I’m so happy to share this simple homemade chicken ramen recipe with you today. It is a warm bowl of noodles, tender chicken, and a cozy broth that feels comforting from the very first sip. The mix of garlic, ginger, and soy gives it a deep, savory taste while the soft egg and fresh scallions make each bite exciting. It comes together in a short time and is perfect for busy days or calm evenings at home.
Level: Easy
Total Time: about 1 hour
Prep Time: about 15 minutes
Cook Time: about 45 minutes
Yield: about 2 servings
Course: Dinner
Cuisine: Asian inspired
I still remember the first time I tried making a bowl of ramen at home. The smell of garlic and ginger cooking in oil filled my kitchen, and I knew right away the soup would taste amazing. Even though ramen can sometimes feel fancy, this version is simple enough for anyone to try.
This recipe brings together soft noodles, juicy sliced chicken, and a warm broth that feels relaxing to eat. You can make it on a weeknight, for a cozy dinner, or even when you want something soothing without spending too much time in the kitchen.
The broth cooks with mushrooms, soy sauce, and mirin, which gives it a rich taste. Topping each bowl with a soft boiled egg and fresh scallions makes it feel special, even though the steps are easy to follow.
How to Make Simple Homemade Chicken Ramen
This dish has a warm, savory broth with noodles that soak up all the flavor. Here is how everything comes together:
• Roast chicken breasts until golden and juicy.
• Simmer garlic, ginger, and mushrooms to build a flavorful broth.
• Add soy sauce and mirin for a salty and slightly sweet taste.
• Boil ramen noodles until soft.
• Cook eggs until the yolks are just a little runny.
• Slice the chicken and prepare fresh toppings like scallions or chili.
• Put everything together in bowls.
It all comes together in a comforting bowl that feels homemade and satisfying.
Ingredients
• 2 chicken breasts, boneless and skin on
• Salt, to taste
• Black pepper, to taste
• 1 tbsp unsalted butter
• 2 tsp sesame oil or vegetable oil
• 2 tsp fresh ginger, minced
• 1 tbsp fresh garlic, minced
• 3 tbsp low sodium soy sauce
• 2 tbsp mirin
• 4 cups chicken stock
• 1 oz dried shiitake mushrooms or about 1/2 cup fresh
• 1 to 2 tsp sea salt, to taste
• 2 large eggs
• 1/2 cup sliced scallions
• 2 packs dried ramen noodles, each about 3 oz
• Optional sliced jalapeño or chili for serving
Directions
- Prepare the Chicken:
- Heat the oven to 375°F.
- Season the chicken with salt and pepper.
- Melt the butter in an oven safe pan over medium heat. Place the chicken skin side down and cook for about 5 to 7 minutes until the skin turns golden.
- Flip the chicken and cook for about 4 to 5 minutes until the other side is golden.
- Move the pan to the oven and roast for about 15 to 20 minutes until cooked through. Set the chicken aside and cover it lightly.
- Start the Broth:
- Warm the oil in a pot over medium heat.
- Add the garlic and ginger and cook until soft.
- Stir in the soy sauce and mirin and let it cook for a minute.
- Simmer the Broth:
- Pour in the chicken stock and bring it to a gentle boil.
- Add the mushrooms and simmer uncovered for about 10 minutes.
- Add salt to taste.
- Make the Soft Eggs:
- Bring a pot of water to a boil.
- Carefully lower the eggs straight from the fridge into the water.
- Cook for about 7 minutes for soft yolks or 8 minutes for more set yolks.
- Move the eggs into an ice bath and cool them before peeling.
- Slice them in half.
- Cook the Noodles:
- Cook the ramen noodles in boiling water for about 2 to 3 minutes until soft.
- Drain and divide the noodles between two large bowls.
- Slice the Toppings:
- Slice the cooked chicken thinly.
- Chop the scallions and optional jalapeño.
- Assemble the Bowls:
- Add the sliced chicken on top of the noodles.
- Pour the hot broth over the bowls.
- Add scallions, chili slices if using, and place the soft egg on top.
- Serve right away.
Process Details
• Roasting the Chicken: Cooking the chicken in a hot pan first helps make the skin golden and adds flavor to the whole dish.
• Building the Broth: Garlic and ginger give the soup a warm and bright taste that helps balance the salty soy sauce.
• Using Mushrooms: The mushrooms add depth to the broth and make it taste richer.
• Soft Eggs: Cooking the eggs for a short time keeps the centers creamy, which blends nicely with the noodles.
• Fresh Toppings: Scallions and chili slices add a fresh and bright finish to each bowl.
Tips for Success
• Pat the chicken dry before cooking so the skin turns golden.
• Taste the broth before serving and add salt only if needed.
• Use fresh ramen noodles if you want a slightly springier texture.
• If you dislike mushrooms, you can leave them out and the broth will still taste good.
• Use store bought cooked chicken to make the dish faster.
• Add baby spinach or corn for extra veggies.
Serving Ideas
• Serve the ramen with extra soy sauce on the side for stronger flavor.
• Add a small spoon of chili paste if you want a little heat.
• Pair it with a simple cucumber salad for a fresh contrast.
• Enjoy it in large bowls so the toppings have room to sit nicely.
• Add extra scallions or sesame seeds for crunch.
Storage & Freezing
• Store leftovers in the fridge in a sealed container for about 3 to 4 days.
• Keep the noodles and broth separate if possible so the noodles do not get too soft.
• Reheat gently on the stove and add a little water or stock if the broth thickens.
• The broth can be frozen for about 2 months, but the eggs and noodles should be made fresh.
Nutrition Info (Approximate per Serving)
• Calories: ~600
• Protein: about 40g
• Carbohydrates: about 55g
• Fat: about 22g
• Fiber: about 3g
• Sodium: about 1800mg
• Sugar: about 4g
This homemade chicken ramen is a warm and comforting bowl filled with tender chicken, a cozy broth, and soft noodles. It is simple enough for beginners yet packed with flavor that feels special every time you make it. The fresh toppings and soft eggs bring everything together.
I hope you enjoy putting this bowl together in your own kitchen. It is a relaxing meal to cook and even more fun to eat, and I think you will want to make it again soon.
