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.

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
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326 Comments

  • 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
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    […] 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
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  • 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

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  • 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
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  • 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!!

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  • 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
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  • 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!

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