 am

    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. 😀

  • Reply
    Trina
    September 10, 2017 at 8:54 pm

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

  • Reply
    Ben K
    September 7, 2017 at 6:05 pm

    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!

  • Reply
    Casey Sutherland
    August 27, 2017 at 3:41 pm

    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!

    • Reply
      Laura
      August 29, 2017 at 4:01 pm

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

  • Reply
    Shelly
    August 26, 2017 at 2:22 pm

    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!

    • Reply
      Laura
      August 29, 2017 at 4:00 pm

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

  • Reply
    Warren
    June 20, 2017 at 10:51 pm

    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.

    • Reply
      Laura
      June 22, 2017 at 5:21 pm

      So glad to hear it! Thanks, Warren!!

  • Reply
    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. […]

  • Reply
    Jajin Demonai
    June 19, 2017 at 7:27 pm

    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.

    • Reply
      Get over it
      December 11, 2017 at 3:40 pm

      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*

      • Reply
        Jajin Demonai
        December 16, 2017 at 3:32 pm

        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.

  • Reply
    Sarah
    June 14, 2017 at 3:44 am

    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

  • Reply
    David
    June 8, 2017 at 4:27 pm

    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.

  • Reply
    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 […]

  • Reply
    Ashley P.
    May 1, 2017 at 5:51 pm

    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!

  • Reply
    David
    April 20, 2017 at 10:45 am

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

  • Reply
    Esther
    April 9, 2017 at 8:53 pm

    So yum, thank you!

  • Reply
    Meal Prep (3/20/2017) – Eat Caroline
    March 20, 2017 at 7:39 pm

    […] Easy Chicken Ramen Recipe […]

  • Reply
    Bill McMichael
    March 19, 2017 at 10:59 am

    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

  • Reply
    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  […]

  • Reply
    Nick Daw
    March 13, 2017 at 10:22 am

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

  • Reply
    G
    February 26, 2017 at 8:49 pm

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

  • Reply
    Lobert
    February 26, 2017 at 5:42 pm

    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

  • Reply
    Audra
    February 25, 2017 at 12:43 pm

    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!

  • Reply
    Toni Reyes
    February 20, 2017 at 9:13 am

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

  • Reply
    Sherri
    February 10, 2017 at 6:18 am

    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?

  • Reply
    Joanne Middlemiss
    February 7, 2017 at 12:25 am

    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 easy..so tasty and looked just like your picture so tnku I will be trying more of ur recipes

  • Reply
    Celine Delahoy
    February 6, 2017 at 10:40 am

    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?

  • Reply
    June Perry
    January 31, 2017 at 4:55 pm

    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!

  • Reply
    Ellenor Davis
    January 27, 2017 at 10:27 am

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

  • Reply
    Jason
    January 24, 2017 at 9:53 pm

    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!

  • Reply
    Katarina cikovic
    January 19, 2017 at 7:36 pm

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

  • Reply
    | 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!  […]

  • Reply
    Leslie
    January 17, 2017 at 1:33 pm

    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

  • Reply
    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 […]

  • Reply
    Carla
    January 8, 2017 at 5:34 pm

    My family really loved the Simple Homemade Chicken Ramen soup!

  • Reply
    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. […]

  • Reply
    My Favorite Homemade Ramen Soup / Turquoise & Teale
    January 3, 2017 at 2:03 am

    […] Ramen Soup via fork knife […]

  • Reply
    Ashley
    January 2, 2017 at 7:52 pm

    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!

  • Reply
    Jason
    January 2, 2017 at 3:11 pm

    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

  • Reply
    Leslie
    December 31, 2016 at 11:00 am

    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.

  • Reply
    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 […]

  • Reply
    Dan
    November 20, 2016 at 4:13 pm

    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!

  • Reply
    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 […]

    • Reply
      Jennah
      November 19, 2016 at 5:54 pm

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

      • Reply
        Laura
        November 20, 2016 at 1:50 pm

        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!!

  • Reply
    Mitch
    November 11, 2016 at 1:58 pm

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

    • Reply
      Laura
      November 13, 2016 at 12:35 pm

      Thanks, Mitch!!

  • Reply
    Nicole
    October 27, 2016 at 11:46 am

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

  • Reply
    Carrie McKee
    October 10, 2016 at 6:15 am

    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 🙂

    • Reply
      Laura
      October 10, 2016 at 4:07 pm

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

  • Reply
    Cindi
    October 8, 2016 at 9:07 am

    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.

    • Reply
      Laura
      October 10, 2016 at 4:19 pm

      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!)

  • Reply
    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 […]

  • Reply
    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 […]

  • Reply
    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 […]

  • Reply
    Rhianne Deal
    September 18, 2016 at 10:39 am

    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 🙂

    • Reply
      Laura
      September 27, 2016 at 10:52 am

      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!

  • Reply
    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. […]

  • Reply
    Chicken Not-Quite-Instant Ramen - The Hoot Eats
    September 11, 2016 at 8:31 pm

    […] Fork Knife Swoon & Yes to […]

  • Reply
    BJ Ellis
    September 9, 2016 at 7:28 pm

    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!!

  • Reply
    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 […]

  • Reply
    Ramen Recipes That'll Knock Your Socks Off - Coupon Connections
    July 14, 2016 at 2:13 pm

    […] PHOTO: forkknifespoon.com […]

  • Reply
    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. […]

  • Reply
    Lynn
    June 12, 2016 at 11:53 am

    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.

  • Reply
    Emily
    June 5, 2016 at 4:47 pm

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

    • Reply
      Laura
      June 7, 2016 at 2:01 pm

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

  • Reply
    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 […]

  • Reply
    June
    May 26, 2016 at 4:19 pm

    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.

    • Reply
      Laura
      May 26, 2016 at 4:28 pm

      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!!

  • Reply
    Alex
    April 29, 2016 at 4:55 am

    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!

    • Reply
      Laura
      April 30, 2016 at 11:12 am

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

  • Reply
    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"}]);  […]

  • Reply
    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 […]

  • Reply
    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 […]

  • Reply
    Michaela
    April 2, 2016 at 6:55 am

    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.

    • Reply
      Laura
      April 7, 2016 at 4:21 pm

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

      • Reply
        Michaela
        April 8, 2016 at 5:40 am

        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!

  • Reply
    Hannah
    March 8, 2016 at 12:35 pm

    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 (:

  • Reply
    Naomi
    March 5, 2016 at 2:35 am

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

    • Reply
      Laura
      March 6, 2016 at 1:02 pm

      Thanks so much, Naomi!!

      • Reply
        rick
        December 30, 2016 at 11:10 am

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

  • Reply
    Kevin
    March 4, 2016 at 7:15 pm

    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!

    • Reply
      Laura
      March 6, 2016 at 1:02 pm

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

  • Reply
    Valentines – survivingflightschool
    February 14, 2016 at 4:01 pm

    […] Simple Homemade Chicken Ramen […]

  • Reply
    Amanda T.
    February 11, 2016 at 11:14 pm

    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!
    Thanks!

    • Reply
      Laura
      February 12, 2016 at 12:05 am

      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!

      • Reply
        Amanda T.
        February 12, 2016 at 12:15 am

        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!!

        • Reply
          Laura
          February 12, 2016 at 7:59 am

          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 🙂

  • Reply
    Darren
    February 8, 2016 at 9:44 am

    Add some fish sauce gives this soup a bit more depth

  • Reply
    Tyler
    February 7, 2016 at 11:08 am

    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!

    • Reply
      Laura
      February 7, 2016 at 1:13 pm

      Thanks, Tyler!

  • Reply
    Jennifer
    January 30, 2016 at 4:58 pm

    Wonderful, used shrrimp instead of chicken.

    • Reply
      Laura
      January 30, 2016 at 9:54 pm

      Thanks, Jennifer!!

  • Reply
    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 […]

  • Reply
    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 […]

  • Reply
    Renu Palkar
    January 21, 2016 at 6:34 pm

    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 🙂

    • Reply
      Laura
      January 22, 2016 at 10:34 am

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

  • Reply
    Chelsey
    January 17, 2016 at 3:13 am

    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

    • Reply
      Laura
      January 20, 2016 at 1:46 pm

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

      • Reply
        Chelsey
        January 31, 2016 at 6:14 am

        I’m making it again today!!! 😀

        • Reply
          Laura
          January 31, 2016 at 12:29 pm

          oh, yum!! 🙂

    • Reply
      Amanda T.
      February 11, 2016 at 11:08 pm

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

  • Reply
    Tammy
    December 30, 2015 at 6:24 pm

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

    • Reply
      Laura
      January 1, 2016 at 2:51 pm

      Thanks so much, Tammy!!

  • Reply
    Melanie
    December 19, 2015 at 9:17 am

    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.

    • Reply
      Laura
      December 24, 2015 at 1:03 pm

      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!!

  • Reply
    Ngan
    December 16, 2015 at 8:02 pm

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

    • Reply
      Laura
      December 17, 2015 at 8:51 am

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

  • Reply
    Dibster
    October 6, 2015 at 7:40 am

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

    • Reply
      Laura
      October 6, 2015 at 10:10 am

      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!

  • Reply
    Sammy
    September 30, 2015 at 1:22 pm

    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

    • Reply
      Laura
      September 30, 2015 at 2:44 pm

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

  • Reply
    erica
    September 23, 2015 at 7:58 pm

    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

    • Reply
      Laura
      September 24, 2015 at 11:15 am

      Thanks so much, Erica!

  • Reply
    Kim Wedlock
    September 7, 2015 at 12:48 am

    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?

    • Reply
      Laura
      September 8, 2015 at 8:59 am

      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!!

  • Reply
    Sammy
    August 29, 2015 at 9:32 pm

    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!

    • Reply
      Laura
      September 1, 2015 at 1:20 pm

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

  • Reply
    Emma (loves this Meal Plan Template)
    July 12, 2015 at 6:10 pm

    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??

  • Reply
    Fernand
    July 7, 2015 at 5:42 pm

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

  • Reply
    Felipe
    July 1, 2015 at 5:23 am

    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!

  • Reply
    Paola
    June 20, 2015 at 1:48 am

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

  • Reply
    Friday Favorites! | Artful Homesteader
    May 29, 2015 at 1:24 pm

    […] From: forkknifeswoon.com […]

  • Reply
    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 […]

  • Reply
    Marissa
    April 27, 2015 at 8:25 am

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

    • Reply
      Laura
      April 27, 2015 at 8:33 am

      Thanks, Marissa!! Hope you love it!

  • Reply
    Laura Schwalbe
    April 26, 2015 at 10:16 am

    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!

    • Reply
      Laura
      April 26, 2015 at 10:19 am

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

  • Reply
    Sagar Mittal
    April 3, 2015 at 12:58 pm

    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!

    • Reply
      Laura
      April 26, 2015 at 10:51 am

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

  • Reply
    Kate
    February 27, 2015 at 5:55 pm

    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!

    • Reply
      Laura
      March 3, 2015 at 12:54 pm

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

      • Reply
        Heather
        March 26, 2015 at 11:12 am

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

        • Reply
          Laura
          April 26, 2015 at 10:53 am

          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!

  • Reply
    Pinspiration: Ramen Noodles - Caravan of Style
    February 27, 2015 at 6:01 am

    […] Simple Homemade Chicken Ramen – Fork, Knife, Swoon […]

  • Reply
    Nicole
    February 10, 2015 at 7:58 am

    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!

    • Reply
      Laura
      February 11, 2015 at 9:04 am

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

  • Reply
    Ashton
    February 7, 2015 at 8:15 am

    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.

    • Reply
      Laura
      February 7, 2015 at 9:34 am

      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!

  • Reply
    Climbing Grier Mountain » ten easy noodle bowl recipes
    February 6, 2015 at 5:27 am

    […] 6) Simple Homemade Chicken Ramen – Fork Knife Swoon […]

  • Reply
    akai262
    February 4, 2015 at 1:28 pm

    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.

    • Reply
      Laura
      February 5, 2015 at 5:20 pm

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

  • Reply
    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) […]

  • Reply
    Chris @ Shared Appetite
    January 15, 2015 at 11:48 am

    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!

  • Reply
    Sam
    January 13, 2015 at 7:07 am

    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

  • Reply
    Jessica
    January 8, 2015 at 12:35 pm

    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!

  • Reply
    Addicted to ramen | Torontoholic
    January 6, 2015 at 7:40 am

    […] here to check out the Simple Homemade Chicken Ramen recipe from Fork, Knife & […]

  • Reply
    Madi VH
    December 2, 2014 at 7:55 pm

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

  • Reply
    Jennie @themessybakerblog
    October 30, 2014 at 4:13 pm

    This dish is gorgeous! That broth looks extremely flavorful.

    • Reply
      Laura
      October 30, 2014 at 6:12 pm

      Thanks, Jennie!

  • Reply
    April
    October 18, 2014 at 11:59 am

    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!!

  • Reply
    Fool Proof Crispy Herb Roasted Potatoes - Fork Knife Swoon
    October 15, 2014 at 7:49 pm

    […] Simple Homemade Chicken Ramen […]

  • Reply
    Darcy
    October 15, 2014 at 5:13 pm

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

    • Reply
      Laura
      October 16, 2014 at 9:36 am

      Thanks, Darcy! So glad you loved it!

  • Reply
    Vicki
    October 12, 2014 at 4:49 pm

    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!

    • Reply
      Laura
      October 16, 2014 at 9:44 am

      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!

  • Reply
    Suzanne @ Flour Arrangements
    October 7, 2014 at 11:06 am

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

    • Reply
      Laura
      October 7, 2014 at 1:15 pm

      Thank you, Suzanne!

  • Reply
    Trang
    October 6, 2014 at 10:53 pm

    I love ramen! And this looks simple yet delicious!

    • Reply
      Laura
      October 7, 2014 at 8:37 am

      Thanks, Trang!

  • Reply
    Lydia Plunk
    October 6, 2014 at 9:22 am

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

    • Reply
      Laura
      October 6, 2014 at 3:57 pm

      Thank you, Lydia!!

  • Reply
    Chris @ Shared Appetite
    October 6, 2014 at 8:49 am

    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 🙂

    • Reply
      Laura
      October 6, 2014 at 3:57 pm

      Thank you, Chris!