Chicken Ramen (VIDEO)
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 from the rich chicken stock, garlic, ginger, and soy sauce that comes together in 20 mintues!
Servings: 2
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
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.
Storing Ramen Broth - You can make this broth ahead of time. Store the 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!)
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
Calories: 273kcal | Carbohydrates: 33g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 1354mg | Potassium: 262mg | Fiber: 1g | Sugar: 4g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 3mg
