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.
The Honey’s parents are American ex-pats living abroad in Tokyo, Japan, and while visiting them over the last seven or eight years, he’s collected dozens of favorite eateries throughout the city.
There’s the best izakaya in Kichijoji, serving up casual Japanese pub food, and countless kiten-zushi restaurants, where my English-speaking Honey can choose small plates of freshly-made sushi from a moving conveyor belt without having to order in Japanese.
He always makes sure to buy at least one Pocari Sweat from a vending machine (think Japanese gatorade), and of course, there’s his favorite ramen shop in Shinjuku, a tiny, crowded restaurant with a line out the door. Paintings of pigs adorn the walls, and big, steaming bowls of pork ramen are served to hungry patrons at a single bar counter.
what you’ll love about this easy chicken ramen
Real Japanese ramen, the kind that my Honey tells stories about, takes years and great skill to perfect. I wanted to create a simple ramen noodle soup that reminded him of Japan, but could be made quickly, with ingredients on hand.
I opted for chicken instead of pork, but kept the rest of the ramen vibe somewhat traditional: a killer chicken soup base with garlic, ginger, shitake mushrooms and soy sauce, filled with squiggly ramen noodles and slices of succulent chicken, and topped with fresh spring onions and a soft-boiled egg.
My version is on the table in less than an hour – and half that if you opt for store-bought chicken – and while it might not be completely authentic, it’s a flavorful, comforting soup just in time for the unmistakably crisp, chilly autumn weather that these first days of October have ushered in.
Be sure to check out these other weeknight dinner favorites:
- Easy spinach and goat cheese pasta
- Ginger noodle soup with Swiss chard
- Lemony kale and white bean soup
If you make this ramen, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! Star ratings are especially helpful because they help others find my recipes too. xo, Laura
PrintSimple Homemade Chicken Ramen
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 2 Servings 1x
- Category: Dinner
- Method: Saute, Pan-Roast,
- 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.
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
- 1 Tbsp fresh garlic, minced
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp mirin
- 4 cups rich chicken stock
- 1 oz dried shitake mushrooms (or 1/2 cup fresh)
- 1–2 tsp sea salt, to taste
- 2 large eggs
- 1/2 cup scallions, sliced
- 2 (3 oz) packs dried ramen noodles
- optional: fresh jalapeño or chili slices, for serving
Instructions
Cook the chicken: ¹
- Preheat the oven to 375℉. Season the chicken generously with salt and pepper.
- Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.
- Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve.
Make the ramen broth:
- Heat the oil in a large pot over medium heat until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute.
- Add the stock, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
Make the soft-boiled eggs:
- Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk).
- Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
Assemble the ramen bowls:
- Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water.
- Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño, and the soft boiled egg. Serve immediately. Enjoy!!
Notes
¹ 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
This is a favorite for me and my son. So much better than the packaged ramen and much healthier. FWIW, I used reduced-sodium chicken broth in place of stock and buckwheat soba noodles in place of ramen. And nothing beats that little bit of sriracha on top for a little kick.
★★★★★
Thanks so much, Stuart!!
I was worried because ive never had real Raman. 1st try and nailed it. Everyone loved it. Made it for Easter. Figured it would be like an appetizer. Nope.
★★★★★
So happy it was a hit! Thanks, Angel!
So yummy! We could taste everything- the garlic, the ginger, etc. I did not need to add any extra salt. I also added in green onions into the broth when the mushrooms were simmering. Thanks for a delicious recipe!
★★★★★
Thanks so much, Amy!!
Loved it! Added a carrot and sriracha… It was excellent!
★★★★★
Yum! Thank you so much!! 🙂
I found it lacking a bit of veggies so I added some to broth while cooking making it just a bit more flavourful. Other than that it was delicious and super easy thanks 🙏
I loved it it tasted like I was in a Japanese anime like naruto i just loved it and I make it every time I watch naruto
★★★★★
Thank you, Lily!
This recipe is AMAZING! I quickly whipped it up and it was delicious, I used a soft boiled egg recipe and it was perfect it was runny but the white was fully cooked. Definitely recommend!🍜🍜🍜❤️❤️
★★★★★
The soft boiled egg recipe* oops!
Yum! Thanks so much, Elise!!
So I just realized I been doing the final step incorrectly I have been boiling the noodles in the broth I just noticed it says boiling water I’m guessing a second pot? What is the difference of using the broth I did notice I seemed short on broth is it absorbing too much? Thanks
★★★★★
It says to boil the ramen in the same water that you used for the eggs.
Hi, Adam! You can either boil the noodles in the pot you used for the eggs, or in fresh water, because yes, cooking them straight in the broth will definitely leave you with less liquid. Enjoy!!
I’m going to try this tonight, but I only have fresh mushrooms, will that work?
Thank you for the recipe it looks easy to follow
Hi, Meriem! Yes, fresh mushrooms won’t have quite as much umami flavor as dried but will still be yummy. Enjoy! 🙂
Hi I made this and I might of messed up I used minced garlic not fresh garlic is that maybe why it was too salty? Thanks !
★★★★★
Hi, Adam! Do you mean jarred, pre-minced garlic? That shouldn’t be an issue. Saltiness can come from the chicken stock or soy sauce you use, or how much salt you add when you’re seasoning the chicken and broth.
I’m in the middle of simmering my broth and I took a sip. Delicious. I thought it might be a little salty after I threw in some salt (because of the soy sauce), but it’s delicious. I am making this in a rush so I am using precooked-grilled chicken breast I bought in a bag. I’m also adding a few springs of cilantro. My daughter LOVES Top Ramen so I thought this would be a nice “treat” for her. Looks like it’s going to be tasty.
★★★★★
Yay! Thanks, Jose! Hope she loves it 🙂
I served my 8-year old and passed some bowls to my neighbors (apartment complex). My daughter ran out of the house yelling to the neighbors, “It’s soooo good!” I think she likes it. Thank you.
★★★★★
Aww, I love that so much! Thanks for the update 🙂
In the middle of cooking this and wondering, Can you eat this a day after cooking?
★★★★★
Of course! But I would either keep the noodles separate or cook them tomorrow, or they’ll absorb too much of the broth overnight. Enjoy!
For an added twist, cook the eggs ahead of time and marinate them in soy! (I found a recipe for a really good marinade online)
★★★★★
Thanks, Jo!!
As a dad I take delight in occasionally giving mom a break and cooking for my family different and unusual dishes. This recipe was DELICIOUS! The kids informed me this recipe was to go into my recipe book, a sure affirmation of its tastiness. Thank you for posting Laura, great recipe!
★★★★★
Thanks so much, BJ! So happy it’s a hit with the whole family 🙂
Just made this and it was delicious!!! I added in a little spinach for color and loved it!!
★★★★★
Thanks so much, Andea!! 🙂
This looks great!
Just wondering is it OK to cook the Ramen in the same boiling water water used for cooking the eggs (as advised in step 5)?
Thanks.
★★★★★
Thanks, Eric! If you’d prefer to cook the ramen separately from the eggs you can do that too 🙂
Excellent recipe! Better than the takeout Ramen I’ve been loving for a year, so happy I tried to make my own! Definitely a new staple!
★★★★★
Ahh, love it 🙂 Thanks so much, Sarah!!
This recipe was so tasty! I had been intimidated to make ramen, but these instructions were easy to follow and dinner came together in no time. I didn’t have any mirin so I substituted with Marsala wine and didn’t notice a difference. Definitely making this again!
★★★★★
I’m so happy to hear it was a hit!! Thanks, Liza!
Really first time coking ramen love it. Thank you for recipe
Thanks so much!!
Thank you for this recipe. It was a hit with both of my kids and that is a rare thing. We all loved it.
★★★★★
So happy to hear that! Thanks, Emily!
This is an amazing recipe. I have used it for ovr a year now. It’s extremely versatile and if I don’t have “nice” ramen noodles I just use noodles from cheap store bought ramen packs. Don’t have chicken I use beef with beef broth in place of the chicken and chicken broth. I thank you so much for this recipe!!
★★★★★
Thank you so much, Julie! Happy to hear it’s become a favorite 🙂
My boyfriend and I had fun making ramen for the first time ever on Valentine’s Day (yesterday). This recipe yielded a delicious, comforting bowl of deliciousness. We used shirataki spaghetti (20 calories for an entire package and 0 carbs), and a rotisserie chicken to cut down on prep time. It was healthy, fit into our keto lifestyle, and we’ll absolutely be making this again! Thanks for an easy, amazing recipe!
★★★★★
Thanks, Molly! So happy it made for a fun Valentine’s date 🙂
Absolutely delicious! I have just finished and already looking forward to the next time I have it!
★★★★★
Thanks so much, Georgia!!