Fox and Briar

Eat. Drink. Live.

You are here: Home / 30 Minute Dinners / Easy Chicken Ramen

Easy Chicken Ramen

by on 182

Pin187K
Share3K
Yum165
+14
Stumble67
Shares 190K

This Easy Chicken Ramen can be made at home in about 30 minutes!  A flavorful broth with chicken and noodles, and don’t forget the ramen egg!
This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!

Jump to recipe

This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!

Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission at no extra cost to you. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!

Let’s talk about ramen.  And I’m not talking about the ten for a dollar packs beloved by college students the world around.  I’m talking about the good stuff.  It has been all the rage for quite a few years, but for some reason I had never bothered to get myself to a ramen house for a bowl until recently when my cousins invited me to try it with them.  I had a feeling I would love it and I was not wrong.

MY LATEST VIDEOS

This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!
A bowl of ramen is a total flavor bomb, filled with a rich, flavorful broth, tender meat, noodles, and topped with the crowning glory if you ask for it – the ramen egg.  And there is a reason that ramen is so flavorful.  It is pretty time-consuming to make a broth that complex.  I have been craving ramen prettty much every day since the first time I had it, but there isn’t a restaurant convenient to my house that serves it.  I thought about embarking on the task of making my own real, authentic ramen, but after reading a few recipes I decided that was best left for another time.  What I really wanted was to be able to whip up a super flavorful soup but in not very much time.  Oh, and I still wanted that ramen egg, it is EVERYTHING.
This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!
So, this is not an authentic ramen recipe.  But it is a bowl full of flavor, and you can make it in about 30 minutes.  Also I have made it four times in the past few weeks, soooo, I’ve been eating A LOT of it and am not sick of it yet.

This Easy Chicken Ramen is a bowl full of flavor, and you can make it in about 30 minutes.

This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!

I learned a few things while making this recipe, and the most important one is about the noodles.  I used fresh yakisoba noodles because I wanted that fresh noodle texture.  But here is the thing.  You can’t just cook the noodles in the broth and call it good.  I really wanted to cook them in the soup because that makes sense and I didn’t want an extra step of cooking noodles separately.  But the problem is that if you cook the noodles in the soup, they release a bunch of starch which thickens up the broth AND they start sucking up all the liquid in the soup.  Then you are left with a bunch of soggy noodles and a soup with hardly any broth.  It is not good.  I mean, it isn’t bad.  I still ate it.  But it isn’t ideal  Plus, if you reheat the leftovers the noodles pretty much dissolve.  Nope, best to just cook the noodles separately , then serve them individually and pour the soup over them.  Bonus points:  You are totally in control of your noodle portion.  Lots or just a few, it is your choice.
This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!
And let’s talk about the ramen egg. I now have an INSTANT POT RAMEN EGG RECIPE on the blog! For stovetop directions, I followed the instructions over at Just One Cookbook  – except I subbed rice vinegar for mirin because that is what I keep on hand.  I marinated them overnight and then just reheated them in soup.  If you can’t be bothered with the marinating, you can just make a soft boiled egg and skip the marinating.  Or even use a poached or fried egg!  But really, I do recommend using an egg, it just takes the whole thing up another level.  And if you happen to have the time to make the eggs the night before and marinate them, it is really good.

This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!

 

If you have an Instant Pot or electric pressure cooker, I have a recipe for the Ramen Egg in the Instant Pot HERE.  You may also like my recipe for easy chicken ramen in the instant pot – see that recipe HERE.

 

 

Easy Chicken Ramen
4.8 from 41 reviews
Print
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!
Ingredients
For Soup
  • 1 tablespoon oil
  • 1 onion, sliced
  • 1 tablespoon fresh grated ginger root
  • 4 garlic cloves, pressed or finely minced
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • ½ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • 4 ounces shiitake mushrooms, stems removed and sliced
  • ½ - ¾ pounds baby bok choy, sliced into quarters lengthwise
  • 1 pound boneless, skinless chicken thighs
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 1-2 packages fresh yakisoba noodles* (one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store)
For Ramen Egg**
  • 4 eggs
  • ¼ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • ¾ cup water
Additional toppings (optional)
  • sliced green onion
  • cilantro
  • chili garlic sauce
  • sesame seeds
  • lime wedges
Instructions
To prepare the ramen egg
  1. Whisk together the ¼ cup of soy sauce, ¼ cup of rice vinegar and ¾ cup water, set aside.
  2. Prepare an ice bath by filling a bowl with ice and water.
  3. Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for seven minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).
To prepare the noodles
  1. If using fresh noodles:
  2. Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
  3. (If using another type of noodle, follow package instructions)
To prepare soup
  1. Heat a large pot or dutch oven over medium high heat. Add the onion and saute until starting to soften, about 5 minutes. Add the sliced mushrooms and saute for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
  2. When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165 degrees.
  3. Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.
To serve the ramen
  1. In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.
Notes
*Keep the noodles seperate from the soup until just before serving. For leftovers, store the broth and noodles seperately.
**The egg is optional but I really recommend it. If you don't have time to marinade the egg, you can just skip the marinading step. You can also serve with a fried or poached egg if you prefer.

*NOTES: Many readers love the broth as is. However, some people find it too salty. This may depend on the brand of ingredients being used and personal taste. If you find the broth is too salty for your taste, add 1-2 cups of water to the broth.
Ramen Egg adapted from Just One Cookbook
HELPFUL EQUIPMENT: Dutch Oven

This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!

 

 

Pin187K
Share3K
Yum165
+14
Stumble67
Shares 190K

You May Also Like:

Reader Interactions

Comments

  2. Delicious! My Chinese son loves all things Asian minus the heat but I went ahead and added the whole tablespoon of the chili garlic sauce and it was so good! He agreed! I had homemade chicken broth in the freezer and I left out the fish sauce. My oyster sauce is faux (made from mushrooms) because we have an allergy but other than that I followed the recipe. Thank you!

    Reply

  3. First, the recipe was really easy to make, and the flavor developed in such a short amount of time was really impressive. The final result received mixed reviews in our house – half really, really liked it, and half thought it was okay. (For this house, that isn’t bad.) I will definitely make again. Oh, and I didn’t have oyster sauce (I live in an ethnic food desert), and when I make it again I’ll cut back on the ginger and vinegar. Don’t judge me, but I bought ramen noodle packets to use the noodles. My only other alternative was egg noodles or regular pasta.

    Reply

    • Hi Leah, I am so glad you liked it! No shame in using the packaged ramen noodles! I have used them before too 🙂

      Reply

  5. Hello! Have you tried substituting shrimp for chicken? Wondering if the combination of seafood with fish sauce and oyster sauce will be too much???

    Reply

    • Hi Rebecca – I haven’t tried it but I don’t think it would be too much! The broth really doesn’t have a fishy taste at all, the fish sauce and oyster sauce just add to the complex flavor of the broth. Let us know how it turns out!

      Reply

  6. Stopped by the store on my way home last night & grabbed the ingredients to make this recipe. Was able to make it in about 30 min (skipped the eggs) and my whole family, including a very selective teen, loved it. Will definitely make again!

    Reply

  7. This looks great and I pinned under 30 min meals as that is what is stated. Unfortunately as I went to make it I see you have to soak the eggs over night, definitely not a 30 min meal. Disappointed I’ll have to make on another day after I already purchased all the ingredients.

    Reply

    • Hi MJ – As it states in the recipe, the egg is optional, and you can also serve the egg without marinating it, or just marinate it for a few hours. It is worth the extra time if you have it though! The soup itself does take around 30 minutes, which is what is referred to in the description.

      Reply

  9. I’ve made this now several times and this recipe is so good!!! I personally prefer to switch out the oyster sauce with hoisin.

    Reply

  11. YA’LL. This ramen is SO GOOD. The egg was perfect, the broth was perfect, the chicken and veggies were perfect. Only changes were I couldn’t find baby bok choy so I just chopped up the full size one instead and used chicken breast instead of chicken thigh. Will definitely be making this again.

    Reply

  12. This recipe was incredibly delicious! My girlfriends and husband were raving!!!! The flavor is incredible! One of my friends described it as “restaurant quality” which was made me super proud. Ramen egg turned out perfect! (Only messed up one!) I will say that for me, it wasn’t exactly “easy” which is likely due to using so many new and different ingredients and maybe overthinking it. Will definitely be making this again. Hopefully it will get easier for me with practice.

    Reply

    • Hi Jacqueline – Yay! I am so happy it was a hit! I think part of the reason I called this “easy” is it is supposed to be easier than a traditional ramen recipe, which can take several days to make! But I bet this recipe will get easier each time you make it! Thanks for your comment!

      Reply

  13. OMG I made this tonight and it was AMAZING!! I was so so impressed with this recipe. I used low sodium broth and soy sauce. I did not have any rice vinegar so I used a little apple cider vinegar instead. Didnt have time to marinate the egg but will try that next time. Also added some matchstick carrots. So so yummy! I will make this again.

    Reply

  14. Thank you for the recipe! I doubled the liquid soup ingredients and it didn’t dilute the flavor at all. I also let the extra piece of ginger root simmer in the soup for a bit. Definitely make sure to use low sodium soy sauce and broth as the recipe calls for it or will be too salty (I accidentally used regular broth, had to add a cup of water, flavor was still full!) I think next time I’ll also double the chicken. So delicious and I’m so proud of my eggs!

    Reply

  15. My husband and I loved this recipe. We didn’t make the egg because I have an egg intolerance, but it was still very flavorful. We will definitely make this again.

    Reply

  16. This was amazing! Honestly I use all recipes as a guide, I don’t measure anything. But you have all the right ingredients listed to make a broth that is perfect for ramen. I tripled it as I was serving 8+ and everyone raved over it!

    Reply

  17. Just wanted to stop by and let you know how much I enjoyed your ramen! It was easy enough to make for myself while Mark was in Boston… That’s saying something because I’m not highly motivated to cook when it’s just me. Love it! Now I’ll need to make it for Mark 😉

    Reply

  18. Hello Meghan, for the garlic/chilli sauce, do you think I could use sriracha? Or should I buy the huy fong one you suggested. Thank you 🙂

    Reply

  20. I’m not that great of a cook so naturally I was shocked at how good this turned out. I’ve made it three times since and it’s amazing and flavorful every time. So easy! A magical recipie for anyone including beginner chefs like me.

    Reply

  21. OMG….My husband says this is the best thing I have cooked for him in AGES. Well that’s a big compliment…cause he is a great cook. My picky 16 yr old even said …”Hey that was good you can make it again any time”. Also a big thing …..I cut back on the soy a bit and didn’t get to marinate the eggs. The egg is critical…and fantastic just regular…look forward to marinating next time. So glad I found this recipe….THANKS…Susan.

    Reply

  22. This was not that good, we threw 1/2 of it away and made grilled cheese. Heavy vinegar flavor; if I was to make this again I would use way less or no rice vinegar.

    Reply

    • Sorry you didn’t like it! As you can see from the other reviews, most people love the flavor, but not every recipe is for every person. What kind of vinegar did you use?

      Reply

  24. Hi there, is there anyway to replace pork in this recipe? I don’t mean charshu because that’s just too hard to make 🙂

    Reply

    • Hi Nicole – I haven’t made it with pork, but I think it would be easy to swap the chicken out for pork! Let me know if you try it!

      Reply

  25. I made this tonight for 11 people. I quadrupled the recipe. I have seven kids aged 8 to 21, my mom came over, and my daughter’s boyfriend. Everyone loved it! Thank you for a new winner in my dinner rotation!

    Reply

  27. I made this tonight because I was craving ramen and my husband wanted pizza. He got his pizza however was bummed not waiting for this delicious ramen. I used portobello mushrooms, added carrots and used the brown millet ramen and this came out so great. This is the best recipe EVER. I’m difently making again and again. It’s a must try if you love ramen

    Reply

  28. Made this tonight. Replaced mushrooms with enoki mushrooms and still loved it. Used a little less soy sauce since I hadn’t bought a low-sodium chicken stock. It was perfect! The one thing I’d skip is the lime, since the original has enough acidity and the lime overpowers the flavors.

    Reply

  29. This recipe took well over an hour, but the wait was worth it. The flavor was simply amazing! We cooked this for a couple friends and they also enjoyed it. The eggs are also delicious. I couldn’t believe how great this tasted. This recipe id’s definitely a keeper. Thank you!

    Reply

  30. Don’t Change a Thing It is perfect as is. I found this recipe last winter when looking for new ideas. I have now made this several times and everyone loves it. The eggs are so wonderful and the flavour of the broth is perfect. This is now a new family favourite. Thank you

    Reply

  31. I’ve made this several times and my family absolutely loves this recipe. I’m actually back on this page to get my shopping list together for this evening after another request. A big plus is how simple and quick it is to throw together after work!

    Reply

  32. Making this today for dinner with friends. Their daughter is allergic to oyster sauce, will leaving that out ruin the broth completely? Or suggestions for something to sub in place?

    Reply

    • Hi Robyn – it shouldn’t ruin it, I know some other readers have left it out. I would just make it without and then you can taste it at the end. If it is missing something you could add a little more fish sauce (not much, it is very potent. Start with 1/2 teaspoon), soy sauce, or some brown sugar. Oyster sauce is a little sweet and a little savory, so those are the flavors it brings. You could also try a little hoisin sauce instead, as that is a sweet thick sauce too. I hope that helps and that your family enjoys it!

      Reply

    • Hi,
      I saw your message and have a tip. I thought that if you still make this for your family you could remove your daughter’s portion/portions, then add the oyster sauce. Or, maybe since August2018 you’ve been making it without and loving it!

      Reply

  33. I love this recipe! We make it often. I make it mostly vegetarian for my daughter but then add rotisserie chicken on top for the rest of our fam! So easy. Depth of flavor is awesome! Website on the other hand is so frustrating. Jumps back to the top, reloads slowly on its own, too many pop ups. Hate that I have to fight it so often cuz we love this soup so much!

    Reply

    • Hi Sandy – I am so glad you love the recipe! I’m sorry to hear that you are having issues with my site. I don’t have popups on the blog, so I’m not sure what those are. I really try to make this site easy to use, so I will be sending you an email to find out more about the issues you are having and try to resolve them. Please look for my email! Thanks for your feedback!

      Reply

    • My daughter is vegetarian too. What did you use to sub for the fish and oyster sauce or did you just leave them out?

      Reply

      • Hi! There are vegetarian substitutes for fish sauce and oyster sauce out there, although I have never tried them. Other readers have completely left them out and still loved the broth. If you leave out the fish and oyster sauce, I would definitely not skimp on the shiitake mushrooms, as they had a very nice umami flavor. Let us know how it turns out!

        Reply

  34. So good and so easy! We’re going through a huge ramen phase in my house, especially since my daughter started watching Naruto – she wanted to try Naruto’s ramen since it looked so good. I made this and some homemade dumplings and they were a huge hit! I ran out of steam (the dumplings wore me out – rolling out all those little pieces of dough) so didn’t get to the egg. But I’ll be trying that out soon. Any thoughts on using zucchini noodles instead of ramen or yakisoba noodles?

    Reply

    • Hi Kisha – Yay! I’m so glad to hear that your family loved it! I love the idea of using zoodles. I haven’t tried it but I would suggest just putting them into the soup raw right before serving. The heat from the soup will probably soften them up enough, since zoodles cook so quickly. Let me know how it turns out!

      Reply

  35. This recipe is PERFECTION! Lived in Japan for two years. This is truly the easiest way to get pretty dang legit ramen. Amazeballs

    Reply

  37. This was so delicious! I used spinach instead of bok choy because it was what I had on hand. Like someone else said, this was as good or better than some ramen I’ve had in restaurants. We will make this again and again. Thanks for a great and easy recipe!!!

    Reply

  38. it is a chilly, rainy day and I felt like a nice bowl of soup. I came upon your recipe in a general search. The “ramen egg” caught my eye. I enjoy the eggs in ramen soup at the noodle house, but I could never figure out the timing of doing one at home. I had to try your recipe. 🙂

    Your method of cooking the egg, popping it into an ice bath and then boiling the noodles in the same water and saving them in a bowl with a bit of sesame oil worked brilliantly. The egg was perfect with the right amount of firmness/softness. I did not have the time to marinate the egg for my lunch, but I will try the egg marinade in the future. It looks like a good balance of flavor. The plain egg was excellent. Putting in the cooked noodles at the end kept their texture with the right amount of bite. Once the egg and noodles were done, I emptied the pot and made the soup in it. Only one pot to clean.

    Surprisingly, I had all the broth elements in my cupboard along with the fresh noodles. My only deviation from the broth was the lack of meat. The onion, ginger, garlic, mushrooms along with the egg was more than enough to satisfy along with the packet of noodles. The broth was rich and what I expected a restaurant ramen noodle soup to taste like.

    I’m surprised to read that others found this dish salty. I ended up putting a little sea salt on the top of each soft boiled egg as a garnish and it was very tasty. However, my broth and soy sauce were both low sodium varieties, so that may have been the difference.

    All in all, this is an excellent recipe and it will be added to my tried and true file. Thank you very much for sharing this on your blog. It made my day.

    Reply

    • Hi Wendy – thank you so much for your thoughtful comment! I am so glad to hear that you enjoyed the ramen. Have a great day!

      Reply

  39. Just made this, and it tastes absolutely incredible! Soooo delicious, will definitely be making this regularly, broth tastes amazing!

    Reply

  43. I AM SO surprised others DIDN’T FIND THIS OVERLY SALTY. ANOTHER RECIPE I found THAT USED SIMILAR amounts OF LIQUID SUGGESTED 3 tablespoons OF SOY SAUCE. WE ACTUALLY ADDED ANOTHER 2 CUPS OF WATER AND IT WAS STILL TOO SALTY. I PLAN ON MAKING IT AGAIN USING A SMALL AMOUNT OF SOY SAUCE. I WAS CURIOUS AS TO WHY THE NOODLES CAN’T BE ADDED TO THE SOUP? THANKS!!! SORRY MY CAPITAL LETTERS ARE NOT WORKING FOR THIS SITE.

    Reply

    • Hi Melodie – did you use regular soy sauce or low sodium? If you didn’t use low sodium that would most likely be the reason. The same thing goes for the chicken broth. Most people do not find this too salty but it could be a difference in the brands people are using. The reason I keep the noodles separate is that I find they get soft and start to disintegrate in the soup after awhile. So I like to keep them separate and just add them to the soup right before eating it. Hope that helps!

      Reply

    • I also found it a bit too salty even with no sodium chicken broth and low sodium soy sauce, and also would use less vinegar next time. Just a bit too flavourful and puckering for me. Going to try diluting it today as well. Otherwise tasty.

      Reply

      • Thanks for the feedback! It should be easy to adjust to taste by adding a little more chicken stock or even water 🙂

        Reply

  44. Made this for the first time and it was delicious.. my husband has never had ramen soup from a restaurant and he cobbled it right up. i didn’t add the oyster sauce since hubby is allergic to shellfish and so i added a little hoisin sauce, added an extra 1.5 cups of chicken broth, bean sprouts and chopped jalepeno. we’ll be making this again, thanks for a great recipe.

    Reply

  45. thank you! I made this last night and it was incredible! I only mAde one small change. I used chicken thighs with skin and bone to impart more natural chicken flavour into the broth. I can’t wait to make this again. And such a great recipe for my wheat/gluten free friends. It would be easy enough to use tofo or yam shiritakki noodles in it! The eggs by the way were perfection and I don’t normally like eggs.
    P.s. sorry for the lack of “caps”. My phone is misbehaving

    Reply

    • Hi Blair – I love hearing that! I bet the bone in chicken thighs give it even more great flavor! I’m so glad to hear you love the ramen!

      Reply

  48. I am super excited to make this recipe!! I am going to a 2018 Winter Olympics Opening Ceremony Party with a group of our closest friends. Everyone is bringing an appetizer from a country that participates in the winter games. This dish is what my husband and I chose to bring. We both love ramen bowls and can’t wait to try it with our friends. Out of all the recipes we liked at… this looked the best!!!

    Reply

    • Hi Cheri – what a fun idea for a viewing party! So excited you are making this. I would suggest keeping the noodles in a separate container until people are ready to eat – the noodles tend to get too mushy and start to disintegrate if they are in the soup too long. Hope you love it!

      Reply

  49. I have been completely intrigued by the Ramen noodle craze, but hadn’t found “the” perfect broth until this one. It has everything – rounded flavor, acidic tang, garlic, ginger, and the perfect amount of spice. It wasn’t too salty, but I used a homemade chicken broth that wasn’t salty to begin with. I also added organic dried goji berries (Wolf berries) on my friend’s advice to make it more nourishing. Thank you so much for the recipe!!

    Reply

    • Hi Karen – I’m so happy to hear that! That is interesting about the goji berries, I would never think of that but might have to try it!

      Reply

  50. Im not sure if anyone has mentioned this, but I imagine the overload of salty flavor is due to the oyster sauce. Fear not and for the love of all things ramen, dont skip the oyster sauce. My favorite way of combating powerful salt flavor is brown sugar and red pepper flakes or jalapenos. The sugar counters the saltiness and the peppers give it a great smokey element. If using jalapenos, slice, seed, and sear them in a very small amount of olive oil to cook out some of the heat. Dont over sugar or over spice. Start with small amounts and add as desired. Niether should stand out.
    For diabetics, you can do the same thing with vinegar, but be very cautious.
    I use this method with sugar and spice everytime I use oyster sauce and it hasnt failed me yet.

    Reply

  51. The broth turned out absolutely incredible, but I did however have to water it down a bit. Regardless of using low sodium chicken broth and low sodium soy sauce, it was extremely salty (and believe me, I love everything to be salty lol). I ended up adding probably another 2 cups of water to the broth just to tone down the saltiness. Surprisingly, adding the water didn’t really take away from the flavor at all. This is a keeper recipe for sure!

    Reply

    • Hi Cory, thanks for the feedback! I’m glad you liked the recipe. It doesn’t usually turn out too salty for us, but I have had a few other people think it was a little on the salty side. I suspect that it is a combination of what brands are used and personal taste. I’m glad adding the water made it perfect for you! I may add a note to the recipe suggesting this. Thanks again!

      Reply

  52. The ramen already sounds good man, I wanna make it but, I sadly don’t have the ingredients but, I would love some yummy Ramen!

    Reply

    • Hi Ethan – I hope you get to make it sometime! I have had some readers leave out certain ingredients that were hard for them to find and they still enjoyed the recipe, but of course I think it is best with everything to get the most complex flavor.

      Reply

  53. Aren’t oyster sauce and fish sauce the same thing? I’m planning making this recipe but need to reconcile the amounts of those ingredients! Thanks!

    Reply

    • Hi Jonathan! No, they are actually two different things. Oyster sauce is thick, savory and sweet. Fish sauce is very pungent, and is a much thinner liquid. They each bring different flavors to the party! I hope that helps!

      Reply

  54. This was so SO good!! I can’t believe how flavorful the broth was for the amount of time I spent on it. So rich with a little sour at the end. I did marinate the egg but only for 20 min. It came out fan-freakin-tactic. Im going to eat this ramen all winter long!

    Reply

  55. I absolutely gonna try this amazing recipe! Although I don’t like a whole lot of ginger is there anyway I can adjust the recipe so I won’t have to use 4 garlic cloves.
    Thanks 🙂

    Reply

  56. I am making this for the second time tonight. I am leaving out the chicken and just going for the fresh veggies. I am impressed and that is saying a whole lot. My friend said this was better than the ramen she has had at restaurants. She also was very impressed by the egg. Thank you…. thank you.

    Reply

    • Hi Shaprell, thank you so much! That means so much to me to hear. I’m really glad you like it. The veggie ramen sounds great!

      Reply

  57. I made this tonight for my house of ramen lovers, and it was awesome! The egg though….was my favorite part! We are in love and I will be making it again and again!!!!

    Reply

  59. Found this recipe on Pinterest. Tried it tonight and it was amazing. the only thing I did different was used chicken breast instead of thighs and button mushrooms instead of shiitaki. even my picky husband thought it was fantastic.

    *for some reason the shift key is not working in the comment box for capitalizing. checked my computer and it works everywhere else. just thought you’d like to know.

    Reply

    • Hi Louisa, Thanks so much, I’m so glad you loved it! I will look into getting that comment glitch fixed, thanks for letting me know 🙂

      Reply

  60. went to my first ramen place in NYC last weekend… fell in love. So I tried this recipe tonight and my husband and I love! Sooooooo delicious! I’ll have to go to an Asian market next time to find the fresh noodles… I could only find rice noodles at my store. (Still yummy) The egg is the best thing that has ever happened in my food world. 😂
    Thank you!

    Reply

  61. I made this for dinner tonight, I t was good, but the ginger came thru really strong. I went ahead and made some chasu pork also. Great dinner thanks

    Reply

    • Hi David, I’m glad you liked it! The ginger can definitely be adjusted for personal taste. It can be a strong flavor and not everyone loves it as much as I do, so feel free to reduce that. The chasu pork sounds great!

      Reply

  62. FYI – “marinade” is a noun. If you’re using a marinade to impart flavor to something, you want the verb “marinate.”

    Reply

  63. Thank you for sharing this recipe!! I had Ramen for the first time last week and was craving it so much that I wanted to try and make it myself. I’m so glad I tried YOUR dish…it was SO flavorful and delicious…and of course the Ramen egg topped it off! I made it for my 17 year old who is kind of picky and he loved it!! Keep the recipes coming 🙂

    Reply

  69. Ha! Ha! you know the last time I had ramen was in fact those 10 for a $1 packs. I was volunteering as part of the Hurricane Katrina relief efforts. . .so we were lucky to even have that. That said, I always see fantastic photos of real ramen (like yours) and I have to wonder why I never seem to find it on my menu. Pinning this beauty as a reminder to once and for all add it to the menu.

    Reply

    • Wow, Lynn! Well after volunteering for Hurricane Katrina I bet anything tasted great, what hard work! Thanks so much for the pin!

      Reply

  70. There’s a great ramen place by us … and yet we still haven’t been even after talking about it for months!! haha I need to just make it myself. This looks fantastic!!

    Reply

  71. Looks great!! I confess I’ve never tried authentic ramen. I was imagining what it tastes like as I read through your blog post and drooled over your photos hahaha. I’m going to have to either try it or make it at some point here or what kind of food blogger would I be?!

    Reply

  72. You have made my day Meghan! I am so excited to try this! My husband has been trying to get me onto ramen but I’m not the biggest seafood fan (or any meat that I can’t tell what it is) so I LOVE being about to make this at home and its chicken! Boom – on my to make list! 😉

    Reply

  75. Oh my goodness, these bowls of goodness look SO delicious! Ramen is my weakness and I am loving all the wonderful flavors and ingredients you added! Those eggs though! Pure perfection!

    Reply

    • Thanks Annie! It is kind of hard to get the yolk perfect, so you really have to set a timer and then I think the ice bath helps it from continuing to cook. Let me know if you try it!

      Reply

    • Thank you Stephanie! The ramen egg is the best, you need to try it! And if you get a chance to stop into a ramen house, you totally should! In the meantime, I hope you love making it at home!

      Reply

  80. Love this! However, since I live in the land of ramen, I’ll leave the making it to the professionals. 😉 I might try your egg recipe though… I love me an ajitsuke tamago!!

    Reply

    • Haha, I can’t say that I blame you Alisha, if I lived in Japan I would probably do the same thing! The egg is soo good though, and not really hard to make! Thank you!

      Reply

  81. This looks like an inticing recipe! As usual, you make the prep appear so do-able & delicious!
    Looking forward to this!?
    ⭐️⭐️⭐️⭐️⭐️

    Reply

  82. Come at me, ramen-y deliciousness! Meghan, absolutely everything that comes out of your kitchen looks divine! Japanese is one of our go-to cuisines when we go out for dinner, so we are most definitely aficionados of noodle dishes like this 😀 I’m super intrigued about the ramen egg, though – how have I never tried that?! It sounds really yummy.

    Reply

  83. I have never been to a ramen house, and now that I live out in the country, I don’t think I’ll be happening across one anytime soon! Thank goodness for you and your homemade EASY ramen bowls! These look seriously delicious, Meghan and that ramen egg look PERFECT! I want 5 of these beauties for breakfast right now! Cheers, doll – to a wonderful weekened! <3

    Reply

  84. So beautiful! I love the richness of the broth. My only experience (I”m afraid to say…) was with the packaged ramen back in college. My kids still think that is the best and I just shudder! I will have to make this for them so we can all know what real ramen tastes like!

    Reply

  86. Meghan, you were already killing me at “ramen.” Then, you said “ramen egg” and I just passed out. Goodness, lady, I am hardcore craving this right now. Love that you shortened the recipe time and still took the time to marinate the egg. Niiice! 🙂

    Reply

  87. It sounds and looks so delicious! And after having my first ramen eggs not long ago, I know what you mean, this soup without the egg is just not the same. I liked the eggs so much I’ve made a double batch and just ate them on bread. 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

get all the recipes.

subscribe via email and you won't miss a single one.