Description
A comforting and easy homemade chicken ramen recipe featuring a savory broth infused with ginger and garlic, tender roasted chicken breasts, fresh scallions, soft-boiled eggs, and chewy ramen noodles. Inspired by traditional Japanese ramen, this dish comes together in under an hour, perfect for a satisfying weeknight meal.
Ingredients
Chicken and Roasting
- 2 chicken breasts (boneless, skin-on)
- Kosher salt and freshly-ground black pepper, to season
- 1 Tbsp unsalted butter
Broth
- 2 tsp sesame or vegetable oil
- 2 tsp fresh ginger, minced
- 1 Tbsp fresh garlic, minced
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp vinegar
- 4 cups rich chicken stock
- 1 oz dried shitake mushrooms (or 1/2 cup fresh)
- 1–2 tsp sea salt, to taste
Eggs and Garnishes
- 2 large eggs
- 1/2 cup scallions, sliced
- 2 (3 oz) packs dried ramen noodles
- Optional: fresh jalapeño or chili slices, for serving
Instructions
- Cook the chicken: Preheat your oven to 375℉. Season the chicken breasts generously with kosher salt and freshly ground black pepper. Melt the butter in a large oven-safe skillet over medium heat. Place the chicken skin-side down and cook for about 5-7 minutes until the skin is golden brown and easily releases from the pan. Flip the chicken and cook for an additional 4-5 minutes to brown the other side. Transfer the skillet to the preheated oven and roast the chicken for 15-20 minutes until fully cooked through. Remove the skillet from the oven, transfer the chicken to a plate, and cover loosely with foil to keep warm.
- Make the ramen broth: In a large pot over medium heat, warm the sesame or vegetable oil until shimmering. Add the minced garlic and ginger and sauté for a few minutes until fragrant and softened. Stir in the soy sauce and vinegar, cooking for another minute to meld flavors. Pour in the chicken stock, cover the pot, and bring the broth to a boil. Once boiling, remove the lid and let it simmer uncovered for 5 minutes. Add the dried shiitake mushrooms and continue simmering gently for another 10 minutes. Taste and season with sea salt as needed.
- Prepare the soft-boiled eggs: Fill a pot with enough water to cover the eggs and bring it to a rolling boil. Carefully lower the cold eggs into the boiling water using a spoon. Let them simmer for 7 minutes for slightly runny yolks or 8 minutes for soft but fully set yolks. Meanwhile, prepare an ice water bath in a large bowl. When the timer finishes, transfer the eggs to the ice bath to halt the cooking process. Let the eggs cool for at least 5 minutes, then gently peel and slice them in half lengthwise. Set aside until ready to serve.
- Cook the ramen noodles and assemble: Bring a large pot of water to boil. Once the eggs are done and set aside, add the dried ramen noodles to the boiling water. Cook for 2-3 minutes until tender but still chewy. Drain the noodles and divide them evenly between two large bowls. Thinly slice the roasted chicken and place it over the noodles. Ladle the hot ramen broth with mushrooms into each bowl. Top each bowl with sliced scallions, jalapeño or chili slices if using, and the halved soft-boiled eggs. Serve immediately and enjoy the comforting flavors of homemade chicken ramen.
Notes
- Using skin-on chicken breasts adds extra flavor and crispiness to the roast, but you can use skinless if preferred.
- Dried shiitake mushrooms impart a rich umami flavor to the broth; fresh mushrooms can be substituted in smaller quantity.
- Adjust the saltiness of the broth by adding sea salt gradually and tasting as you go.
- For a vegetarian version, substitute chicken stock with vegetable stock and omit the chicken.
- You can add additional toppings like nori, bamboo shoots, or corn for extra texture and flavor.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Japanese
