October 3, 2014

Simple Homemade Chicken Ramen

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

Simple Homemade Chicken Ramen via forkknifeswoon.com

The Honey’s parents are American ex-pats living abroad in Tokyo, Japan, and while visiting them over the last seven or eight years, he’s collected dozens of favorite eateries throughout the city.

There’s the best izakaya in Kichijoji, serving up casual Japanese pub food, and countless kiten-zushi restaurants, where my English-speaking Honey can choose small plates of freshly-made sushi from a moving conveyor belt without having to order in Japanese.

He always makes sure to buy at least one Pocari Sweat from a vending machine (think Japanese gatorade), and of course, there’s his favorite ramen shop in Shinjuku, a tiny, crowded restaurant with a line out the door. Paintings of pigs adorn the walls, and big, steaming bowls of pork ramen are served to hungry patrons at a single bar counter.

Simple Homemade Chicken Ramen via forkknifeswoon.com

Real Japanese ramen, the kind that my Honey tells stories about, takes years and great skill to perfect. I wanted to create a simple ramen noodle soup that reminded him of Japan, but could be made quickly, with ingredients on hand.

I opted for chicken instead of pork, but kept the rest of the ramen vibe somewhat traditional: a killer chicken soup base with garlic, ginger, shitake mushrooms and soy sauce, filled with squiggly ramen noodles and slices of succulent chicken, and topped with fresh spring onions and a soft-boiled egg.

My version is on the table in less than an hour – and half that if you opt for store-bought chicken – and while it might not be completely authentic, it’s a flavorful, comforting soup just in time for the unmistakably crisp, chilly autumn weather that these first days of October have ushered in.

Simple Homemade Chicken Ramen via forkknifeswoon.com

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Simple Homemade Chicken Ramen | Fork Knife Swoon

Simple Homemade Chicken Ramen

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2 Servings 1x

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.


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.

Simple Homemade Chicken Ramen via forkknifeswoon.com

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299 Comments

  • 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
    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 🙂

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