Easy Chicken Ramen (VIDEO)
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My 20-minute homemade Chicken Ramen is so delicious and comforting – you won’t believe it how quick and easy it is to make at home! It only requires a handful of ingredients and is super customizable to your preferences!
Watch the Chicken Ramen Recipe Video!
A Note from CJ
This is the easiest Chicken Ramen you’ll make!
There’s nothing as comforting as soup and you only need 20 minutes to make this easy and delicious Chicken Ramen (with optional toppings of Chicken Teriyaki and Ramen Egg)!
If you love soup, try my 15 minute Wonton Noodle Soup, with my grandma’s Pork and Shrimp Wontons and homemade Chili Oil, Egg Drop Soup (or Chicken Corn Egg Drop Soup, if you want a heartier version) or a classic Hot and Sour Soup!
I never leave reviews on recipes but this one blows me away. The marinated chicken, the broth, the ramen egg, all winners. This is way too good for how easy it is.
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken broth or stock – this will be the base of your Chicken Ramen, so use the highest quality chicken stock or broth you have access to! You can substitute with beef stock or vegetable stock OR 4 cups of water and add 2 tsp of chicken bouillon powder.
- seasonings – white pepper for a subtle heat (you can substitute with black pepper), light soy sauce – to add umami and a bit of saltiness to the soup, sugar to provide sweetness and balance out the savory elements of the broth, and msg as an optional flavor enhancer.
- ramen, fresh or dried – I love to use fresh ramen if it’s available at my local Japanese grocery store. My go to brand is Sun Noodle (I find them in the refrigerated section). If you don’t have access to fresh ramen noodles, you can absolutely use instant ramen noodles (toss the flavor packet or save for another time)!
How to Make Chicken Ramen
Prepare the Ramen Broth: In a pot, add 6 cups of chicken broth, along with garlic, ginger, scallion and white pepper. Bring the broth to a simmer over medium heat for 10 minutes.
Ramen Bowl Seasonings: In the bowl you plan to serve the ramen in, add light soy sauce, vegetable oil, sugar, and optional msg. Use a metal strainer to strain the hot ramen broth into the bowl OR remove the aromatics in the broth before pouring it into the bowl.
Cook the Ramen: Cook your ramen noodles in water, drain well and add to your ramen bowl with broth and seasoning.
Add the Ramen Toppings: Top your bowl of ramen and broth with your garnishes – because this is Chicken Ramen, I’m going to add my delicious Chicken Teriyaki, a homemade Ramen Egg, fish cake, scallions, nori, sesame seeds and togarashi seasoning. Enjoy!
PRO TIPS
CJ’s Storage Tips
Storing Ramen Broth – You can make this broth ahead of time. Store Ramen broth in an airtight container in the refrigerator for 3-4 days. Once ready to make your ramen, you can just reheat this on the stove or in the microwave.
Storing Ramen Noodles – If you have leftover Chicken Ramen noodles in broth, I recommend storing them separately – otherwise, the noodles will become soggy and expand as they continue to absorb the broth while it sits in it. Store cooked ramen noodles in an airtight container in the refrigerator for 3-4 days. You can reheat cooked noodles in the microwave. NOTE – re-heated noodles will always be softer (but if you don’t mind that, totally OK!)
If you tried this Chicken Ramen or any other recipe on my website, please leave a 🌟 star rating and let me know how
Chicken Ramen (VIDEO)
Ingredients
Ramen Broth
- 6 cups chicken broth
- 1 inch ginger, smashed
- 3 cloves garlic, smashed
- 1 scallion
- 1/4 tsp white pepper
For Each Bowl
- 1/2 tbsp light soy sauce
- 1/2 tbsp vegetable oil
- 1/8 tsp sugar
- 1/8 tsp msg
- salt, to taste
- 1 pack ramen , fresh or dried
Optional Toppings
- marinated chicken
- soft boiled egg
- sliced fish cake
- scallions
- nori
- sesame seeds
- togarashi seasoning
Instructions
- In a pot, add 6 cups of chicken broth along with the garlic, ginger, scallion and white pepper. Bring the broth to a simmer over medium heat for 10 minutes.
- In a bowl large enough to serve the finished ramen, add the soy sauce, vegetable oil, sugar, msg, and salt to taste. Pour hot broth directly into the bowl.
- Cook your ramen noodles in a separate pot of boiling water according to desired doneness. Once cooked, drain well and add to your noodle bowl with broth.
- Top the ramen and broth with marinated chicken, soft boiled egg, fish cake, scallions, nori, sesame seeds and togarashi seasoning. Enjoy!
Video
Notes
Marinated Chicken Recipe:
In a bowl, combine 2 skin-on, boneless chicken thighs with 2 tbsp mirin, 1/2 tbsp dark soy sauce, 2 tbsp light soy sauce, and 1/2 tsp white pepper. Mix and let marinated for at least 1 hour. Bake the marinated chicken for 15 minutes at 400F – make sure the internal temperature of the chicken reaches 165F! Slice and set aside to garnish your Chicken Ramen!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is “tare” in traditional ramen preparation and how does this shortcut method emulate it?