Easy Homemade Chicken Ramen
Easy homemade chicken ramen in a simple but flavorful broth with roasted chicken, mushrooms, noodles, and a jammy egg - a simple, comforting, Japanese-inspired meal in as little as 30 minutes!
Servings 2
Calories 922kcal
Ingredients
- 2 chicken breasts cooked is best, though you can use raw and cook it fresh
- 4 cups chicken stock rich, homemade, or store-bought; use low-sodium if preferred
- 1 tablespoon sesame oil
- 1 tablespoon fresh grated ginger
- 1 tablespoon minced garlic
- 3 tablespoon soy sauce use low-sodium if preferred
- 2 tablespoon mirin or Shaoxing wine/white wine and a pinch of brown sugar; add just a little white miso paste for an alcohol-free version
- 1 oz shiitake mushrooms dried (or 2/3 cup fresh mushrooms)
- 2 large eggs or marinated ramen eggs
- 6 oz ramen noodles or udon noodles, 2 bundles
- To garnish scallions and sesame seeds; you could also add a lime wedge, nori, furikake, and/or fresh chili slices
Instructions
- Chicken: If you don't already have cooked chicken, first season chicken breasts with salt and pepper, brush lightly with oil, and roast in a preheated oven at 425ºF/220ºC for 15-18 minutes, or until the internal temperature reads 160-165ºF/71-74ºC. Then leave it to rest under foil until needed.
- Soft-boiled eggs: If you don't already have ramen eggs prepared/ready to use, you can make regular soft-boiled eggs. To do so, add the eggs to boiling water and simmer for 7-8 minutes (depending on how runny you prefer the yolk). Then, immediately transfer them to an ice bath and wait at least 5 minutes before peeling the eggs and slicing them in half.
- Ramen Broth: Clean the mushrooms if needed, mince the ginger and garlic, and slice the scallions.Heat the oil in a large pot over medium heat. Once hot, add the garlic and ginger and sauté for 1-2 minutes until softened.
- Add the soy sauce and mirin, stir well, and cook for a minute. Then pour in the chicken stock, cover, and bring to a boil before removing the lid and reducing it to a simmer for 5 minutes.
- Stir in the mushrooms and allow the mixture to simmer gently for 10 minutes.
- Noodles: While simmering the broth, cook the noodles. Refer to the package instructions for the cooking time (usually just 2-3 minutes).
- Assemble: First, slice the chicken. Then divide the noodles and chicken between 2 large bowls and pour the broth over that. Add the sliced egg halves and finally sprinkle them with the scallions and some sesame seeds. Enjoy!
Video
Notes
- Experiment with veggies: There are plenty you could use, so play around with them and use this homemade ramen recipe to use leftover veggies from your fridge. I.e., (lightly steamed) vegetables, like bok choy, carrot, green beans, bell pepper, corn, broccolini, sliced cabbage or spinach, etc. Raw cucumber, radish, and bean sprouts will also work.
- Cook the noodles separately: When cooking them directly in the ramen broth. They’ll release starch into the liquid, making it a cloudy, heavier liquid, and the noodles can become overly soggy.
- Serving large gatherings: I love to prepare a "create-your-own" ramen bar with a large crockpot filled with soup broth and several other containers with various proteins, vegetables, and toppings for people to make their own perfect ramen. Make a chicken broth and vegetable broth version to suit all dietary needs.
Nutrition
Serving: 1g | Calories: 922kcal | Carbohydrates: 83g | Protein: 54g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 251mg | Sodium: 4226mg | Potassium: 1105mg | Fiber: 3g | Sugar: 14g | Vitamin A: 357IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 7mg