Description
Craving a bowl of comforting, soul-soothing ramen? This homemade chicken ramen is rich, flavorful, and easy to make. With tender chicken, fresh ramen noodles, and a savory broth, it’s a delicious alternative to takeout that you can enjoy anytime.
Ingredients
Scale
- 2 chicken breasts (or 4 boneless, skinless chicken thighs if you prefer)
- 200g fresh ramen noodles (about 2–3 servings, depending on the size of the bowl)
- 3 tbsp soy sauce
- 2 tbsp miso paste (preferably white or yellow)
- 2-inch piece fresh ginger, peeled and sliced thinly
- 3 cloves garlic, minced
- 3–4 scallions (green onions), chopped (reserve some for garnish)
- 4 cups chicken stock (or homemade broth)
- 1 egg (for soft-boiling)
- Salt and pepper (to taste)
- 2 tbsp oil (for cooking)
- Optional:
- 1 tbsp sesame seeds (for garnish)
- 1 cup spinach, mushrooms, or bok choy (if adding vegetables)
Instructions
- Prepare the Chicken: Season the chicken with salt and pepper. Heat oil in a large pot and cook the chicken for about 6-8 minutes per side, until golden brown and cooked through. Set the chicken aside and slice into thin strips.
- Make the Broth: In the same pot, sauté garlic, ginger, and scallions in oil for a few minutes. Stir in miso paste and soy sauce, then add chicken stock. Simmer for 10-15 minutes.
- Boil the Noodles: While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
- Assemble the Ramen: In a bowl, place noodles, then pour hot broth over. Top with sliced chicken, soft-boiled egg, scallions, and optional sesame seeds.
Notes
- Bone-In Chicken: For a richer broth, use bone-in chicken and simmer longer.
- Soft-Boiled Egg: Adds a creamy texture—don’t skip it!
- Customization: Add chili paste for heat or rice vinegar for tang.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg