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This Easy Chicken Ramen can be made at home in about 30 minutes! Â A flavorful broth with chicken and noodles, and don’t forget the ramen egg!
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Let’s talk about ramen. Â And I’m not talking about the ten for a dollar packs beloved by college students the world around. Â I’m talking about the good stuff. Â 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. Â 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. Â And there is a reason that ramen is so flavorful. Â It is pretty time-consuming to make a broth that complex. Â 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. Â 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. Â What I really wanted was to be able to whip up a super flavorful soup but in not very much time. Â Oh, and I still wanted that ramen egg, it is EVERYTHING.
So, this is not an authentic ramen recipe. Â But it is a bowl full of flavor, and you can make it in about 30 minutes. Â 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.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
*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
I made this with a few tweaks and it war spicy and awesome! I used wild greens and Jalapeno Tequila chicken sausages sliced and browned, blue oyster mushrooms browned and I used chicken bone broth!
Sounds delicious! So glad you loved it!
We made this a couple of night ago and it was so delicious! We have a great ramen shop in the area and are pretty spoiled but this? Really top notch! Grown kids said, “Just as good” and I am making it again tonight. I used shitake and oyster mushrooms and lessened the vinegar (based on other comments) in the broth.
Just amazing recipe! And pretty quick!
Thank you!
So happy to hear that!
AMAZING AND PACKED WITH FLAVOR!!
The whole family absolutely loved it! My husband said we’ll never have to go out for ramen again cause this recipe is so much better!!! Followed the recipe exactly I just added one additional cup of water to cut down on the saltiness. This is by far our new favorite and go to!!!
So happy you loved it!
It was a big hit at my house. Couldn’t find the garlic chili sauce so i had to use sriracha
Easy and tasty!
This became one of our favorite recipes. We make it all the time. So good
The flavors are amazing! Very versatile according to personal taste and what you have on hand. I used all ingredients listed, but I put all the aromatics and chicken stock (green onions stems, garlic, ginger, soy sauce, rice vinegar, chicken stock, water, fish sauce, sambal olek and oyster sauce) into a pot and simmered for a long time to build flavor. Added a little more water as needed. Added chopped Bok choy and sliced fresh mushrooms toward the end (didn’t have dried shitakes). Marinated bone in skin on chicken breasts separately, oven roasted for 45 minutes and added that and cooked ramen noodles to bowls at the end. FANTASTIC! This is a KEEPER.
So happy you love it!
So glad I found this recipe, it’s a hit in my house.
So glad to hear that!
OMG it was SOO GOOD
So happy you loved it!
I normally don’t leave reviews but this recipe is SO GOOD! I’m shocked how tasty it is. I followed it exactly and it turned out great. Make the eggs, they’re a delicious addition.
Thank you so much for sharing this recipe!
I’m so happy you loved it! Thanks so much for taking the time to leave a review!
This was our first time making this recipe. It was amazing. We will make again for sure.
Thanks for the recipe. It’s really easy and I made the marinated soft boiled eggs overnight because I love a good ramen egg. I couldn’t find a few ingredients where I live because I live in rural farmland in Northern Illinois and it’s hard to find ingredients like garlic chili sauce or baby bok choy near me. Chicago is over an hour drive, and any stores that have these ingredients are over 35 minutes from me. That’s not why the lack of star. The finished soup was very vinegary and that wasn’t my thing. Everything else about it is top notch! Now, back to slurping my noodles! Mmm!
I’ve used Amazon to order some hard to find ingredients. I am not a spokesperson for Amazon at all but it sometimes it’s easier to just go online to get what you need.
Delicious! The soup is packed with flavor with a touch of heat from the garlic chili sauce. Green onions/cilantro/sesame seeds on top at end, perfection. I left a thin lime wedge in the soup while I ate it. I substituted chicken with garlic soy marinated tofu that I pan fried and added before serving.
Now; the best part, the ramen egg. It’s a must and it took this dish to a whole new level. I followed directions exactly and had perfect soft boiled eggs. My husband was impressed! Thx so much for this fantastic recipe. :))
Yay, so happy to hear that!
Excellent
I made as is. Only change I made was I made a vegan fish sauce ,googled one., because I am allergic to fish
Next time I might add carrots and broccoli simply because I always try to increase veggies in our meals
Thank you
So glad you loved it.
You made ramen seem so approachable that I decided to try making it. Flavor explosion!! The broth had depth of flavor and the marinated eggs were amazing! Thank you!
I am so glad you loved it!
It’s Awesome soup! One of our favorites!
I’m so glad you love it!
Made this tonight (with a few personal tweaks) and sweet baby jeebus, it was AMAZING!
I used half the amount of soy sauce (we use liquid aminos) and added an additional 1/4c water to compensate for the lost liquid (I’m always afraid of recipes getting too salty and I’m glad I did this, the salt level was perfect).
Instead of baby bok choy, I used regular bok choy (I was shooketh my store in the boonies even had bok choy).
Doubled the chili garlic sauce (we like it SPICY) and used 2 cakes of regular ramen noodles (we live in a rural area and our grocery store was out of the fresh yakisoba).
This recipe was absolutely delicious and I will definitely be adding this to my recipe book.
10/10, just make it, you won’t regret it.
Hi Tia, I’m so glad you loved it!
Perfect! My first time making homemade Ramen and my family loved it! What would you reccomend to make it more spicy? They asked next tine ti give it alittle more kick. Thank you!
Shawna
Hi Shawna – so glad you and the family loved it! To make it more spicy, you can add more chili garlic sauce, or use chili oil.. I’ve also heard some people like to add chili crunch to make it more spicy.
Are you supposed to cook the chicken before you put it in or put it in raw?
You put it in raw, it cooks in the broth.
Hi! I made this ramen the other night and it was fantastic! I was wondering if it is possible to make this in the slow cooker as well? I apologize if someone has already asked that question. I was unable to find it in the comments. I look forward to hearing from you! Thanks!
Hi Kari – I haven’t tried it but I think it would be fine in the slow cooker!
Absolutely love this recipe. I was wondering if the broth (sans eggs and noodles) is freezable? Would love to make for my boyfriend as a care package before I go out of town for a month (it’s his favorite!) Thanks in advance!
Hi Lauren – I haven’t tried it but I think it would freeze well, as long as you leave out the noodles and eggs like you said!