Description
This Easy Homemade Chicken Ramen recipe delivers authentic Japanese flavors in a comforting noodle soup, featuring tender caramelized soy chicken, flavorful broth infused with garlic, ginger, and shiitake mushrooms, topped with ramen eggs and fresh Asian greens. Perfect for a satisfying dinner with a balanced combination of savory, spicy, and umami notes.
Ingredients
Scale
Marinade and Chicken
- 30 mL mirin (2 tbsp)
- 15 mL dark soy sauce (or mushroom dark soy sauce)
- 15 mL light soy sauce (1 tbsp)
- ¼ tsp cayenne pepper
- 2 cloves garlic (chopped finely)
- 4 pieces chicken thighs (boneless, skin off or on)
- 2 tsp brown sugar
- 30 mL dark soy sauce (or mushroom dark soy sauce)
Broth
- 4 – 5 cups good quality chicken stock (1000 – 1180 mL, no sodium or low sodium)
- 4 spring onions / scallions (trimmed and cut into 3 inch pieces, or halved)
- 5 cloves garlic (whole cloves)
- 2 inch piece of ginger (sliced)
- 4 fresh red chili
- 60 mL light soy sauce (¼ cup)
- 60 mL mirin (¼ cup)
- 8 ounces fresh shiitake mushrooms (stems trimmed and sliced or halved)
- 6 pieces dried shiitake mushrooms (optional)
Noodles and Toppings
- 4 portions dried ramen noodles
- 4 large eggs
- 1 large bunch of yu choy OR spinach (or any Asian greens)
- Soy sauce (to taste)
- Sesame oil (a drizzle)
- 2 – 3 cloves garlic (finely sliced, to taste)
- 4 spring onions / scallions (finely sliced)
- Sliced radishes or bean sprouts
- Ramen eggs (marinated or plain)
- Chili garlic oil
Instructions
- Prepare the Marinade and Chicken: In a bowl, combine 30 mL mirin, 15 mL dark soy sauce, 15 mL light soy sauce, ¼ tsp cayenne pepper, 2 finely chopped garlic cloves, 2 tsp brown sugar, and 30 mL dark soy sauce. Mix well and marinate the chicken thighs for at least 30 minutes or overnight for deeper flavor.
- Cook the Chicken: Heat a skillet over medium heat and cook the marinated chicken thighs until cooked through and caramelized on both sides, about 5-7 minutes per side. Remove from heat and set aside. Slice once cooled.
- Make the Broth: In a large pot, combine chicken stock, spring onions cut into large pieces, whole garlic cloves, sliced ginger, fresh red chilies, fresh shiitake mushrooms, and dried shiitake mushrooms if using. Bring to a simmer and cook for 20-25 minutes to infuse flavors.
- Season the Broth: Stir in 60 mL light soy sauce and 60 mL mirin into the simmering broth. Adjust saltiness by adding soy sauce to taste as needed.
- Cook the Ramen Eggs: Boil water in a separate saucepan. Gently lower eggs into boiling water and cook for 6-7 minutes for a soft, jammy yolk. Immediately transfer to ice water before peeling. Optionally marinate eggs overnight in a soy-mirin mixture.
- Cook the Noodles and Greens: In boiling water, cook dried ramen noodles according to package instructions (usually 3-5 minutes). In the last minute, add yu choy, spinach, or chosen Asian greens to blanch.
- Assemble the Ramen Bowls: Divide cooked noodles and greens into four bowls. Ladle hot broth over noodles. Top each bowl with sliced caramelized chicken, ramen eggs (halved), finely sliced spring onions, sliced garlic, radishes or bean sprouts, and a drizzle of sesame oil and chili garlic oil.
- Serve and Enjoy: Serve immediately while hot. Adjust seasoning with additional soy sauce or chili oil as desired for extra flavor.
Notes
- This recipe offers authentic but easy-to-make shoyu chicken ramen with rich, complex flavors ideal for dinner.
- Marinate chicken and ramen eggs overnight to enhance depth of flavor.
- While the recipe involves several components, it becomes easier to multitask with experience.
- Use good quality chicken stock without added sodium to better control broth seasoning.
- Weight measurements are recommended for accuracy when possible.
- For a quicker version, skip dried shiitake mushrooms and marinating steps to reduce total time.
Nutrition
- Serving Size: 1 serving
- Calories: 658 kcal
- Sugar: 13 g
- Sodium: 4123 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.02 g
- Carbohydrates: 88 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 172 mg
