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!
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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.
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.
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.
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.
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.
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
Ingredients
For The 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
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 4 ounces shiitake mushrooms stems removed and sliced
- 1/2 - 3/4 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 The Ramen Egg**
- 4 eggs
- 1/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 3/4 cup water
Additional Toppings (Optional)
- sliced green onion
- cilantro
- chili garlic sauce
- sesame seeds
- lime wedges
Instructions
To Prepare The Ramen Egg:
- Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.
- Prepare an ice bath by filling a bowl with ice and water.
- 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 7 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:
- If using fresh noodles:
- 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.
- (If using another type of noodle, follow package instructions)
To Prepare The Soup:
- Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté 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.
- 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°F.
- 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:
- 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
**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.
Nutrition
*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
Crispy Baked Chicken Wings
Parmesan Baked Chicken Nuggets
Eden says
Love this recipe! Made it again tonight (I think I’ve made it like 5 times now) and it just is so good! We love it! Thank you!
Meghan says
Thank you! I’m so glad you love it.
Amber says
Our family found this recipe 2 years ago. We never leave comments on blogs. But we have to on this recipe because it is one of our all time favorite meals. Our daughter asked for it as her 13th birthday meal and we just had it as our New Years Eve meal. Thank you so much for creating and sharing the best ramen meal we’ve ever had!
Meghan says
I am so glad you commented, thank you!
Jamie says
This is so dang delicious and easy! I did use a soy ginger broth and added a couple extra cups. Otherwise followed everything else. Yum!!!
Meghan says
So glad you liked it!
Chelsea Crawford says
I really never follow recipes exactly but this broth is perfect and THE ONLY one I don’t alter. I have made this ramen 10+ times over the last few years and just keep coming back to it.
It’s so rich and flavorful, I absolutely love it.
I tend to do a plain soft boiled egg to cut down on steps, which if you follow the timing is perfectly temped and still delicious. I also will switch up the protein to a tofu or finely chopped chicken.
All and all, THANK YOU FOR THIS RECIPE!!!
Meghan says
I’m so happy to hear that!
Ana says
Very tasty!
Alex says
This is amazing. We made it multiple times already and it’s even a big hit with the kids
Meghan says
I’m so happy to hear that!
Bev says
One of my favorite recipes. We all loved it. Made as written. Thank you.
Jesse says
This was so delicious. Rave reviews from my picky family. I love that it didn’t require any speciality ingredients.
Meghan says
I’m so glad to hear that!
Dori says
Absolutely delicious !!!! I made this with my daughter who is obsessed with the Raman packets in the store I figured I would try something healthier ! I left Out the spice only because she doesn’t like a lot of heat. She ate it in a flash! Thank you
Meghan says
I’m so happy to hear that!
Karen says
Ok, I have not tried this recipe yet but I have to ask if you know of any replacement for the fish sauce and oyster sauce? I have not read through the comments so if others asked this already I apologize. But members of my family are allergic to fish and seafood. I would love for them to try Ramen but due to the allergies I have not found any to make. Thank you for the information.
Meghan says
Hi you can leave them out if you want, some readers have done that. I know there is also a vegan “oyster sauce” that does not have fish in it, so that might be worth looking into.
Ali says
I really wanted to like this recipe. I should’ve listened to my instinct and not added soy and vinegar to it. I didn’t add the full 1/2 C either, just 1/4 C but even with that modification it just tasted like soy and vinegar. I couldn’t even use it. I would make it again but leave out the soy and vinegar.
Meghan says
Hi Ali, did you use low sodium soy sauce?
Kristen NC says
Excellent, but next time, I will use less soy sauce! I also added a pinch of sugar and some lime juice, as well.
Michelle says
Omg this is the best ramen recipe! I agree, be careful with the soy sauce unless it is low sodium. I added shaved carrots and some broccoli. Yum!! Wish I could post my pic here.
Meghan says
So glad you loved it!
Brittany says
I’ve made this a couple times now and it is a good basic recipe, however; it needs some modifications. The 1/2 cup soy sauce is way too much. You either have to add more broth to thin it out or just use less soy sauce. Also I like to add in some lemongrass to brighten the broth.
Meghan says
Hi Brittany – if you use regular soy sauce, not low sodium, yes, 1/2 cup is too much. The recipe calls for low sodium.
MP says
I’m jumping on this comment because I can’t find anywhere to post a new comment, sorry!
But to anyone reading this, this soup is AMAZING. I followed it exactly thanks to a trip to my local asian market, and I made it for my brother’s birthday dinner and the compliments were non-stop. Thank you so much for this Meghan! I never thought I’d be able to make restaurant style ramen and I am blown away.
Meghan says
I’m so happy to hear that you loved it!
Eliester Lai says
I keep coming back time and again because my husband absolutely loves this recipe. My picky non soup eating kids not only dare to try it but REQUESTED A PLATE! I wish you could feel my excitement!
This is an amazing recipe and very customizable. I’ve made it with shrimp, mushrooms, and chicken. Always a hit.
Thank you very much for sharing it.
Meghan says
I am so thrilled to hear that! I also have a picky eater and I do know how exciting it is when they actually like something!
Liz says
An amazing, easy ramen recipe! Take bad reviews with a grain of salt. I did make a few modifications based on my own preferences but overall amazing. For modifications, I added more mushrooms, poached chicken breasts separately with ginger, cut into slices, and added in when the recipe suggested adding in the bok choy. I added an extra can of chicken broth and more water (about 2 cups but tasted to my liking). I added less chili garlic sauce (2 tsp) and slightly less vinegar. Overall was amazing.
Jill says
My 10 year old son wanted to make “real” ramen and this recipe was FANTASTIC! Thank you!
Meghan says
Yay, so glad your family loved it Jill!
A. Kennedy says
My first attempt at Ramen and it was fabulous. I wish I could post a picture of my creation. Are use my own homemade broth and had to substitute baby spinach for the bok choy but beyond that it was pretty much it as directed.
Meghan says
So glad you loved it!
Kristen Cookie says
Gosh! Dear Meghan, I have recently searched the net in case of best ramen recipe and see this one! I would really appreciated your way to cook the noodles and also love so much ramen egg- its kinda favourite part of the soup!
Meghan says
Thanks Kristen!
Craig says
We loved this recipe! My daughter wanted to have ramen one night and we stumbled on this recipe. Fantastic! Easy and satisfying. (and, the vinegar adds the PERFECT balance of flavor. Don’t listen to the critics.) 😉
Meghan says
Thank you Craig, so glad you and your family loved it!
derek says
Great recipe, I admit I didnt follow directions exactly so take my input as such. My Covid pantry isn’t as stocked as it used to be so I had to make a few substitutions. I used dried Shittake shrooms re-hydrated at the recommended weight ratio dividing fresh by 6. I had only a standard Bok Choy so julienned the stems and cut the leaves into squares. I only used 1/3 cup low sodium soy sauce but not a big salt guy. Looked up the recipe an hour before dinner so just poached eggs soft. Had 1 6 oz package of soba noodles on hand but it all worked out, tasted very good and i will try to honor the recipe next time. I also agree Red Boat fish sauce makes a difference.
Meghan says
So glad you enjoyed it Derek!
Kristine says
I’ve made this 3 times in the past two weeks now. First time I didn’t have low sodium broth/soy sauce. The taste was there, but was way too salty. Definitely use low sodium broth/soy sauce. The second time I made it (with low sodium broth/soy sauce),I left out the chicken and just used veggies I had on hand (zucchini, onions, and green cabbage), and left out the ginger because I didn’t have any, and it still tasted amazing! Today, I made it again, without ginger, and used a TON of veggies that needed to get used up (green cabbage, onions and zucchini). I also didn’t use noodles this time because I put so many veggies in the pot, but did make the soft boiled egg, not marinated this time, and it was still delicious! Honestly, if you’re looking for a quick 20 minute meal (minus cutting up veggies), make it without the chicken, and just do the soft boiled egg and noodles and it’s just delicious. I’m hooked and will be making this many times, with many different vegetables.
Meghan says
Sooo happy to hear you loved it! Yes, low sodium soy sauce is an absolute must!
Amanda says
This recipe was awful. An absolute waste of time and was hardly edible. DO NOT add vinegar to ramen – incredibly bitter. Will be tossing out the entire batch.
Meghan says
Amanda, what kind of vinegar did you use? Rice vinegar should not have made the ramen bitter.
Kellie says
I agree. Low sodium everything is a must and this is AMAZING! Making it for the 5th time now! Give it another try 😊
Meghan says
Definitely, Low-sodium is very important! Thanks Kellie!
Scott says
Good taste, but its not a 30 minute recipe when the first direction requires several hours of soaking the eggs. frustrating when you think its a quick weeknight meal
rae says
THIS RAMEN IS AWESOME! I am so happy I found this recipe. I found the flavor profile to be wonderful. The egg was perfect. My husband was so so impressed. The only change I made was to use thin rice noodles instead of Ramen since we are avoiding wheat. I hope my kids don’t get tired of it because we will be having it frequently.
Meghan says
So happy you loved it Rae!
Jane says
It’s sooo delicious! It’s now our regular 🙂 thanks a lot for it!
Meghan says
I’m so happy you love it!
Alex says
Very good, friends are always asking me for the recipe. You can make the broth in advance I soak the cut up chicken in teriyaki and stir fry it before putting it into the broth, I don’t shred it either.
Meghan says
So glad you love it Alex!
Fredrik Bergqvist says
Tried this and it was great.
Even better when I had it for lunch the day after.
I do not think it was too salty and didn’t taste any vinegar at all.
Meghan says
Hi Fredrik – I’m so glad that you loved it!
Karen says
I used this recipe to make ramen for first time. My boyfriend and I absolutely loved it!I used spinach instead of bok choy because it was what I had. I can’t wait to make this again.
Meghan says
I’m so glad to heat that Karen!
Brian says
I’ve made a variety of ramens before, Tonkotsu being my favorite, but gave this a try because of the high ratings. Don’t recall ever seeing vinegar in a ramen recipe before. Very strong. My wife found it inedible. To me, the broth tasted more like hot & sour soup than ramen.
Sharon r. says
I’m in heaven! So comforting and delicious. I just did the noodles and eggs, no chicken this time. Also used manchuran noodles and tossed the seasoning pack. Soooo delicious. Thank you!
Meghan says
I’m so happy you loved it Sharon!
fresh_as_daisies says
Both my teenage boys like to try cooking new things, so when my older suggested making ramen, I found your recipe. We were all impressed by how quickly it came together and how yummy it was. I make my own low sodium chicken broth, so no problems with the soup being too salty. We also added red bell pepper and julienned carrots, and subbed regular cabbage for bok choy (because that’s what I had). So delicious!
Meghan says
So glad you loved it!
raymond says
Can we use regular soy sauce and just reduce the amount? If so how much to use?
Meghan says
Hi Raymond – Regular soy sauce is much saltier so I wouldn’t recommend it. I haven’t ever tried it with regular so I’m not sure what the correct proportions would be. I would definitely not use more than 1 TBSP to start. You can always add more if needed.
Shweta Pandey says
Thank you! We loved this recipe. I can suggest some chicken lover friends!
Meghan says
So happy to hear that!
Ariane Grise-Blais says
The best soup I made in my life so far. I am not a big fan of mise base soup so this one is perfect for me. Thanks. So tasty
Meghan says
Yay! I’m so happy to hear that!
Gigi says
This was my first time trying to make Ramen. My teenage son loves the local Ramen restaurant, so I decided to try this EASY recipe. It was really good! It was a little salty for me, even though I used unsalted stock instead of low-sodium broth. I may decrease the soy sauce next time. There will be a next time! Thanks for the recipe!
Meghan says
So glad you liked it Gigi! Did you use low sodium soy sauce as well?
Jacob says
This was so delicious! First time ever making ramen for my wife (who is not adventurous when it comes to food) and I but it was a total success. Even our 4 year old daughter liked it. Cant wait to make it again.
Meghan says
Wonderful! I’m so happy your family loved it, Jacob.
lupe says
Hello I have a question. How do you make it spicy? By adding more of the chili garlic? There is a ramen place that we go to that has 5 different levels of spicy. My son loves level 5 but the rest of the family prefers the level 3.
Meghan says
Hi Lupe – yes, you can just add more chili garlic sauce to taste, or sriracha. You can also make it medium spicy and then have your son add additional chili garlic or srirach to his own bowl to make it as spicy as he wants. I hope you all love it!
Natalia says
Wow!! SUCH a delicious and easy recipe!! Everything worked really nicely together and your tips were very appreciated! I added bean sprouts to your recipe, and loved every second of it. My husband couldn’t stop talking about how much he loved it!! Great recipe!! 🙂
Meghan says
Yay! I am so happy to hear that Natalia!
Donna says
I made this last night and it was absolutely delicious!!!! We were craving ramen from our favorite ramen restaurantbut due to the recent mandates, all restaurants were closed.the egg was better than the one served at the restaurant! This was so easy and will be a staple at our house. The store did not have baby bok choy so I used regular bok choy and cut it into smaller peices.
Meghan says
Yay! I am so happy to hear that Donna!
ribbistor says
go to ramen recipe. easy and tasty
Meghan says
I’m so happy you love it!
Annie says
YUM! I made this last night for my family and it was delicious and so easy- even my 2yr old daughter devoured it! I plan on making another batch of the broth and freezing it into cubes for a quick and easy lunch option!
Meghan says
Yay! So happy you loved it Annie!
Bl8zingdragon1976 says
Worked out wonderfully
Always searching soups
Meghan says
So glad you liked it!
Chrissy says
Working this recipe
This was good. Wouldn’t recommend it for a novice cook searching… however, perfect for single mom cooking with presumed basic cooking science
Isabelle says
Whole family loved it!
Meghan says
Yay! So happy to hear that Isabelle!
Amelia says
Really impressed with this recipe, and all things I had in the cupboard and fridge! Saved me from a can of tinned soup for dinner tonight….Perfect, thanks heaps!
Meghan says
So happy you loved it Amelia!
SHEILA says
We make this once a week. So good! Oh and the ramen egg is perfect!
Meghan says
I’m so happy you love it Sheila!
Cherie sullivan says
Amazing flavor and easy to make will do again and again
Meghan says
I’m so happy you love it Cherie!
Stephanie M Oteyza says
The rice vinegar is overpowering. I think the recipe calls for too much. I’m trying to fix it now,
Meghan says
Hi Stephanie – I’m sorry to hear that! I find it is the right amount for us. What brand of rice vinegar did you use?
Lisa says
I had the same problem-
The soup tastes like vinegar!
Greg says
We used 3 sections of wheat rice ramen noodles we bought at Costco. They are thin and lower in carbs. No bok choy on hand, so we subbed a half bag of angel hair cabbage and added a half of a red pepper that worked out great. My wife and I try to keep our sodium as low as possible, so we use no salt chicken broth, and low sodium soy sauce. The soup was delicious!
Meghan says
So glad you enjoyed it Greg!
Amy says
Very good & easy ramen recipe. Hit with the family! I will definitely make this again.
Meghan says
I’m so happy to hear that Amy!
Rva says
Loved loved this recipe! Looking for a vegetarian version recipe. Also looking for the faux oyster sauce recipe. Do you have any? Thank you
Meghan says
Hi Rva – So happy you loved it! I don’t have a vegetarian version yet. For the faux oyster sauce, you can either buy it or make it – I don’t have a recipe for it, but there are several good ones out there if you do an internet search!
Gary E says
This is delicious and easy to make with ingredients that are readily available. Family loved it and asked to be put in our dinner rotation. Thank you!
Meghan says
So happy to hear that!
Ethan says
This turned out to be amazingly delicious I made some slight changes to it but other than that it was good made it for me and the bros. Next time I’m gonna buy some sake to go with it for sure. Wish I could show everyone the picture of it it looks different then what’s there but not so much off.
Meghan says
So glad you all enjoyed it Ethan!
Martynas says
Super good taste from a simple “fake” ramen recipe.
The taste is really not far from legit, so that makes it very good. I’m hooked, keep doing the ramen a few times a month with this recipe!
Meghan says
So glad you loved it Martynas!
Landon says
Holy sweet Jesus, what an amazing combination of flavors. Me and my wife aren’t too keen on chicken stock due to its salty nature so we modified this recipe with full flavor beef stock and full flavor soy sauce, everything else we kept the same including the chicken… We did however season the chicken with black garlic powder… Oh my goodness absolutely phenomenal, words alone cannot describe the flavor profile. We added 10 cloves of garlic minced instead of four and ground ginger root 1/2 teaspoon… There are just so many options to substitute or change with this recipe it makes it a completely versatile broth. You are a phenomenal chef Meghan and that’s a lot coming from me. I’ve made a lot of meals in my time and I never go by the book and although I altered your original recipe slightly I wouldn’t change a thing. This is simply a dish that would make even perfection jealous.
Meghan says
Thank you so much Landon! What a nice comment. I am so glad to hear that you and your wife loved the ramen!
Julia says
Fantastic. I love making this on rainy days. Meghan’s recipe is easy to make and impressively delicious.
Meghan says
Yay! So glad you love it 🙂
Shronik says
I have a question when pouring the soup do you strain it or put it with the vegetables
Meghan says
Hi Shronik – no, I don’t strain it, I serve it with the vegetables. Hope you love it!
netta says
So my Boyfriend, who was stationed in Japan, said this was good. He is really picky about any type of japanese food and i understand why.
I did tweak the recipie only because I meesed up by adding too much soy sauce. I added sake.. Yep 1.5 cups of sake.
Now the reason for 4 stars is… The egg…. Now we do have a TON of ramen places here in Houston,TX. And this egg… Was not it. Tasted like vinegar..
Meghan says
So glad you loved the ramen!
Leah says
WAY way too salty. I added over four cups of water and it was still too salty. None of my family would eat it, not even the toddlers, and they all voted to throw it all out. So sad. It was supposed to be my a special last meal at home for my son who was shipping to boot camp the next day. I was even light handed with the ingredients after reading some say it was too salty.
Meghan says
Hi Leah – I’m sorry this happened. I’m really curious about the ingredients you used, because I’ve made this recipe multiple times and this isn’t my experience. Can you tell me the exact brands you used, particularly the low sodium soy sauce and the low sodium chicken broth? I would like to help troubleshoot this for you.
Jess says
I am allergic to mushrooms is there a veggie substitute that you suggest?
Meghan says
Hi Jess – the mushrooms here have a nice umami flavor. You can leave them out, but you might consider adding some miso to the soup to make up for that flavor you will lose.
Loren says
This recipe was the perfect balance of delicious and simple. I just throw everything but the toppings in the instant pot (including frozen chicken that I shared later) and it comes out delicious. We’ve made be this a few times and my husband and toddlers love it!
Meghan says
So glad you loved it Loren!
Julie says
First time attempting to make ramen. This actually hit the spot. My boyfriend was coming down with the flu and it was great dish to help him feel better. Added bean sprouts to it too!
Meghan says
Hi Julie, I am so happy you loved it! It does definitely hit the spot when you are sick!
angela Prior says
My husband worried me by wrinkling his nose about this when it was cooking. However we both loved it. He gives it 5 stars.
Meghan says
I’m so happy you both loved it! The fish sauce can smell a little funky but it creates great flavor!
Jade says
I have made this recipe a few times now and my family loves it! ♥️♥️
Meghan says
Hi Jade – Yay, I am so happy to hear that!
Mia says
Delicious. I can’t believe how perfectly the eggs turned out – as good as any Ramen house I’ve been to. Thx!!
Meghan says
Oh yay! I am so happy to hear that. Thanks Mia!
Paula Mullenix says
I made this again, this time with fresh noodles I’d found at the local Asian market. Really good, but way, way too many noodles. I froze the extra noodles in one serving packages, and they reheat well.
ASHLEY says
Made this tonight for dinner and it was absolutely delicious! The soft egg just made it over the top! Will definitely be making this again and again!
Meghan says
Yay! So happy to hear that!
Dulce says
This was so good. It takes some work, but the results are worth it. Those eggs were amazing.
Meghan says
So glad you loved it!
Delia Downing says
Hi. I teach secondary foods in BC Canada and I found your recipe when some students expressed an interest in making ramen. I made it at home to practice (my husband loves it when I bring my work home). We loved it so much we have made it every week since then; I think tonight is week 12? The students loved it too. Thanks so much!
Meghan says
So happy to hear that, thanks Delia!
EmJay says
I swapped out the yakisoba noodles for konjac noodles and added some carrot, capsicum (peppers) and snow peas for a high veg, low-carb version. Super delicious! Will def make again.
Meghan says
Sounds delicious, so happy you loved it EmJay!
Alina says
Meghan, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Meghan says
Thank you Alina!
Skyler says
Would this work well with pork instead of chicken or would the flavors be thrown off? This recipe seems very yummy and I can’t wait to try it!
Meghan says
Hi Skyler, I think it would work, but I haven’t tested it yet. I’m planning on testing a pork version soon!
Kristi says
I made it with pork and shrimp. So good!
Meghan says
Sounds delicious! Thanks Kristi!
Paula Mullenix says
Love ramen! Although I am cooking for one (or sometimes two), I make big batches of broth and freeze it in pint and quart jars. Like any good soup, it is forgiving. I’ve used fresh egg noodles and angel hair pasta, and enjoyed them both. I prefer plain soft boiled eggs, and like a handful of dry roasted peanuts thrown on top.
Meghan says
Great idea to freeze it for later! Love the idea of putting peanuts on top!
Jordan says
How many people will it make for with the amounts typed in ingredients?
Thankyou.
Meghan says
Hi Jordan, it makes 4 servings.
Jordan says
Thank you, I just had this for dinner and it was fantastic.
Vicki says
We actually doubled the recipe and we had three dinner servings and two lunch servings. My husband and son eat fairly large portions, but I’m glad we doubled the recipe. This was a fantastic recipe and was as good or better than some of the ramen I’ve had at restaurants.
Meghan says
Thanks Vicki!
Tanna says
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!
Meghan says
Yay! So happy to hear that Tanna!
Leah says
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.
Meghan says
Hi Leah, I am so glad you liked it! No shame in using the packaged ramen noodles! I have used them before too 🙂
Olga says
Meghan, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
Rebecca says
Hello! Have you tried substituting shrimp for chicken? Wondering if the combination of seafood with fish sauce and oyster sauce will be too much???
Meghan says
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!
Carolyn says
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!
Meghan says
Yay! So happy you and your family loved it. Thanks Carolyn!
Mj says
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.
Meghan says
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.
Carlin says
Yum! Seriously restaurant quality! Will definitely make this again! My whole family loved it.
Meghan says
Yay! So happy to hear that Carlin!
Clint says
I’ve made this now several times and this recipe is so good!!! I personally prefer to switch out the oyster sauce with hoisin.
Meghan says
SO happy you love it Clint! That sounds like a great sub!
Marianne says
Seriously LOVED this recipe! The bok choy at my store looked sad so I had to sub spinach but it was still amazing! Will def be making again
Meghan says
So happy you loved it!
Sydney says
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.
Meghan says
Hi Sydney – Yay! So happy you loved it!
Jacqueline says
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.
Meghan says
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!
Krizia Goulding says
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.
Meghan says
Yay! So happy to hear that Krizia!
Tiana says
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!
Meghan says
Yay! I’m so happy you loved it Tiana!
Heather says
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.
Meghan says
Hi Heather – I’m so happy you loved it!
Myfanwy Smolsky says
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!
Meghan says
So happy to hear that!
Tamara Andersen says
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 😉
kansu says
Yay! So happy to hear that, thank you Tamera!
Saffron says
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 🙂
Meghan says
Hi! I think sriracha would be fine 🙂
Alfiya says
Hi Meghan, what kind of garlic spicy sauce you used for this recipe?
Meghan says
Hi Alfiya, I use Huy Fong Chili Garlic Sauce.
Julia says
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.
Meghan says
Yay! I’m so happy to hear that. So glad you loved it!
SUSan sheker says
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.
Meghan says
Hi Susan, Yay! I’m so happy you and your family loved it! Thanks for your comment!
George truth says
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.
Meghan says
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?
Alisa says
I made this tonight and WOW! DELICIOUS! my 9 year old daughters and husband wolfed it down! Thank you for sharing!
Meghan says
Hi Alisa – Yay! So glad you and your family loved it!
Nicole says
Hi there, is there anyway to replace pork in this recipe? I don’t mean charshu because that’s just too hard to make 🙂
Meghan says
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!
Rose says
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!
Meghan says
Hi Rose, I am so glad to hear that it was a hit! That is great to know that the recipe is easy to multiply!
Heather says
Ooops I meant to put 5 stars on my previous review.
Meghan says
Thank you!
Heather says
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
Meghan says
Yay! So happy you like it Heather!
Natalia says
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.
Meghan says
I’m so glad you enjoyed it Natalia!
Brit says
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!
Meghan says
Hi Brit! I’m so glad it was a hit! Thank you for your comment!
dForan says
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
Meghan says
I’m so happy to hear that, thank you!
Breanna P says
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!
Meghan says
Hi Breanna – I am so happy to hear that! Thank you!
Robyn says
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?
Meghan says
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!
Kristen says
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!
Sandy says
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!
Meghan says
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!
Casagrande says
My daughter is vegetarian too. What did you use to sub for the fish and oyster sauce or did you just leave them out?
Meghan says
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!
Kisha says
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?
Meghan says
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!
Alani says
This recipe is PERFECTION! Lived in Japan for two years. This is truly the easiest way to get pretty dang legit ramen. Amazeballs
Meghan says
Hi Alani – Thank you! That is quite the compliment! I’m so happy you love it!
Karyn says
After reading all these amazing comments I can’t wait to try this tomorrow night. thank you.
Meghan says
Yay! Let me know how it turns out!
Tammi says
My daughter made this for dinner…perfect for a 26 degree Oklahoma night!!
Our bellies are full & our hearts are happy!!
Meghan says
Yay! So happy to hear that Tammi!
Kendall says
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!!!
Meghan says
Hi Kendall,
Thanks so much for your comment! I’m so glad you loved it. Great idea adding spinach!
Wendy says
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.
Meghan says
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!
Steph says
Just made this, and it tastes absolutely incredible! Soooo delicious, will definitely be making this regularly, broth tastes amazing!
Meghan says
Hi Steph – Yay! So glad to hear that!
HB says
Just finished making this, it was amazing!
Meghan says
Yay! So happy to hear that!
Suzi says
GREAT RECIPE. TURNED OUT GREAT!
Meghan says
So happy to hear that! Thanks Suzi!
Denise Hallett says
This is awesome, but it took me longer that 30 minutes. No worries, it was worth it.
Meghan says
Hi Denise – So glad you enjoyed it!
Melodie says
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.
Melodie says
So sorry not sure what is going on with my capitals.
Meghan says
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!
Brownslea says
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.
Meghan says
Thanks for the feedback! It should be easy to adjust to taste by adding a little more chicken stock or even water 🙂
Sheila says
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.
Meghan says
Hi Sheila! I’m so glad you loved it! Thanks for your comment!
Blair says
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
Meghan says
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!
Emonie says
I’ve made this twice in the past week! perfect for the cold days this winter
Meghan says
So happy to hear that Emonie! I’m glad you enjoy it!
Jeff says
This was a really good recipe. Thanks for posting it.
Meghan says
Hi Jeff, thanks so much! I am so happy you enjoyed it.
Cheri Scharbert says
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!!!
Meghan says
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!
Karen says
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!!
Meghan says
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!
Kyle Robins says
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.
Meghan says
Thanks Kyle! Great tips! I would wait to add the sugar until after tasting so it can be added to personal taste.
Cory says
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!
Meghan says
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!
Ethan says
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!
Meghan says
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.
Jonathan says
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!
Meghan says
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!
angela says
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!
Meghan says
Yay! It makes me so happy to hear that! Thanks Angela!
Reyna says
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 🙂
Meghan says
Hi Reyna, sure you can just use less if you don’t like that flavor to be too strong. I hope you love it!
Shaprell says
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.
Meghan says
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!
Jennifer Ortiz says
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!!!!
Meghan says
Yay! I’m so happy to hear that, thanks Jennifer!
Brooke says
Goodness gracious this ramen is so freaking fabulous!!!!
Meghan says
Yay! So glad you think so, Brooke!
Louisa T. says
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.
Meghan says
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 🙂
Amy says
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!
Meghan says
Yay! So happy to hear that Amy!
David says
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
Meghan says
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!
cricket says
FYI – “marinade” is a noun. If you’re using a marinade to impart flavor to something, you want the verb “marinate.”
Meredith says
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 🙂
Meghan says
Meredith, thank you so much for your sweet comment, you made my day! I’m so glad you loved the recipe!
Michelle K. says
This broth recipe is amazing! Thank you! Surprised a recipe so quick and simple could taste so good. Unami heaven 🍜
Meghan says
Hi Michelle, I’m so glad to hear that! Thanks for taking the time to let me know you loved it!
Tosha says
My family and I are making this tonight! We can’t wait! It looks So good! Thank you for sharing!
Meghan says
Hi Tosha! Yay! Be sure to come back and tell me how it turned out! Thanks so much!
Amy Fulwood says
This looks lovely and I’m so excited to be able to make ramen in just half an hour!
Meghan says
Thank you so much Amy! I hope you love it!
Katie says
Looks great. Is is possible to leave out the egg….I don’t like eggs….can’t help it
Meghan says
Hi Katie – yes, if you don’t like eggs you can absolutely leave the egg out! I hope you enjoy the ramen!
Dawn at Girl Heart Food says
Ramen is definitely one of my favourite dishes. I love it nice-n-spicy. Your recipe looks awesome!
Meghan says
Thanks Dawn! I like it a little spicy too 🙂 Nice to see you here from Instagram!
Lynn | The Road to Honey says
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.
Meghan says
Wow, Lynn! Well after volunteering for Hurricane Katrina I bet anything tasted great, what hard work! Thanks so much for the pin!
Ashley says
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!!
Meghan says
Thanks so much Ashley! You totally need to try it!
Natasha @ Salt and Lavender says
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?!
Meghan says
Thanks so much Natasha! Yes, you should for sure try it, so good!
Jessica @ Sweetest Menu says
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! 😉
Meghan says
Yay, so glad to hear that Jess!
Ruby & Cake says
Damn it! I just got back from a huge dinner and now after reading this post I am hungry again. (real) Ramen like this is one of my major weaknesses.
Meghan says
Haha, thank you Ruby!
Nicole @ Young, Broke and Hungry says
You read my mind! I made ramen last night, and was wondering how to kick it up a notch. I’m gonna have to try marinating the egg over night.
Meghan says
Yes, the marinating really makes it super awesome 🙂 Thanks Nicole!
Kelly says
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!
Meghan says
Thank you so much Kelly!
Annie says
I’ve wanted to pull off a good ramen egg for, like, ever. I can never get the yolk just perfect. Thanks for the method, cannot wait to try it.
Meghan says
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!
Melanie @ Melanie Cooks says
This is a far from the packaged ramen as it can get – in a good way 🙂 Your ramen looks absolutely delicious! The broth is so rich, and look at that egg – amazing!
Meghan says
Thank you so much Melanie!
Stephanie | The Foodie and The Fix says
I too, have never had real-deal ramen, but I KNOW I would love it. This broth sounds freaking incredible and hello, ramen egg?! I’d never heard of it, but now that I have, I’m not sure that I can go on living without it, it really sounds fantastic 😉
Meghan says
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!
Adri says
This sounds wonderful, and your photographs make it all so tempting!
Meghan says
Thank you so much Adri!
Alisha says
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!!
Meghan says
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!
E.A. says
This looks like an inticing recipe! As usual, you make the prep appear so do-able & delicious!
Looking forward to this!?
⭐️⭐️⭐️⭐️⭐️
Meghan says
Thank you! 🙂
Lisa @ Chocolate Meets Strawberry says
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.
Meghan says
Thank you Lisa! Next time you order ramen ask for the egg! It is soooooo good. 🙂
Cheyanne @ No Spoon Necessary says
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
Meghan says
Sometimes you just have to bring the ramen to you 🙂 Thank you Cheyanne!
Kathy @ Beyond the Chicken Coop says
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!
Meghan says
Haha, I did used to love the packaged stuff back in the day too. But they might not want to go back if they try this!
Gina says
Pretty hen 🐣..
Christin@SpicySouthernKitchen says
I’ve never made homemade ramen before. Will have to try it! It looks amazing. Especially that egg in the middle. 🙂
Meghan says
Thanks Christin! It isn’t the totally authentic version, but it is still pretty good!
demeter | beaming baker says
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! 🙂
Meghan says
Haha, thank you Demeter!
Adina says
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. 🙂
Meghan says
Yum, sounds delish! It is totally not the same without the egg! Thanks Adina!