Amazing Chicken Ramen: A 30-Minute Recipe

A warm bowl of chicken ramen is the ultimate comfort food. This isn’t a quick-fix from a packet—this is a flavorful, homemade ramen that’s rich in taste yet surprisingly simple to make. By focusing on a savory, well-seasoned broth and perfectly cooked toppings, you can create a restaurant-quality bowl of chicken ramen in just 30 minutes, making it the perfect meal for a cozy night in.

What is Chicken Ramen?

Chicken ramen is a popular Japanese noodle soup where a flavorful chicken broth serves as the base. Unlike instant ramen, this dish is built from scratch using fresh ingredients to create layers of flavor. The key components of a great ramen bowl include the rich broth, springy ramen noodles, a lean protein like chicken, and a variety of fresh, savory toppings. It’s a complete meal in a single bowl that can be customized to your liking. If you are a fan of chicken ramen, we recommend you try Spicy Chicken Ramen.

Ingredients

For the Broth and Noodles

• 4 cups high-quality chicken broth
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp mirin (Japanese rice wine)
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 servings of dried ramen noodles

For the Chicken and Toppings

• 2 boneless, skinless chicken breasts
• 1 tsp sesame oil
• 2 large eggs
• 1 cup sliced mushrooms (shiitake or cremini)
• 1 head of bok choy, chopped
• 2 scallions, thinly sliced
• A handful of fresh cilantro, chopped
• Chili oil or red pepper flakes (optional)

How to Prepare and Assemble Your Chicken Ramen

1. Prepare the Broth: In a large saucepan, combine the chicken broth, soy sauce, mirin, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, then reduce the heat and let it gently bubble while you prepare the other ingredients. This allows the flavors to meld beautifully.
2. Cook the Chicken: While the broth simmers, heat the sesame oil in a separate skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until they’re golden brown and cooked through. Once done, remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
3. Boil the Eggs: In a small pot, bring water to a boil. Carefully lower the eggs into the boiling water and set a timer for exactly 7 minutes for a perfect jammy yolk. While they cook, prepare a bowl of ice water. When the timer goes off, immediately transfer the eggs to the ice bath to stop the cooking process. Once cooled, peel and slice them in half.
4. Cook the Noodles: Bring a separate large pot of water to a boil. Cook the dried ramen noodles according to the package instructions. Once cooked, drain the noodles well and divide them evenly between two large bowls.
5. Assemble the Ramen: Add the chopped bok choy and sliced mushrooms to the simmering broth and cook for 1-2 minutes until they are slightly tender. Ladle the hot broth and vegetables over the noodles in each bowl. Top with the sliced chicken, soft-boiled egg halves, sliced scallions, and fresh cilantro. Drizzle with a little chili oil for a spicy kick if you like.

Tips for the Best Chicken Ramen

• Don’t Overcook the Noodles: Cook the noodles separately from the broth. This prevents them from absorbing too much liquid and getting mushy, keeping the broth clear and flavorful.
• Customize Your Toppings: The beauty of chicken ramen is its versatility. Feel free to add other toppings like corn, bamboo shoots, nori sheets, or a dash of black sesame seeds.
• Make Your Broth Richer: For a deeper umami flavor, you can add a tablespoon of miso paste or a pinch of dashi powder to your broth at the end of the cooking process.

Conclusion

This incredible chicken ramen recipe delivers all the complex flavors of a Japanese noodle bar right to your kitchen. It’s a nourishing, flavorful, and completely satisfying meal that you can be proud to make from scratch. Enjoy every slurp!

Amazing Chicken Ramen: A 30-Minute Recipe

foodifa

A simple yet flavorful recipe for homemade chicken ramen, featuring a savory broth, perfectly cooked chicken, and classic toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian, Japanese

Servings 2

Calories 600 kcal

Ingredients

  

For the Broth and Noodles

• 4 cups high-quality chicken broth
• 2 tbsp soy sauce or tamari for gluten-free
• 1 tbsp mirin Japanese rice wine
• 1 tbsp fresh ginger grated
• 2 cloves garlic minced
• 2 servings of dried ramen noodles

For the Chicken and Toppings

• 2 boneless skinless chicken breasts
• 1 tsp sesame oil
• 2 large eggs
• 1 cup sliced mushrooms shiitake or cremini
• 1 head of bok choy chopped
• 2 scallions thinly sliced
• A handful of fresh cilantro chopped
• Chili oil or red pepper flakes optional

Instructions

 

• Prepare the Broth: In a large saucepan, combine the chicken broth, soy sauce, mirin, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, then reduce the heat and let it gently bubble while you prepare the other ingredients. This allows the flavors to meld beautifully.
• Cook the Chicken: While the broth simmers, heat the sesame oil in a separate skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until they’re golden brown and cooked through. Once done, remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
• Boil the Eggs: In a small pot, bring water to a boil. Carefully lower the eggs into the boiling water and set a timer for exactly 7 minutes for a perfect jammy yolk. While they cook, prepare a bowl of ice water. When the timer goes off, immediately transfer the eggs to the ice bath to stop the cooking process. Once cooled, peel and slice them in half.
• Cook the Noodles: Bring a separate large pot of water to a boil. Cook the dried ramen noodles according to the package instructions. Once cooked, drain the noodles well and divide them evenly between two large bowls.
• Assemble the Ramen: Add the chopped bok choy and sliced mushrooms to the simmering broth and cook for 1-2 minutes until they are slightly tender. Ladle the hot broth and vegetables over the noodles in each bowl. Top with the sliced chicken, soft-boiled egg halves, sliced scallions, and fresh cilantro. Drizzle with a little chili oil for a spicy kick if you like.

Notes

This recipe uses store-bought broth for convenience, but you can use a homemade stock for a richer flavor.

Keyword chicken noodle soup, chicken ramen, easy ramen, homemade ramen, ramen recipe