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Home β€Ί 30 Minute Dinners β€Ί Easy Chicken Ramen

Easy Chicken Ramen

by Meghan on February 19, 2016 308

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This Easy Chicken Ramen can be made at home in about 30 minutes! Β 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. Β And I’m not talking about the ten for a dollar packs beloved by college students the world around. Β I’m talking about the good stuff. Β 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. Β I had a feeling I would love it and I was not wrong.

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. Β And there is a reason that ramen is so flavorful. Β It is pretty time-consuming to make a broth that complex. Β 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. Β 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. Β What I really wanted was to be able to whip up a super flavorful soup but in not very much time. Β 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. Β But it is a bowl full of flavor, and you can make it in about 30 minutes. Β 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. Β I used fresh yakisoba noodles because I wanted that fresh noodle texture. Β But here is the thing. Β You can’t just cook the noodles in the broth and call it good. Β 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. Β 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. Β Then you are left with a bunch of soggy noodles and a soup with hardly any broth. Β It is not good. Β I mean, it isn’t bad. Β I still ate it. Β But it isn’t ideal Β Plus, if you reheat the leftovers the noodles pretty much dissolve. Β Nope, best to just cook the noodles separately , then serve them individually and pour the soup over them. Β Bonus points: Β You are totally in control of your noodle portion. Β 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 CookbookΒ  – except I subbed rice vinegar for mirin because that is what I keep on hand. Β I marinated them overnight and then just reheated them in soup. Β If you can’t be bothered with the marinating, you can just make a soft boiled egg and skip the marinating. Β Or even use a poached or fried egg! Β But really, I do recommend using an egg, it just takes the whole thing up another level. Β 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.Β  You may also like my recipe for easy chicken ramen in the instant pot – see that recipe HERE.

Easy Chicken Ramen

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!
4.71 from 85 votes
Print Pin Rate
Course: Dinners
Cuisine: Japanese
Keyword: 30 Minute Dinners, Easy Recipes, Quick Recipes, Weekend Dinners, Weekend Meals
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 369kcal
Author: Meghan McMorrow | Fox and Briar

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 sautΓ© until starting to soften, about 5 minutes. Add the sliced mushrooms and sautΓ© 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 165Β°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

*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.

Nutrition

Calories: 369kcal | Carbohydrates: 18g | Protein: 41g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 235mg | Sodium: 2694mg | Potassium: 925mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6545IU | Vitamin C: 66.7mg | Calcium: 218mg | Iron: 4.1mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

*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!

Instant Pot
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Reader Interactions

Comments

  1. Kristen NC says

    January 13, 2021 at 8:08 am

    5 stars
    Excellent, but next time, I will use less soy sauce! I also added a pinch of sugar and some lime juice, as well.

    Reply
  2. Michelle says

    December 23, 2020 at 7:46 pm

    5 stars
    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.

    Reply
    • Meghan says

      December 25, 2020 at 2:38 pm

      So glad you loved it!

      Reply
  3. Brittany says

    November 7, 2020 at 6:55 am

    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.

    Reply
    • Meghan says

      November 7, 2020 at 12:23 pm

      Hi Brittany – if you use regular soy sauce, not low sodium, yes, 1/2 cup is too much. The recipe calls for low sodium.

      Reply
      • MP says

        December 7, 2020 at 7:01 pm

        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.

        Reply
        • Meghan says

          December 7, 2020 at 7:28 pm

          I’m so happy to hear that you loved it!

          Reply
  4. Liz says

    October 18, 2020 at 5:11 pm

    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.

    Reply
  5. Jill says

    October 17, 2020 at 5:09 pm

    5 stars
    My 10 year old son wanted to make “real” ramen and this recipe was FANTASTIC! Thank you!

    Reply
    • Meghan says

      October 18, 2020 at 2:59 pm

      Yay, so glad your family loved it Jill!

      Reply
  6. A. Kennedy says

    September 11, 2020 at 8:07 pm

    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.

    Reply
    • Meghan says

      September 12, 2020 at 1:51 pm

      So glad you loved it!

      Reply
  7. Kristen Cookie says

    September 11, 2020 at 12:23 pm

    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!

    Reply
    • Meghan says

      September 12, 2020 at 1:55 pm

      Thanks Kristen!

      Reply
  8. Craig says

    August 22, 2020 at 6:31 am

    5 stars
    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.) πŸ˜‰

    Reply
    • Meghan says

      August 22, 2020 at 12:47 pm

      Thank you Craig, so glad you and your family loved it!

      Reply
  9. derek says

    June 30, 2020 at 10:31 am

    4 stars
    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.

    Reply
    • Meghan says

      June 30, 2020 at 10:54 am

      So glad you enjoyed it Derek!

      Reply
  10. Kristine says

    June 26, 2020 at 7:12 pm

    5 stars
    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.

    Reply
    • Meghan says

      June 26, 2020 at 11:25 pm

      Sooo happy to hear you loved it! Yes, low sodium soy sauce is an absolute must!

      Reply
  11. Amanda says

    June 21, 2020 at 5:00 pm

    2 stars
    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.

    Reply
    • Meghan says

      June 21, 2020 at 5:23 pm

      Amanda, what kind of vinegar did you use? Rice vinegar should not have made the ramen bitter.

      Reply
    • Kellie says

      September 9, 2020 at 6:25 pm

      5 stars
      I agree. Low sodium everything is a must and this is AMAZING! Making it for the 5th time now! Give it another try 😊

      Reply
      • Meghan says

        September 10, 2020 at 10:19 pm

        Definitely, Low-sodium is very important! Thanks Kellie!

        Reply
  12. Scott says

    June 14, 2020 at 3:11 pm

    3 stars
    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

    Reply
  13. rae says

    June 6, 2020 at 8:54 pm

    5 stars
    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.

    Reply
    • Meghan says

      June 7, 2020 at 7:10 pm

      So happy you loved it Rae!

      Reply
  14. Jane says

    June 2, 2020 at 3:16 pm

    5 stars
    It’s sooo delicious! It’s now our regular πŸ™‚ thanks a lot for it!

    Reply
    • Meghan says

      June 2, 2020 at 5:25 pm

      I’m so happy you love it!

      Reply
  15. Alex says

    June 1, 2020 at 8:21 am

    5 stars
    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.

    Reply
    • Meghan says

      June 1, 2020 at 3:28 pm

      So glad you love it Alex!

      Reply
  16. Fredrik Bergqvist says

    May 27, 2020 at 5:27 am

    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.

    Reply
    • Meghan says

      May 27, 2020 at 11:19 am

      Hi Fredrik – I’m so glad that you loved it!

      Reply
  17. Karen says

    May 25, 2020 at 10:04 am

    5 stars
    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.

    Reply
    • Meghan says

      May 26, 2020 at 1:36 pm

      I’m so glad to heat that Karen!

      Reply
  18. Brian says

    May 17, 2020 at 7:35 pm

    2 stars
    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.

    Reply
  19. Sharon r. says

    May 7, 2020 at 11:35 am

    5 stars
    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!

    Reply
    • Meghan says

      May 8, 2020 at 8:22 am

      I’m so happy you loved it Sharon!

      Reply
  20. fresh_as_daisies says

    May 6, 2020 at 5:25 pm

    5 stars
    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!

    Reply
    • Meghan says

      May 7, 2020 at 10:05 am

      So glad you loved it!

      Reply
  21. raymond says

    April 20, 2020 at 3:32 pm

    Can we use regular soy sauce and just reduce the amount? If so how much to use?

    Reply
    • Meghan says

      April 20, 2020 at 5:24 pm

      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.

      Reply
  22. Shweta Pandey says

    April 20, 2020 at 3:03 pm

    Thank you! We loved this recipe. I can suggest some chicken lover friends!

    Reply
    • Meghan says

      April 21, 2020 at 9:56 am

      So happy to hear that!

      Reply
  23. Ariane Grise-Blais says

    April 19, 2020 at 5:22 pm

    5 stars
    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

    Reply
    • Meghan says

      April 19, 2020 at 7:47 pm

      Yay! I’m so happy to hear that!

      Reply
  24. Gigi says

    April 19, 2020 at 8:02 am

    4 stars
    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!

    Reply
    • Meghan says

      April 19, 2020 at 8:36 am

      So glad you liked it Gigi! Did you use low sodium soy sauce as well?

      Reply
  25. Jacob says

    April 4, 2020 at 6:34 pm

    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.

    Reply
    • Meghan says

      April 5, 2020 at 8:32 pm

      Wonderful! I’m so happy your family loved it, Jacob.

      Reply
  26. lupe says

    March 27, 2020 at 11:30 am

    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.

    Reply
    • Meghan says

      March 27, 2020 at 2:09 pm

      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!

      Reply
  27. Natalia says

    March 25, 2020 at 9:49 pm

    5 stars
    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!! πŸ™‚

    Reply
    • Meghan says

      March 27, 2020 at 2:16 pm

      Yay! I am so happy to hear that Natalia!

      Reply
  28. Donna says

    March 23, 2020 at 5:49 am

    5 stars
    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.

    Reply
    • Meghan says

      March 24, 2020 at 2:01 pm

      Yay! I am so happy to hear that Donna!

      Reply
  29. ribbistor says

    March 19, 2020 at 12:16 pm

    5 stars
    go to ramen recipe. easy and tasty

    Reply
    • Meghan says

      March 20, 2020 at 8:04 am

      I’m so happy you love it!

      Reply
  30. Annie says

    March 18, 2020 at 1:14 pm

    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!

    Reply
    • Meghan says

      March 20, 2020 at 8:04 am

      Yay! So happy you loved it Annie!

      Reply
  31. Bl8zingdragon1976 says

    February 26, 2020 at 9:16 pm

    5 stars
    Worked out wonderfully
    Always searching soups

    Reply
    • Meghan says

      February 27, 2020 at 8:18 am

      So glad you liked it!

      Reply
  32. Chrissy says

    February 26, 2020 at 9:00 pm

    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

    Reply
  33. Isabelle says

    February 26, 2020 at 6:12 am

    5 stars
    Whole family loved it!

    Reply
    • Meghan says

      February 26, 2020 at 12:47 pm

      Yay! So happy to hear that Isabelle!

      Reply
  34. Amelia says

    February 18, 2020 at 4:45 am

    5 stars
    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!

    Reply
    • Meghan says

      February 18, 2020 at 9:46 am

      So happy you loved it Amelia!

      Reply
  35. SHEILA says

    February 16, 2020 at 12:22 pm

    5 stars
    We make this once a week. So good! Oh and the ramen egg is perfect!

    Reply
    • Meghan says

      February 17, 2020 at 12:56 pm

      I’m so happy you love it Sheila!

      Reply
  36. Cherie sullivan says

    February 13, 2020 at 10:49 am

    5 stars
    Amazing flavor and easy to make will do again and again

    Reply
    • Meghan says

      February 13, 2020 at 10:34 pm

      I’m so happy you love it Cherie!

      Reply
  37. Stephanie M Oteyza says

    February 12, 2020 at 5:34 pm

    3 stars
    The rice vinegar is overpowering. I think the recipe calls for too much. I’m trying to fix it now,

    Reply
    • Meghan says

      February 13, 2020 at 10:33 pm

      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?

      Reply
  38. Greg says

    February 11, 2020 at 10:15 am

    5 stars
    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!

    Reply
    • Meghan says

      February 13, 2020 at 10:27 pm

      So glad you enjoyed it Greg!

      Reply
  39. Amy says

    February 9, 2020 at 3:09 pm

    5 stars
    Very good & easy ramen recipe. Hit with the family! I will definitely make this again.

    Reply
    • Meghan says

      February 9, 2020 at 7:46 pm

      I’m so happy to hear that Amy!

      Reply
  40. Rva says

    January 20, 2020 at 5:56 am

    Loved loved this recipe! Looking for a vegetarian version recipe. Also looking for the faux oyster sauce recipe. Do you have any? Thank you

    Reply
    • Meghan says

      January 20, 2020 at 8:34 am

      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!

      Reply
  41. Gary E says

    January 14, 2020 at 5:45 am

    5 stars
    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!

    Reply
    • Meghan says

      January 17, 2020 at 3:38 pm

      So happy to hear that!

      Reply
  42. Ethan says

    December 30, 2019 at 5:21 pm

    5 stars
    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.

    Reply
    • Meghan says

      December 31, 2019 at 7:20 am

      So glad you all enjoyed it Ethan!

      Reply
  43. Martynas says

    December 12, 2019 at 5:04 am

    5 stars
    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!

    Reply
    • Meghan says

      December 14, 2019 at 8:34 am

      So glad you loved it Martynas!

      Reply
  44. Landon says

    December 9, 2019 at 6:56 pm

    5 stars
    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.

    Reply
    • Meghan says

      December 10, 2019 at 9:08 am

      Thank you so much Landon! What a nice comment. I am so glad to hear that you and your wife loved the ramen!

      Reply
  45. Julia says

    October 7, 2019 at 1:47 pm

    5 stars
    Fantastic. I love making this on rainy days. Meghan’s recipe is easy to make and impressively delicious.

    Reply
    • Meghan says

      October 8, 2019 at 7:49 am

      Yay! So glad you love it πŸ™‚

      Reply
  46. Shronik says

    September 21, 2019 at 8:22 am

    5 stars
    I have a question when pouring the soup do you strain it or put it with the vegetables

    Reply
    • Meghan says

      September 23, 2019 at 7:33 am

      Hi Shronik – no, I don’t strain it, I serve it with the vegetables. Hope you love it!

      Reply
  47. netta says

    September 9, 2019 at 11:01 am

    4 stars
    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..

    Reply
    • Meghan says

      September 9, 2019 at 1:01 pm

      So glad you loved the ramen!

      Reply
  48. Leah says

    September 8, 2019 at 2:21 pm

    1 star
    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.

    Reply
    • Meghan says

      September 9, 2019 at 1:00 pm

      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.

      Reply
  49. Jess says

    August 27, 2019 at 11:24 am

    I am allergic to mushrooms is there a veggie substitute that you suggest?

    Reply
    • Meghan says

      August 28, 2019 at 12:19 pm

      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.

      Reply
  50. Loren says

    August 12, 2019 at 1:52 pm

    5 stars
    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!

    Reply
    • Meghan says

      August 12, 2019 at 2:11 pm

      So glad you loved it Loren!

      Reply
  51. Julie says

    August 6, 2019 at 8:11 pm

    5 stars
    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!

    Reply
    • Meghan says

      August 7, 2019 at 12:23 pm

      Hi Julie, I am so happy you loved it! It does definitely hit the spot when you are sick!

      Reply
  52. angela Prior says

    July 24, 2019 at 10:38 am

    My husband worried me by wrinkling his nose about this when it was cooking. However we both loved it. He gives it 5 stars.

    Reply
    • Meghan says

      July 24, 2019 at 4:51 pm

      I’m so happy you both loved it! The fish sauce can smell a little funky but it creates great flavor!

      Reply
  53. Jade says

    July 1, 2019 at 5:54 pm

    I have made this recipe a few times now and my family loves it! β™₯️β™₯️

    Reply
    • Meghan says

      July 3, 2019 at 7:02 am

      Hi Jade – Yay, I am so happy to hear that!

      Reply
  54. Mia says

    June 24, 2019 at 10:55 am

    Delicious. I can’t believe how perfectly the eggs turned out – as good as any Ramen house I’ve been to. Thx!!

    Reply
    • Meghan says

      June 24, 2019 at 12:13 pm

      Oh yay! I am so happy to hear that. Thanks Mia!

      Reply
  55. Paula Mullenix says

    April 28, 2019 at 2:20 pm

    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.

    Reply
  56. ASHLEY says

    April 27, 2019 at 5:18 pm

    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!

    Reply
    • Meghan says

      April 27, 2019 at 7:21 pm

      Yay! So happy to hear that!

      Reply
  57. Dulce says

    April 20, 2019 at 9:20 am

    5 stars
    This was so good. It takes some work, but the results are worth it. Those eggs were amazing.

    Reply
    • Meghan says

      April 20, 2019 at 10:53 am

      So glad you loved it!

      Reply
  58. Delia Downing says

    April 1, 2019 at 6:05 pm

    5 stars
    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!

    Reply
    • Meghan says

      April 1, 2019 at 9:41 pm

      So happy to hear that, thanks Delia!

      Reply
  59. EmJay says

    March 25, 2019 at 6:38 pm

    5 stars
    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.

    Reply
    • Meghan says

      March 26, 2019 at 9:21 am

      Sounds delicious, so happy you loved it EmJay!

      Reply
  60. Alina says

    March 24, 2019 at 8:56 am

    5 stars
    Meghan, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!

    Reply
    • Meghan says

      March 26, 2019 at 12:08 pm

      Thank you Alina!

      Reply
  61. Skyler says

    March 22, 2019 at 9:44 am

    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!

    Reply
    • Meghan says

      March 22, 2019 at 8:27 pm

      Hi Skyler, I think it would work, but I haven’t tested it yet. I’m planning on testing a pork version soon!

      Reply
    • Kristi says

      March 25, 2019 at 5:54 pm

      I made it with pork and shrimp. So good!

      Reply
      • Meghan says

        March 26, 2019 at 9:22 am

        Sounds delicious! Thanks Kristi!

        Reply
  62. Paula Mullenix says

    March 21, 2019 at 11:44 am

    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.

    Reply
    • Meghan says

      March 21, 2019 at 12:49 pm

      Great idea to freeze it for later! Love the idea of putting peanuts on top!

      Reply
  63. Jordan says

    March 16, 2019 at 2:42 am

    5 stars
    How many people will it make for with the amounts typed in ingredients?
    Thankyou.

    Reply
    • Meghan says

      March 16, 2019 at 9:03 am

      Hi Jordan, it makes 4 servings.

      Reply
      • Jordan says

        March 17, 2019 at 1:24 am

        5 stars
        Thank you, I just had this for dinner and it was fantastic.

        Reply
    • Vicki says

      March 25, 2019 at 2:26 pm

      5 stars
      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.

      Reply
      • Meghan says

        March 25, 2019 at 6:24 pm

        Thanks Vicki!

        Reply
  64. Tanna says

    March 14, 2019 at 5:39 pm

    5 stars
    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
    • Meghan says

      March 15, 2019 at 7:39 pm

      Yay! So happy to hear that Tanna!

      Reply
  65. Leah says

    March 12, 2019 at 5:14 pm

    5 stars
    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
    • Meghan says

      March 15, 2019 at 7:48 pm

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

      Reply
  66. Olga says

    March 12, 2019 at 11:08 am

    5 stars
    Meghan, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!

    Reply
  67. Rebecca says

    March 8, 2019 at 10:32 am

    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
    • Meghan says

      March 9, 2019 at 7:28 am

      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
  68. Carolyn says

    March 3, 2019 at 9:33 am

    5 stars
    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
    • Meghan says

      March 3, 2019 at 1:05 pm

      Yay! So happy you and your family loved it. Thanks Carolyn!

      Reply
  69. Mj says

    March 2, 2019 at 10:45 am

    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
    • Meghan says

      March 2, 2019 at 6:29 pm

      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
  70. Carlin says

    March 1, 2019 at 4:10 pm

    5 stars
    Yum! Seriously restaurant quality! Will definitely make this again! My whole family loved it.

    Reply
    • Meghan says

      March 1, 2019 at 5:59 pm

      Yay! So happy to hear that Carlin!

      Reply
  71. Clint says

    February 16, 2019 at 12:17 pm

    5 stars
    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
    • Meghan says

      February 16, 2019 at 12:28 pm

      SO happy you love it Clint! That sounds like a great sub!

      Reply
  72. Marianne says

    February 14, 2019 at 4:01 pm

    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

    Reply
    • Meghan says

      February 14, 2019 at 4:09 pm

      So happy you loved it!

      Reply
  73. Sydney says

    February 8, 2019 at 6:57 am

    5 stars
    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
    • Meghan says

      February 8, 2019 at 11:38 am

      Hi Sydney – Yay! So happy you loved it!

      Reply
  74. Jacqueline says

    February 2, 2019 at 1:28 am

    5 stars
    This recipe was incredibly delicious! My girlfriends and husband were raving!!!! The flavor is incredible! One of my friends described it as β€œrestaurant 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 β€œeasy” 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
    • Meghan says

      February 2, 2019 at 9:18 am

      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
  75. Krizia Goulding says

    January 24, 2019 at 9:02 pm

    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
    • Meghan says

      January 25, 2019 at 8:55 am

      Yay! So happy to hear that Krizia!

      Reply
  76. Tiana says

    January 20, 2019 at 3:36 pm

    5 stars
    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
    • Meghan says

      January 20, 2019 at 7:31 pm

      Yay! I’m so happy you loved it Tiana!

      Reply
  77. Heather says

    December 31, 2018 at 9:05 am

    5 stars
    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
    • Meghan says

      December 31, 2018 at 9:47 am

      Hi Heather – I’m so happy you loved it!

      Reply
  78. Myfanwy Smolsky says

    December 11, 2018 at 4:04 am

    5 stars
    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
    • Meghan says

      December 12, 2018 at 3:38 pm

      So happy to hear that!

      Reply
  79. Tamara Andersen says

    November 16, 2018 at 6:28 am

    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 πŸ˜‰

    Reply
    • kansu says

      November 16, 2018 at 9:53 am

      Yay! So happy to hear that, thank you Tamera!

      Reply
  80. Saffron says

    November 13, 2018 at 2:07 am

    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 πŸ™‚

    Reply
    • Meghan says

      November 13, 2018 at 8:29 pm

      Hi! I think sriracha would be fine πŸ™‚

      Reply
  81. Alfiya says

    November 4, 2018 at 12:47 am

    Hi Meghan, what kind of garlic spicy sauce you used for this recipe?

    Reply
    • Meghan says

      November 4, 2018 at 11:58 am

      Hi Alfiya, I use Huy Fong Chili Garlic Sauce.

      Reply
  82. Julia says

    October 31, 2018 at 11:33 am

    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
    • Meghan says

      October 31, 2018 at 8:25 pm

      Yay! I’m so happy to hear that. So glad you loved it!

      Reply
  83. SUSan sheker says

    October 31, 2018 at 9:45 am

    5 stars
    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
    • Meghan says

      October 31, 2018 at 9:48 am

      Hi Susan, Yay! I’m so happy you and your family loved it! Thanks for your comment!

      Reply
  84. George truth says

    October 30, 2018 at 7:48 pm

    1 star
    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
    • Meghan says

      October 31, 2018 at 9:37 am

      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
  85. Alisa says

    October 28, 2018 at 3:51 pm

    I made this tonight and WOW! DELICIOUS! my 9 year old daughters and husband wolfed it down! Thank you for sharing!

    Reply
    • Meghan says

      October 28, 2018 at 10:03 pm

      Hi Alisa – Yay! So glad you and your family loved it!

      Reply
  86. Nicole says

    October 24, 2018 at 11:55 am

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

    Reply
    • Meghan says

      October 24, 2018 at 8:56 pm

      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
  87. Rose says

    October 16, 2018 at 9:46 pm

    5 stars
    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
    • Meghan says

      October 16, 2018 at 9:52 pm

      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!

      Reply
  88. Heather says

    October 13, 2018 at 6:27 pm

    5 stars
    Ooops I meant to put 5 stars on my previous review.

    Reply
    • Meghan says

      October 14, 2018 at 10:20 am

      Thank you!

      Reply
  89. Heather says

    October 13, 2018 at 6:23 pm

    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
    • Meghan says

      October 14, 2018 at 10:20 am

      Yay! So happy you like it Heather!

      Reply
  90. Natalia says

    October 3, 2018 at 6:17 pm

    5 stars
    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
    • Meghan says

      October 3, 2018 at 8:29 pm

      I’m so glad you enjoyed it Natalia!

      Reply
  91. Brit says

    September 29, 2018 at 8:01 pm

    5 stars
    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
    • Meghan says

      September 30, 2018 at 4:19 pm

      Hi Brit! I’m so glad it was a hit! Thank you for your comment!

      Reply
  92. dForan says

    September 6, 2018 at 9:04 am

    5 stars
    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
    • Meghan says

      September 6, 2018 at 9:52 am

      I’m so happy to hear that, thank you!

      Reply
  93. Breanna P says

    August 27, 2018 at 2:19 pm

    5 stars
    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
    • Meghan says

      August 27, 2018 at 8:29 pm

      Hi Breanna – I am so happy to hear that! Thank you!

      Reply
  94. Robyn says

    August 6, 2018 at 6:00 am

    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
    • Meghan says

      August 6, 2018 at 9:11 am

      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
    • Kristen says

      February 22, 2019 at 10:26 am

      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
  95. Sandy says

    July 23, 2018 at 2:44 pm

    5 stars
    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
    • Meghan says

      July 24, 2018 at 9:21 am

      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
    • Casagrande says

      February 23, 2019 at 6:59 pm

      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
      • Meghan says

        February 24, 2019 at 8:02 am

        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
  96. Kisha says

    June 25, 2018 at 6:26 am

    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
    • Meghan says

      June 25, 2018 at 9:24 am

      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
  97. Alani says

    June 7, 2018 at 11:17 pm

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

    Reply
    • Meghan says

      June 8, 2018 at 8:42 am

      Hi Alani – Thank you! That is quite the compliment! I’m so happy you love it!

      Reply
  98. Karyn says

    May 29, 2018 at 3:12 am

    After reading all these amazing comments I can’t wait to try this tomorrow night. thank you.

    Reply
    • Meghan says

      May 30, 2018 at 7:38 am

      Yay! Let me know how it turns out!

      Reply
      • Tammi says

        January 19, 2019 at 7:03 pm

        My daughter made this for dinner…perfect for a 26 degree Oklahoma night!!
        Our bellies are full & our hearts are happy!!

        Reply
        • Meghan says

          January 19, 2019 at 8:12 pm

          Yay! So happy to hear that Tammi!

          Reply
  99. Kendall says

    May 22, 2018 at 6:24 pm

    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
    • Meghan says

      May 24, 2018 at 11:04 pm

      Hi Kendall,
      Thanks so much for your comment! I’m so glad you loved it. Great idea adding spinach!

      Reply
  100. Wendy says

    April 19, 2018 at 4:40 pm

    5 stars
    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. πŸ™‚

    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
    • Meghan says

      April 21, 2018 at 5:14 pm

      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
  101. Steph says

    April 17, 2018 at 11:13 am

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

    Reply
    • Meghan says

      April 21, 2018 at 5:11 pm

      Hi Steph – Yay! So glad to hear that!

      Reply
  102. HB says

    April 7, 2018 at 6:57 pm

    Just finished making this, it was amazing!

    Reply
    • Meghan says

      April 8, 2018 at 10:09 pm

      Yay! So happy to hear that!

      Reply
  103. Suzi says

    March 29, 2018 at 3:03 pm

    GREAT RECIPE. TURNED OUT GREAT!

    Reply
    • Meghan says

      March 29, 2018 at 11:26 pm

      So happy to hear that! Thanks Suzi!

      Reply
  104. Denise Hallett says

    March 18, 2018 at 12:50 pm

    5 stars
    This is awesome, but it took me longer that 30 minutes. No worries, it was worth it.

    Reply
    • Meghan says

      March 18, 2018 at 1:31 pm

      Hi Denise – So glad you enjoyed it!

      Reply
  105. Melodie says

    March 18, 2018 at 12:14 pm

    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
    • Melodie says

      March 18, 2018 at 12:17 pm

      So sorry not sure what is going on with my capitals.

      Reply
    • Meghan says

      March 18, 2018 at 12:52 pm

      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
    • Brownslea says

      October 7, 2018 at 8:28 am

      2 stars
      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
      • Meghan says

        October 7, 2018 at 9:09 am

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

        Reply
  106. Sheila says

    March 4, 2018 at 6:03 pm

    5 stars
    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
    • Meghan says

      March 6, 2018 at 9:48 am

      Hi Sheila! I’m so glad you loved it! Thanks for your comment!

      Reply
  107. Blair says

    February 22, 2018 at 10:28 am

    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 β€œcaps”. My phone is misbehaving

    Reply
    • Meghan says

      February 23, 2018 at 7:22 am

      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
  108. Emonie says

    February 21, 2018 at 7:39 pm

    5 stars
    I’ve made this twice in the past week! perfect for the cold days this winter

    Reply
    • Meghan says

      February 23, 2018 at 7:22 am

      So happy to hear that Emonie! I’m glad you enjoy it!

      Reply
  109. Jeff says

    February 16, 2018 at 4:32 am

    This was a really good recipe. Thanks for posting it.

    Reply
    • Meghan says

      February 16, 2018 at 8:00 am

      Hi Jeff, thanks so much! I am so happy you enjoyed it.

      Reply
  110. Cheri Scharbert says

    February 8, 2018 at 1:35 am

    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
    • Meghan says

      February 8, 2018 at 3:17 pm

      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
  111. Karen says

    January 21, 2018 at 12:50 pm

    I have been completely intrigued by the Ramen noodle craze, but hadn’t found β€œthe” 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
    • Meghan says

      January 21, 2018 at 11:56 pm

      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
  112. Kyle Robins says

    January 8, 2018 at 9:13 pm

    5 stars
    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
    • Meghan says

      January 8, 2018 at 10:00 pm

      Thanks Kyle! Great tips! I would wait to add the sugar until after tasting so it can be added to personal taste.

      Reply
  113. Cory says

    January 4, 2018 at 9:05 am

    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
    • Meghan says

      January 4, 2018 at 7:44 pm

      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
  114. Ethan says

    December 29, 2017 at 10:58 pm

    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
    • Meghan says

      December 30, 2017 at 3:23 pm

      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
  115. Jonathan says

    December 11, 2017 at 2:41 pm

    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
    • Meghan says

      December 11, 2017 at 3:10 pm

      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
  116. angela says

    December 7, 2017 at 6:20 pm

    5 stars
    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
    • Meghan says

      December 7, 2017 at 8:34 pm

      Yay! It makes me so happy to hear that! Thanks Angela!

      Reply
  117. Reyna says

    November 21, 2017 at 10:16 pm

    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 πŸ™‚

    Reply
    • Meghan says

      November 22, 2017 at 12:51 am

      Hi Reyna, sure you can just use less if you don’t like that flavor to be too strong. I hope you love it!

      Reply
  118. Shaprell says

    November 6, 2017 at 3:36 pm

    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
    • Meghan says

      November 6, 2017 at 7:50 pm

      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
  119. Jennifer Ortiz says

    September 24, 2017 at 10:03 pm

    5 stars
    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
    • Meghan says

      September 27, 2017 at 9:44 am

      Yay! I’m so happy to hear that, thanks Jennifer!

      Reply
  120. Brooke says

    July 8, 2017 at 6:58 pm

    Goodness gracious this ramen is so freaking fabulous!!!!

    Reply
    • Meghan says

      July 9, 2017 at 12:48 am

      Yay! So glad you think so, Brooke!

      Reply
  121. Louisa T. says

    May 20, 2017 at 4:39 pm

    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
    • Meghan says

      May 21, 2017 at 2:49 pm

      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 πŸ™‚

      Reply
  122. Amy says

    April 29, 2017 at 5:49 pm

    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. πŸ˜‚
    Thank you!

    Reply
    • Meghan says

      April 30, 2017 at 3:15 pm

      Yay! So happy to hear that Amy!

      Reply
  123. David says

    March 5, 2017 at 6:20 pm

    4 stars
    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
    • Meghan says

      March 5, 2017 at 10:59 pm

      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
  124. cricket says

    February 4, 2017 at 1:44 pm

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

    Reply
  125. Meredith says

    December 26, 2016 at 7:39 pm

    5 stars
    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 πŸ™‚

    Reply
    • Meghan says

      December 26, 2016 at 9:04 pm

      Meredith, thank you so much for your sweet comment, you made my day! I’m so glad you loved the recipe!

      Reply
  126. Michelle K. says

    November 22, 2016 at 12:38 pm

    5 stars
    This broth recipe is amazing! Thank you! Surprised a recipe so quick and simple could taste so good. Unami heaven 🍜

    Reply
    • Meghan says

      November 22, 2016 at 12:53 pm

      Hi Michelle, I’m so glad to hear that! Thanks for taking the time to let me know you loved it!

      Reply
  127. Tosha says

    July 23, 2016 at 3:13 pm

    My family and I are making this tonight! We can’t wait! It looks So good! Thank you for sharing!

    Reply
    • Meghan says

      July 24, 2016 at 12:17 pm

      Hi Tosha! Yay! Be sure to come back and tell me how it turned out! Thanks so much!

      Reply
  128. Amy Fulwood says

    July 16, 2016 at 6:14 am

    This looks lovely and I’m so excited to be able to make ramen in just half an hour!

    Reply
    • Meghan says

      July 16, 2016 at 10:13 am

      Thank you so much Amy! I hope you love it!

      Reply
  129. Katie says

    April 20, 2016 at 7:38 am

    5 stars
    Looks great. Is is possible to leave out the egg….I don’t like eggs….can’t help it

    Reply
    • Meghan says

      April 20, 2016 at 10:01 am

      Hi Katie – yes, if you don’t like eggs you can absolutely leave the egg out! I hope you enjoy the ramen!

      Reply
  130. Dawn at Girl Heart Food says

    March 1, 2016 at 8:08 am

    Ramen is definitely one of my favourite dishes. I love it nice-n-spicy. Your recipe looks awesome!

    Reply
    • Meghan says

      March 1, 2016 at 9:25 am

      Thanks Dawn! I like it a little spicy too πŸ™‚ Nice to see you here from Instagram!

      Reply
  131. Lynn | The Road to Honey says

    February 26, 2016 at 4:40 pm

    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
    • Meghan says

      February 26, 2016 at 7:15 pm

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

      Reply
  132. Ashley says

    February 25, 2016 at 1:34 pm

    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
    • Meghan says

      February 26, 2016 at 12:00 am

      Thanks so much Ashley! You totally need to try it!

      Reply
  133. Natasha @ Salt and Lavender says

    February 25, 2016 at 1:03 pm

    5 stars
    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
    • Meghan says

      February 25, 2016 at 11:58 pm

      Thanks so much Natasha! Yes, you should for sure try it, so good!

      Reply
  134. Jessica @ Sweetest Menu says

    February 24, 2016 at 2:56 pm

    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! πŸ˜‰

    Reply
    • Meghan says

      February 25, 2016 at 11:57 pm

      Yay, so glad to hear that Jess!

      Reply
  135. Ruby & Cake says

    February 23, 2016 at 9:15 am

    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.

    Reply
    • Meghan says

      February 23, 2016 at 1:00 pm

      Haha, thank you Ruby!

      Reply
  136. Nicole @ Young, Broke and Hungry says

    February 23, 2016 at 7:43 am

    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.

    Reply
    • Meghan says

      February 23, 2016 at 1:00 pm

      Yes, the marinating really makes it super awesome πŸ™‚ Thanks Nicole!

      Reply
  137. Kelly says

    February 22, 2016 at 2:25 pm

    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
    • Meghan says

      February 22, 2016 at 5:51 pm

      Thank you so much Kelly!

      Reply
  138. Annie says

    February 22, 2016 at 9:43 am

    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.

    Reply
    • Meghan says

      February 22, 2016 at 10:51 am

      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
  139. Melanie @ Melanie Cooks says

    February 22, 2016 at 7:41 am

    5 stars
    This is a far from the packaged ramen as it can get – in a good way πŸ™‚ Your ramen looks absolutely delicious! The broth is so rich, and look at that egg – amazing!

    Reply
    • Meghan says

      February 22, 2016 at 10:50 am

      Thank you so much Melanie!

      Reply
  140. Stephanie | The Foodie and The Fix says

    February 22, 2016 at 4:32 am

    5 stars
    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 πŸ˜‰

    Reply
    • Meghan says

      February 22, 2016 at 10:31 am

      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
  141. Adri says

    February 21, 2016 at 1:59 pm

    This sounds wonderful, and your photographs make it all so tempting!

    Reply
    • Meghan says

      February 21, 2016 at 3:44 pm

      Thank you so much Adri!

      Reply
  142. Alisha says

    February 21, 2016 at 4:48 am

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

    Reply
    • Meghan says

      February 21, 2016 at 9:17 am

      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
  143. E.A. says

    February 20, 2016 at 10:13 pm

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

    Reply
    • Meghan says

      February 21, 2016 at 9:16 am

      Thank you! πŸ™‚

      Reply
  144. Lisa @ Chocolate Meets Strawberry says

    February 20, 2016 at 9:50 pm

    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 πŸ˜€ I’m super intrigued about the ramen egg, though – how have I never tried that?! It sounds really yummy.

    Reply
    • Meghan says

      February 21, 2016 at 9:16 am

      Thank you Lisa! Next time you order ramen ask for the egg! It is soooooo good. πŸ™‚

      Reply
  145. Cheyanne @ No Spoon Necessary says

    February 20, 2016 at 6:34 am

    5 stars
    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
    • Meghan says

      February 20, 2016 at 3:27 pm

      Sometimes you just have to bring the ramen to you πŸ™‚ Thank you Cheyanne!

      Reply
  146. Kathy @ Beyond the Chicken Coop says

    February 20, 2016 at 6:20 am

    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
    • Meghan says

      February 20, 2016 at 3:26 pm

      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!

      Reply
    • Gina says

      February 13, 2017 at 6:30 pm

      Pretty hen 🐣..

      Reply
  147. Christin@SpicySouthernKitchen says

    February 20, 2016 at 5:46 am

    I’ve never made homemade ramen before. Will have to try it! It looks amazing. Especially that egg in the middle. πŸ™‚

    Reply
    • Meghan says

      February 20, 2016 at 3:25 pm

      Thanks Christin! It isn’t the totally authentic version, but it is still pretty good!

      Reply
  148. demeter | beaming baker says

    February 20, 2016 at 4:29 am

    5 stars
    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! πŸ™‚

    Reply
    • Meghan says

      February 20, 2016 at 3:25 pm

      Haha, thank you Demeter!

      Reply
  149. Adina says

    February 20, 2016 at 1:00 am

    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. πŸ™‚

    Reply
    • Meghan says

      February 20, 2016 at 3:24 pm

      Yum, sounds delish! It is totally not the same without the egg! Thanks Adina!

      Reply

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About Me

Hello! I'm Meghan and I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.
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