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Ultimate Chicken Ramen

A hearty, flavorful bowl of chicken ramen made with a rich broth, tender chicken, and fresh toppings. Perfect for a comforting meal at home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Main Course, Soup
Cuisine Japanese
Servings 4 servings
Calories 450 kcal

Equipment

  • Large pot (for the broth)
  • Small saucepan (for soft-boiling eggs)
  • Medium pot (for cooking noodles)
  • Strainer or slotted spoon
  • Ladle

Ingredients
  

For the Broth:

  • 4 chicken thighs juicy and flavorful
  • 6 cloves garlic minced
  • 2 inches ginger sliced
  • 1/4 cup soy sauce
  • 2 tbsp miso paste
  • 6 cups chicken stock or substitute with our chicken broth for enhanced flavor
  • 1 tbsp sesame oil
  • 2 tbsp mirin
  • 2 scallions chopped, for garnish

For the Noodles and Toppings:

  • 4 servings ramen noodles fresh or dried
  • 4 soft-boiled eggs with creamy yolks
  • 1 cup shiitake mushrooms sliced
  • 1/2 cup corn sweet and tender
  • 1 cup spinach blanched
  • 4 nori sheets optional, for garnish

Instructions
 

Prepare the Broth:

  • In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant. Place chicken thighs skin-side down and sear until golden brown. Pour in chicken stock, soy sauce, mirin, and miso paste. Stir well and simmer for 45–60 minutes, skimming off any foam.

Soft-Boil the Eggs:

  • While the broth simmers, bring a small saucepan of water to a boil. Carefully lower in the eggs and cook for 6–7 minutes. Transfer to an ice bath to stop the cooking, peel, and set aside.
  • Tip: For extra flavor, marinate the peeled eggs in soy sauce and mirin for at least 30 minutes.

Cook the Noodles:

  • In a medium pot, cook the ramen noodles according to package instructions. Drain and rinse briefly under cold water to stop them from overcooking.

Prepare the Toppings:

  • Slice the shiitake mushrooms, chop the scallions, and blanch the spinach in boiling water for 30 seconds.

Assemble the Ramen:

  • Divide the cooked noodles evenly among four bowls. Ladle the hot broth over the noodles, ensuring each bowl gets a portion of chicken. Arrange the toppings—soft-boiled eggs, mushrooms, spinach, corn, scallions, and nori—beautifully over the noodles.

Serve and Enjoy:

  • Serve immediately while the broth is steaming hot.

Notes

Leftover broth can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Substitute chicken thighs with tofu or mushrooms for a vegetarian option.
Keyword Chicken ramen, homemade ramen, ramen recipe, rich broth ramen