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Simple Homemade Chicken Ramen

Simple Homemade Chicken Ramen

Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Japanese
Servings 2 bowls
Calories 600 kcal

Equipment

  • oven-safe skillet
  • large pot
  • Ice bath bowl

Ingredients
  

Chicken

  • 2 breasts chicken, boneless, skin-on
  • kosher salt and freshly-ground black pepper to season
  • 1 tablespoon unsalted butter

Broth and Seasoning

  • 2 teaspoon sesame or vegetable oil
  • 2 teaspoon fresh ginger, minced
  • 1 tablespoon fresh garlic, minced
  • 3 tablespoon low-sodium soy sauce
  • 2 tablespoon mirin https://amzn.to/2VEMDfA
  • 4 cups rich chicken stock
  • 1 oz dried shitake mushrooms or ½ cup fresh
  • 1-2 teaspoon sea salt to taste

Toppings

  • 2 large eggs soft-boiled
  • ½ cup scallions, sliced
  • 2 (3 oz) packs dried ramen noodles https://amzn.to/4bVGvk9
  • fresh jalapeño or chili slices for serving, optional

Instructions
 

Cook the chicken

  • Preheat the oven to 375℉. Season the chicken generously with salt and pepper.
  • Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown, about 5-7 minutes. Flip and cook for another 4-5 minutes.
  • Transfer the skillet to the oven and roast for 15-20 minutes until cooked through. Remove from the oven and cover with foil.

Make the ramen broth

  • Heat the oil in a pot over medium heat. Add the garlic and ginger, and cook until softened. Add the soy sauce and mirin, and stir to combine.
  • Add the stock, cover, and bring to a boil. Simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer for another 10 minutes and season with salt.

Make the soft-boiled eggs

  • Bring enough water to cover the eggs to a boil. Gently lower the eggs into the boiling water and simmer for 7-8 minutes.
  • Transfer eggs to an ice bath for at least 5 minutes. Peel and slice in half.

Assemble the ramen bowls

  • Chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Add the ramen noodles to the boiling water and cook for 2-3 minutes.
  • Divide noodles into bowls, add sliced chicken and broth. Top with scallions, jalapeño, and soft boiled egg. Serve immediately.

Notes

Ask your butcher to remove the rib bone from the chicken breasts. You can also use a rotisserie chicken to save time.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 10gCholesterol: 250mgSodium: 1500mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 3mg
Keyword Chicken Ramen, comfort food, Easy Ramen, Homemade Ramen, Ramen, Soups
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