Quick Homemade Chicken Ramen Recipe
Chicken ramen: a simple and comforting dish to make at home.
There are some dishes that just about everyone loves, and ramen is definitely one of them. A steaming bowl of noodles, a flavorful broth, tender chicken, and all those delicious toppings… what’s not to love? It’s the kind of meal that looks impressive, tastes amazing, and somehow manages to be incredibly comforting at the same time.
I have a real soft spot for these fragrant bowls of broth and noodles. They’re light enough to enjoy without feeling too heavy, but still incredibly satisfying. And the Chicken Ramen recipe I’m sharing today is my own easy, weeknight-friendly version. It’s quick to make, packed with flavor, and much easier than you might think.
Why you’ll love this Chicken Ramen recipe
For this version, I went with the classic combination of chicken and mushrooms. Simple, but so good. I used button mushrooms because that’s what I had in the fridge, but if you can get your hands on shiitake mushrooms, go for it! Their earthy, savory flavor takes this easy chicken ramen to another level.
And if you’re looking for a meat-free option, you can easily swap the chicken for tofu and use vegetable broth instead.
The real magic happens in the ramen broth. I start by sautéing garlic and ginger to release all their flavor, then add chicken broth, soy sauce, fish sauce, miso paste, and mushrooms. The result is a deeply savory, fragrant broth with plenty of umami without having to spend hours simmering it.
Then come the noodles, a handful of green onions, and whatever toppings you feel like adding. A soft-boiled egg, chili oil, sesame seeds, sautéed vegetables… this is one of those recipes where you can really make your bowl your own.
And the best part? This homemade Chicken Ramen is ready in no time, making it perfect for a quick lunch or an easy weeknight dinner. No complicated techniques, no hard-to-find ingredients, and no need to order takeout.
And yes, I have to tell you how ours turned out: not a single drop of broth was left in the bowls. My little one even took one bite and said, “That’s incredible.” I’d say that’s a pretty solid review!
So grab your chopsticks, make yourself a big steaming bowl, and enjoy a little taste of Japan from the comfort of your own kitchen.
Quick Homemade Chicken Ramen Recipe
Ingredients you need to make a Ramen dish at home:
- Chicken fillets
- Fresh eggs
- Button or shiitake mushrooms
- Ramen noodles or wheat noodles
- One clove of garlic, peeled and pressed
- Spring onions or shallots
- Fresh ginger, peeled and grated, or powdered ginger if preferred (in this case, use a teaspoon)
- One chicken or vegetable broth for a vegetarian option
- Savory soy sauce
- Sweet soy sauce
- Blonde miso paste
- Nuc mam (Vietnamese fish sauce)
- Sesame oil
Other recipes with Asian flavors:
Quick Homemade Chicken Ramen Recipe
Ingredients
- 200 g chicken breast
- 4 eggs
- 2 spring onions or 2 finely chopped shallots
- 200 g button or shiitake mushrooms
- 125 g ramen noodles or wheat noodles
- 1 garlic clove peeled and pressed
- 1 liter of water
- 3 teaspoons fresh ginger peeled and grated
- 1 chicken or vegetable stock cube
- 4 tablespoons salty soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon light miso
- 2 tablespoons sweet soy sauce
- Sesame oil
For decoration (optional)
- Sesame seeds
- Chopped fresh cilantro
- Crispy fried onions
Instructions
- Marinate the chicken. Place the whole chicken breasts in a bowl or on a plate and pour over 2 tablespoons of salted soy sauce. Set aside while you prepare the other ingredients.200 g chicken breast
- Cook the eggs. Bring a pot of water to a boil and cook the eggs for 8 to 10 minutes, depending on how firm you like the yolks. Let them cool slightly, then peel and cut them in half. Set aside.4 eggs
- Prepare the vegetables. Clean the spring onions and thinly slice them into rings. Set them aside. Clean and slice the mushrooms.2 spring onions
- Build the ramen broth. Heat 1 tablespoon of sesame oil in a large saucepan over medium heat. Add the pressed garlic and grated ginger and sauté for about 3 minutes, stirring regularly so they don't burn.Add the sliced mushrooms and half of the chopped spring onions. Drizzle with another tablespoon of sesame oil and sauté for about 5 minutes, until the mushrooms start to soften.
- Cook the noodles. Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.
- Finish the broth. Pour 1 liter (4 cups) of water into the saucepan with the mushrooms and aromatics. Add the remaining 2 tablespoons of salted soy sauce, the miso paste, fish sauce, and chicken stock cube. Stir well to dissolve the miso and stock cube.Cover and simmer over medium heat for about 10 minutes, stirring occasionally.
- Cook the chicken. While the broth is simmering, heat 1 tablespoon of sesame oil in a large skillet. Add the chicken breasts and drizzle with sweet soy sauce.Sear over high heat for about 1 minute on each side, then reduce the heat to low. Cover and cook for another 8 to 10 minutes, turning the chicken regularly, until cooked through.
- Add the noodles. Add the cooked noodles to the hot broth and stir gently to combine.
- Assemble the ramen. Divide the noodles and broth between 4 bowls. Slice the chicken and arrange it on top of each bowl, then add the halved eggs.
- Add the toppings. Finish with a sprinkle of sesame seeds, fresh cilantro, and the remaining sliced spring onions. For extra crunch, you can also add some crispy fried onions.
Great.