Ramen Recipe

Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour.

The Honey’s parents are American ex-pats living abroad in Tokyo, Japan, and while visiting them over the last seven or eight years, he’s collected dozens of favorite eateries throughout the city.

There’s the best izakaya in Kichijoji, serving up casual Japanese pub food, and countless kiten-zushi restaurants, where my English-speaking Honey can choose small plates of freshly-made sushi from a moving conveyor belt without having to order in Japanese.

He always makes sure to buy at least one Pocari Sweat from a vending machine (think Japanese gatorade), and of course, there’s his favorite ramen shop in Shinjuku, a tiny, crowded restaurant with a line out the door. Paintings of pigs adorn the walls, and big, steaming bowls of pork ramen are served to hungry patrons at a single bar counter.

Real Japanese ramen, the kind that my Honey tells stories about, takes years and great skill to perfect. I wanted to create a simple ramen noodle soup that reminded him of Japan, but could be made quickly, with ingredients on hand.

I opted for chicken instead of pork, but kept the rest of the ramen vibe somewhat traditional: a killer chicken soup base with garlic, ginger, shitake mushrooms and soy sauce, filled with squiggly ramen noodles and slices of succulent chicken, and topped with fresh spring onions and a soft-boiled egg.

My version is on the table in less than an hour – and half that if you opt for store-bought chicken – and while it might not be completely authentic, it’s a flavorful, comforting soup just in time for the unmistakably crisp, chilly autumn weather that these first days of October have ushered in.

Easy Homemade Ramen

Quick and easy homemade ramen. This broth is simple to make yet bold and flavorful. It’s perfect for pouring over some ramen noodles and loading up with your favorite toppings! This is an easy dinner that everyone will love!

Prep: 5min

Total: 23min

Serving Size: 1 serving

Nutrition Facts: calories 126 kcal, Carbohydrate 9 g, Protein 8 g, Fat 6 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 2328 mg, Fiber 1 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 tablespoon sesame oil
• 2 teaspoons garlic, (minced)
• 1 teaspoon ginger paste
• 1 1/2 cups mushrooms, (sliced)
• 4 cups chicken stock (or broth of choice)
• 4 cups water
• 1/4 cup soy sauce
• 5-6 leaves baby bokchoy, (chopped or left whole)
• 4 packs of ramen noodles (throw out those seasoning packets!!)
• salt and pepper (to taste)
• 1 pound grilled chicken, (sliced)
• 2 soft boiled egg, (halved)
• 1/4 cup green onions, (sliced)
• sesame seeds, (for garnish)

Instruction:

1. Add the sesame oil into a large pot and heat over medium heat. Add in the garlic and ginger and sauté for 30 seconds until fragrant.
2. Add in the sliced mushrooms and cook for 3-5 minutes or until softened.
3. Pour in the chicken stock, water, and soy sauce.
4. Bring to a boil and simmer for about 5 minutes.
5. Add the boychoy and simmer for an additional 2 minutes to soften the leaves.
6. Remove the pot from the heat. Place the ramen noodles in the hot pot of broth. Allow the noodles to sit for ONLY a couple of minutes until they loosen and soften up. The noodles will soften quickly, so this should be done right before serving.
7. Divide the ramen, veggies, and broth evenly into bowls.
8. Top the ramen with sliced grilled chicken and soft boiled eggs. Garnish with toppings of choice and enjoy!

Quick Homemade Ramen

Take the usual ramen up a notch with this quick homemade ramen. Fresh veggies and herbs make this extra delicious, healthy, and cozy!

Prep: 5min

Total: 25min

Yield: 6

Nutrition Facts: servingSize None, calories 197 calories, Sugar 2.5 g, Sodium 1177.3 mg, Fat 7.7 g, Saturated Fat 2.6 g, Trans Fat 0 g, Carbohydrate 28 g, Fiber 2.6 g, Protein 5.4 g, Cholesterol 0 mg

Ingredients:

• 1 tablespoon sesame oil
• 3 teaspoons grated ginger
• 4 teaspoons grated garlic
• 4 cups broth (I used chicken, but vegetable would also work)
• 4 cups water
• 1 ounce dried shiitake mushrooms
• 2 packages instant ramen (noodles only!)
• 1/2 cup chopped scallions or chives
• 2 cup chopped kale
• 1 cups shredded carrots
• Sriracha to taste
• crunchy golden panko crumbs for topping (see FAQs)

Instruction:

1. Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
2. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
3. Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.
4. Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.

Simple Homemade Chicken Ramen

Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour.

Prep: 15min

Total: 1h

Yield: 2

Ingredients:

• 2 chicken breasts (boneless, skin-on)*
• kosher salt and freshly-ground black pepper, to season
• 1 Tbsp unsalted butter
• 2 tsp sesame or vegetable oil
• 2 tsp fresh ginger, minced
• 1 Tbsp fresh garlic, minced
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp mirin
• 4 cups rich chicken stock
• 1 oz dried shitake mushrooms (or 1/2 cup fresh)
• 1-2 tsp sea salt, to taste
• 2 large eggs
• 1/2 cup scallions, sliced
• 2 (3 oz) packs dried ramen noodles
• optional: fresh jalapeño or chili slices, for serving

Instruction:

1. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve.
2. Add the stock, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
3. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
4. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño, and the soft boiled egg. Serve immediately. Enjoy!!

The BEST Ramen Recipe! Traditional Shoyu Ramen

FAQ

What are 3 main ingredients for ramen?

What ingredient to put in ramen?

• Bok Choy. First up, Bok choy. …
• Chashu. Chashu is a braised (or simmered) pork; an ultra popular addition to many ramen noodle bowls.
• Dried Seaweed. …
• Mushrooms. …
• Corn. …
• Butter. …
• Peanuts. …
• Pickled ginger.

What are the 5 main ingredients of ramen?

How to make actually good ramen?