Go Back
–+ servings
Simple Homemade Chicken Ramen

Simple Homemade Chicken Ramen

Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main
Cuisine Japanese
Servings 2 bowls
Calories 480 kcal

Equipment

  • oven-safe skillet
  • large pot
  • bowl

Ingredients
  

Chicken

  • 2 pieces chicken breasts (boneless, skin-on)
  • kosher salt and freshly-ground black pepper to season
  • 1 tablespoon unsalted butter
  • 2 teaspoon sesame or vegetable oil
  • 2 teaspoon fresh ginger, minced
  • 1 tablespoon fresh garlic, minced
  • 3 tablespoon low-sodium soy sauce
  • 2 tablespoon mirin
  • 4 cups rich chicken stock
  • 1 oz dried shitake mushrooms (or fresh)
  • 1–2 teaspoon sea salt to taste
  • 2 large eggs
  • ½ cup scallions, sliced
  • 2 (3 oz) packs dried ramen noodles
  • fresh jalapeño or chili slices for serving (optional)

Instructions
 

Cook the chicken

  • 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, about 5-7 minutes. Flip the chicken and cook for another 4-5 minutes.
  • Transfer the skillet to the oven and roast for 15-20 minutes, until cooked through. Cover with foil until ready to serve.

Make the ramen broth

  • Heat the oil in a large pot over medium heat. Add the garlic and ginger, and cook until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute.
  • Add the stock, bring to a boil, then let simmer uncovered for 5 minutes. Add the dried mushrooms and simmer gently for another 10 minutes, seasoning with salt to taste.

Make the soft-boiled eggs

  • Fill a pot with enough water to cover the eggs, and bring to a boil. Lower the eggs into the water, and simmer for 7 minutes for a slightly-runny yolk, or 8 minutes for a soft yolk.
  • Transfer the eggs to an ice bath to stop the cooking process. Wait at least 5 minutes, then peel and slice in half.

Assemble the ramen bowls

  • Chop the scallions and jalapeño. Slice the chicken. When the eggs are finished cooking, add the ramen noodles to boiling water.
  • Cook for 2-3 minutes, then divide the noodles into bowls. Add the sliced chicken, broth, and top with scallions, jalapeño, and egg halves. Serve immediately.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 900mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg
Keyword broth, Chicken, Homemade, noodles, ramen
Tried this recipe?Let us know how it was!