Chicken Ramen
A delicious and authentic chicken ramen recipe that rivals your favorite restaurant, featuring a rich broth and tender chicken, garnished with fresh toppings.
Ingredients
For the Broth
- 8 cups chicken stock homemade preferred, but high-quality store-bought works too
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 inch ginger, finely grated
- 1 medium onion, finely diced
- 2 tablespoons miso paste (white or yellow)
- 3 tablespoons soy sauce use low-sodium if preferred
- 1 tablespoon rice vinegar
- 1-2 tablespoons chili oil or paste adjust to taste
- 2 tablespoons mirin (sweet rice wine)
For the Chicken
- 1.5 pounds boneless, skinless chicken thighs thighs provide more flavor and moisture than breast meat
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon neutral oil for cooking (canola or vegetable)
For the Noodles and Toppings
- 4 packages fresh ramen noodles (3-4 oz each, dried can be substituted)
- 4 pieces soft-boiled eggs, halved (marinated in soy sauce for extra flavor)
- 2 cups fresh spinach or bok choy
- 4 pieces green onions, thinly sliced
- 1 cup bean sprouts
- 1 sheet nori, cut into small rectangles
- 1/4 cup corn kernels
- Sesame seeds for garnish
- Fresh cilantro leaves (optional)
- Sliced mushrooms (shiitake or cremini work well)
Instructions
Preparation
- Marinate the Chicken: In a medium bowl, combine soy sauce, mirin, sesame oil, minced garlic, and grated ginger. Add chicken thighs, ensuring they're well-coated with the marinade. Cover and refrigerate for at least 30 minutes (or up to overnight).
- Prepare the Ramen Broth: In a large pot, heat sesame oil. Add minced garlic, grated ginger, and diced onion, sautéing until fragrant. Add chicken stock, bring it to a gentle simmer. Whisk in miso paste until dissolved, then add soy sauce, rice vinegar, chili oil, and mirin. Let simmer for at least 45 minutes.
Cooking
- Cook the Marinated Chicken: Heat neutral oil in a skillet over medium-high heat. Remove chicken from marinade and cook for about 5-7 minutes per side until browned. Let rest, then slice into thin strips.
- Prepare the Ramen Eggs: Boil eggs for 6 minutes and 30 seconds for jammy yolks, then cool in an ice bath and peel.
- Cook the Noodles: In boiling water, cook noodles according to package instructions, typically for 2-3 minutes for fresh. Drain and rinse briefly with cold water.
- Prepare the Vegetables: Blanch spinach/bok choy in boiling water for 30 seconds, then plunge into ice water. Prepare other toppings.
Assembly
- Assemble Your Ramen Bowls: Start with warmed bowls, divide noodles, ladle hot broth over them, and arrange sliced chicken, halved eggs, greens, and toppings.
- Add Final Flavor Enhancements: Drizzle chili oil or sprinkle sesame seeds right before serving.
Notes
For a lower-sodium version, use low-sodium broth and coconut aminos. You can also customize the toppings to suit dietary preferences.