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Easy Homemade Chicken Ramen Recipe

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4.1 from 7 reviews

This Easy Homemade Chicken Ramen Recipe offers a flavorful and comforting bowl of Japanese-inspired noodle soup, perfect for a quick and satisfying meal. Featuring tender cooked chicken, shiitake mushrooms, a savory chicken broth infused with garlic, ginger, and scallions, and topped with perfectly cooked soft-boiled eggs and chili sesame oil for a spicy kick, this recipe is approachable and ready in just 30 minutes.

Ingredients

Chili Oil

  • ¼ cup toasted sesame oil
  • 1 tablespoon chili paste (such as sambal oelek)
  • 4 scallions, white and green parts chopped

Ramen Soup

  • 1 tablespoon toasted sesame oil
  • 4 garlic cloves, minced
  • 2 tablespoons minced peeled fresh ginger
  • 6 cups chicken stock
  • 3 tablespoons low sodium soy sauce
  • 4 scallions, white and green parts chopped
  • 4 ounces shiitake mushrooms, sliced
  • 1 cup sliced cooked chicken
  • ½ teaspoon sea salt
  • 3 (3 ounce) packs ramen noodles, flavor packets discarded

Garnish

  • 2 soft-boiled eggs (6-minute eggs), halved
  • Sesame seeds (optional)

Instructions

  1. Make the chili oil: In a small bowl, combine ¼ cup toasted sesame oil, 1 tablespoon chili paste, and 4 chopped scallions. Stir well to create the scallion chili sesame oil which will be used as a flavorful drizzle.
  2. Sauté aromatics: Heat 1 tablespoon toasted sesame oil in a large saucepan over medium heat. Once the oil shimmers, add the minced garlic and ginger. Cook while stirring frequently for about 1 minute until fragrant, taking care not to burn the garlic.
  3. Build the broth: Pour in 6 cups of chicken stock, add 3 tablespoons low sodium soy sauce, chopped scallions, sliced shiitake mushrooms, sliced cooked chicken, and ½ teaspoon sea salt. Increase heat to high and bring the mixture to a boil.
  4. Cook the noodles: Once the broth is boiling, add the ramen noodles (discard the flavor packets). Boil, stirring occasionally, until the noodles are soft, about 3 minutes.
  5. Prepare to serve: Divide the hot ramen soup evenly into 2 bowls. Arrange the halved soft-boiled eggs on top.
  6. Add finishing touches: Drizzle each bowl generously with the prepared scallion chili sesame oil and sprinkle sesame seeds on top if using. Serve immediately for the best flavor and texture.

Notes

  • Use low sodium soy sauce to control the saltiness of the broth.
  • Soft-boil eggs by cooking them for exactly 6 minutes in boiling water, then immediately cooling in ice water to stop the cooking process.
  • Discard the ramen flavor packets as they add unnecessary salt and preservatives.
  • For a vegetarian version, substitute chicken stock and chicken with vegetable broth and tofu or additional mushrooms.
  • Adjust the chili paste amount to your preferred spice level.

Find it online: https://cookedbygrace.com/easy-homemade-chicken-ramen-recipe/