Go Back

Simple Homemade Chicken Ramen

This is my take on ramen that's ready in under an hour - way faster than the traditional 12-hour broth but still has solid flavor. The key is using good chicken stock as your base and building layers with soy sauce, mirin, and shiitakes.
prep time:15 minutes
cook time:45 minutes
total time:1 hour
Print Pin Recipe

Ingredients

Ingredients (~3-4 servings)

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

Instructions

  • Preheat oven to 375F and season chicken with salt and pepper.
  • Melt butter in oven-safe skillet over medium heat and cook chicken skin-side down 5-7 minutes until golden.
  • Flip chicken and cook 4-5 minutes more, then transfer skillet to oven and roast 15-20 minutes until chicken reaches 165F.
  • Remove chicken to a plate and cover with foil.
  • Heat oil in large pot over medium heat and cook garlic and ginger 2-3 minutes until fragrant.
  • Add soy sauce and mirin, stir, and cook 1 minute.
  • Add stock, cover, and bring to boil, then uncover and simmer 5 minutes.
  • Add dried mushrooms and simmer 10 minutes more, then season with salt to taste.
  • Bring a pot of water to boil and gently lower cold eggs into water.
  • Simmer eggs 7 minutes for runny yolks or 8 minutes for set yolks.
  • Transfer eggs to ice bath and cool 5 minutes, then peel and halve lengthwise.
  • Slice chicken thinly and chop scallions.
  • Cook ramen noodles in boiling water 2-3 minutes until soft.
  • Divide noodles into bowls, add sliced chicken, and ladle hot broth over top.
  • Top with scallions, jalapeño if using, and halved eggs.

Notes

Use fresh shiitake mushrooms if preferred, adding them with the stock instead of later.
Did you make this recipe?Let me know how you liked it below!