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 recipe that all your reipe that your familly will love. the Fresh veggies and herbs make A soft-boiled egg and a pile of our favorite curly-cue packaged ramen noodles this extra delicious, healthy, and cozy!
Why this chicken ramen recipe is amazing
- This ramen soup recipe is easily adaptable to ingredients you have at home
- You can use store bought stock, but add more flavor!
- This ramen looks amazing with the laquered chicken served on the side.
- You can make this upgraded version with the chicken cooked separately, OR make it easier by cooking the chicken IN the shoyu broth.
- Top it up with a classic ramen egg that completes the authenticity of this recipe.
What type of noodles can I use for this homemade chicken ramen?
- Straight ramen noodles – usually this type of noodles is used with heavier broths. But I love these noodles, so I use them regularly at home.
- Wavy ramen noodles – these noodles work better for lighter ramen bases, such as this recipe. If you do have them, you’re more than welcome to use it for this ramen recipe.
- Instant ramen noodles – perhaps the most popular type of ramen noodles out there. I prefer not to use these, because these noodles overcook so quickly and swell up in the broth and get soggy. But you can use them for this chicken ramen recipe if you like. Just make a note to under-cook them slightly, so that they don’t get soggy in the ramen broth.
- Udon, soba, somen noodles – these are usually sold as dry noodles in supermarkets. You can use these too if you prefer.
- Fresh vs dried noodles – you can use either! If you have access to fresh ramen noodles, just make sure to cook them according to the instructions on the packet.
How do I make the crunchy panko topping?
To make crunchy golden panko crumbs, heat a few tablespoons of oil in a large skillet over medium heat. Add the panko, stir for one minute or less, or until golden brown. Remove and place on paper towels to drain. You can also toss the panko with a little oil and toast them in the oven to get them golden and crispy.
I don’t like mushrooms. Can I leave them out?
Sure! You can swap just about any veggie in its place or leave them out entirely. We’d recommend still cooking with the mushrooms though to give the broth a nice umami flavor and then just remove the mushrooms before serving.
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.
Ingrédients
- 2 chicken breasts (boneless, skin-on)
- 3 teaspoons grated ginger
- 4 teaspoons grated garlic
- 1 Tbsp unsalted butter
- 2 tsp sesame or vegetable oil
- 2 tsp fresh ginger, minced
- 1 Tbsp fresh garlic, minced
- 3 Tbsp low-sodium soy sauce
- 1 Teaspoon hashed Buddha's hand
- 2 Tbsp mirin
- 4 cups rich chicken stock
- 1 oz dried shitake mushrooms (or 1/2 cup fresh)
- 1–2 tsp sea salt, to taste
- 1 tsp fresh ground black pepper, to taste
- 2 large eggs
- 1/2 cup scallions, sliced
- 2 (3 oz) packs dried ramen noodles
- optional: fresh jalapeño or chili slices, for serving
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 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.
- 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.
- 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).
- 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.
- 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.
- 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.