Whenever I don’t know what to do for dinner, it always ends up being ramen. Late night? Ramen. lunch? Ramen. I love how easy and simple it is to make a big bowl of it.
This chicken ramen starts with a simple, savory broth and tender chicken, then gets finished with slurp worthy noodles and your favorite toppings. Think green onions, a jammy egg, maybe a drizzle of sesame oil, whatever you love. It’s one of those meals you can keep simple or dress up depending on your mood.
Perfect for busy weeknights, chilly days, or anytime you just want a comforting bowl of something good, this homemade chicken ramen hits the spot every time.
I crave ramen every day and I never get tired if it. My friend even asked how I don’t get tired of it LOL It’s just so good.
Chicken
Personally, I prefer Chicken thighs. They’re more tender and I feel like they absorb flavor and seasonings so much better, But you can use chicken breast if that’s what you like.
The chicken gets seasoned and then marinated in soy sauce, honey, chili crunch oil and sriracha and then cooked on a skillet. It makes such a delicious sweet and salty bite.
I like to just slice it up like this. But feel free to cube it, slice it, etc.
Noodles
You’re going to want to use Ramen noodles for these, but in a pinch you can use whatever kind of noodle you want.
I am gluten free so I use Lotus Foods Millet & Brown Rice Ramen noodles and they’re so good! But a good one is also Simply Asia Japanese Style Ramen Noodles .
If you have an asian super market near you, see what they have! I always suggest shopping and supporting local first.
Broth
I love using Chicken bone broth, but you can use whatever broth you enjoy the most.
Home-made or Store-bought
- Bone Broth (home-made or store-bought)
- Regular Chicken Broth
- Chicken bouillon Paste, powder or cube mixed with water
- Ramen Broth
- Chicken stock with bouillon
Toppings and Inclusions
You can get as creative as you want! Add anything you love on ramen.
Here are some popular options:
- Boiled eggs (marinated eggs are even better)
- Menma (Bamboo shoots)
- Red ginger
- Green onions
- Sweet corn (even better if you make brown butter sweet corn)
- Butter
- Chili crunch oil
- Bean Sprouts
- Bok Choy
- Mushrooms (shiitake, oyster)
- Cilantro
- Jalapeños
- Hot honey
- Kimchi
- Tofu
The options are literally endless. Add whatever sounds good.
Marinated eggs (Ajitsuke Tamago)
These marinated eggs or Ajitsuke Tamago are soooo delicious and worth it if you do it ahead of time.
Japanese ramen eggs or ajitsuke tamago are soft boiled eggs that are marinated in a sweet-salty soy sauce and mirin mixture. This marinade lends ramen eggs their characteristic umami taste and that brown color on the outside. You’ve gotta try them!
- 6 Boiled egg
- 1 cup mirin or Aji mirin
- 1/2 cup regular soy sauce
- 1/2 cup dark soy sauce
- 3/4 cup water OPTIONAL **Add the water if you want the eggs to marinate for longer than 6 hours in the fridge
- 1/2 tspSmoked paprika
- 1/2tsp Cayenne pepper
Mix all marinade ingredients in a container and add the eggs so they’re all covered, cover with a lid and place in the fridge. If you are marinating them for longer than 6 hours, add the water with the marinade.
You can easily half the recipe if you only want a few, but I love keeping them in the fridge as a snack here and there. Plus, I make ramen so often, I just always need them on hand.
How I make my jammy eggs
This is what has worked for me over and over and I keep going back to it.
In a sauce pan, fill with water and bring to a simmer, then add your eggs. Bring to a boil and set a 8 minute timer. When the timer is done, transfer to an ice bath.
They always turn out perfectly jammy for me and i’m obsessed!
The kewpie mayo sauce hack
This hack went around for a while and honestly, it’s perfect.
This sauce involves whisking and egg, Japanese kewpie mayo, and other sauces and seasonings and then you temper it with your hot ramen broth by ladling in a little at a time, whisking constantly to create creamy, liquid gold.
The process is very important because if you spoon to much in at once and you’re not whisking enough, you’ll end up with… scrambled eggs.. so go slow and whisk fast!
You can do this for a normal pack of ramen too and it takes a pack of ramen to the next level. I can’t eat ramen any other way!
If you can’t get ahold of kewpie mayo, regular mayo is fine, but I highly recommend getting kewpie mayo. The flavor is unmatched.
My bowls, chopsticks and spoons
I cannot eat ramen without my giant pho bowl, spoon and chopsticks. If you’re looking for some, here’s where I got mine!
If you crave ramen out in a restaurant but don’t want to pay the price, travel or you just really want to learn. I hope you try it out and enjoy this ramen recipe.
Ingredients
Method
- Season your chicken thighs. In a bowl, whisk together marinade ingredients. Add the chicken thighs, cover and allow to marinate in the fridge for 30min-2 hours.
- Cook the chicken thighs in a skillet on both sides until cooked through. Cut unto slices and set aside.
- Make your boiled eggs now if you want them. To make jammy eggs I add my eggs to the water right before it starts boiling and boil for 7 to 8 minutes and then move to an ice bath.
- In a medium bowl, whisk together the sauce ingredients. set aside.
- Boil water and cook ramen per instructions.
- In a sauce pan combine the broth ingredients and bring to a boil
- With the mayo sauce you made, temper the sauce with the hot broth by ladling in a small amount to the sauce bowl, whisking constantly. Continue whisking and adding more hot broth until the mayo sauce is hot enough to just add to the broth pan. Mix together.
- Now you can assemble your bowl, noodles. Broth, eggs and chicken, then top with chopped green onions if desired!
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