Chicken Ramen

5 from 12 votes

This homemade Chicken Ramen is so easy to make at home! The quick and easy flavorful chicken ramen broth is so aromatic with tons of umami that comes together in 15 mintues!

Prep Time5

Cook Time10

Course: Main Course

Cuisine: Japanese

Servings:

Author: Chris Joe

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 pack ramen fresh or dried
1/2 tbsp light soy sauce
1/2 tbsp vegetable oil
1/8 tsp sugar
1/8 tsp msg
salt to taste

Optional Toppings

marinated chicken
soft boiled egg
sliced fish cake
scallions
nori
sesame seeds
togarashi seasoning

US Customary - Metric

Instructions

In a pot, add 6 cups of Chicken Broth along with garlic, ginger, scallion and white pepper. Simmer on medium heat for 20 minutes.
In a noodle bowl, add light soy sauce, vegetable oil, sugar, msg, and salt to taste. Pour hot broth directly into the bowl.
Cook your ramen noodles in water according to desired doneness. Once cooked, drain well and add to your noodle bowl with broth.
Top with your marinated chicken, soft boiled egg, fish cake, scallions, nori, sesame seeds and togarashi seasoning. Enjoy!

Notes

COOK THE RAMEN IN WATER FIRST!
I highly recommend you cook the ramen noodles in WATER before you place them in the broth. I don't like to cook the noodles directly in the broth because I want to avoid any starches from the noodles being released and impacting the taste of the broth.

DRAIN NOODLES WELL
After cooking the ramen noodles, make sure to thoroughly drain the noodles - you want to avoid any excess water, otherwise this will dilute the broth flavor.

HOW TO GARNISH CHICKEN RAMEN AT HOME

When I make Chicken Ramen at home, I like to have fun with it and garnish with all of my favorite ramen toppings!

I'll also add a homemade Ramen Egg, which I love to have in my refrigerator as a snack.

I love the pop of color that fish cakes add.

Curly scallions just make it homemade Chicken Ramen feel fancier. TIP - to get the restaurant style curly scallions, cut them to thin strips and soak in ice water until they curl!

Cut nori and sesame seeds add the perfect amount of texture!

Marinated Chicken Recipe

If you want to top your Chicken Ramen with a quick and easy Marinated Chicken, here is the 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 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!

Storage and Reheating

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.

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!)

Nutrition