Homemade Chicken Ramen Recipe

No ratings yet

This homemade chicken ramen is rich, cozy, and full of savory flavor, made with a shoyu-style broth, tender chicken thighs, and chewy ramen noodles. Super easy and ready in 1 hour!

Prep Time20

Cook Time40

Total Time1

Course: Dinner, lunch, Main Course, Soup

Cuisine: Japanese

Servings: bowls

Calories: 757kcal

Author: Becky Hardin

Equipment

Dutch Oven

Ingredients

1½ pounds boneless, skinless chicken thighs *
salt and pepper to taste
1 tablespoon olive oil
3 teaspoons sesame oil divided
4 cloves garlic minced
1 (2-inch piece) fresh ginger minced
¼ cup soy sauce **
2 tablespoons brown sugar
6 cups chicken stock or broth
8 ounces shiitake mushrooms sliced***
3 tablespoons teriyaki sauce divided
12 ounces instant ramen noodles 4 packets, any flavor; seasoning packets discarded

Optional Toppings:

chopped green onions
soft boiled eggs
sesame seeds
Sriracha
chili oil

Instructions

Sprinkle salt and pepper on all sides of the chicken thighs.
1½ pounds boneless, skinless chicken thighs, salt and pepper
Heat the olive oil in a large Dutch oven over medium high heat. Once heated, add in the chicken thighs and cook for 2-3 minutes on both sides until browned and crispy but not cooked through. Transfer to a plate.
1 tablespoon olive oil
In the same pot, add in 1 teaspoon of sesame oil. Then, add in the ginger and garlic, cooking for a minute until fragrant.
3 teaspoons sesame oil, 4 cloves garlic, 1 (2-inch piece) fresh ginger
Stir in the soy sauce, brown sugar, and broth. Add the chicken back to the pot. Bring everything to a boil. Then, reduce to a simmer. Cover with a lid, and cook for 20 minutes.
¼ cup soy sauce, 2 tablespoons brown sugar, 6 cups chicken stock
Reduce heat to low. Remove the chicken thighs from the pot and transfer to a plate to shred.
In a skillet over medium high heat, add a teaspoon of sesame oil. Sauté the mushrooms for a few minutes until browned. Then, add 1 tablespoon of teriyaki sauce to the pan and mix. Transfer to a plate.
8 ounces shiitake mushrooms, 3 tablespoons teriyaki sauce
In the same skillet, heat another teaspoon of sesame oil. Add in the shredded chicken and saute until the edges are crispy and browned. Then, add in the remaining 2 tablespoons of teriyaki sauce. Take the pan off the heat.
Bring the broth to a simmer. Add in the ramen noodles, and cook for 2-3 minutes until al dente.
12 ounces instant ramen noodles
Ladle an equal amount of broth and noodles into 4 bowls. Top with an equal amount of mushrooms and chicken. Add additional toppings if desired.
chopped green onions, soft boiled eggs, sesame seeds, Sriracha, chili oil

Notes

*You can use breasts if you prefer, but they will take less time to cook and will impart less fat and flavor to the broth. To make this recipe even easier, you can shred a rotisserie chicken, crisp it in the pan with teriyaki sauce, and stir it into the soup at the end of cooking.

**Makes this shoyu ramen. For a gluten-free option, use tamari or coconut aminos instead.

***I find shiitake mushrooms have the best flavor and texture in soup, but cremini, portobello, or oyster mushrooms will also work well.

Tips:

Ramen is notoriously high in sodium. For a lower-sodium option, use low-sodium soy sauce and unsalted or low-sodium chicken stock.
Crisping the chicken in the pan with teriyaki sauce is optional, but highly recommended for even more flavor.
Broth reduces slightly while simmering. If it’s too salty, add a splash of water or extra stock before the noodles go in.
Instant ramen cooks really fast and continues to soften over time in the hot broth, so it's best to slightly undercook it (al dente) so it doesn't get mushy.
If you're planning for leftovers, cook the noodles separately and add them back to the broth before reheating.
To soft boil an egg, gently lower it into boiling water and cook for 6-7 minutes for a runny yolk (or 7-8 for jammy), then immediately transfer to an ice bath to stop cooking.
Nutritional information does not include optional toppings.

Storage: Store the broth, noodles, and toppings in separate airtight containers for up to 3 days. Reheat everything in a large pot on the stove before assembling.

Nutrition